Evil Beavr
Evil Beavr
Mash grains at 150° F (66° C) for one hour. Fly sparge. Added honey and sugar 15 minutes before end of boil. Primary Fermentation for 14 days at 66° F (19° C). Secondary Fermentation for 3 days…
Bellanio Farms
Bellanio Farms
Treat brewing water with 1 Tbs Epsom salt and 1 Tbs calcium carbonate. Mash at 145° F (63° C) for 60 minutes. Take first 2 gallons of runnings and boil to 1/2 gallon, add back to the main…
Razz-Ma-Tazz
Razz-Ma-Tazz
Mash at 150° F (66° C) for 60 minutes. Add coconut flakes 5 minutes from the end of boil. Carter advises, “Keep [flaked coconut] in a cheese cloth bag, because if that stuff gets loose, oh man!”Add lactose…
Hop Canyon Habanero IPA
Hop Canyon Habanero IPA
Use a water profile that includes 165 ppm calcium, 12 ppm magnesium, 17 ppm sodium, 300 ppm calcium sulfate and 55 ppm chloride. Mash at 155° F (68° C) for 75 minutes. "Dry pepper" with 3 g of…
Rauch Me Baby!
Rauch Me Baby!
Treat water with 2 tsp. calcium chloride. Mash grains at 154° F (68° C) for 90 minutes. Bottle after fermentation is complete and lager in bottles up to three months. Primary Fermentation for 7-10 days at 50°…
Emily
Tupelo Mead
Tupelo Mead
Kristen England Even-Speed Mead method (http://www.ahaconference.org/wp-content/uploads/presentations/2008/KrisEngland_NHC.pdf) * Day 0: 4.5 g Fermaid K, 2g DAP, Rehydrate 2 packs 71B with 28 g Go-Ferm * Days 1, 3, 5, 7, 8: stir * Day 2, 4,…
“2” Mead
Chjateau Fletty arcs-en-ciels et les Licrones
Chjateau Fletty arcs-en-ciels et les Licrones
Blend honey into water using stir stick, add ginger and nutrients. Rehydrate yeast and pitch. Primary start: 8/2/13. Mead fermented to dry at basement temp. Racked to secondary, added sorbate, 8/17/13. Racked to tertiary, 9/7/13. Back sweetened with…
Bartlett Perry
Bartlett Perry
10.0 gal (37.85 L) fresh Bartlett pear cider sulfited to 50 ppm SO2 Malic acid to adjust acidity to 6g/liter 10 g Lalvin DV-10 yeast (properly hydrated) Fermax, added in two additions, per product instructions…
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