Blackberry & Cream
Blackberry & Cream
Mash in at 152° F (67° C) and hold for 60 minutes. Primary fermentation for 10 days at 65° F (18° C). Secondary fermentation for 20 days at 68° F (20° C). Forced CO2 to…
Vanilla Cream Stout
Vanilla Cream Stout
Mash grains at 155° F (68° C) for 60 minutes. Primary fermentation for 7 days at 64° F (18° C) in glass. Secondary fermentation for 30 days at 45° F (7° C) in glass. Forced…
Jamil’s Classic Rauchbier
Jamil’s Classic Rauchbier
Mash grains at 154° F (68° C) for 60 minutes. Raise temperature to 168° F (76° C) and mash out for five minutes.
Garden Gruit
Garden Gruit
Begin a protein rest at 120° F (49° C) for 30 minutes. Raise temperature to 153° F (67° C) and hold for 30 minutes. Mash out at 168° F (76° C) for 10 minutes. Primary fermentation for…
Mint Blossom Mead
Mint Blossom Mead
Primary fermentation for a year.
Summer Berry III
Summer Berry III
Primary fermentation for 60 days at 68° F (20° C) in glass. Secondary fermentation for 12 days at 68° F (20° C) in plastic. Tertiary fermentation for 60 days at 68° F (20° C) in glass. Forced CO2 to…
Spruce Tip Love Juice
Spruce Tip Love Juice
Primary fermentation for 60 days at 60° F (16° C) in glass. Secondary fermentation for 5 months at 60° F (16° C) in glass.
Peach Ridge Cider
Peach Ridge Cider
Sulfite at the rate of two Camden tablets per gallon Add CaCl2 and PME 24 hours after sulfiting. After two weeks racked almost 4 gallons of very clear cider. Pitch a very small amount of Premier Cuvee yeast.…
Spiced Cider
Spiced Cider
Cider: After racking to tertiary, stabilize and clarify. Rack again. Sweeten to taste. I used ~4.5 tsp per pound cider. Force carbonate to taste. Spices: soak cinnamon and nutmeg in Everclear in separate jars. Add spices to taste.…
A Toast to Session Beers
A Toast to Session Beers
Originally published in the July/August 2005 issue of Zymurgy magazine In my e-mail inbox was a short note on a beer forum to which I subscribe: "With an Imperial IPA available [in a bar], who could possibly want a Vienna…
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