Mash all grains at 152° F (67° C) for one hour. Lauter and sparge with …More
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Mash grains with supplemental amylase enzyme for 60 minutes at 155° F (68° C). Boil …More
Mash pale malt and flaked barley in low-alkalinity water (acidify as necessary to produce a …More
Mash at 156°F (69°C) for 60 minutes. Sparge at 169°F (76°C). Force carbonate to 2.2 …More
Mash grains at 157°F (69°C) for 60 minutes. This beer was originally meant to be …More
Mash rest at 150°F (66°C) for 20 minutes, collect wort slowly, and sparge at 170°F …More
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) …More
For water additions, we use chalk to raise the pH of the mash to 5.3-5.4. …More
Crush dark grains separately from pale malt (you will likely need to tighten the mill …More
Mash grains at 152° F (67° C) for 75 minutes. Primary Fermentation: 30 days. Start at 65° F …More
Mash at 148° F (64° C) for 60 minutes. Primary Fermentation: 15 days at 64° F (18° …More
Mash at 156° F (69° C) for 60 minutes. Ferment at 68° F (20° C). In secondary …More