Mash at 149°F (65°C) for 60 minutes (or until conversion is complete) in 8.5 gal. …More
Stout Beer Recipes
Stout is a category of very dark ales with varying levels of roasty-malt qualities. The styles range from easy-drinking and refreshing to huge and viscous. Don’t be afraid of the dark! Learn more about Stout at CraftBeer.com!
Mash 60 minutes at 156°F (68.9°C). Boil 60 minutes. Ferment 28 days at 65°F (18.3°C).
Mash rest at 150°F (66°C) for 20 minutes, collect wort slowly, and sparge at 170°F …More
Single step infusion mash at 148° F (64° C) for 90 minutes. Boil for 90 …More
Mash at 68° C (154° F) for 60 minutes. Note on Chelsea’s process: Chelsea does a single …More
Mash all grains at 152° F (67° C) for one hour. Lauter and sparge with …More
Mash grains with supplemental amylase enzyme for 60 minutes at 155° F (68° C). Boil …More
Mash pale malt and flaked barley in low-alkalinity water (acidify as necessary to produce a …More
Mash at 156°F (69°C) for 60 minutes. Sparge at 169°F (76°C). Force carbonate to 2.2 …More
Mash grains at 157°F (69°C) for 60 minutes. This beer was originally meant to be …More
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) …More
For water additions, we use chalk to raise the pH of the mash to 5.3-5.4. …More