American in Germany Oktoberfest 3
All Grain |
5 Gallon(s) |
Düsseldorf Altbier |
5.2 % ABV
Gobsmacker Imperial Stout
All Grain + Extract |
2.75 Gallon(s) |
Russian Imperial Stout |
10.4 % ABV
Advent Calender 2 Mole Porter
All Grain + Extract |
2 Gallon(s) |
Other Specialty Cider/Perry |
8.9 % ABV
American in Germany Oktoberfest 2
All Grain |
5 Gallon(s) |
Düsseldorf Altbier |
5.0 % ABV
Hop-Head Amber Ale- Nugget Nectar Inspired
All Grain + Extract |
3 Gallon(s) |
American IPA |
6.4 % ABV
mash @152 for 60 add DME to wort prior to boil
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
PseudoSally Pale Ale
All Grain + Extract |
3 Gallon(s) |
Extra Special/Strong Bitter (English Pale Ale) |
5.8 % ABV
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
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ES-Beezy
All Grain + Extract |
3 Gallon(s) |
Extra Special/Strong Bitter (English Pale Ale) |
5.2 % ABV
