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Method 1: Old Traditional Bard's

The production process brought down to homebrew scale, boil step and all. It's the longest of the four and the closest to what actually made Bard's beer — a low rest, a hard boil to force gelatinization, then a cool fungal-alpha conversion held to the minute.
Where this comes from

This is one of four mash methods Bard's documented in 2018 while adapting its production process to homebrew scale, run on a Robobrew — a recirculating single-vessel electric system (why that equipment class matters). These are working notes from real sessions, not a validated homebrew protocol. Values are starting points; the scale-translation warnings apply to all four.

The run sheet​

#StepTargetTimeAdditions
1Dose the foundation water——Termamyl SC DS (high-temp alpha-amylase) + Ondea Pro, into the water before grain
2Mash in122°F25 min restSorghum malt at 2.2 L/kg
3Ramp and hold153°F20 min—
4Transfer to the boil kettle———
5BoilBoiling60 min—
6Dilute and add structure——0.5 L/kg cold water, then rice hulls; stir well
7Transfer back to the Robobrew——Add water to bring the grist to 132°F
8Set pH——Phosphoric acid to pH 5.0–5.3
9Convert — only after pH and temperature are right132°Fexactly 100 minFungamyl BrewQ + Ondea Pro
10Run off——Vorlauf, sparge, lauter

Target extract: 15.0°P (1.061).

A later revision drops the boil​

The archive holds a second pass at this method that keeps everything in the Robobrew: instead of transferring to a kettle and boiling, it ramps to 203°F and holds 60 minutes in place, and adds 40 mL Viscozyme alongside the Termamyl at mash-in. Same cereal-cook logic, no transfer — the 203°F hold does the gelatinization work the boil did. If your system holds 203°F reliably, that revision is the easier day.

What makes this one different​

The boil. Steps 4–5 take the mash to a full 60-minute boil — cereal-cook logic applied to sorghum, forcing gelatinization by brute heat rather than holding a liquefaction temperature. It's the most equipment-hungry step of the four and the reason this method takes longest.

Enzymes added last, not first. Step 9 is emphatic in the original notes: dose Fungamyl and Ondea Pro only after pH and temperature are correct. Fungal alpha-amylase is fragile — put it in hot or sour and you've wasted it.

The 100 minutes is exact. Not "about" — the note says exactly. Fungal alpha at 132°F is doing the fermentability work here, and the hold length is the lever on wort sugar profile (why that matters).

Watch for​

Scorching during the boil; a thick mash after step 5 (the 0.5 L/kg dilution and the hulls exist for that reason); pH drift between steps 8 and 9; and a slow lauter — huskless grist plus a boiled mash is the hardest runoff of the four.

Report back​

Nobody has published results for this method at homebrew scale — which means your batch is data. Report efficiency, mash behavior, runoff, gravity against the 15.0°P target, fermentation, and what you'd change. See Research Ask #3 and tell us what happened.