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Single infusion mash at 151°F (66.1°C)**, batch sparge. Fermented at 50°F (10°C) for 14 days then …More
Mash in at 122°F (50°C) and hold for a 20 minutes protein rest. Raise to 144°F …More
Using a blender or ricer, macerate the peeled, raw potatoes. Then make a quick, thick …More
Fermentation and Conditioning Use 11 grams of properly rehydrated yeast, 2 liquid yeast packages, or make …More
Use soft brewing water, acidified slightly if possible. Mash grains for 60 minutes at 154°F (67°C). …More
Cider: After racking to tertiary, stabilize and clarify. Rack again. Sweeten to taste. I used …More
Mash pale and Munich malts and flaked wheat at 153°F (67°C) for one hour. Steep remaining …More
Bring the water to a boil. Add the licorice root, elecampane, sassafras root, aniseed and fennel …More
Mash grain at 153°F (67°C) for 60 minutes. Follow boil schedule above. Primary Fermentation: 7 days …More
Steep must at 180°F (82°C) for one hour. Primary Fermentation: 54 days at 68°F (20°C) in …More
Mix water and honey, stir vigorously to oxygenate. Add the yeast energizer and nutrient to the …More
Mash grains at 150-152°F (66-67°C) for 60 minutes. Follow boil schedule as noted in ingredients list. Ferment …More