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Mash at 152° F (67° C) for 60 minutes. Primary Fermentation at 67° F (19° C). Force …More
Mash at 151.5° F (67° C) for 60 minutes. Primary fermentation for 26 days at 64° …More
Start with RO water, add 2.2 g calcium chloride to mash, add 2.7 g calcium …More
Sour mash: “Sour mash one pound of Franco-Belges Pils malt. Start with a saccharification rest …More
Mash grains at 148° F (64° C) for 45 minutes. Make a 10-day starter of …More
Mash grains at 152° F (67° C) for 60 minutes. Mash out at 170° F …More
Mash in at 149° F (65° C) and hold for 90 minutes. Primary fermentation for 30 …More
Mash at 150° F (66° C) for 90 minutes. Primary fermentation for 28 days at 48° …More
Mash at 152° F (67° C) for 90 minutes. Mash out at 168° F (76° …More
Mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F …More
Mash in for an acid rest at 100° F (38° C) and hold for 30 …More
No heat. Use staggered nutrient additions once a day for 4 days.