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Mash at 154° F (68° C) with a pH of 5.3. Boil 90 minutes. Pitch a strong starter of Belgian Abbey II ale yeast and ferment at 63° F (17° C). When final gravity is reached, rack and chill beer…
George Schuster of Petaluma, CA won a bronze medal in Category 24: Fruit Beer during the 2018 National Homebrew Competition Final Round in Portland, OR.
Target Water Profile: Calcium 50 ppm Magnesium 7 ppm Sodium 5 ppm Sulphate 75 ppm Chloride 60 ppm Bicarbonate 0 ppm Mash at 152° F for 60 minutes. Raise to 168° F and mash…
Target Water Profile: Ca2 18 ppm; Mg2 7 ppm; Na 27 ppm; Cl 68 ppm; SO4 7 ppm Mash at 152° F for 60 minutes. Sparge at 170° F for 45 minutes. After primary fermentation transfer to Bourbon…
Yeast notes: Starter created from yeast dregs of several bottles of spontaneously fermented Belgian wild ales and pitched into this 5 gallons batch when approximately 1 quart of yeast cake starter had propagated. Alternative approximation to this methodology would be…
Mash in with 175-180º F water for single-step infusion mash at 150º F for 90 min. Lauter with 180º F strike water for transfer to kettle. Boiled 90 minutes. Primary fermentation: 7 days at 63º F. Secondary: 7…
Water treatment: Heat 5 gallons distilled water at 150° F. Add 1 Campden Tablet/Potassium Metabisulfite and dissolve thoroughly. Continue and reduce boil. Add 12 lbs Fireweed Honey at 100° F. Dissolve thoroughly. Then, remove from heat and add yeast and…
Mix honey well in water, add the whole fruit in a fruit bag. Add rehydrated yeast and aerate. Add Fermaid-O per TONSA 2.0 schedule. When fermentation complete, clarify then rack into the secondary. Bottle when clear.
Primary ferment for 10 days (when 65% fermentation is complete). Transfer to secondary. Allow to finish fermentation completely. Add K-meta and K-sorbate to stabilize. Freeze concentrate 1 gal. of same cider to approximately ½ gal. and back sweeten to taste.…
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