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Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort. Bring to a…
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A step infusion mash is employed to mash the grains. Add 9 quarts (8.5 L) of 143°F (61.5°C) water to the crushed grain, stir, stabilize and hold temperature at 132°F (53°C) for 30 minutes. Add 4.5…
Infusion mash at 148° F for 60 minutes. Fly sparge at 168° F sparge water. Collect wort and boil for 60 minutes. Primary fermentation for 10 days at 50° F. Slowly raise temperature to 65° F and diacetyl rest…
Start with RO water, adding minerals to achieve water profile: Ca = 44, Mg = 1, Na = 7, SO4 = 58, Cl = 41, and HCO3 = 20. Note: Acidulated malt was used to adjust RO water pH. Other…
Single infusion mash rest at 152° F for 60 minutes. Sparge with RO water. Boil for 90 minutes. Chill wort to 50° F before pitching yeast. Ferment at 50° F for 10 days then ramp up temperature 2 degrees…
Keep mash pH at 5.6 and sparge water pH at 6.0. Finalize water profile with Gypsum, Calcium Chloride, and Chalk, split between mash and boil, to take city water to desired water profile (Ca: 66; Mg: 30; Na: 48; S04:…
Mash at 148° F (65° C) for 60 minutes. Raise temp to 168° F (76° C) for mash out, hold for 10 minutes, then begin runoff and sparge. Boil for 90 minutes. Knockout at 54° F (12° C), oxygenate and…
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