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Examples
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Mash grains for 60 to 90 minutes at 152-155°E Sparge and collect wort.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
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Sparge with enough water to achieve 5 gallons at the end of the boil (difficult to predict based on unknown evaporation) and ounce (or 5 grams) CaCl2.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
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Add rice to mash, raising the temperature to 168°F Sparge and collect wort.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
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Mash grains for 60 minutes at 152°F Sparge and collect wort.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
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Sparge with 3 ¾ gallons liquor at 174°F, adding the runoff to ¾ of a gallon of liquor in the wort kettle.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
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Mash grain for 60 minutes at 156°F Sparge and collect wort.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
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Mash grain for 60 minutes at 152°F Sparge and collect wort.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
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Mash grains for 60 minutes at 152°F Sparge and collect wort.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
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Mash the grains at 150°F for 1 hour with 3 gallons of liquor at 166°F Sparge with 4 ¼ gallons of liquor at 174°F Add to:
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
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Mash grains for 60 to 90 minutes at 152-155°E Sparge and collect wort.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
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