Saison Lite 139
Saison Lite 139
Mash grains at 150° F (66° C) for 70 minutes. Mash out at 165° F (74° C). Water treatment: 2 g CaCl, 1 g CaSO4 and lactic acid. Chill to 68° F (20° C) before pitching and let…
Zed’s Dead Red
Zed’s Dead Red
Mash grains at 158° F (70° C) for one hour. Mash out at 168° F (76° C) for five minutes. After primary fermentation, transfer to glass secondary and pitch Wyeast Roselare Blend as well as ~250 mL (~1…
Sully’s Belgian Blonde
Sully’s Belgian Blonde
Mash grains at 150° F (66° C) for one hour. Primary fermentation at 68° F (20° C). Forced CO2 to carbonate.
JJs Barleywine
JJs Barleywine
Mash grains at 150° F (66° C) for 60 minutes. Ferment at 68° F (20° C) for one week. Allow to rise to 73° F (23° C). Ferment 27 days. Primary fermentation for 7 days at 68°…
Peaches – N – Cream Hefe
Peaches – N – Cream Hefe
Crush grains and mash in at 112° F (44° C) for 20 minutes. Infuse to raise temp to 144° F (62° C) and hold for 20 minutes. Pull first decoction and bring slowly to a boil. Add back,…
Zingibier
Spanish Cedar IPA
Spanish Cedar IPA
Treat water with 1 tsp CaCl, and 2 tsp gypsum. Mash grains for 60 minutes at 150° F (66° C). After secondary fermentation, rack off dry hops into keg, but keep cedar spiral in the beer. Chill keg…
Old Ale with Grapes and Honey
Old Ale with Grapes and Honey
Mash grains at 146° F (63° C) for 60 minutes. Sparge at 168° F (76° C). Primary fermentation for 3 weeks at 70° F (21° C). Forced CO2 to carbonate.
Raspberry Blossom Mead
Raspberry Blossom Mead
Use carbon filtered water. Mix, aerate. Stagger nutrient additions at yeast pitch, 36 hours and 72 hours. 50% sugar depletion. Stir daily to release CO2. Primary fermentation at 70° F (21° C).
Apple Juiced!
Apple Juiced!
Keep it clean and give it some time. Primary fermentation for 6 months at 70° F (21° C) in glass. Secondary fermentation for 18 months at 68° F (20° C) in glass. Forced CO2 to…
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