Soma
Jam Out… Peach Lambic
Jam Out… Peach Lambic
Mash grains at 148° F (64° C) for 45 minutes. Make a 10-day starter of B. lambicus. “Various dregs from homebrewed and commercial sour beers were added during fermentation. Peaches were purchased organic and fresh, skinned, pitted, cut…
Tripel
2010 Barleywine
2010 Barleywine
Mash in at 149° F (65° C) and hold for 90 minutes. Primary fermentation for 30 days at 68° F (20° C). Forced CO2 to carbonate (2.3 vol.).
Fruity McFruitFruit
Fruity McFruitFruit
Mash at 150° F (66° C) for 90 minutes. Primary fermentation for 28 days at 48° F (9° C). Secondary fermentation for 7 days at 36° F (2° C). Add strawberry extract to taste at…
Scott’s Nutty Brown Ale
Scott’s Nutty Brown Ale
Mash at 152° F (67° C) for 90 minutes. Mash out at 168° F (76° C) for 15 minutes. Add hazelnut extract at bottling, about 6 drops per 12 ounces. Primary fermentation for 7 days at 65°…
Slightly Smoked Helles
Slightly Smoked Helles
Mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. “I batch-sparged with an efficiency of about 72%.” Primary fermentation for 14 days at 50° F (10°…
Sto-Lat!
OB Mead
Key Lime Mead
Key Lime Mead
“Honey and juice fermented together. I then added another 8 oz (236 mL) key lime juice after full ferment.” Primary fermentation for 30 days at 66° F (19° C). Secondary fermentation for 90 days at 60°…
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