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Conduct a single infusion mash at 154° F. Conduct a 60 minute boil, following the hop additions as listed in the ingredients. Ferment at 68° F.
Note: the gravity (1.071) is the measurement prior to adding sugar to primary. Mash 6-row, flaked corn and malted wheat at 150° F (66° C) for 45 minutes. Rinse grains and dissolve extract completely. Boil for 70 minutes. Cool…
Conduct a single infusion mash at 150° F for 60 minutes, with a mash pH of 5.2. Sparge with 168° F water. Boil for 60 minutes, following the additions listed in the ingredients section. Ferment at 64° F.
Note: This recipe is calculated for a 6 gallon boil with a 5 gallon yield. Mash at 158° F (70° C) for 50 minutes. Recirculate for 10 minutes. Sparge with 158° F (70° C), or sometimes a tad warmer…
Conduct a step mash. Mash in at 141° F, raise to 144° F for 15 minutes and rais again to 151° F for 35 minutes. Mash out at 168° F. Conduct a 60 minute boil, following the schedule in…
To brew Historic’s Deer Lord Altbier homebrew recipe, create a water profile to replicate Dusseldorf water, and perform an infusion mash at 151° F (66° C) for 60 minutes. Boil for 90 minutes. Ferment at 65° F (18°…
Single infusion mash at 150° F for 60 minutes. Conduct a 90 minute boil. Ferment in primary at 67° F. Age one week in secondary. Keg, or bottle with ~5 oz priming sugar and condition for 2 weeks.
Mash at 150° F (66° C) for 75 minutes, collect wort, and boil for 60 minutes. If you don't have the equipment to conduct a whirlpool at the end of the boil, simply conduct a hop stand by steeping the…
Mash grains at 152° F (67° C) for 60 minutes. Boil, adding hops as noted in the ingredients. Chill to 68° F (20° C), aerate, pitch and ferment at 68° F.
Mash at 149° F for 60 minutes. Conduct a 90 minute boil, following the schedule listed in the ingredients. Ferment at 76° F.
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