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Infusion mash at 153° F for 60 minutes. Mash out for 20 minutes at 168° …More
Target Water Profile: Calcium: 97 ppm Magnesium: 8 ppm Sodium: 36 ppm Sulfate: 46 ppm Chloride: 68 ppm Bicarbonate: 257 ppm Single …More
Mash at 151° F for 60 minutes. Sparge with 170° F water for 60 minutes. Boil …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
Mash at 154° F (68° C) with a pH of 5.3. Boil 90 minutes. Pitch …More
Mash at 142° F for 45 minutes as a beta rest. Mash at 155° F …More
Single-infusion mash at 152° F for 60 minutes. Sparge at 168° F. After boil, chill to …More
Target Water Profile: Calcium 50 ppm Magnesium 7 ppm Sodium 5 ppm Sulphate 75 ppm Chloride 60 ppm Bicarbonate 0 ppm Mash …More
Target Water Profile: Ca2 18 ppm; Mg2 7 ppm; Na 27 ppm; Cl 68 ppm; …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