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Single infusion mash at 154° F for 60 minutes. Lauter then boil for 60 minutes. Add whirlpool hops, and allow 15 minutes of contact time. Chill to 68° F and pitch healthy yeast starter. Ferment at 68° F. On day…
Single infusion mash @ 153 ºF for 60 minutes. Direct fire heat to mash out at 168 ºF for 10 minutes. Batch sparge, drain 100% then add sparge water at 180 ºF, should even out ~168 ºF. Use 1L stir…
Mash in with 17.5 qts water for a 60 minute rest at 156° F. Add 17 qts sparge water to mash out. Vorleuf until wort clear, collect, and boil. Chill to 64° F, pitch yeast, and allow to free rise…
Single infusion mash at 154° F for 60 minutes. Mash and Sparge, then boil for 60 minutes. After flameout, chill to 66° F, oxygenate and pitch in yeast. Ferment at 66-68° F. Let condition for two weeks after fermentation is…
Two separate 1600 mL yeast starters with Wyeast 1335. Allowed to settle and decanted each to 1L prior to pitching. Brew in a bag full volume mash. Direct fire step mash using only Base Malts to target Mash pH 5.3: …
Crush grain, mash at 152 °F for 60 minutes. Target a pH of 5.2, they used lactic acid to adjust. Use distilled water and add minerals back in. Sparge. Boil for 60 minutes, cool to 70 °F, then add appropriate…
Single mash infusion at 152 °F for 60 minutes. Target pH of 5.4. Lauter then boil for 200 minutes. Chill to 63 °F and pitch yeast (make a starter with appropriate cell count). Once active fermentation begins, raise temp to…
Single Infusion Mash at 148 °F. Pitch at 68 °F and hold fermentation at 70 °F until completion. I generally re-ferment in cork/cage Belgian bottles which will safely hold the carbonation level. Boil a pint of water with 6 oz…
No sparge technique; Single infusion mash at 150 °F for 60 minutes. with 5.75 gallons of mash water (I use a recirculating mash technique on stove). Heat 4.5 gal sparge water to about 195 °F, add to mash tun, adjusting…
Target a water: grain ratio 3:1. Mash 62 ºC for 30 minutes, then raise temperature to 70 ºC for more 30 minutes, sparge at 70 ºC. Boil 90 minutes. Chill the wort to 20 °C, add the yeast slurry, oxygen…
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