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Mash grains at 122°F (50°C) for 10 minutes. Raise to 156°F (69°C) and hold for …More
Adjust water to moderate residual alkalinity and approximately 200 ppm calcium content with calcium sulfate. …More
Use a single-step infusion mash for the 3 3/4 lb. (2.6 kg) of grain. Add …More
Mash grains and cranberries at 150° F (65° C) for 60 minutes. Sparge with 170° …More
Make yeast starter two to three days ahead of brew day. Using soft (less than 25 ppm …More
Dough in with 4 gallons (15.1 L) of 100° F (38° C) water and allow …More
60 minute mash rest at 159°F (71°C) and 60 minutes boil. Chill the wort post-boil, …More
Bake pumpkin at 325° F (163° C) for two hours. Peel skin from the meat …More
Mash grains at 122° F (50° C) for 20 minutes. Increase temperature to 134° F …More
Note: This recipe assumes 6 U.S. gallons of wort remain after the boil is complete. Single …More
Single infusion mash at 154° F (68° C). Ferment at 68°-70° F (20°-22° C) for …More
Single infusion mash at 154° F (67° C). Ferment at 68° F (20° C) until gravity …More