“Barb’s Hef” Weissbier
“Barb’s Hef” Weissbier
Mash in with a ferulic acid rest at 115° F (46° C) and hold for 10 minutes. Raise to 127° F (53° C) for a protein rest and hold for 10 minutes. Raise to 149° F (65° C) and hold…
“The Duke” English IPA
“The Duke” English IPA
Mash at 152° F (67° C) for 1 hour, mash out at 170° F (77° C). 90 minute boil Ferment at 66° F (19° C) for the first 2 days and slowly ramp to 72° F (22°…
“Sandy” American IPA
“Sandy” American IPA
Treat reverse osmosis water with 1.5 g calcium chloride, 5 g gypsum, and 0.5 g table salt. Mash with a single infusion at 144° F (62° C) for one hour and sparge with 0.12 mL phosphoric acid added to the…
“Kaos Returns” Imperial Stout
“Kaos Returns” Imperial Stout
Mash grains at 152° F (67° C) for 75 minutes. 60 minute boil. Primary Fermentation: 30 days. Start at 65° F (18° C) and slowly ramp to 69° F (21° C) Secondary Fermentation: 14 days at 70° F (21° C)…
“Padraig” Irish Stout
“Padraig” Irish Stout
Mash at 148° F (64° C) for 60 minutes. 60 minute boil. Primary Fermentation: 15 days at 64° F (18° C) Secondary Fermentation: 2 days at 36° F (2° C)
“Old Hound Dog” Pre-Prohibition Porter
“Old Hound Dog” Pre-Prohibition Porter
Water Profile: Add brewing salts per John Palmer's water spreadsheet Single step infusion mash at 152°F (67° C) for 60 minutes. Mash out at 165° F (74° C). Sparge at 168° F (76° C) for no less than 30 minutes.…
“Blackson Brown Ale”
“Blackson Brown Ale”
Water Profile: Ca 90 ppm, Mg 4 ppm, SO4 57 ppm, Na 61 ppm, Cl 76 ppm, HCO3 239 ppm Mash grains at 149° F (65° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes.…
“Cali Amber” American Amber
“Cali Amber” American Amber
Mash in at 154° F (68° C) and hold 60 minutes. Raise to 170° F (77° C) and mash out for 10 minutes. 60 minute boil. Ferment for 14 days at 66° F (19° C). Force carbonate…
“Rainy Day” American Pale Ale
“Rainy Day” American Pale Ale
Water Profile: Ca 110 ppm, Mg 18 ppm. Na 17 ppm, SO4 280 ppm, Cl 50 ppm Mash at 153° F (67° C) for 60 minutes. Batch sparge at 168° F (76° C). 60 minute boil. Add half the…
“D3 Scottish Ale” Scottish Export
“D3 Scottish Ale” Scottish Export
Mash in at 156° F (69° C) for 60 minutes. Raise mash to 168° F (76° C) to mash out for 10 minutes. 60 minute boil. Primary Fermentation: 14 days at 61° F (16° C) Secondary Fermentation: 28 days at…
Displaying results 2741-2750 of 3719
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