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Mash in with 18.9 gal. (71.5 L) of 165°F (74°C) water and hold at a …More
Dough in at 131° F with 1.5 qt/lb of pre-treated water (including sufficient lactic acid …More
Mash at 125° F for 30 minutes, 147° F for 30 minutes, 162° F for …More
Single infusion mash at 151° F for 60 minutes. Batch sparge with 170° F water …More
Direct fire Hochkurz mash: 145ºF for 40 minutes. 158ºF for 20 minutes. Mash out at …More
Double infusion mash with a 30 minute rest at 122° F. Add 192° F water …More
BIAB, Single Infusion full volume mash at 152° F for 60 minutes. Add Brown Sugar …More
Water Treatment: RO water with 1 tsp calcium chloride added to mash. Single infusion mash at …More
Single infusion mash at 154° F for 60 minutes. Lauter then boil for 60 minutes. …More
Single infusion mash @ 153 ºF for 60 minutes. Direct fire heat to mash out …More
Mash in with 17.5 qts water for a 60 minute rest at 156° F. Add …More
Single infusion mash at 154° F for 60 minutes. Mash and Sparge, then boil for …More