Black Hills Porter
Black Hills Porter
Mash grains at 104° F (40° C) for 30 minutes. Raise temperature to 140° F (60° C) and hold for 30 minutes. Raise to 158° F (70° C) and hold for 30 minutes. Primary fermentation for 10…
Veronica’s Imperial Stout
13 Mile IPA
13 Mile IPA
Mash grains at 152° F (67° C) and hold for 60 minutes. Primary fermentation for 10 days at 70° F (21° C) in glass. Secondary fermentation for 2 weeks at 70° (21° C) in glass. …
Paul’s Hefeweizen
Paul’s Hefeweizen
Mash grains at 150° F (66° C) for 60 minutes. Primary fermentation for 6 days at 65° F (18° C) in glass. Forced CO2 to carbonate (4 vol).
Brian’s Wit
Brian’s Wit
Primary fermentation for 19 days at 68° F (20° C). Forced CO2 to carbonate.
Oh To Daisy
Oh To Daisy
Mash grains at 150° F (66° C) for 120 minutes. Primary fermentation for 14 days at 68° F (20° C) in a wooden barrel. Secondary fermentation for 365 days at 70° F (21° C).
Blunt Trauma
Blunt Trauma
Mash in grains at 160° F (71° C) for 60 minutes. Primary fermentation for 14 days at 65° F (18° C) in glass. Secondary fermentation for 30 days at 68° F (20° C) in glass.
Arrogant Barrister
Arrogant Barrister
Mash grains at 150° F (66° C) for 60 minutes. Primary fermentation for 21 days at 66° F (19° C) in glass. Secondary fermentation for 25 days at 50° F (10° C) in glass. Tertiary…
Kölsch Abuse
Kölsch Abuse
Mash in at 152° F (67° C) and hold for 30 minutes. Note: Add peach extract at bottling until a peach nose is barely perceptible (approximately 18 drops). Primary fermentation: 14 days at 54° F (12° C) in steel. …
Hot Chihuahua
Hot Chihuahua
Steep grains in 150° F (66° C) brewing water for 30 minutes. On bottling day, boil chopped jalapeños in 2 cups water, strain off peppers and add to fermented beer with priming sugar prior to bottling. Primary…
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