The Beer Cellar

SummersALT

Mash grains at 134° F (57° C) for 20 minutes. Raise mash temperature to 158° F (70° C) and mash for 60 minutes. Primary fermentation for 9 days at 60° F (16° C) in steel. Secondary…

Recipes

Kevin’s Standard Bitter

Mash grains at 151° F (66° C) for 60 minutes. Primary fermentation for 8 days at 68° F (20° C) in glass. Secondary fermentation for 14 days at 68° F (20° C) in glass.

Recipes

If It Ain’t Scottish, It’s Crap!

Mash grains at 153° F (67° C) for 60 minutes. Split batch with first runnings at 1.080 pre-boil. Primary fermentation for 27 days at 67° F (19° C) in glass. Secondary fermentation for 30 days at…

Recipes

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…

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