WebThis recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash. Step mash: Mash in Munich …
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WebIce Pack: When shipping liquid yeast, an ice pack is highly recommended, especially during hot weather to help ensure the viability of the liquid yeast. There is an additional cost of …
WebStep mash: Mash in Munich malt at 131 °F (55 °C) and rest for 10 minutes. Increase to 146 °F (63 °C) using direct heat or hot-water infusion and hold for 40 minutes. Increase to …
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WebMethod: All Grain Style: Munich Dunkel Boil Time: 60 min Batch Size: 3.5 gallons (fermentor volume) Pre Boil Size: 5 gallons Post Boil Size: 4.1 gallons Pre Boil Gravity: …