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).
Kerry’s Session Mild
Kerry’s Session Mild
Mash in at 132°F (56°C) for a 10-minute protein rest. Raise to 154°F (68°C) and hold 50 minutes. Mash out at 170°F (77°C) for one minute. Primary fermentation for 14 days at 68°F (20°C). Forced CO2 to carbonate…
Dyson’s Chocolate Porter
Dyson’s Chocolate Porter
Mash grains at 152°F (67°C) for 75 minutes. Sparge at 165°F (74°C). Primary fermentation for two weeks at 65°F (18°C). Secondary fermentation for 40 days at 65° F (18° C). Force carbonated.
Spokonoy Nochi 13
Spokonoy Nochi 13
Single step infusion mash at 152°F (67°C) for 60 minutes. Primary fermentation for 14 days at 64-70°F (18-22°C). Forced CO2 to carbonate (2.2 vol.).
Over The Top 7 Hop IPA
Over The Top 7 Hop IPA
Mash in at 152°F (67°C) and rest for 60 minutes. Mash out at 170°F (77°C) and hold for 10 minutes. Primary fermentation for seven days at 65°F (18°C). Secondary fermentation for 14 days at 65°F (18°C).
Weize-Ass Bock
Weize-Ass Bock
Single infusion mash for 90 minutes at 156°F (68°C) with a water/grain ratio of 1.25 gallon per pound. Drain and sparge to collect 7.25 gallons (27 L) of wort. Boil for 90 minutes. Add two oz (57 g) hops with…
Raspberry Flanders
Raspberry Flanders
Mash with a single infusion at 154°F (68°C) for one hour. Mash out at 165°F (74°C) for 20 minutes. Batch sparge. Three 3-gallon (11.36 L) batches fermented separately and were then blended together after secondary fermentation. Three gallons of blended…
Oskar’s Gueuze
Oskar’s Gueuze
Mash with a single infusion at 162°F (72°C) for one hour. Ferment at 70°F (21°C) with Wyeast Lambic blend for two months. Add to 30-gallon Solera red wine barrel and remove 10 gallons of older aged beer. Blend…
Tridevils Tripel T’s
Tridevils Tripel T’s
Mash in with a protein rest at 124°F (51°C) and hold for 20 minutes. Raise to 147°F (64°C) and hold for 90 minutes. Mash out at 168°F (76°C) for 15 minutes. Primary fermentation for two days at 67°F (19°C).…
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