AOK
Rodtoberfest
Rodtoberfest
Water was 75% RO, 25% Plainfield Twp. tap water. Used a modified Hochkurz decoction mash. Rest 60 minutes at 146° F (63° C), pulled 10 quarts thick decoction, added to bowl inside of pressure cooker, heated to 15 psi…
Michael’s Dunkel
Michael’s Dunkel
Use half RO water and half tap water. Treatw ith 0.5 tsp calcium chloride prior to mash and adjust sparge water pH with phosphoric acid. "I use a Hockhurz-style double decoction for this one and adjust color if…
Schmitten Doppelbock
Schmitten Doppelbock
Perform a single infusion mash at 154° F (68° C) for 60 minutes. Primary fermentation for 30 days at 50° F (10° C).
Pat’s RIP’n Kölsch
Pat’s RIP’n Kölsch
Ferment at 60° F (16° C). Cold condition four weeks.
Neue Altbier
Neue Altbier
Use brewing water with 63 ppm calcium, 0 ppm magnesium, 15 ppm sodium, 77 ppm sulfate, 64 ppm chloride, 7 ppm bicarbonate, a residual alkalinity of -39 and a hardness of 159. Mash pH at room temp should…
Fully Monty British Ale
Fully Monty British Ale
Mash at 152° F (67° C) for 60 minutes. Primary fermentation for 14 days at 68° F (20° C). Secondary fermentation for 14 days at 68° F (20° C). Forced CO2 to carbonate (2.3 vol).
Way Off Kilter
Way Off Kilter
Single step infusion mash at 155° F (68° C). Mash out at 168° F (76° C) for 25 minutes and commence sparge. Primary fermentation for 4 days at 67° F (19° C). Secondary fermentation for 10…
Big Brown Ale
Big Brown Ale
Treat brewing water with 3 g calcium chlrodie and 1 g gypsum. Mash at 145° F (63° C) for 30 minutes. Raise to 158° F (70° C) and hold for 40 minutes. Sparge at 170° F (77° C)…
Mister Manners
Mister Manners
“Water is carbon filtered and treated with 5.2 pH stabilizer and a bit of Campden to protect against seasonal chloramine in the municipal water supply.” Mash in at 154° F (68° C) and hold for 45 minutes. Mash…
Displaying results 3191-3200 of 3800
Share Post