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Cheerio British Brown Ale
Mash for 60 minutes at 152°F (67°C). Ferment at 68°F (20°C) for 10 days.
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Muddy Toes Kentucky Common
Use RO water with 10% phosphoric acid per 5 gals (or 5.5 pH). Add 1 tsp. calcium chloride (CaCl2) to mash. Sparge with same profile. Full fusion mash at 152°F (67°C) for 60 min. Mash out at 168° (76°C) for 10 min. Fly sparge with 168° (76°C) water to collect 6.5 gal (25 L) wort. First wort hops are added before the wort run off. Whirlpool hops for 30 min at 180°F (82°C). Boil 60 min. Yeast nutrient and ½ Whirlfloc tablet @ 10 min. Chill, add oxygen and pitch yeast.… Read the rest “Muddy Toes Kentucky Common”
Jeffrey’s American Pale Ale
Mash at 153°F (67°C) for 60 minutes. Boil 90 minutes. Conduct a hopstand at 171°F (77°C) for 10 min. Ferment at 68°F (20°C) at 15 PSI for 7 days. Dry hop 3 days, then rack and carbonate to 2.4 volumes CO2.
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Highland Clan Scottish Heavy
Mash at 152°F (67°C) for 60 min. Target mash pH of 5.4. Raise temp to 168°F (76°C) for mash out and sparge. Collect runnings and boil for 60 min, adding hop additions at 60 min and 30 min. Chill and pitch a 1-liter starter of Wyeast 1728. Ferment at 65°F (18°C) for 2 weeks. Crash, then transfer to a purged keg and carbonate to 2.3 vols CO2. Optionally fine with gelatin after kegging to enhance clarity.
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Bitter-Chuk Ordinary Bitter
Water additions: 8g CaSO4 + 4g CaCl2, Distilled water. Mash grains at 152°F (67°C) for 60 minutes. Collect 9 gal. (34.07 L) for
a pre-boil gravity of 1.046 (11.5°P). Add 3 oz. EKG (3.3% a.a.) at 60 minutes, then 1 oz EKG (3.3% a.a.) at 15 minutes. Yeast nutrient and Whirlfloc added at 15 minutes. Dilute to 9.5 gal. with sterile water, chill to 65°F (18°C) and pitch London Ale III (or other suitable English ale yeast). After 72 hours let free rise to 70°F (21°C) and hold for 4 days or until fermentation is complete.… Read the rest “Bitter-Chuk Ordinary Bitter”
Ellie’s Blonde
Treat 6.8 gallons of RO water with 3.7 g calcium chloride and 1.7 g gypsum. Single infusion mash at 149°F (65°C) for 60 minutes. Pull grains and sparge with 1 gallon of RO water treated with 0.6 g calcium chloride and 0.3 g gypsum. Adjust pH of sparge water to 5.6 or slightly lower using 88% lactic acid. Add first wort hop addition of Citra before bringing wort to a boil. Add remaining hop additions as listed. At flame out add last hop addition and hop stand for 25 minutes at 175°F (79°C).… Read the rest “Ellie’s Blonde”
Into the Darkness Czech Dark Lager
Single infusion mash for 60 minutes at 151°F (66°C). Boil for 60 minutes. Pitch yeast at 55°F (13°C) and ferment for one week, then raise to 58°F (14°C) for week 2. Cold crash (removing yeast) and lager for 4 weeks.
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In Amber Clad Czech Lager
Mash in at 113°F (45°C) for a 10-minute beta-glucan rest, take pH readings and adjust as needed. Raise temp to protein rest at 133°F (56°C) and hold for 10 minutes. Pull your first decoction (roughly a third of the total volume of thick mash, just enough wort to cover the grain) and raise the main mash to the first sacchrification rest at 149°F (65°C). Hold main mash at 149°F for 40 minutes; during this rest, bring your first decoction to a boil and hold for 20 to 30 minutes. Stir this decoction back into your main mash and bring it up to your second sacchrification rest at 155°F (68°C); hold while you complete your second decoction.… Read the rest “In Amber Clad Czech Lager”