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Double infusion mash with a 30 minute rest at 122° F. Add 192° F water …More
Single infusion mash at 154°F (67.8°C) for 60 minutes. Recirculate and raise temperature to 168°F …More
Mash at 150° F (66° C) for 60 minutes. Collect 5.5 gallons (20.82 L) wort. …More
Adjust your mill for the average kernel size of your home-malted wheat. My wheat kernels …More
Conduct a mash at 150° F (66° C) for 60 minutes. Boil for 60 minutes, …More
Add half (6 g) the CaCl and all the lactic acid to the mash, and …More
Pull 1/3rd decoction. Heat decoction to 160° F for 15 minutes, then boil 20 minutes. …More
Mash in with a protein rest at 122° F (50° C) for 20 minutes. Raise …More
Dough in with 22.4 qt (21 L) of water and heat to 96°F (36°C). Heat …More
[This recipe is featured in the January/February 2018 issue of Zymurgy magazine.] Make your yeast starter …More
Make your yeast starter 2–3 days ahead of time. In the kettle, heat 4.1 gallons …More
Make your yeast starter 2–3 days ahead of time. Heat 3 gallons (11 L) of …More