Koko’s Nut Stout
Koko’s Nut Stout
Mash at 152° F (67° C) for 70 minutes. Mash out at 167° F (75° C) for six minutes. Add coconut extract at kegging. Primary fermentation for 8 days at 68° F (20° C). Forced CO2 to…
Hibiscus Sauvante
Hibiscus Sauvante
Mash at 152° F (67° C) for 60 minutes. Water profile: 65 ppm Ca, 13 ppm Mg, 3 ppm Na, 63 ppm Cl, 95 ppm SO4. Five gallons of beer was racked to secondary leaving 0.25 gallons (0.94…
Black Friday Stout
Black Friday Stout
Mash grains at 154° F (68° C) for 60 minutes. Pitch yeast at 65° F (18° C) and let rise to 68° F (20° C). Ferment for three weeks. Transfer to 5-gallon American Oak bourbon barrel and age…
Urban UFO
OB Trad
Strawberry Tupelo
Strawberry Tupelo
Staggered nutrient addition. Ferment in primary for three weeks; rack, clarify, keg, force carbonate. Forced CO2 to carbonate (2.5 vol).
Rhubarb Mead
Rhubarb Mead
Staggered nutrient addition. Ferment in primary for six weeks; rack, clarify, keg, force carbonate. Forced CO2 to carbonate (2.5 vol).
2011 Honeycrisp Celebration
2011 Honeycrisp Celebration
Strict Sanitation protocols on all equipment and containers (diluted Starsan spray and soak buckets). Thaw juice three days at ambient temperatures of 55° (13° C) and treat with one powdered Campden tablet per gallon. Transfer juice to fermenter. …
SaraSodi Cider
SaraSodi Cider
Heat apple cider to 160° F (71° C). Add sugar and rest for 15 minutes. Cool to 67° F (19° C) and pitch yeast. Rack beer and carbonate. Primary fermentation for 4 weeks at 67° F (19° C).…
Not-So Pilsener
Not-So Pilsener
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 liters) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (53°C) for 30 minutes. Add 5 quarts (4.75…
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