Buzzzed Cyser
Buzzzed Cyser
Ferment at 65°F (18°C) for 4 days, then let free rise until fermentation is complete.
Peppermint Porter
Peppermint Porter
Mash at 156°F (69°C) for 60 min. Boil 75 min. Steep tea bags in wort for 5 minutes, then discard. Chill and oxygenate. Ferment at 64°F (18°C) to final gravity. Steep coffee beans at 67°F (19°C) for 24 hours. Package.
Chateau Gates Cyser
Chateau Gates Cyser
Day 0 Mix 12.5 g GoFerm with about 250 mL of 110°F (43°C) water until it dissolves completely. When the mixture reaches 104°F (40°C), sprinkle yeast on top to rehydrate and leave for about 20 minutes. Mix cider and…
Mike’s Mild
Mike’s Mild
Mash at 153°F (67°C) for 60 minutes. Ferment at 67°F (19°C). Conduct a 60 minute boil, following additions as listed in the ingredients.
Blueberry Vice Melomel
Blueberry Vice Melomel
To prep, freeze your blueberries for at least 24 hours. Then pick out and discard any that have mold or look off, although smashed berries are fine. Possibly grab an extra pound to compensate for the loss of these throwaways.…
Wry Smile Rye IPA
Wry Smile Rye IPA
Single infusion mash at 153°F (67°C) for 60 minutes. Boil 75 minutes, adding hops as indicated. Ferment at 65°F (18.3°C).
Valhalla Honey Beer
Valhalla Honey Beer
Mash grains at 149°F (65°C) for one hour. Lauter, sparge, collect wort, and boil 90 minutes, adding the single hop addition an hour before knockout. Cool wort to 180°F (82.2°C), add the first honey addition, and whirlpool 10 minutes. …
Chomolungma Brown Ale
Chomolungma Brown Ale
Mash at 152°F (66.7°C) for 30 minutes, aiming for a mash pH of 5.2. Sparge at 165°F (73.9°C) and then boil for 75 minutes. The wort pH should be 5.0 at knockout. Ferment at 65°F (18.3°C).
Klosterman
Klosterman
Mash grains for 35 minutes at 151°F (66.1°C), or until starch conversion is complete. Sparge at 170°F (76.7°C). Collect 7.5 gal. (28.4 L) of wort in the kettle and boil for 90 minutes, adding honey after knockout. Ferment at 55°F…
Tepache
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