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Mash in 144°F (62°C) and hold for 30 minutes. Raise to 158°F (70°C) and hold …More
Mash out at 154°F (68°C) for 60 minutes. Force carbonate to 2.4 vol. (4.8 g/L) …More
After collecting the second runnings of wort, don’t boil. Simply cool the wort down to …More
Mash in at 122°F (50°C) and hold for 30 minutes. Raise to 140°F (60°C) and …More
Single infusion mash at 152°F (67°C) for 60 minutes. Primary Fermentation: 3 days at 62°F (17°C). Secondary …More
Mash at 154°F (68°C ) for 60 minutes. Wyeast 1728 smack pack smacked 2 hours …More
Day 1: Prepare yogurt starter (multiple slower lacto strains) 2 days before brew day. Make …More
Mash in at 150°F (66°C) for 60 minutes. Raise mash to 164°F (73°C) to mash …More
Mash grains at 152°F (67°C) for 60 minutes. Cold steep Midnight wheat for 18 hours …More
Mash at 153°F (67°C) for 75 minutes. Primary Fermentation: 3 weeks at 67°F (19°C).
Mash in at 136°F (58°C) and hold for 20 minutes. Raise to 148°F (64°C) and …More
Treat brewing water with 1.7 g gypsum and 1.7 g calcium chloride, both in the …More