The Goatsman Kentucky Common
The Goatsman Kentucky Common
Mash at 151° F for 60 minutes. Conduct a 60 minute boil. Ferment at 67° F for 5 days then ramp up to 72° F for 1 week. Target water profile: 56 ppm Ca 17 ppm…
Candies Wit English Porter
Candies Wit English Porter
Infusion mash at 153° F for 60 minutes. Mash out for 20 minutes at 168° F. Vorlauf till wort is clear. Cool wort to 61° F and pitch yeast. Let temperature free rise to 62° F for 24 hours.…
Shadow Monster Imperial Stout
Shadow Monster Imperial Stout
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…
Black Out IPA
Black Out IPA
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…
The Gunner’s Dream American Barleywine
The Gunner’s Dream American Barleywine
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. …
BarleyQuad English Barleywine
BarleyQuad English Barleywine
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…
Red Keep Biere de Garde
Red Keep Biere de Garde
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…
Mmm Quad
Miss Mo’s Chocolate Raspberry Milk Stout
Miss Mo’s Chocolate Raspberry Milk Stout
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.
Ass Kicking Cream Ale (Tequila-aged Lime/Jalapeno Ale)
Ass Kicking Cream Ale (Tequila-aged Lime/Jalapeno Ale)
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…
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