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Strong ale is a category of ales with a high level of residual sweetness and alcohol. These “big beers” lend themselves greatly to aging and are typically sipped instead of sessioned due to their alcohol content.
Single mash infusion at 152 °F for 60 minutes. Target pH of 5.4. Lauter then …More
Mash at 152° F for 60 minutes at 5.4 pH while recirculating through HERMS. Heat …More
Mash at 150°F (66°C) for 90 minutes. Target mash pH of 5.3. Batch or fly …More
Single infusion mash for 75 minutes at 150°F (66°C). Boil 60 minutes. Chill to 70°F …More
Mash grains at 150°F (66°C) for one hour. Primary fermentation: 2 weeks at 65°F (18°C). Secondary fermentation: …More
Mash at 156°F (69°C) for 60 minutes. Boil 90 minutes. Add molasses 10 minutes before …More
A step infusion mash is employed to mash the grains. Add 12 quarts (11.5 liters) …More
Note: this recipe is based off of Gordon Strong’s Old School Barleywine. Mash at 154° F …More
Mash: 148° F (64° C) for 30 minutes raise to 154° F (68° C) for 60 …More
This beer was made with a reiterated mash in which wort from the first mash …More
Mash grains at 155° F (68° C) and allow to rest 60 minutes. Sparge at …More
Mash grains at 151° F (66° C) and allow to rest 60 minutes. Sparge at …More