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Isaac’s Standard Lager
Isaac’s Standard Lager
Single infusion mash at 149°F (65°C) for 60 minutes. Primary fermentation for four weeks at 48°F (9°C). Secondary fermentation for one week at 52°F (11°C). Tertiary fermentation for one week at 56°F (13°C).
Since This is NHC I’ll Keep The Beer Names Nice and Clean…Vienna Lager
Since This is NHC I’ll Keep The Beer Names Nice and Clean…Vienna Lager
Mash at 152°F (67°C) for one hour. Primary fermentation for 14 days at 48°F (9°C). Secondary fermentation for 30 days at 35°F (2°C). Tertiary fermentation for 60 days at 30°F (-1°C). Forced CO2 to carbonate (2.5…
May The Schwarz Be With You
May The Schwarz Be With You
Mash in at 142°F (61°C) for a single decoction mash and hold for 10 minutes. Pull a thick decoction (1/3 of mash) and hold at 152°F (67°C) for 20 minutes, then boil for 10 minutes. Return to main mash and hold…
Saint Martin Doppel
Saint Martin Doppel
Dough in at 1.25 quarts per gallon to hit 125°F (52°C). Hold for 15 minutes, then pull 35 to 38 percent of mash out for decoction. Bring decoction up to 156°F (69°C) and hold for 15 minutes, then raise to…
Cream of the Crop
Cream of the Crop
Mash at 149°F (65°C) for 60 minutes. Primary fermentation for 14 days at 65°F (18°C). Prime with carb tabs to 2.5 vol.
Gate Keeper
Gate Keeper
Mash grains at 148-150°F (64-66°C) for 60 minutes. Mash out at 168-170°F (76-77°C). Vorlauf prior to lautering. Use a big healthy starter of either WLP 810 or Wyeast 2112 San Francisco lager yeast. I used three yeast packs in 2.25…
Ordinarily Bitter
Ordinarily Bitter
Mash at 152°F (67°C) for 60 minutes. “Full volume mash (no sparge), 60 percent brewhouse efficiency. This was one of my first brews dialing in my two vessel, electric RIMS setup.” Mash out at 168°F (76°C) for 10 minutes. …
3 Angels Kilt Lifter
3 Angels Kilt Lifter
Mash in at 156°F (69°C) for 60 minutes. Raise mash to 168°F (76°C) to mash out for 10 minutes. Primary fermentation for three months at 68°F (20°C). Forced CO2 to carbonate.
Prenup Pale Ale
Prenup Pale Ale
Mash at 148°F (64°C) for 75 minutes. Primary fermentation for 14 days at 68°F (20°C).
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