Wheat Heavy
Wheat Heavy
Mash in at 112° F (44° C) for a 30 minute acid rest. Raise to 130° F (54° C) for a 30 minute protein rest. Raise to 148° F (64° C) for 45 minutes. Raise to 158° F (70° C)…
Rauch Katze
Rauch Katze
Mash grains at 152° F (67° C) for 90 minutes. Primary fermentation for 21 days at 58° F (14˚ C). Forced carbonated to 2.5 vol.
Ol’ Bitter Bastard
Ol’ Bitter Bastard
Mash at 152° F (67° C) for 60 minutes. Batch sparge. Primary Fermentation for 21 days at 65° F (18° C). Force carbonated to 2.3 vol.
Russell’s Scottish 80
Russell’s Scottish 80
Mash grains with 5.5 gallons (20.82 L) 175° F (79˚ C) RO water and 4.2 grams calcium chloride for a 158° F (70° C), 1-hour single infusion. Mash out. Batch sparge with 5.33 gallons (20 L) RO water…
Regal Pale Ale
Regal Pale Ale
Mash at 154° F (68° C) for 60 minutes. Primary Fermentation for 9 days at 67° F (19° C). Secondary Fermentation for 9 days at 68° F (20° C). Forced carbonated to 2.5 vol.
Country Mild
Country Mild
Mash at 150° F (66° C) for 60 minutes. Primary Fermentation for 9 days at 70° F (21° C). Bottle conditioned.
Scooter’s Lager
Scooter’s Lager
Mash grains at 156° F (69° C) for 60 minutes. Primary fermentation for 15 days at 56° F (13° C). Secondary fermentation for 21 days at 35° F (2° C). Forced CO2 to carbonate.
Split Open and Melt
Split Open and Melt
Mash at 152° F (67° C) for 60 minutes. Primary Fermentation at 67° F (19° C). Force carbonated and bottled.
Pike Ale
El Hefe (2013)
El Hefe (2013)
Start with RO water, add 2.2 g calcium chloride to mash, add 2.7 g calcium chloride to sparge. Use a double decoction mash schedule with the following rests. Acid rest: 113° F (45° C) for 15 minutes. Protein…
Displaying results 3321-3330 of 3801
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