Single infusion mash at 149°F (65°C) for 60 minutes. Mash out for 10 minutes at 168°F (76°C). Lauter and then boil for 120 minutes. Add whirlpool hops post-boil and allow 20 minutes of contact time at 180°F (82°C). Transfer chilled wort to fermenter at 60°F (16°C) and pitch yeast cold. Slowly raise fermentation temperature to … Read more
Heat 6 gal. (22.7 L) strike water to 163°F (73°C) and mash in grains for a mash thickness of 1.33 qt./lb. (2.8 L/kg). Mash for 60 minutes at 150°F (66°C) and then 5 minutes at 158°F (70°C). Boil 90 minutes, adding hops as indicated. Chill wort and pitch yeast. Ferment at 68°F (20°C) until specific … Read more
Mash at 150°F (66°C) 60 minutes, then mash out at 169°F (76°C) for 10 minutes. Fly sparge, dissolve brown sugar in wort, and boil 120 minutes, adding hops and yeast nutrient as indicated. Chill to 50°F (10°C), oxygenate with stone for 90 seconds, and pitch yeast. Oxygenate again 24 hours after pitching yeast. Ferment 10 … Read more
Co-brewed by DOZE homebrew club. Recipe provided by Robbie Proctor. Single infusion mash at 148°F (64°C) for 60 minutes, targeting 5.3 pH. Lauter then boil for 120 minutes, adding hops at prescribed times. During the boil, make invert sugar by combining 1.5 lb. cane sugar, 1.5 pint (0.7 L) water and 1 tsp. 88% lactic … Read more
Mash 75 minutes at 150°F (66°C). Collect runoff, dissolve table sugar into wort, and boil 90 minutes, adding hops as indicated. Chill wort to 66°F (19°C), pitch yeast, and ferment to completion, allowing temperature to rise to 72°F (22°C) by the end of fermentation. The post Mandy & Wesley’s Imperial Stout appeared first on American … Read more
Target a mash pH of 5.3. Mash in at 133°F (56°C), hold 20 minutes, and then raise mash to 147°F (64°C) and hold 60 minutes. Mash out at 168°F (76°C) and hold 10 minutes. Lauter, then boil for 75 minutes, adding hops, Fermax, and Whirlfloc as indicated. Chill to 78°F (26°C) and pitch starter of … Read more
Mash at 131°F (55°C) for 20 minutes and then 152°F (67°C) for 60 minutes. Boil 60 minutes, adding hops and spices as indicated. Begin fermentation at 65°F (18°C) and hold for 48 hours. After 48 hours, let temperature free rise to as warm as it wants to go. Bottle condition, aiming for 2.9 vol. (5.8 … Read more
Mash at 148°F (64°C) for 60 minutes and slowly raise to mashout temperature of 169°F (76°C). Fly sparge, collect runoff, and boil 90 minutes (or until you’re happy with the gravity), adding the first and only hop addition at the 60-minute mark. When 15 minutes remain in the boil, add table sugar and Candi Syrup. … Read more
This recipe has changed and evolved over the last 5 years, as the beer is in a 15-gallon solera barrel. Usually, I pull 5 gallons and top up with fresh beer every 4 months. A beer from this same barrel won gold in the American Wild Ale category at the 2018 NHC. This recipe is … Read more
The Mivino Pinot Grigio juice concentrate in this recipe comes from a kit that yields 3 gal. (11.4 L) of wine when diluted 50:50 with water. The kit includes 1.5 gal. (5.7 L juice). This recipe uses half of that (0.75 gal., 2.8 L) for a 3 gal. (11.4 L) batch of beer. Mash malt … Read more