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Mash at 158° F (70° C) for 70 minutes. This beer was a blend of four different pale sour beers. Three of the four were made with the recipe above, each with a different combination of lactic acid bacteria and…
Water Profile: NYC water treated with Campden tablet, 3 g CaCl, and 2 g MgSO4 Dough in at 102° F (39° C) and hold for 15 minutes. Mash at 148° F (64° C) for 60 minutes then 154° F (68°…
Mash in with a ferulic acid rest at 115° F (46° C) and hold for 10 minutes. Raise to 127° F (53° C) for a protein rest and hold for 10 minutes. Raise to 149° F (65° C) and hold…
Mash at 152° F (67° C) for 1 hour, mash out at 170° F (77° C). 90 minute boil Ferment at 66° F (19° C) for the first 2 days and slowly ramp to 72° F (22°…
Treat reverse osmosis water with 1.5 g calcium chloride, 5 g gypsum, and 0.5 g table salt. Mash with a single infusion at 144° F (62° C) for one hour and sparge with 0.12 mL phosphoric acid added to the…
Mash grains at 152° F (67° C) for 75 minutes. 60 minute boil. Primary Fermentation: 30 days. Start at 65° F (18° C) and slowly ramp to 69° F (21° C) Secondary Fermentation: 14 days at 70° F (21° C)…
Mash at 148° F (64° C) for 60 minutes. 60 minute boil. Primary Fermentation: 15 days at 64° F (18° C) Secondary Fermentation: 2 days at 36° F (2° C)
Water Profile: Add brewing salts per John Palmer's water spreadsheet Single step infusion mash at 152°F (67° C) for 60 minutes. Mash out at 165° F (74° C). Sparge at 168° F (76° C) for no less than 30 minutes.…
Water Profile: Ca 90 ppm, Mg 4 ppm, SO4 57 ppm, Na 61 ppm, Cl 76 ppm, HCO3 239 ppm Mash grains at 149° F (65° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes.…
Mash in at 154° F (68° C) and hold 60 minutes. Raise to 170° F (77° C) and mash out for 10 minutes. 60 minute boil. Ferment for 14 days at 66° F (19° C). Force carbonate…
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