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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
Water treatment: Heat 5 gallons distilled water at 150° F. Add 1 Campden Tablet/Potassium Metabisulfite …More
Mix honey well in water, add the whole fruit in a fruit bag. Add rehydrated yeast …More
Primary ferment for 10 days (when 65% fermentation is complete). Transfer to secondary. Allow to …More
Add 2 campden tablets to the fresh juice and let sit over night. Add sugar, …More
Target Water Profile: Calcium 66ppm Magnesium 21ppm Sulfate 90ppm Sodium 4ppm Chloride 102ppm Bicarbonate 27ppm Saccharification rest at 151° F for 1 …More
Mash at 150°F (65.5°C) for 1 hour. Boil for 90 minutes, adding Irish moss or …More
Mash at 149° F (65° C) for 90 minutes with constant recirculation during mash. Adjust …More
Mash at 148° F (64° C) for 90 minutes, with constant recirculation of mash to …More
No-sparge method with 10 gal. of reverse osmosis water (3.48 qt./lb.). Mash in with initial …More
