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Bock is a category of rich, malty lagers which range in sweetness and alcohol strength. When given ample time to lager and mature, the clean, malt-character of these styles really shine through.
Dough in at approximately 113°F (45°C) for a 30-minute hydration and beta-glucanase rest. To mitigate …More
Direct fire Hochkurz mash: 145ºF for 40 minutes. 158ºF for 20 minutes. Mash out at …More
For the sparge water, I used about a 50/50 mix of RO water with my …More
Single infusion mash at 156° F. Boil for 120 minutes using Beersmith’s water calculation for …More
Heat 21.5 qt. (20.3 L) water to 104°F (40°C) and mash in the 13.8 lb. …More
A standard infusion mash at 148°F (64°C) will work, but a traditional sahti stepped-mash infusion …More
Mash at 125° F and hold for 15 minutes. Pull 18 quarts of thick mash …More
Reverse Osmosis water profile. Mash at 150° F (65° C) for 60 minutes. Boil 1 gallon …More
Mash at 150° F (66° C) for 30 minutes. Transfer wort onto FWH (collect 8 …More
Mash out at 154°F (68°C) for 60 minutes. Force carbonate to 2.4 vol. (4.8 g/L) …More
Place crushed grains in 2 gal. (7.6 L) of 150° F (68° C) water and …More
A step infusion mash is employed to mash the grains. Add 11 qt. (10.5 L) …More