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Target Water Profile: Calcium: 97 ppm Magnesium: 8 ppm Sodium: 36 ppm Sulfate: 46 ppm Chloride: 68 ppm Bicarbonate: 257 ppm Single infusion mash at 154° F for 60 minutes. Vorlauf for…
Mash at 151° F for 60 minutes. Sparge with 170° F water for 60 minutes. Boil time is 60 minutes. Cold steep chocolate and black wheat with 1.5 quarts (heated then cooled) water 48 hours in advance. Add with…
Note: this recipe is based off of Gordon Strong's Old School Barleywine. Mash at 154° F for 12 hours (not a typo). The final temperature should be around 133° F. Lauter and add first wort hop (FWH) addition. …
Mash: 148° F (64° C) for 30 minutes raise to 154° F (68° C) for 60 minutes. Fly Sparge: 45 minutes at 169° F (76° C) Boil: 90 minutes. Chill to 65° F (18° C). Primary: allow to…
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…
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