Base Brewing Recipe
All recipes are brewed using the following unless otherwise specified:
Water is heated to initial mashing temperature + 2-3*C for it to drop slightly when malt is pitched.
Mashing is done in three stages. First 45 minute mash at 65*C, followed by a 15 minute mash at 67*C and then 15 minutes at 75*C.
Rinsing is done with cold water, as both warm and cold rinse has been attempted, and no significant difference was found (1-2 maximum gravity difference in favor of warm rinse), and it is simply a lot faster.
Boil is 60 minutes, followed by cooling to < 25*C, putting on fermentation vessels, and pitching yeast.
Yeast is hydrated by boiling water and placing in a glass to cool down to ~25*C before pitching yeast into it. The yeast is disturbed every now and again by slightly rotating the glass in order for it to go into the water.
Fermentation is 2 weeks in room temperature.