Mash at 155°F (68°C) for 60 minutes. Boil 45 minutes. Chill wort to 65°F (18°C), pitch yeast, and oxygenate with pure O2. Ferment at ferment 68°F (20°C).
The post Big O! New England IPA appeared first on American Homebrewers Association.
Mash at 155°F (68°C) for 60 minutes. Boil 45 minutes. Chill wort to 65°F (18°C), pitch yeast, and oxygenate with pure O2. Ferment at ferment 68°F (20°C).
The post Big O! New England IPA appeared first on American Homebrewers Association.