Lovelace Vienna Lager
Lovelace Vienna Lager
Adjust pH to 5.2 with lactic acid for mash. RIMS step mash 144° F (62° C) for 30 min, 158° F (70° C) for 30 min, 170° F (77° C) for 15 min or until clear. No sparge, top off…
Dark Rhine Schwarzbier
Dark Rhine Schwarzbier
Mash in with 4.25 gal. (16 L) of 162° F (72° C) water and hold 60 minutes at 148° F (64° C). Sparge at 168° F (76° C) with 8.23 gal. (31.2 L) water. Boil 120 minutes, adding first hop…
Aurora Helles Bock
Aurora Helles Bock
Mash at 150° F (66° C) for 30 minutes. Transfer wort onto FWH (collect 8 gal.). Add FermCap-S to wort in boil kettle before boil starts. Add hops, yeast nutrient and Whirlfloc 15 min. before flameout. Boil for 60 min.…
Roger That Roggenbier
Roger That Roggenbier
Use filtered tap water. Mash at 154° F (68° C) with about 5.5 gal. (20.8 L) of water for 60 mins. With a BIAB system, after draining the main wort, mash out with 2 to 2.5 gal. of water at…
Lou’s Best ESB
Lou’s Best ESB
Mash at 150° F (66° C) for 60 minutes or until conversion is complete. Vorlauf for 10 minutes or until wort is clear, collect wort. Batch sparge with volume of water to achieve 7.5 gal of preboil volume (Vorlauf and…
Stewpid Propino Scottish Ale
Stewpid Propino Scottish Ale
Mash at 152° F (67° C) for 60 min with 12.8 qt. strike water. Batch sparge with 7.42 gal. (28 L) of water at 168° F (76° C). Collect first gallon of runnings in a separate boiling pot. While collecting…
Alabama Hopslammer American Pale Ale
Alabama Hopslammer American Pale Ale
Mash at 154° F (68° C) for 45 minutes, 162° F (72° C) for 20 minutes, and 172° F (78° C) for 10 minutes. Ferment in primary for 3 days at 66° F (19° C). If possible, dry hop using…
Wood St. Common
Wood St. Common
Mash at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C). Sparge at 168 F (76° C). Ferment at 62° F (17° C) for 14 days. Force carbonate to 2.6 vol. (5.2 g/L).
Hey Man Dark Mild
Hey Man Dark Mild
Mash at 152° F (67° C) for 60 minutes. Boil 60 minutes. Ferment at 55° F (13° C) and allow to free rise to 58° F (14° C). Hold for 7 days, then allow to rise to 60° F (16°…
Beerwreckdus Oatmeal Stout
Beerwreckdus Oatmeal Stout
Mash at 155° F (68°C), Vorlauf 10 minutes, collect wort, and boil 75 minutes. Ferment at 67°F (19°C) for 7 days. Cold crash to 35° F (2°C) and secondary at that temperature for 7 days. Filter to 1 micron. Force…
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