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Single infusion mash at 68° C (154° F). Conduct a 90 minute boil. Optional water profile: Using carbon filtered DC tap water, add 1.5 g of calcium sulfate and 1.5 g calcium chloride to the mash, as well as…
Mash at 150-152° F (65-67° C). Ferment at 68° F (20° C), rising to 70-72° F (21-22° C) in second day of fermentation.
Produced with a cultured abbey ale yeast, this beer also benefits from a mixed fermentation of a house wild culture, most likely including Brettanomyces and various Lactobacillus strains. Using the bottle dregs from a Bam Biére to inspire a secondary…
Mash in at 152° F (67° C). Boil 6o minutes. Start fermentation at 66° F (19° C) and let rise over a week to 72° F (22° C). Dry hop once fermentation is complete. Hold on dry hops for 3…
Mash at 150° F (66° C) for 60 minutes. Boil for 60 minutes. Ferment at 65° F (18° C). This yeast strain requires extra aeration for best results.
Mash at 150° F (66° C) for 75 minutes. Mash out at 168° F for 10 minutes. Conduct a 60 minute boil, following ingredient additions as listed. Primary fermetation at 67° F (19° C), then age at 65° F (18°…
Single infusion mash at 152° F (67° C) for 60 minutes. Add hops and lactose per recipe. Ferment at 68° F (20° C) until gravity drops to 1.024 (6 P), then allow to free rise to 70° F (21° C).…
Mash schedule: 131° F (55° C) for 15 minutes; 146-148° F (63-64° C) for 30 minutes; 152° F (67° C) for 40 minutes; 158-162° F (70-72° C) for 15 minutes; mash out to 168° F (76° C( for 30 minutes.…
Mash at 155° F (68 °C). Boil for 60 minutes, following additions as listed in the ingredients. Ferment in the temperature range called for by the yeast used.
Single infusion mash at 155° F (68° C) for 60 minutes. Rehydrate and pitch yeast. Ferment at 66° F (19° F), then warm it up at the end for a diacetyl rest. Dry hop with the pellets for 3 days,…
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