The Beer Cellar

Zingibier

Mash at 152° F (67° C) for 60 minutes. Do not oversparge—a smaller pre-boil volume than normal is fine given the small grain bill. Boil for 60 minutes. Add DME at end of boil. Top up with cold…

Recipes

Spanish Cedar IPA

Treat water with 1 tsp CaCl, and 2 tsp gypsum. Mash grains for 60 minutes at 150° F (66° C). After secondary fermentation, rack off dry hops into keg, but keep cedar spiral in the beer. Chill keg…

Recipes

Old Ale with Grapes and Honey

Mash grains at 146° F (63° C) for 60 minutes. Sparge at 168° F (76° C). Primary fermentation for 3 weeks at 70° F (21° C). Forced CO2 to carbonate.

Recipes

Raspberry Blossom Mead

Use carbon filtered water. Mix, aerate. Stagger nutrient additions at yeast pitch, 36 hours and 72 hours. 50% sugar depletion. Stir daily to release CO2. Primary fermentation at 70° F (21° C).

Recipes

Apple Juiced!

Keep it clean and give it some time. Primary fermentation for 6 months at 70° F (21° C) in glass. Secondary fermentation for 18 months at 68° F (20° C) in glass. Forced CO2 to…

Recipes

Rehydrate and proof yeast in 104° F (40° C) water with GO-FERM and a pinch of sugar for 15 minutes. Mix honey with enough water to make 5 gallons of volume, combining with a stir-whip to thoroughly combine…

Recipes

Stephan and Mark’s Apple Cider

Ferment for three weeks and transfer to Corny kegs. Allow to lager for two to three months, then filter and backsweeten with apple juice concentrate to taste. Force carbonate and enjoy.

Recipes

Anjie’s Applewine

Use enough water and sugar to reach target volume and gravity. Adjust pH as necessary. Affix airlock, using vodka instead of water. After fermentation, back-sweeten to taste and add potassium sorbate to prevent refermentation. Bottle or force carbonate…