The Beer Cellar

Lara Pale Ale (2008)

Mash grain at 152° F (67° C) for 60 minutes. Primary fermentation for 7 days at 68° F (20° C) in glass. Secondary fermentation for 21 days at 67° F (19°C) in glass. Forced CO2…

Recipes

Nutty Professor Ale

Mash grain at 154° F (67° C) for 90 minutes. Primary fermentation for 9 days at 68° F (20° C) in glass.

Recipes

Paul’s Robust Porter

Mash grains at 152° F (67° C) for 60 minutes. Primary fermentation for 14 days at 68° F (20° C) in glass. Forced CO2 to carbonate (2.5 vol).

Recipes

Fostag Stout

Mash grains at 154° F (68° C) for 90 minutes. Primary fermentation for 7 days at 68° F (20° C) in glass. Secondary fermentation for 3 days at 65° F (18°C) in glass.

Recipes

Pliny the Elder Clone

Mash grains at 152° F (67° C) for 60 minutes. Primary fermentation for 12 days at 64° F (18° C) in glass. Secondary fermentation for 7 days at 64° F (18° C) in glass.

Recipes

England-Weizen

Use a double decoction mash schedule with rests at 122° F (50° C), 142° F (61° C) and 158° C (70° C). Raise to 168° F (76° C) for mash out. Primary fermentation for 10 days at…

Recipes

100% Brettanomyces

Mash at 148° F (64° C) for 60-90 minutes (until conversion is complete). Mash out at 168° F (76°C) for 15 minutes. After boil, chill to 65 F, and hit it with about 30 seconds of oxygen. Hold…

Recipes

Kristen’s Berliner Weisse

Single decoction mash. No boil. Ferment at 86 F (30 C) for three days in primary. Bottle direct with 294 g sucrose and 15 g Prise de Mousse yeast. No lactic acid added. The longer in the bottle,…

Recipes

Have a Nice Tripel

Conduct a protein rest at 122° F (50° C) for 30 minutes, then raise temperature to 147° F (64° C) and hold for 90 minutes. Mash out at 160° F (71° C) for 15 minutes. Primary fermentation…

Recipes

Cheap Leather Jackety Barley Wine

Mash grains at 152° F (67° C) for 60 minutes. Primary Fermentation for 10 days at 70° F (21° C) in glass. Secondary Fermentation for 30 days at 70° F (21° C) in glass.

Displaying results 3621-3630 of 3719