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Single infusion mash for 75 minutes at 150°F (66°C). Boil 60 minutes. Chill to 70°F (21°C), then pitch yeast. Ferment at 65°F (18°C) for one month. Bottle condition with corn sugar. Age for 5.5 years in a cool, dark place.
Mash at 156°F (68°C) for an hour. The higher temperature is for extra body to compensate for the low ABV and high attenuation of the saison yeast. Sparge at 170°F (76°C). Boil wort vigorously for 90 minutes, following indicated hops…
Mash in at 144°F (62°C) for 30 minutes, then raise to 156°F (69°C) and hold for 30 minutes. Sparge at 170°F (77°C). Lauter, then boil for 60 minutes. Chill to 67°F (19°C) and pitch yeast starter. Ferment at 67°F (19°C)…
Target a mash pH of 5.43. Use a step mash with two decoctions, resting at 113°F (45°C) for 30 minutes, 125°F (52°C) for 20 minutes, 148°F (64°C) for 20 minutes, and a mash out at 170°F (77°C). Boil 90 minutes.…
Protein rest at 122°F (50°C) for 10 minutes. Raise to 154°F (68°C) and mash for 70 minutes. Target 5.2–5.4 pH. Raise temp to 170°F (77°C) for mash-out, recirculating if possible. Collect first runnings and sparge until pre-boil volume is collected…
Single infusion mash with 4 gal. (15.1 L) water at 150°F (66°C) for 60 minutes. Sparge with 3 gal. (11.4 L) of 170°F (77°C) water. Add hops and boil for 4 hours. Chill to 66°F (19°C) and pitch yeast starter.…
Use a sequence of step infusions that end in a full-volume, no-sparge mash: 126°F (52°C) for 30 minutes, 152°F (67°C) for 60 minutes, and 169°F (76°C) for 10 minutes. Lauter, and then boil 60 minutes. After boil, chill to 67°F…
Mash all grains except roast barley and chocolate malt at 156°F (58°C) for 45 minutes. Add roasted barley and chocolate malt. While recirculating the mash over heat, slowly increase the temperature to 168°F (76°C) for a 10-minute mash out. Boil for…
Build water profile from reverse osmosis and target a mash pH of 5.3. Start with a 10-minute protein rest at 122°F (50°C), raise to 153°F (67.2°C) for a 60-minute saccharification rest, and mash out at 168°F (75.6°C) for 10 minutes.…
Target a water-to-grain ratio of 3:1 by weight. Mash in at 104°F (40°C) for 15 minutes, then raise temperature to 158°F (70°C) and hold for 60 minutes. Mash out at 170°F (77°C) for 10 minutes. Sparge at 170°F (77°C). Boil…
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