Water profile: Ca=122 ppm; Mg=30 ppm; Na=60 ppm; SO4=290 ppm; Cl=52 ppm. Single-infusion mash at 148° …More

Target water profile: 19ppm Calcium; 2ppm Magnesium; 15ppm Sodium; 15ppm Sulfate; 23ppm Chloride. Mash pH target …More

Yeast notes: Starter created from yeast dregs of several bottles of spontaneously fermented Belgian wild …More

Mash in with 175-180º F water for single-step infusion mash at 150º F for 90 …More

Age hops in open bags for over a year, or until they smell more of …More

Caramelize turbinado sugar in a saucepan with a small amount of water to your desired …More

Mash at 156°F (69°C). Ferment at 68°F (20°C) for 2–3 days. Alternatively, ferment with yeast …More

Target a relatively high mash temperature so that the beer finishes near 4°P (1.016). I …More

Mash at 150° F (66° C) and hold for one hour. Mash out at 168° F …More

Mash grains at 150° F (66° C) and allow to rest one hour. Apply heat …More

Mash in at 136°F (58°C) and hold for 20 minutes. Raise to 148°F (64°C) and …More

Mash at 148°F (64°C) for 75 minutes. Mash out at 168°F (76°C) for 10 minutes. …More