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Dough in at approximately 113°F (45°C) for a 30-minute hydration and beta-glucanase rest. To mitigate …More
Single infusion mash at 156° F. Boil for 120 minutes using Beersmith’s water calculation for …More
Mash at 125° F and hold for 15 minutes. Pull 18 quarts of thick mash …More
Mash out at 154°F (68°C) for 60 minutes. Force carbonate to 2.4 vol. (4.8 g/L) …More
Mash at 155° F (68° C) for 60 minutes with 52 quarts (49 L) of …More
Dough in with 4 gallons (15.1 L) of 100° F (38° C) water and allow …More
To brew the Gordon Biersch Winter Bock, perform a decoction mash with rests at 104°F …More
Dough in at 1.25 quarts per gallon to hit 125°F (52°C). Hold for 15 minutes, …More
Perform a single infusion mash at 154° F (68° C) for 60 minutes. Primary fermentation for …More
Mash in at 124° F (51° c) for 30 minutes with 36 quarts of strike …More
Perform a single infusion mash at 150° F (66° C) for 60 minutes. Mash out …More
Steep grains in 1 gallon (3.8 L) of water at 150F (66 C) for 30 …More