Scott’s Scottish Heavy
Scott’s Scottish Heavy
Steep milled grains for 1.5 hours at 158° F (70° C). Primary fermentation for 6 days at 66° F (19° C). Diacetyl Rest for 1 day at 70° F (21°C).
Lara Pale Ale (2009)
Lara Pale Ale (2009)
Mash grains at 153° F (67° C) for one hour. Primary fermentation for 7 days at 68° F (20° C). Secondary fermentation for 7 days at 68° F (20° C). Forced CO2 to carbonate.
Modest Mild
Modest Mild
Mash grains at 156° F (69° C) for one hour. Primary fermenation for 5 days at 68° F (20° C).
Geoff’s Robust Porter
Geoff’s Robust Porter
Mash grains at 151° F (66° C) for 60 minutes. Mash out for 5 minutes. Primary fermentation at 65° F (18° C).
Redridge Stout
Redridge Stout
Mash grains at 145° F (63° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Add brewer’s licorice to boil with Northern Brewer hops. Primary fermentation for 11 days at 67° F…
Blitzkrieg Hops
Blitzkrieg Hops
Mash grains at 150° F (66° C) for 75 minutes. Primary fermentation for 14 days at 63° F (17° C). Forced CO2 to carbonate (2.5 vol).
El Hefe (2009)
El Hefe (2009)
Using RO water, add 1 tsp CaCl2 to the mash. Dough-in at 111° F (44° C) and hold for 15 minutes. Ramp up to 131° F (55° C), and rest 10 minutes. Pull thick decoction and slowly heat…
Jeff’s Belgian Ale
Jeff’s Belgian Ale
Mash grains at 147° F (64° C) for 90 minutes. Primary fermentation at 72° F (22° C).
Ms. Helen’s Peche Passion
Ms. Helen’s Peche Passion
Three different batches were made at six-month intervals and blended. Primary fermentation for 180 days at 66° F (19° C). Secondary fermentation for 180 days at 66° F (19° C). Forced CO2 to carbonate.
Phil’s Belgian Dubbel
Phil’s Belgian Dubbel
Primary fermentation for 10 days at 70-72° F (21-22° C). Secondary fermentation for 30 days at 70-72° F (21-22° C).
Displaying results 3591-3600 of 3719
Share Post