3 Philosophers with Attitude
3 Philosophers with Attitude
Mash at 156°F (69°C) for 45 minutes. Primary Fermentation: 14 days at 68°F (20°C). Secondary Fermentation: 79 days at 68°F (20°C).
Jeff’s Belgian Dark Strong Ale
Jeff’s Belgian Dark Strong Ale
Mash in 144°F (62°C) and hold for 30 minutes. Raise to 158°F (70°C) and hold for 30 minutes. Mash out at 172°F (78°C) for 5 minutes. Start fermentation at 62°F (17°C) and let free rise after 24 hours. Boil then…
Sangjae’s Gose
Sangjae’s Gose
After collecting the second runnings of wort, don't boil. Simply cool the wort down to 45°F (113°F) and pitch around 4 oz (113 g) of Pilsner malt. Let it ferment for 5 days at that temperature. Then chill it and…
Mister Mayhem
Mister Mayhem
Single infusion mash at 152°F (67°C) for 60 minutes. Primary Fermentation: 3 days at 62°F (17°C). Secondary Fermentation: 7 days at 70°F (22°C). Tertiary Fermentation: 15 days at 65°F (18°C).
Razzhole Sour
Razzhole Sour
Day 1: Prepare yogurt starter (multiple slower lacto strains) 2 days before brew day. Make 2 liters of 1.020 starter wort, cool to 100°F (38°C) and drop in 2 tablespoons Nancy's plain nonfat Greek yogurt. Add a pinch os yeast…
Toasted Coconut Black IPA
Toasted Coconut Black IPA
Mash grains at 152°F (67°C) for 60 minutes. Cold steep Midnight wheat for 18 hours in 1.25 gallons (4.7 L) of water, then strain and add to brew kettle. Steep 2 lb (0.9 kg) of toasted coconut flakes in secondary…
“Resurrection” Historical Grodziskie
“Resurrection” Historical Grodziskie
Mash in at 136°F (58°C) and hold for 20 minutes. Raise to 148°F (64°C) and hold another 20 minutes. Raise to 156°F (69°C) and hold 45 minutes. Prime with 125 g table sugar per 4.125 gallons to achieve 3 vol.…
American Grisette
American Grisette
Mash at 148°F (64°C) for 75 minutes. Mash out at 168°F (76°C) for 10 minutes. After 10 days of primary fermentation with the Voss Kviek Norwegian Farmhouse Ale strain, a packet of Omega yeast's OYL-212 Bring on Da Funk was…
“Old Scotty” Historical Scottish Heavy
“Old Scotty” Historical Scottish Heavy
Mash at 152°F (67°C) for 60 minutes. Primary Fermentation: 7 days at 68°F (20°C). Secondary Fermentation: 1 month at 65°F (18°C).
Le Pomme 1
Le Pomme 1
Mix honey and water with stir stick in large (7-gallon or 26.5-liter) bucket. Pitch yeast and attemperate if necessary. Ferment using staggered nutrient additions. Transfer to 5-gallon (18.9-liter) carboy to finish fermentation. Fine with SuperKleer and transfer into a purged…
Displaying results 2651-2660 of 3873
Share Post