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Single Infusion mash. Mash in at 159.4° F for 60 minutes, then drop heat to 154° …More
5 gallon batch 50% pils, 50% wheat malt Single Infusion Mash at 154° F for 60 …More
Single infusion mash at 150° F for 60 minutes. Target 5.3 pH. Lauter then boil …More
Single Infusion Mash at 156° F for 45 minutes. Target 5.3 pH. Batch sparge to …More
Single infusion mash at 152° F for 60 minutes. Target 5.3 pH. Mash out, then …More
Single infusion mash at 156° F for 60 minutes. Fly sparge to collect approximately 6.5 …More
Single infusion mash at 156° F. Boil for 120 minutes using Beersmith’s water calculation for …More
Single infusion mash at 156° F for 45 minutes. Lauter then boil for 60 minutes. …More
Due to the high use of adjuncts, a step-mash is necessary. Target 5.3 PH. Dough in …More
Combine room temperature RO water and Hairy Vetch honey in a sanitized bucket or fermentation …More
Thoroughly mix honey, grape concentrate and water. Add pectic enzyme and tannins. Rehydrate yeast with …More
Primary fermentation for 30 days at 62 degrees ambient. Cold crash followed by secondary in …More