“Buckwheat Buffalo” Traditional Mead
“Buckwheat Buffalo” Traditional Mead
Ferment 120 days at 63° F (17° C).
Heather’s Perry
Heather’s Perry
Start with 6 gallons of fresh Bartlett pear cider and adjust acidity to 0.6% with malic acid. Sulfite with a 10% solution of potassium metabisulfite to 50 ppm and allow to rest overnight. Prepare 6 grams of Lalvin DV-10 with…
“Holy Cacao” Specialty Mead
“Holy Cacao” Specialty Mead
Combine honey and yeast nutrient with enough water to achieve 4 gallons (15.14 L) of must and ferment with 71B and chardonnay yeast. Rack off 2 gallons (7.6 L) to a secondary fermenter and add cacao nibs, cocoa powder, and…
“Limey Bastard” Melomel
“Limey Bastard” Melomel
Primary Fermentation: 1 month at 68-71° F (20-22° C) Secondary Fermentation: 1 month at 68-71° F (20-22° C) Tertiary Fermentation: 1 month at 68-71° F (20-22° C) Ferment approximately 1 month. Rack to secondary and add key lime juice. After 1 more month, add the zest…
“Westside Sweet Heat” Specialty Cider
“Westside Sweet Heat” Specialty Cider
The final cider is a blend of two ciders: 2 parts Golden Russet to 1 part Heirloom Blend. Both ciders are treated the same: sulfite according to the pH, ferment with Premier Cuvée wine yeast, and add Fermax nutrients along…
“Dreg Pirate Roberts” Mixed Fermentation Wheat Ale
“Dreg Pirate Roberts” Mixed Fermentation Wheat Ale
Single step mash at 154° F (68° C) for 60 minutes. Age in a neutral oak barrel for 2 years. 90 minute boil. Primary Fermentation: 14 days at 70° F (21° C) Secondary Fermentation: 741 days at 70° F…
“StOaked Brown” Ale
“StOaked Brown” Ale
Treat brewing water with 1 g/gallon CaCl2. Mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Ferment for 14 days at 67° F (19° C). Age finished beer…
“Girl Scout Cookies” Mint Chocolate Chip Sweet Stout
“Girl Scout Cookies” Mint Chocolate Chip Sweet Stout
Use carbon-filtered water. Mash at 156° F (69° C) for 45 minutes. Mash out at 168° F (76° C) for 10 minutes. "This is a 10-gallon recipe but only 5 gallons of it gets an additive each year. This year…
“If You Like Piña Coladas” Berliner Weisse
“If You Like Piña Coladas” Berliner Weisse
Water Profile: Bonita Springs, Fla. tap water treated with 10 g gypsum and a Campden tablet Single infusion mash at 150° F (66° C) for 60 minutes. "I created a lactobacillus starter using Wyeast 5335 and cultured it for 5…
“Split Thy Skull” English Barleywine
“Split Thy Skull” English Barleywine
Treat water with 4g CaCl2 and 2g CaSO4. Mash at 148° F (64° C) for 60 minutes. Shoot for a mash pH of 5.2. At the end of the boil, chill rapidly to 64° F (18° C). Oxygenate wort at…
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