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Mash grains for 35 minutes at 151°F (66.1°C), or until starch conversion is complete. Sparge …More
Wash well-ripened pineapple thoroughly. Chop off crown and base and discard. Remove skin and core …More
Rehydrate yeast with 6.25 g Go Ferm in 125 mL (4.2 oz.) water. Mix honey …More
Use a single step infusion mash. Add 19 quarts (18 liters) of 168° F (76° …More
Standard infusion mash at 152°F (66.7°C) for 60 minutes and batch sparge. Adjunct addition notes: * Lactose …More
Dough in at 131° F with 1.5 qt/lb of pre-treated water (including sufficient lactic acid …More
Mash at 125° F for 30 minutes, 147° F for 30 minutes, 162° F for …More
Single infusion mash at 151° F for 60 minutes. Batch sparge with 170° F water …More
Direct fire Hochkurz mash: 145ºF for 40 minutes. 158ºF for 20 minutes. Mash out at …More
Double infusion mash with a 30 minute rest at 122° F. Add 192° F water …More
BIAB, Single Infusion full volume mash at 152° F for 60 minutes. Add Brown Sugar …More
Water Treatment: RO water with 1 tsp calcium chloride added to mash. Single infusion mash at …More
