Stepped mash with the following rests: FAN rest at 122° F for 15 minutes; Protein …More
Belgian And French Ale Beer Recipes
Belgian and French ale is a category of styles with a wide range of characteristics. Most of the styles originated in small breweries in France and Belgium and contain some level of yeast-derived character.
Mash at 154° F (68° C) with a pH of 5.3. Boil 90 minutes. Pitch …More
Use tap water. Mash at 152°F (67°C) for 90 minutes. Batch sparge at 169°F (76°C) …More
Use BIAB single infusion mash at 152°F (67°C) for 90 to 120 minutes. Stir occasionally, …More
Mash 90 minutes at 147°F (63.9°C). Boil 90 minutes. Ferment 21 days at 65°F (18.3°C).
Mash grains at 122° F (50° C) for 15 minutes then at 151° F (66° …More
MASH GUIDELINES: Temperature, Temp: 65 C, Time: 45 min, Amount: 29 L Starting Mash Thickness: 3 L/kg
Mash grains at 150° F (66° C) for 60 minutes. Mash out and sparge at …More
- 5.25 U.S. gallons (20 L)
- OG: 1.047 (11.8° P)
- FG: 1.002–1.007 (0.5–1.8° P), depending on yeast choice
- ABV: 5.2–5.9% by volume, depending on FG
- IBU: 50
Mash: 10 minute rest at 42° C (108° F), 1.5 L/kg (0.7 qt./lb.). 15 minute rest at …More