Viking Gold
Mash in at 142° F (61° C) and hold for 30 minutes. Raise to 152° F (67° C) and hold for 30 minutes. Mash out at 165° F (64° C) for 15 minutes. Primary fermentation for 18…
Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash in at 142° F (61° C) and hold for 30 minutes. Raise to 152° F (67° C) and hold for 30 minutes. Mash out at 165° F (64° C) for 15 minutes. Primary fermentation for 18…
Mash at 155° F (68° C). Decoct one-third and boil for 15 minutes. Add back to main mash, which should bring around a mashout temp. Pitch in the low 40s and ferment at 45° F (7° C). Raise…
Mash at 152° F (67° C) for 90 minutes. Collect about 12 gallons of wort, boil for a total of 90 minutes. Cool and pitch yeast at 45° F (7° C); let the temperature rise and ferment at…
Mash grains at 153° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 15 minutes. Primary fermentation for 14 days at 54° F (12° C). Secondary fermentation for 14 days at…
Mash grains at 155° F (68° F) for 60 minutes. Mash out at 168° F (76° C) for 5 minutes. Freeze-concentrate post fermentation. Primary fermentation for 3 months at 35° F (2° C). Forced CO2 to…
Mash grains at 154° F (68° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Primary fermentation for 21 days at 60° F (16° C). Forced CO2 to carbonate (2.6 vol).
Mash grains at 147° F (64° C) for 60 minutes. Primary fermentation for 11 days at 65° F (18° C). Secondary fermentation for 18 days at 40° F (4° C).
Mash grains at 154° F (68° C) for 90 minutes. Primary fermentation at 65° F (18° C).
Mash grain at 152° F (67° C) for one hour. Primary fermentation for 10 days at 68° F (20° C). Forced CO2 to carbonate (2.5 vol)
Share Post