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Steep specialty grains in a large muslin bag in 1.25 gal. (4.7 L) at 154°F …More
Mash malts with 8 chopped doughnuts at 152°F (67°C) for one hour, adjusting mash pH …More
Rehydrate yeast with Go Ferm. Follow your standard staggered nutrient addition (SNA) procedure for low-gravity …More
Mash at 154°F (68°C) for 60 minutes and batch or fly sparge to collect 7.4 …More
Mill the malt and dough in, targeting a mash thickness of around 1.5 qt./lb., a …More
Mash at 147°F (64°C) for 60 minutes. Lauter, sparge, and collect wort. Boil for 60 …More
Note: this recipe is intended to create a 5.5 gallons (21 L) of wort, yielding …More
Mash at 150° F (66° C) for 75 minutes, collect runoff, add the first wort …More
Mash all malts in London porter water (adjust as necessary to produce a mash pH …More
Add 1/2 tsp. calcium chloride each to the mash water and sparge water. Mash grains …More
*Note: Final gravity listed is measured after back-sweetening. Rehydrate yeast with Go Ferm. Pitch yeast and …More
Heat 2 qt. (2 L) filtered water to 160°F (71.3°C). Place the specialty grains into …More