Apparently my website was lost. Working diligently to recover as much of it as I can. My apologies.
Update. I was able to recover most of the text content from the beginning through February 2024. Unfortunately, it appears all images are gone, and all content from February through today (August 3) is lost, including the email subscriber list. I’m bummed and and am going to take some time to determine my next steps.
I’d appreciate it if you were to resubscribe to my newsletter, but completely understand if you don’t want to.
In the meantime, you can peruse the archives below.
T-Bock
Mash at 154°F (68°C) for 60 minutes. Mash out at 168°F (76°C). Boil for 90 minutes. Begin fermentation at 50°F (10°C) and raise to 60°F (16°C) over 10 days. Ferment at 60°F (16°C) for 17 days. Raise to 65°F (18°C) and ferment for 11 days. Lager for 4 weeks at 38°F (3°C). The post T-Bock … Read more
Seventh Coalition English Barley Wine
I use Zionsville city water cleared of chlorine. The water can vary, but those are details I received. I do a 1-hour mash at 152°F (67°C). Acidify mash to desired pH. I do a long boil of 2 to 4 hours. I fermented at a constant 68°F (20°C). This beer needs to sit for a … Read more
Contrived Spontaneity Wheatwine
Mash in with 1.3 qt./lb. (2.7 L/kg) at 104°F (40°C), targeting a pH of 5.5, and hold for 10 minutes. Step up to 131°F (55°C) for 15 minutes, then to 146°F (63°C) for 40 minutes, and finally to 158°F (70°C) for 15 minutes. Mash out at 168°F (76°C) for 15 minutes (hat tip to Gordon … Read more
Polk County Stout
Start with 9.8 gal. (37 L) mash water and 2.7 gal. (10.2 L) sparge water to end up with 9 gal. (34 L) at the start of the boil. Boil for 3 hours down to 6.3 gal. (23.8 L). Pitch a 3 L starter made with 2 Wyeast 1056 packs. The post Polk County Stout … Read more
NELSON! American IPA
Mash at 148°F (64°C) for 60 minutes. Boil 60 minutes. Use a hopback for the whole cone hops. Pitch yeast at 65°F (18°C) and allow to rise to 70°F (21°C) over 5 days. Rouse the yeast and hops through the bottom of conical, and after 48 hours at 70°F (21°C) crash to 32°F (0°C), adding … Read more
Sterling, Cooper, Draper, Santa (Winter Seasonal)
Perform a 30 min. single infusion mash, followed by 30 min. recirculation using a HERMS, increasing temp to roughly 170°F (77°C) at mash out. Conduct a 90 min. boil, with the first and only hop addition taking place 60 min. before flameout. Ferment in a stainless conical. One month before brew day, crush spices with … Read more
Chipotle Lichtenhainer
Single step infusion mash at 152°F (67°C) for 60 minutes. Collect wort in kettle and heat to 180°F (82°C) to pasteurize. Cool wort to 110°F (43°C) and add skyr. Cover surface with plastic wrap to keep out oxygen and keep warm overnight (I use an immersion sous vide device to maintain a temperature of 110°F/43°C). … Read more
Andanzas – Sangue de Dragão Sour
Cupuaçu is a tropical fruit from the Amazon rainforest. Its taste is like a mix of chocolate, pineapple, banana, and pear. Single infusion mash at 66°C (150°F) for 60 minutes. Target 5.3 pH mash. Mash out at 78°C (172°F) for 10 minutes. Boil for 10 minutes without hops. After flameout, lower pH to 4.5 with … Read more
Lichten My Hiney Lichtenhainer
Keg sour with the Lactobacillus for four days @ 85°F (29°C). The post Lichten My Hiney Lichtenhainer appeared first on American Homebrewers Association. Read More
Lou Pep Pep Wild Beer with Peaches
The winning entry was a blend of seven beers. The recipe provided here is the bulk of the blend. My approach is to make several sour stock beers, age them 6 months or so, brew/ferment some fresh saison for the blending day, and then blend to balance/taste prior to adding any adjuncts. My sour stocks … Read more