Oh To Daisy
Oh To Daisy
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).
Blunt Trauma
Blunt Trauma
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.
Arrogant Barrister
Arrogant Barrister
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…
Kölsch Abuse
Kölsch Abuse
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. …
Hot Chihuahua
Hot Chihuahua
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…
Love Potino #9
Love Potino #9
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. …
Bellringer
Bellringer
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…
Mongo Like Candy!
Mongo Like Candy!
Steep must at 180° F (82° C). Primary fermentation for 154 days at 72° F (22° C) in glass. Secondary fermentation for 120 days at 70° F (21° C) in glass. Tertiary fermentation for 90…
Pyment (Grape Melomel) with Muscat Grape Juice and Sage Blossom Honey
Pyment (Grape Melomel) with Muscat Grape Juice and Sage Blossom Honey
Primary fermentation for 60 days in glass. Secondary fermentation for 40 days in glass. Tertiary fermentation for 60 days in steel.
Sweetness of the Holy Fire
Sweetness of the Holy Fire
Add chile extract to taste after fermentation and fining. Extract was made by immersing eight dried chiles d’Arbol in 4 ounces vodka for 24 hours. Primary fermentation for 28 days at “ambient” temperature in glass.
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