The Beer Cellar

Ed’s Alt

Mash grains at 150° F (66° C) for 90 minutes. Primary fermentation for 7 days at 65° F (18° C) in plastic. Secondary fermentation for 7 days at 60° F (16° C) in glass. Forced…

Recipes

True Brit

Mash grains at 152° F (67° C) for 60 minutes. Primary fermentation for 10 days at 68° F (20° C) in glass. Secondary fermentation for 4 days at 68° F (20° C) in steel. Forced…

Recipes

Curt and Kathy’s Scottish 60/-

Mash grains at 152° F (67° C) for 60 minutes. Primary fermentation for 8 days at 65° F (18° C) in glass. Secondary fermentation for 10 days at 68° F (20° C) in glass. Forced…

Recipes

Screaming Viking Pale Ale

Mash grain at 158° F (70° C) for 45 minutes. Primary fermentation for 14 days at 64° F (18° C) in glass. Secondary fermentation for 21 days at 64° F (18° C) in glass. Tertiary…

Recipes

Jamil’s English Brown

Mash grains at 154° F (68° C) for 60 minutes. Raise mash temperature to 168° F (76° C) to mash out for 10 minutes.

Recipes

Black Hills Porter

Mash grains at 104° F (40° C) for 30 minutes. Raise temperature to 140° F (60° C) and hold for 30 minutes. Raise to 158° F (70° C) and hold for 30 minutes. Primary fermentation for 10…

Recipes

Veronica’s Imperial Stout

Recipes

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. …

Recipes

Paul’s Hefeweizen

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).

Recipes

Brian’s Wit

Primary fermentation for 19 days at 68° F (20° C). Forced CO2 to carbonate.

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