Mash 60 minutes at 156°F (68.9°C). Boil 60 minutes. Ferment 28 days at 65°F (18.3°C).
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Mash 45 minutes at 149°F (65°C), then 60 minutes at 158°F (70°C). Boil 60 minutes. …More
Mash 90 minutes at 147°F (63.9°C). Boil 90 minutes. Ferment 21 days at 65°F (18.3°C).
Target a relatively high mash temperature so that the beer finishes near 4°P (1.016). I …More
Mash grains in 3 gal. (11.4 L) filtered water for 60 minutes at 152°F (66.7°C). …More
Beginning volume of 7.75 gallons (29.3 L) should boil down to about 6.25 gallons (23.7 …More
Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect …More
Mash grains at 152° F (67° C) for 1 hour.
Primary Fermentation: 6 days Secondary Fermentation: 22 days Mash in with 10.66 gallons (40.35 L) of filtered, …More
This Bavarian method of decoction is taken from from Handbuch der Chemischen Technologie: Die Bierbrauerei …More
Dough in malt with 6 L (1.5 gal.) of cold liquor at 10° C (50° …More
Single infusion mash at 149° F (65° C) for 60 minutes at a mash thickness …More