Saison d’Ete
gold medal belgianfrench

Recipes

Saison d’Ete

Mash grains at 150° F (66° C) for 60 minutes. Raise to 155° F (68° C) and hold for 15 minutes. Primary fermentation for 14 days at 70-76° F (21-24° C) in steel. Secondary fermentation for…

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Summer Breeze
gold medal fruit

Recipes

Summer Breeze

Mash in at 150° F (60° C) and hold for 60 minutes. Use 12 ml of LD Carlson Apricot Flavoring in each 12-ounce bottle, then fill with counter pressure bottle filler. Primary fermentation for 8 days at…

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