JF-ER

Clone Of ES-Beezy 5 gallon Batch

by JF-ER on 7/14/2017

All Grain + Extract | 5 Gallon(s) | Extra Special/Strong Bitter (English Pale Ale) | 5.2 % ABV

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Hop-Head Amber Ale- Nugget Nectar Inspired

by JF-ER on 4/16/2017

All Grain + Extract | 3 Gallon(s) | American IPA | 6.4 % ABV

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mash @152 for 60 add DME to wort prior to boil

Summer Ale

by JF-ER on 3/30/2017

All Grain + Extract | 5 Gallon(s) | Blonde Ale | 5.3 % ABV

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GumballDupe APA

by JF-ER on 3/28/2017

All Grain | 3 Gallon(s) | Extra Special/Strong Bitter (English Pale Ale) | 5.6 % ABV

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Infusion 1: 149 for 20 Infusion 2: dough in 160 Sparge 167

Dirty Blonde

by JF-ER on 2/2/2017

All Grain + Extract | 3 Gallon(s) | Blonde Ale | 5.4 % ABV

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PROCESS – Mash at 150?F for 60 minutes (2.75 gallons) – Sparge with 170?F water (3.5 gallons) – Chill to 56?F prior to pitching yeast starter – Ferment at 58?F for 4-5 days then ramp up to 65? over the next few days – Cold crash for 48 hours after FG is stable (10-14 days) – Package, carbonate, enjoy

Everette Hoodwinkle Porter

by JF-ER on 1/20/2017

All Grain + Extract | 3 Gallon(s) | Robust Porter | 7.5 % ABV

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PseudoSally Pale Ale

by JF-ER on 1/19/2017

All Grain + Extract | 3 Gallon(s) | Extra Special/Strong Bitter (English Pale Ale) | 5.8 % ABV

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Zombie Dust Cloned

by JF-ER on 1/19/2017

Extract | 3 Gallon(s) | American Pale Ale | 6.2 % ABV

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Ginger ESB

by JF-ER on 1/12/2017

All Grain + Extract | 3 Gallon(s) | Extra Special/Strong Bitter (English Pale Ale) | 5.6 % ABV

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Partial Mash: Mash at 155 for 60 mins Sparge/Rinse 165 Pitch yeast at 19 degrees 12oz Ginger Schedule (grated) -2oz 30 min -2oz 20 min -2oz 15 min -2oz 10 min -2oz 5 min -2oz in secondary if required Other stuff -0.20oz coriander & 0.25oz bitter orange @10 minutes

Gitche Gumee American Porter- Edmond Fitzgerald Clone

by JF-ER on 1/12/2017

All Grain + Extract | 3 Gallon(s) | Robust Porter | 6.0 % ABV

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DrYrish Stout

by JF-ER on 1/11/2017

All Grain + Extract | 3 Gallon(s) | Dry Stout | 4.4 % ABV

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Hold the mash at 152 ?F (67 ?C) Infuse the mash with near boiling water while stirring 168 ?F (76 ?C). Sparge slowly with 170 ?F (77 ?C) water boil time is 90 minutes Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 69 ?F (21 ?C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Ferment at 69 ?F (21 ?C). Slowly raise the temperature ...