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Mash at 156°F (69°C). Ferment at 68°F (20°C) for 2–3 days. Alternatively, ferment with yeast …More
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum. Step mash: 45 …More
Mash in at 113°F (45°C) for a 20-minute ferulic acid rest. Raise to 156°F (69°C) …More
Mash 60 minutes at 156°F (68.9°C). Boil 60 minutes. Ferment 28 days at 65°F (18.3°C).
Mash 45 minutes at 149°F (65°C), then 60 minutes at 158°F (70°C). Boil 60 minutes. …More
Mash 90 minutes at 147°F (63.9°C). Boil 90 minutes. Ferment 21 days at 65°F (18.3°C).
Target a relatively high mash temperature so that the beer finishes near 4°P (1.016). I …More
Mash grains in 3 gal. (11.4 L) filtered water for 60 minutes at 152°F (66.7°C). …More
A step infusion mash is employed to mash the grains. Add 8 quarts (7.6 L) …More
Beginning volume of 7.75 gallons (29.3 L) should boil down to about 6.25 gallons (23.7 …More
Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect …More
Mash grains at 152° F (67° C) for 1 hour.