Conduct a 60 minute mash at 149°F (65°C). Mash out at 167°F (75°C) for 10 minutes. Ferment at 65° F (18°C) for 10 days.
The post ‘It Goes to 11’ Stout appeared first on American Homebrewers Association.
Conduct a 60 minute mash at 149°F (65°C). Mash out at 167°F (75°C) for 10 minutes. Ferment at 65° F (18°C) for 10 days.
The post ‘It Goes to 11’ Stout appeared first on American Homebrewers Association.