Drunk Monk Pale Ale
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…
Nut Brown
Greg and Liz’s Baltic Porter
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…
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Chicken Creek IPA
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.
Peter Nelson’s RoggenBier
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.
Tyce’s Wit
Throwing the Dice Again!
Throwing the Dice Again!
Mash grains at 151° F (66° C) for 120 minutes. Primary fermentation in wooden barrel. Secondary fermentation is unknown.
Jamil’s Belgian Strong Dark Ale
Jamil’s Belgian Strong Dark Ale
Mash in grains at 153° F (67° C) for 60 minutes. Raise to 168° F (76° C) and mash out for 10 minutes.
Jeff’s Old ale
Jeff’s Old ale
Mash grains at 154° F (68° C) for 60 minutes. Mash out at 168° F (76° C). Primary fermentation for 21 days at 72° F (22° C) in glass. Secondary fermentation for 8 months at 33°…
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