The Beer Cellar

Maibock

Perform a single infusion mash at 156° F (69° C) for 60 minutes. Primary fermentation for 20 days at 50° F (10° C). Secondary fermentation for 14 days at 35° F (2° C). Force carbonated.…

Recipes

Wheat Heavy

Mash in at 112° F (44° C) for a 30 minute acid rest. Raise to 130° F (54° C) for a 30 minute protein rest. Raise to 148° F (64° C) for 45 minutes. Raise to 158° F (70° C)…

Recipes

Rauch Katze

Mash grains at 152° F (67° C) for 90 minutes. Primary fermentation for 21 days at 58° F (14˚ C). Forced carbonated to 2.5 vol.

Recipes

Ol’ Bitter Bastard

Mash at 152° F (67° C) for 60 minutes. Batch sparge. Primary Fermentation for 21 days at 65° F (18° C). Force carbonated to 2.3 vol.

Recipes

Russell’s Scottish 80

Mash grains with 5.5 gallons (20.82 L) 175° F (79˚ C) RO water and 4.2 grams calcium chloride for a 158° F (70° C), 1-hour single infusion. Mash out. Batch sparge with 5.33 gallons (20 L) RO water…

Recipes

Regal Pale Ale

Mash at 154° F (68° C) for 60 minutes. Primary Fermentation for 9 days at 67° F (19° C). Secondary Fermentation for 9 days at 68° F (20° C). Forced carbonated to 2.5 vol.

Recipes

Country Mild

Mash at 150° F (66° C) for 60 minutes. Primary Fermentation for 9 days at 70° F (21° C). Bottle conditioned.

Recipes

Scooter’s Lager

Mash grains at 156° F (69° C) for 60 minutes. Primary fermentation for 15 days at 56° F (13° C). Secondary fermentation for 21 days at 35° F (2° C). Forced CO2 to carbonate.

Recipes

Split Open and Melt

Mash at 152° F (67° C) for 60 minutes. Primary Fermentation at 67° F (19° C). Force carbonated and bottled.

Recipes

Pike Ale

Mash at 151.5° F (67° C) for 60 minutes. Primary fermentation for 26 days at 64° F (18° C). Forced CO2 to carbonate (2.5 vol).

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