Black is Back
Black Tripel

Recipes

Black is Back

A step infusion mash is employed to mash the grains. Add 13 quarts (12.3 liters) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (56°C) for 30 minutes. Add 6.5 quarts…

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Ruabeoir Red Ale
irish-red-recipe

Recipes

Ruabeoir Red Ale

Mash grains at 153°F (67°C) for 60 minutes. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 66°F (19°C). When finished, carbonate the beer from 2 to 2.5 volumes.

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