The Beer Cellar

Bob’s Bitter

Mash grains at 150° F (66° C) for 60 minutes. Primary fermentation for 7 days at 70° F (21° C) in steel. Secondary fermentation for 14 days at 68° F (20° C).

Recipes

Sand Hill Scottie

Mash grains at 154° F (68° C) for 90 minutes. Mash out at 168° F (76° C) for 30 minutes. Primary fermentation for 21 days at 68° F (20° C) in glass. Forced CO2 to carbonate.…

Recipes

Drunk Monk Pale Ale

Mash grain at 152° F (67° C) for 60 minutes. Mash out at 170° F (77° C) for 10 minutes. Primary fermentation for 8 days at 65° F (18° C) in glass. Secondary fermentation for 10…

Recipes

Nut Brown

Primary fermentation for 14 days. Forced CO2 to carbonate (2.5 vol).

Recipes

Greg and Liz’s Baltic Porter

Begin a protein rest at 126° F (52° C) for 20 minutes. Raise temperature to 154° F (68° C) and hold for 70 minutes. Raise to 170° F (77° C) and mash out for 5 minutes. Primary…

Recipes

RIS

Mash grains at 152° F (67° C) for 60 minutes.

Recipes

Chicken Creek IPA

Mash grains at 154° F (68° C) for 60 minutes. Primary fermentation for 7 days at 68° F (20° C) in glass. Secondary fermentation for 5 days at 68° F (20° C) in glass.

Recipes

Peter Nelson’s RoggenBier

Mash grains at 158° F (70° C) for 75 minutes. Primary fermentation for 7 days at 66° F (19° C) in steel. Secondary fermentation for 13 days at 66° F (19° C) in steel.