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Mash at 149° F (65° C) for 90 minutes or until conversion is complete. Add all …More
Mash grains at 104°F (40°C) for 90 minutes. Raise temperature to 140°F (60°C) and hold …More
See additional ingredient information below. Step infusion mash starting at 95°F (35°C). Dough in for 15 …More
Strike with 4.25 gallons to rest for 60 minutes at 150°F (65°C ).
Mash grains at 154°F (68°C) for 60 minutes. Batch sparge at 168°F (76°C). Bring to a rolling …More
Mash crushed grains in 4.5 gallons of water at 153° F (67° C) for 90 …More
Mash the grains at 154° F (68° C) for 1 hour. Do not use soft …More
A step infusion mash is employed to mash the grains. Add 8 quarts (7.6 liters) …More
Step mash: 105°F (41°C) for 10 minutes, 135°F (57°C) for 5 minutes, 158°F (70°C) for …More
Steep the grains in 2 gallons (7.6 L) of cool water. Heat the water to 170°F …More
Note from Charlie: Because the full volume is boiled, you will see better hop utilization. …More
Use a single-step infusion mash. Add 16 quarts (15.1 liters) of 164°F (73°C) water to …More
