Mashing grains

Treat mash water with calcium chloride and gypsum. Mash grains in at 125° for 30 minutes. Raise temperature to 155° and hold until starch conversion (about 45 minutes). Sparge with 170° water. Add malt extract and bring to a boil. Add 1 ounce of Fuggles hops. Let boil 50 minutes and add 1 ounce of Willamette hops and Irish moss. Boil for another 9 minutes add V2 ounce of Kent Goldings hops. Boil for one final minute and turn off heat. Cool, transfer to the primary fermenter, and pitch yeast. Ferment for 7 days at 65° then prime with % cup com sugar and bottle. 

Mash grains in 8 gallons water at 158° until starch conversion is complete. Sparge with 7 gallons of 190° water. Bring wort to a boil and add 2 ounces of Kent Goldings hops. Boil for 60 minutes. Turn off heat and add 2 ounces Kent Goldings hops and allow time for them to steep. Cool, transfer to the primary fermenter, and pitch yeast. Rack to your secondary fermenter after 10 days at 58°. Bottle after 20 days. 

Mash grains together at 125° for 20 minutes. Raise temperature to 155° and hold for 45 minutes. Sparge with 5 gallons of 170° water. Bring to a boil. After 30 minutes, add Vz ounce of Kent Goldings hops and 3A ounce of Hallertauer... 

Ahead of time, you will need to prepare a 2 quart yeast starter and have it at a very active stage by the time you are ready pitch. Mash grains for 30 minutes at 130°. Raise temperature to 150 and hold for 80 minutes. Mash-out... 

Mash grains in at 122°. Adjust pH with Vz teaspoon gypsum. Conduct a protein rest at 127° for 30 minutes. Starch conversion should occur at 153° for... 

Mash grains for 1 hour at 150°-155°. Sparge and add malt extract and 2V2 ounces of Cascade hops. Bring to a boil. Boil for 55 minutes and Vz ounce of Cascade hops. Boil for 5 more minutes and turn offbeat. Transfer to primary fermenter and bring up to 5 gallons. Pitch yeast when cool. Ferment for 2 days. Rack to secondary vessel and ferment for 27 days. Prime with % cup com sugar and bottle. 

Mash grains for 2 hours at 150° with 10 quarts water treated with 1 teaspoon gypsum. Sparge with 5 gallons water acidified with lactic acid to 5.7 pH. Add V2 teaspoon salt and 1 teaspoon calcium carbonate to wort and bring to aboil. Boil for 30 minutes, then add IV2 ounces of Northern Brewer hops. Boil for 30 more minutes and add Vz ounce of Cascade hops. Boil for afinal 30 minutes and turn offbeat Add Vz ounce of Kent Goldings hops and let steep. Force-... 

Mash grains in 12 quarts of 153° water treated with gypsum. Hold at 153 for 90 minutes for starch conversion. Mash-out at 168 for 10 minutes. Sparge with 5 gallons sparge water. Add honey and calcium carbonate. Bring to boil and add 1V2 ounces of Northern Brewer hops. Boil 75 minutes and add Irish moss. Boil another 10 minutes and add % ounce of Fuggles hops. Boil a final 5 minutes and turn off heat. Cool, transfer to primaiy fermenter, and pitch yeast. Ferment for 9 days at 68 . Rack to secondary fermenter and ferment another 14 days. Keg and force-carbonate. 

Mash grains in 6 quarts water at 135°, 5.3 pH. Raise temperature to 152° and keep at 145°-152° for 2 hours. Mash-out at 170° for 10 minutes. Sparge with 1 gallon of 170° water. Add malt extract, hops, sugar, licorice, and boil for 60 minutes. Add the Irish moss 20 minutes before the end of the boil. Cool,... 

Mash grains in 11 quarts of water. Hold at 130° for 10 minutes. Raise temperature to 154° and hold for 60 minutes. Sparge and collect 6 gallons of wort. Bring to a boil and add 2 ounces of Cascade hops. Boil for 58 minutes and add Vz ounce of Cascade hops. Boil for 2 more minutes and turn offbeat. Force-cool, transfer to the primary fermenter, and pitch yeast. Ferment for 1 week. Prime with % cup corn sugar and bottle. 

Mash grains in 131°for ISminutes.Add 180° water until temperature reaches 151°. Mash for 45 minutes. Remove thin mash, boil and return to hit strike temperature of 170°. Sparge. Bring to a boil for 15 minutes, and add I /a ounces of Saaz hops. Boil for 15 minutes and add 2% ounces of Saaz hops Boil for 15 minutes and add remaining hops. Boil for a final 15 minutes and turn off heat. Cool, then transfer to the primary fermenter. Pitch yeast at 50°. Ferment for 10 days to 46°-48° then raise temperature to 65° and hold for 2 days. Rack to secondary vessel and ferment for 2 months at 32°-34°. Prime with IVz cups corn sugar and bottle. 

Mash grains in 11 quarts water at 152° for 2 hours. Sparge with 5 gallons water acidified wifii lactic acid to pH 5.6. Bring wort to a boil, and bofl for 30 minutes. Add 1 ounce of Tettnanger hops and boil for 20 minutes. Add % ounce of Hallertauer hops and boil for 10 minutes. Add Irish moss and boil for 10 minutes. Add 2 ounceofSaazhopsandboilforafinal20minutes. Turn offbeat Force-cool with a counterflow wort chiller, transfer to a primary fermenter, and pitch yeast... 

Mash grains in together at 155° for 30 minutes or until conversion. Mash-out at 160° for 15 minutes. Sparge with 2 gallons of 170° water. Add extract, gypsum, salt and bring to a boil. Boil for 30 minutes and add V ounce each of Hallertauer and Saaz hops. Boil for 15 minutes and add another V ounce each of Hallertauer and Saaz hops. Boil another 15 minutes and turn offbeat. Add Ve ounce of Hallertauer and % ounce of Tettnanger hops and let them steep. Cool, transfer to the primary fermenter, and pitch yeast. Ferment for... 

Infusion mash grains for 1 hour at 154°. Mash-out at 168° for 10 minutes. Sparge. Add 2V2 cup dark diy malt extract, 2 ounces of Tettnanger hops, IV2 ounces of Cascade hops and bring to a boil. Boil for 45 minutes. Add V2 oimce of Hallertauer hops, boil for 15 minutes and turn off heat Cool with a wort chiller and transfer to a primary fermenter. When fermentation is complete, prime with 1 cup dry amber malt extract and bottle. 

Mash grains in with 12 quarts water. Raise temperature to 154° and hold for 90 minutes. Raise temperature to 168° andholdforSOminutes. Sparge and collect 6 /2 gallons of wort. Bring wort to a boil and add all hops. Boil for 60 minutes and turn off heat. Force-cool with a wort chiller, transfer to a primary fermenter and pitch yeast Ferment for 4 weeks at 52°. Rack to a secondary fermenter and ferment for 3 months at 52°. Prime with Vz cup com sugar and bottle. 

Mash grains in with 12 quarts water. Raise temperature to 95° and hold for 30 minutes. Raise temperature to 122° and hold for 30 minutes. Raise temperature to 144 and hold for 30 minutes. Raise temperature to 160" and hold for... 

Brewed with deionized water supplemented with the gypsum and calcium chloride. Mash grains in 2Vi gallons water at 127° and let rest for 45 minutes. Add 1.15 gallons water and raise temperature to 158°. Hold at 158° for 60... 

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