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Make 0.5 to 1 quart (0.5 to 1 L) lacto starter 24 hours before mash-in. …More
Mash in at a rate of 3 liters water per kilogram of grain (1.4 qt./lb.) …More
Mash malts at 148° F (65° C) and allow to rest one hour. Apply heat …More
Make your yeast starter 2–3 days ahead of time. In the kettle, heat 4.1 gallons …More
Make your yeast starter 2–3 days ahead of time. Heat 3 gallons (11 L) of …More
In a large kitchen pot (not your brew kettle), heat 1 gallon (4 L) of …More
Mash at 150° F (66° C) for 60 minutes, lauter, sparge, and collect wort. Add …More
Mash at 149°F (65°C). Ferment at 64°F (18°C) for 10 days, and then transfer to …More
Conduct a mini-mash in a 3-gallon (11.4 L) stock pot using a 5-gallon (18.9 L) …More
Mash grains at 150°F (66°C) for one hour. Mash out at 168°F (76°C). Sparge with 168°F …More
Mash grains at 153°F (67°C) for 60 minutes. Ferment at 68°F (20°C). Notes: Be aware that you …More