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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
Adjust pH to 5.2 with lactic acid for mash. RIMS step mash 144° F (62° …More
Mash in with 4.25 gal. (16 L) of 162° F (72° C) water and hold …More
Mash at 150° F (66° C) for 30 minutes. Transfer wort onto FWH (collect 8 …More
Use filtered tap water. Mash at 154° F (68° C) with about 5.5 gal. (20.8 …More
Mash at 150° F (66° C) for 60 minutes or until conversion is complete. Vorlauf …More