2010 Barleywine
2010 Barleywine
Mash in at 149° F (65° C) and hold for 90 minutes. Primary fermentation for 30 days at 68° F (20° C). Forced CO2 to carbonate (2.3 vol.).
Fruity McFruitFruit
Fruity McFruitFruit
Mash at 150° F (66° C) for 90 minutes. Primary fermentation for 28 days at 48° F (9° C). Secondary fermentation for 7 days at 36° F (2° C). Add strawberry extract to taste at…
Scott’s Nutty Brown Ale
Scott’s Nutty Brown Ale
Mash at 152° F (67° C) for 90 minutes. Mash out at 168° F (76° C) for 15 minutes. Add hazelnut extract at bottling, about 6 drops per 12 ounces. Primary fermentation for 7 days at 65°…
Slightly Smoked Helles
Slightly Smoked Helles
Mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. “I batch-sparged with an efficiency of about 72%.” Primary fermentation for 14 days at 50° F (10°…
Sto-Lat!
OB Mead
Key Lime Mead
Key Lime Mead
“Honey and juice fermented together. I then added another 8 oz (236 mL) key lime juice after full ferment.” Primary fermentation for 30 days at 66° F (19° C). Secondary fermentation for 90 days at 60°…
SRB Mead
Northern Lights Cider
Northern Lights Cider
Primary fermentation for 12 days at 64° F (18° C). Force carbonated to 2.5 vol.
Jalapeño Cider
Jalapeño Cider
“Add a sulfite addition to the cider based off of the pH to kill off/suppress wild yeast and bacteria. One day later, pitch the yeast that was properly hydrated in Go-Ferm along with half the nutrient additions and…
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