T’ej Mead
Bjørne Røthe’s Vossaøl
Bjørne Røthe’s Vossaøl
Heat juniper infusion in the kettle. Pour it on the malts. Add new water to the kettle (leaving the same juniper there), then heat that. This is the sparge water. (When Bjørne runs off wort, he tops up with this…
Terje Raftevold’s Kornøl
Terje Raftevold’s Kornøl
Use only the outermost tips on the juniper; don’t use thick branches. Put the juniper in the kettle and boil it for a little while. Take off the juniper infusion for the mashing and let it cool for a while.…
Joker’s #1 Light Lager
Joker’s #1 Light Lager
Mash 2 qt./lb. at 149°F (65°C) for 90 minutes. Add ULTRA-FERM at the start of mash. The low mash temperature, enzyme, and rice really help dry out the beer. Target 5.2 mash pH. Increase to 168°F (76°C) for mash out…
Old Helen Helles Exportbier
Old Helen Helles Exportbier
Single infusion mash at 152°F (66.7°C) for 60 minutes. Mash out at 168°F (75.6°C). Lauter, add first wort hops, and bring to a boil. Boil 90 minutes, adding hops as indicated. Chill to 50°F (10°C), pitch yeast, and oxygenate 1…
SunRaker German Pils
SunRaker German Pils
Target a mash pH of 5.4. Mash at 149°F (65°C) for 1 hour. Mash out at 169°F (76°C) for 10 minutes. Sparge with 175°F (79°C) water. Ferment at 50°F (10°C) for two weeks, then raise temperature to 58°F (14°C) and…
Winnebago International Amber Lager
Winnebago International Amber Lager
Mash in 5 gal. (18.9 L) at 152°F (67°C) for 60 minutes. Batch sparge 4 gal. (15.1 L) at 200°F (93°C). Ferment at 50°F (10°C) for 7 days. Raise to 68°F (20°C) over roughly 3 days and hold at that…
May the Schwartz Be With You
May the Schwartz Be With You
Single infusion mash at 154°F (68°C) for 45 minutes. Target 5.3 pH. Mash out at 170°F (77°C), lauter, then boil for 90 minutes. After flameout, chill to 170°F (77°C), add whirlpool hops, and allow 10 minutes of contact time. Chill…
Odin’s Beard Baltic Porter
Odin’s Beard Baltic Porter
Target a mash pH of 5.4. Mash at 156°F (69°C) for 60 minutes or until conversion is complete. Mash out at 168°F (75°C). Sparge, collect runnings, and add the first-wort Magnum hop addition to the kettle. Boil for 90 minutes,…
Bigfoot’s (D)elight Weissbier
Bigfoot’s (D)elight Weissbier
Single infusion mash at 154°F (67.8°C) for 60 minutes. Recirculate and raise temperature to 168°F (75.6°C). Fly sparge and boil for 60 minutes. After flameout, run wort through plate chiller and directly into carboy. Aerate with oxygen stone and pitch…
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