Smith & Cross Jamaican rum / Amaro Averna sweet potato / brown sugar simple syrup Amargo Chuncho bitters / saline

SWEET LITTLE LIES

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Bock - Hell
7.4% ABV
MAIBOCK W/ RI HONEY CORIANDER HIBISCUS

Heat approximately 4.5–5.0 liters (enough for mash plus losses) to achieve a mash-in temperature of 152°F (67°C). Target mash thickness around 1.25–1.5 qts/lb. If using metric, aim for mash temp 67°C.

Heat strike water

Add crushed Pilsner, Vienna, Munich, Honey malt, Carapils, and rice hulls (if used) to the mash tun. Stir thoroughly to avoid dough balls and ensure even hydration. Hold mash at 152°F (67°C) for 60 minutes to produce a slightly dextrinous but attenuating profile consistent with a Maibock.

Mash-in

Raise temperature to 168°F (76°C) for 10 minutes to improve lautering and reduce viscosity. Recirculate until runnings are clear enough for lautering.

Mash out

Sparge with water (total pre-boil volume should give you approx. 23–25 liters pre-boil for a 19–20 L final batch depending on system losses). Heat the kettle to a vigorous boil and bring wort to a rolling boil. Total boil time: 60 minutes.

At 60 minutes remaining in the boil, add 0.75 oz Hallertauer or Tettnang for bittering.

Bittering hop addition

At 10 minutes remaining in the boil, crush coriander seeds lightly and add 0.5 oz to the kettle. This will impart a subtle citrus/peppery accent that plays nicely with honey and hibiscus.

Coriander addition

At 5 minutes remaining, add 0.50 oz Hallertauer/Tettnang for aroma. Also add 0.50 oz of the coriander if you prefer a milder coriander note (optional split).

Finish hop addition

At flameout or with 1–3 minutes left, add hibiscus petals (1.5 oz). If you add at flameout, steep for 10–15 minutes to extract color and delicate tart-floral flavors without excessive astringency. Expect a pinkish to light red hue and mild tartness that complements honey.

Hibiscus addition (late boil or steep)

At flameout, or better yet after cooling to ~170°F (77°C) to avoid losing volatile aromatics, stir in the 0.75 lb RI honey. If the honey is raw, optionally sanitize with a crushed Campden tablet dissolved in a small amount of warm water before adding (see ingredients). Stir thoroughly to dissolve and incorporate. Adding at high temp will increase fermentability — adding after cooling preserves more honey aroma; choose based on desired honey character.

Honey addition

Chill the wort quickly to 54–56°F (12–13°C) for a traditional Maibock fermentation schedule (or 58–62°F / 14–17°C if using an ale strain like S-23 with recommended temps). Aim to cool to yeast-pitching temperature within 30–60 minutes to reduce risk of infection and DMS. Transfer to fermenter once cooled.

Cool wort

Aerate wort by shaking, splashing, or pure oxygen (8–10 ppm O2). Rehydrate or prepare yeast per manufacturer instructions. Pitch one package of yeast or a properly sized starter for higher gravity (target OG ~1.065–1.070 for ~7.4% ABV). Ensure fermentation temperature is stable at chosen temperature (see above).

Aerate and pitch yeast

Ferment for 7–10 days until active fermentation subsides and specific gravity falls rapidly. Target fermentation profile that allows clean, malty character with moderate attenuation. If using lager-style yeast (if you cold-fermented), you can ferment at ~12°C for primary and then diacetyl rest.

Primary fermentation

If fermented cool (10–13°C), raise temperature to 16–18°C for 2–3 days after primary to ensure diacetyl cleanup. Then cool down and let the beer condition for an additional 7–14 days for clarification and flavor rounding.

Diacetyl rest & conditioning

When gravity is stable for 3 days (target final gravity around 1.012–1.016 depending on mash and honey addition), sanitize bottling equipment or keg. If bottling, dissolve 3.5 oz priming sugar in 8 oz (approx. 237 ml) of boiling water, cool, then add to bottling bucket and rack beer on top, gently mixing to evenly distribute.

Prepare for bottling or kegging

Bottle and cap, then condition at room temperature (20–22°C) for 10–14 days to carbonate, then cold condition to clarify. If kegging, force carbonate to ~2.3–2.6 volumes CO2 and lager/condition at lower temps for 1–2 weeks.

Bottle or keg

Serve cold (6–8°C / 43–46°F) in a tall tulip or lager glass. Expect a rich golden to deep straw color with a hint of hibiscus pink, pronounced malt backbone, restrained noble hop bitterness, subtle coriander citrus spice, and a floral/tart honey-hibiscus finish.

Serving suggestion

Pilsner (2-row) malt

Vienna malt

Munich malt (20L)

Honey malt (or Biscuit)

Carapils / Dextrin malt

Rice hulls (optional, for lautering)

RI (Rhode Island) Honey

Hibiscus (dried, whole or petals)

Coriander seed (whole)

Hallertauer or Tettnang (bittering)

Hallertauer or Tettnang (aroma/finish)

Wyeast 2278 (German Ale/Kolsch) or Wyeast 2206 or SafAle S-23

Water (profile: soft to moderately hard, sulfate < chloride, Ca 50-100 ppm)

Gypsum (optional, to adjust mineral balance)

Calcium chloride (optional)

Corn or table sugar (for bottling priming)

Campden tablet (optional, if using local honey not pasteurized)

Screaming In the Woods Vol 4

CZECH – STYLE DARK LAGER

ECKHART

AMBRO

BECKHART

Stout - Oyster
10.5% ABV
Barrel aged stout with dutch cocoa, strawberry, and vanilla

Physical/Spiritual/Mental

Barleywine - English
9% ABV
Our English barley wine base before we barrel age it for Monsters in the Closet

Invisible Monsters

Make Screaming In The Woods Vol 4 Recipe in just 7h . Bock - Hell
7.4% ABV
MAIBOCK W/ RI HONEY CORIANDER HIBISCUS

Screaming In The Woods Vol 4 Recipe

Descriptors

Tasting Notes

Food Pairings

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