Robert’s German Pils
Robert’s German Pils
Step mash: 144° F 30 minutes; 158° F 30 minutes; mash out 170° F for 20 minutes or until clear. Notes: add 60 ppm Ca, 100 ppm Cl. Add lactic acid for 5.2 ph No sparge. Top off with…
Don’t Mess With Snickers Vienna Lager
Don’t Mess With Snickers Vienna Lager
Mash at 151° F for 60 minutes, vorlauf, collect wort, boil 90 minutes. Chill to 45° F. Aerate with pure 02. Pitch yeast and let free rise to fermentation temp of 48° F. Primary fermentation: 3 weeks at 48°…
Jonathan’s Schwarzbier
Jonathan’s Schwarzbier
Stepped mash: 30 minutes at 135° F, 45 minutes at 150-151° F, 20 minute mash out at 169° F. Sparge until target pre-boil volume is reached. Boil for 75 minutes. Chill to 52° F and then pitch yeast (decanted…
HBock Helles Bock
HBock Helles Bock
Reverse Osmosis water profile. Mash at 150° F (65° C) for 60 minutes. Boil 1 gallon wort for 1 hour until 30% volume is achieved to create a pseudo-decoction. Raise temp to 168° F (76° C) for mash out,…
The Bizarro Jerry Weissbier
The Bizarro Jerry Weissbier
Pull 1/3rd decoction. Heat decoction to 160° F for 15 minutes, then boil 20 minutes. Hold main mash at 148° F for the length of the decoction. Add decoction back to main mash to hit 158° F and hold for…
More Special Strong Bitter
More Special Strong Bitter
Mash at 152° F for 60 minutes. Boil for 60 minutes. Primary fermentation at 64° F for 4 days. Secondary fermentation at 68° F. Cold crash and condition for 30 days. Carbonation level around 2 volumes.
Lost Art American Pale Ale
Lost Art American Pale Ale
Single infusion mash at 152° F for 60 minutes. Lactic acid to reach mash pH of 5.3. 90 minute boil. Add whirlpool hops once wort temperature chills to 150° F and let steep for 10-20 minutes. Dry hop on day…
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…
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