Schmitten Doppelbock
Schmitten Doppelbock
Perform a single infusion mash at 154° F (68° C) for 60 minutes. Primary fermentation for 30 days at 50° F (10° C).
Pat’s RIP’n Kölsch
Pat’s RIP’n Kölsch
Ferment at 60° F (16° C). Cold condition four weeks.
Neue Altbier
Neue Altbier
Use brewing water with 63 ppm calcium, 0 ppm magnesium, 15 ppm sodium, 77 ppm sulfate, 64 ppm chloride, 7 ppm bicarbonate, a residual alkalinity of -39 and a hardness of 159. Mash pH at room temp should…
Fully Monty British Ale
Fully Monty British Ale
Mash at 152° F (67° C) for 60 minutes. Primary fermentation for 14 days at 68° F (20° C). Secondary fermentation for 14 days at 68° F (20° C). Forced CO2 to carbonate (2.3 vol).
Way Off Kilter
Way Off Kilter
Single step infusion mash at 155° F (68° C). Mash out at 168° F (76° C) for 25 minutes and commence sparge. Primary fermentation for 4 days at 67° F (19° C). Secondary fermentation for 10…
Big Brown Ale
Big Brown Ale
Treat brewing water with 3 g calcium chlrodie and 1 g gypsum. Mash at 145° F (63° C) for 30 minutes. Raise to 158° F (70° C) and hold for 40 minutes. Sparge at 170° F (77° C)…
Mister Manners
Mister Manners
“Water is carbon filtered and treated with 5.2 pH stabilizer and a bit of Campden to protect against seasonal chloramine in the municipal water supply.” Mash in at 154° F (68° C) and hold for 45 minutes. Mash…
Baltic Porter 13
Baltic Porter 13
Mash grains at 152° F (67° C) for 75 minutes. Primary Fermentation for 2 weeks at 50° F (10° C). Secondary Fermentation for 4 weeks at 50° F (10° C). Tertiary fermentation for 575 days…
Rob’s Oatmeal Stout
Rob’s Oatmeal Stout
Single step infusion mash at 154° F (68° C) for 60 minutes. Primary fermentation for 14 days at 68° F (20° C).
Hop-Fu! IPA
Hop-Fu! IPA
Mash in at 152° F (67° C) and rest for 60 minutes. Mash out at 168° F (76° C) and hold for 15 minutes. Sparge at 170° F (77° C) for 60 minutes. Chill to 67° F (19°…
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