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Mash for 10 minutes at 52°C (125°F), 60 minutes at 63°C (145°F), 20 minutes at …More
Mash for 60 minutes at 149°F (65°C). Add first dose of sugar 10 minutes before …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
*Note: Post-boil target volume is 6 US gal. (22.7 L) Use lactic acid to get mash …More
Mash for 60 minutes at 152°F (67°C)
Mash: single infusion, light body, no mash out Water: North Denver tap water Efficiency: 77% Mash pH: 5.2 Step …More
Conduct a single infusion mash at 156°F (69°C) for 60 minutes using a grain-to-water ratio …More
Dough in at approximately 113°F (45°C) for a 30-minute hydration and beta-glucanase rest. To mitigate …More
Combine all ingredients, mix, and aerate thoroughly with a kitchen mixer or immersion blender. Creating …More
Place crushed grains in 2 gallons (7.6 L) of 155°F (68°C) water and steep for …More
Mash in with 18.9 gal. (71.5 L) of 165°F (74°C) water and hold at a …More
