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Single-infusion mash with no mash-out. 75 minute mash using 5.5 gallons (20.82 L) of …More
Use 100% reverse osmosis-filtered water. Mash grains at 152° F (67° C) for 60 minutes. Mash out …More
Mash grains at 152°F (67°C) for 60 minutes. Batch sparge at 168°F (76°C). Bring to a …More
Mash at 148° F (64° C) for 60-90 minutes (until conversion is complete). Mash out at …More
Mash grains at 128°F (53°C) for 30 minutes and 154°F (68°C) for 60 minutes. Mash out …More
Bring water to boil, turn off heat, add honey and mix well. Skim foam that forms, …More
Maturation: 8 to 12 weeks
Mash grains at 98°F (37°C) for 20 minutes. Raise temperature to 122°F (50°C) and hold for …More
Mash grains at 154°F (68°C) for 60 minutes. Mash out at 168°F (76°C) for 10 minutes. Photo …More
Add the cracked crystal malt to 1.5 gallons of cold water and bring to a …More
Mash in at 155°F (68°C) and hold for 60 minutes. Mash out at 170°F (77°C). Primary …More
Use two liquid yeast packages or make an appropriate starter. Ferment at 62°F (17°C). When finished, …More