Baltic Porter 13
Baltic Porter 13
Mash grains at 152° F (67° C) for 75 minutes. Primary Fermentation for 2 weeks at 50° F (10° C). Secondary Fermentation for 4 weeks at 50° F (10° C). Tertiary fermentation for 575 days…
Rob’s Oatmeal Stout
Rob’s Oatmeal Stout
Single step infusion mash at 154° F (68° C) for 60 minutes. Primary fermentation for 14 days at 68° F (20° C).
Hop-Fu! IPA
Hop-Fu! IPA
Mash in at 152° F (67° C) and rest for 60 minutes. Mash out at 168° F (76° C) and hold for 15 minutes. Sparge at 170° F (77° C) for 60 minutes. Chill to 67° F (19°…
Yyy’s Man Says
Yyy’s Man Says
Begin with an acid rest at 111° F (44° C) and hold for 15 minutes. Ramp up to 125° F (52° C) and hold for a 15 minute protein rest. Finish with a saccharification rest at 153° F…
Brett Strawberry Farmhouse
Brett Strawberry Farmhouse
“After primary fermentation, I pureed 5 lb (2.27 kg) of frozen Shuksan variety strawberries and brought them to 160° F (71° C). I then racked onto the puree in secondary and added dregs from an all Brett-trois fermented…
Red Headed Stranger
Red Headed Stranger
Use a single infusion mash at 152° F (67° C) for 60 minutes. When primary fermentation is complete, transfer to secondary and pitch the lambic blend.Age at basement temps (62-78° F, 17-26° C). Ferment for 1 year then…
Evil Beavr
Evil Beavr
Mash grains at 150° F (66° C) for one hour. Fly sparge. Added honey and sugar 15 minutes before end of boil. Primary Fermentation for 14 days at 66° F (19° C). Secondary Fermentation for 3 days…
Bellanio Farms
Bellanio Farms
Treat brewing water with 1 Tbs Epsom salt and 1 Tbs calcium carbonate. Mash at 145° F (63° C) for 60 minutes. Take first 2 gallons of runnings and boil to 1/2 gallon, add back to the main…
Razz-Ma-Tazz
Razz-Ma-Tazz
Mash at 150° F (66° C) for 60 minutes. Add coconut flakes 5 minutes from the end of boil. Carter advises, “Keep [flaked coconut] in a cheese cloth bag, because if that stuff gets loose, oh man!”Add lactose…
Hop Canyon Habanero IPA
Hop Canyon Habanero IPA
Use a water profile that includes 165 ppm calcium, 12 ppm magnesium, 17 ppm sodium, 300 ppm calcium sulfate and 55 ppm chloride. Mash at 155° F (68° C) for 75 minutes. "Dry pepper" with 3 g of…
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