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Heat 2 qt. (2 L) filtered water to 160°F (71.3°C). Place the specialty grains into …More
Directions: Mash in at 52°C (125°F) and rest for 15 minutes. Heat to 64°C (147°F) …More
Mash for 10 minutes at 52°C (125°F), 60 minutes at 63°C (145°F), 20 minutes at …More
Cold-steep the specialty grains overnight in 1 qt. (1 L) filtered water. On brew day, …More
*Note: Post-boil target volume is 6 US gal. (22.7 L) Use lactic acid to get mash …More
Mash for 90 minutes at 152°F (67°C), lauter, sparge, and collect wort. Boil 90 minutes, …More
Mash for 60 minutes at 149°F (65°C). Add first dose of sugar 10 minutes before …More
Mash 60 minutes at 148°F (64°C). Lauter, sparge, and collect wort. Boil 60 minutes, adding …More
*Note: Final gravity listed is measured after back-sweetening. Rehydrate yeast with Go Ferm. Pitch yeast and …More
Using a water-to-grist ratio of 3:1 by weight (10.3 gal./39 L), mash 60 minutes at …More
*Note: Post-boil target volume is 5.5 US gal. (20.8 L) Designed as an easy-drinking “house beer” …More
Mash for 60 minutes at 152°F (67°C)
