Thomas Toes Mild
Thomas Toes Mild
Mash grain for 60 minutes at 154° F (68° C). Include 1/2 tsp of gypsum in the reverse osmosis mash water. Sparge with 170° F (77° C) water. Include 1/2 tsp of gypsum in the RO sparge water.…
Three King’s Baltic Porter
Three King’s Baltic Porter
Mash grains at 155° F (68° C) for 60 minutes. Batch sparge. Primary fermentation at 52° F (11° C). Forced CO2 to carbonate.
Glenn’s Oatmeal Stout
Glenn’s Oatmeal Stout
Mash grains at 154° F (68° C) for 90 minutes. For oats: Spread oats out on cookie sheets. Sprinkle oats with water, turning to lightly saturate. Bake for 15-20 minutes at 300° F, turning and mixing midway through.…
Hop-Fu
Roggen (2010)
Roggen (2010)
Begin mash with 28 qts (26.5 L) of water at 127° F (53° C). Conduct a 35 minute protein rest at 122° F (50° C). For a 30 minute decoction, boil approximately 12 quarts (11.35 L) of thickest…
Saison Lite 139
Saison Lite 139
Mash grains at 150° F (66° C) for 70 minutes. Mash out at 165° F (74° C). Water treatment: 2 g CaCl, 1 g CaSO4 and lactic acid. Chill to 68° F (20° C) before pitching and let…
Zed’s Dead Red
Zed’s Dead Red
Mash grains at 158° F (70° C) for one hour. Mash out at 168° F (76° C) for five minutes. After primary fermentation, transfer to glass secondary and pitch Wyeast Roselare Blend as well as ~250 mL (~1…
Sully’s Belgian Blonde
Sully’s Belgian Blonde
Mash grains at 150° F (66° C) for one hour. Primary fermentation at 68° F (20° C). Forced CO2 to carbonate.
JJs Barleywine
JJs Barleywine
Mash grains at 150° F (66° C) for 60 minutes. Ferment at 68° F (20° C) for one week. Allow to rise to 73° F (23° C). Ferment 27 days. Primary fermentation for 7 days at 68°…
Peaches – N – Cream Hefe
Peaches – N – Cream Hefe
Crush grains and mash in at 112° F (44° C) for 20 minutes. Infuse to raise temp to 144° F (62° C) and hold for 20 minutes. Pull first decoction and bring slowly to a boil. Add back,…
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