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I like this idea: Sadly, I do not live in SoCal so I would not have a comparison. But, I appreciate when commercial brewers do things like this (another example). Does anyone else find it wierd that Balast Point is suggesting a 20 minute mash? I have done a few before, but I am not sure it...

98% Franco-Belges Pilsner Malt (10#) 2% Wyermann CaraAmber (4 ounces) 4 AAU Columbus (60 minutes) 2 ounces Amarillo (5 minutes) 3/4 ounce Columbus (Dry Hop) 1 ounce Amarillo (Dry hop) Mashed @ 150° for 75 minutes, single batch sparge. Fermented cool to keep the yeast somewhat clean...

94% Pale Ale Malt (12#) 4% Crystal 60°L (8 ounces) 2% Victory Malt (4 ounces) 13 AAU Chinook (60 minutes) 1.5 ounces Cascade (20 minutes) 1.5 ounces Cascade (10 minutes) 1 ounce Cascade (Dry Hop) 1 ounce Chinook (Dry Hop) Mashed @ 151°, single batch sparge. Slight underpitch of...

88% Maris Otter (6.5#) 7% Home Toasted Brown Malt (8 ounces) 3% Chocolate Malt (3 ounces) 3% Crystal 80°L (3 ounces) 5.4 AAU Willamette (60 minutes) Toasted 2-row for 45 minutes # 375° (about 60°L) Mash @155°, single batch sparge.

86% Golden Promise (8#) 11% Home Toasted 2-row (1#) 3# Special B (4 ounces) 8 AAU EKG (60 minutes) 1 ounce EKG (dry hop for 1 week) Home toasted malt @ 350° for 20 minutes to about 25°L Mashed at 154° for 60 minutes with batch sparge.

54% Rahr Pale Ale Male (10#) 43% Wyermann Vienna (8#) 3% Honey Malt (8 ounces) 16.5 AAU Summit (60 minutes) 9 AAU Centennial (60 minutes) 1 ounce Summit (20 minutes) 1 ounce Centennial (Dry Hop) Mashed at 151° for 60 minutes, double batch sparge. Didn't have a good oxygen delivery...