by KevinS » Fri Mar 06, 2015 16:31
Yeah thats the recipe from the Stone book they released - it always confused me somewhat that bit. While not one of my favourite Stone beers, I think if I were to do it I would just do my usual mash routine and use the grain bill percentages in the Advanced section.
I've also seen some discussion about their high fermentation temperature and how it maybe works for them because of their fermentors and the sheer size and weight of the liquid, so again - I would be tempted to do the usual 65(ish) temps.
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