13 Mile IPA
Mash grains at 152° F (67° C) and hold for 60 minutes. Primary fermentation for 10 days at 70° F (21° C) in glass. Secondary fermentation for 2 weeks at 70° (21° C) in glass. …
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Mash grains at 152° F (67° C) and hold for 60 minutes. Primary fermentation for 10 days at 70° F (21° C) in glass. Secondary fermentation for 2 weeks at 70° (21° C) in glass. …
Mash grains at 150° F (66° C) for 60 minutes. Primary fermentation for 6 days at 65° F (18° C) in glass. Forced CO2 to carbonate (4 vol).
Primary fermentation for 19 days at 68° F (20° C). Forced CO2 to carbonate.
Mash grains at 150° F (66° C) for 120 minutes. Primary fermentation for 14 days at 68° F (20° C) in a wooden barrel. Secondary fermentation for 365 days at 70° F (21° C).
Mash in grains at 160° F (71° C) for 60 minutes. Primary fermentation for 14 days at 65° F (18° C) in glass. Secondary fermentation for 30 days at 68° F (20° C) in glass.
Mash grains at 150° F (66° C) for 60 minutes. Primary fermentation for 21 days at 66° F (19° C) in glass. Secondary fermentation for 25 days at 50° F (10° C) in glass. Tertiary…
Mash in at 152° F (67° C) and hold for 30 minutes. Note: Add peach extract at bottling until a peach nose is barely perceptible (approximately 18 drops). Primary fermentation: 14 days at 54° F (12° C) in steel. …
Steep grains in 150° F (66° C) brewing water for 30 minutes. On bottling day, boil chopped jalapeños in 2 cups water, strain off peppers and add to fermented beer with priming sugar prior to bottling. Primary…
Use a decoction mash schedule with rests at 122° F (50° C) for 30 minutes, 141° F (61° C) for 30 minutes, 154° F (68° C) for 60 minutes and 170° F (77° C) for 10 minutes. …
Mash grains at 155° F (68° C) for 90 minutes. Brettanomyces Bruxellensis added for tertiary fermentation. Primary fermentation for 8 days at 68° F (20° C). Secondary fermentation for 20 days at 58° F (14° C). Tertiary fermentation for…
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