Big O! New England IPA
Big O! New England IPA
Mash at 155°F (68°C) for 60 minutes. Boil 45 minutes. Chill wort to 65°F (18°C), pitch yeast, and oxygenate with pure O2. Ferment at ferment 68°F (20°C).
Forgiveness Machine White IPA
Forgiveness Machine White IPA
Prepare yeast with 2 packs in a 1.2 L simple starter fermented at 66°F (19°C) for 24 hours. Using a 1.25 qt./lb. mash thickness (2.6 L/kg), start with a protein rest at around 122–124°F (50–51°C) for 15 minutes. Slowly heat the…
Old Mission IPA
Old Mission IPA
Mash at 151°F (66°C) with 18 qt. (17 L) of water. Batch sparge at 170°F (77°C). Collect approx 6.5 gal. (24.6 L) of pre-boil wort. Boil 60 minutes, adding hops as indicated. Add whirlpool hops immediately after boil and leave…
Sable Porter
Sable Porter
Mash at 155°F (68°C) for 60 minutes. Mash out at 167°F (76°C) for 10 minutes. Lauter and boil 60 minutes, adding hops as indicated. Chill, aerate, and pitch yeast at 63°F (17°C). After 10-14 days (or when fully attenuated), cold…
Deep Focus Irish Stout
Deep Focus Irish Stout
Mash at 149°F (65°C) for 60 minutes and fly sparge for 20 minutes with 165°F (74°C) water using the same water profile as used for the mash. Boil 60 minutes. At flameout, whirlpool through counterflow chiller for 20 minutes. Chill to…
Herbal Joe’s Tropical Stout
Herbal Joe’s Tropical Stout
Mash at 154°F (68°C) for 60 minutes. Recirculate for 10 minutes before collecting first runnings. Sparge until desired kettle volume is reached. Boil for a total of 120 minutes, adding first hop addition with 60 minutes remaining in the boil. Chill…
Chocolate Macadamia Nut Porter
Chocolate Macadamia Nut Porter
Hugs Mitts of Eugene, OR, member of Hugglebrau Good Brews Club, won a gold medal in Category #13: Brown British Beer with an English Porter during the 2021 National Homebrew Competition. Mitt's English Porter was chosen as first out of 140 entries in the category.
Tall Tines Brown Ale
Tall Tines Brown Ale
Mash at 154°F (68°C) for 1 hour. Estimated pre-boil volume is 9.5 gal. (36 L). Estimated wort loss (to trub, pump, etc.) is 2.25 gal. (8.5 L). Bring to boil and add 3 g kosher salt. Boil 75 minutes, adding kettle…
You and the Hops You Rode In On Pale Ale
You and the Hops You Rode In On Pale Ale
Mash at 152°F (67°C) for 60 minutes, targeting a mash pH of 5.2 10 minutes into the mash. Boil 60 minutes, adding the 60-minute hop addition at the start of the boil. After flameout, chill wort to 190°F (88°C) and add…
Beam Me Up Scotty Scottish Export
Beam Me Up Scotty Scottish Export
Mash at 155°F (68°C) until saccharification is complete, as indicated by an iodine test, approximately 60 minutes. Lauter, collect approximately 7 gal. (26.5 L) of wort, and boil 60 minutes, adding sugars and hops as indicated. Chill to 68°F (20°C) and…
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