BECKHART

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

Full bodied, malt forward brown ale that is smooth and rich with notes of caramel, toffee and chocolate perfectly balanced by hops that provide a moderate bitterness with an earthy, peppery counterpoint

In a large brew kettle, heat 6 gallons of water to approximately 165°F (74°C). Add the crushed Pale Malt, Crystal Malt, Chocolate Malt, and Caramel Malt to the hot water. Stir well to ensure there are no dry clumps. Maintain a temperature of 150°F to 155°F (65°C to 68°C) for 60 minutes.

Mashing the Grains

After the mash has completed, sparge the grains with hot water (approximately 170°F or 77°C) to collect about 6 gallons of wort in your brew kettle.

Sparging

Bring the wort to a boil. Once boiling, add the bittering hops (1 oz of Magnum hops) and boil for 60 minutes. After 45 minutes, add the flavor hops (0.5 oz of Fuggle hops).

Boiling the Wort

With 5 minutes remaining in the boil, add the aroma hops (0.5 oz of East Kent Goldings hops) to impart aroma and flavor.

Finishing with Aroma Hops

After the 60-minute boil, cool the wort quickly using an immersion chiller or an ice bath until it reaches about 68°F (20°C).

Cooling the Wort

Transfer the cooled wort into a sanitized fermentation vessel. Pitch the ale yeast by sprinkling it on top of the wort. Seal the vessel with an airlock and let it ferment at room temperature for 1 to 2 weeks.

Fermentation

Once fermentation is complete, prepare a priming solution by dissolving 3 oz of priming sugar in 2 cups of boiling water. Add this solution to the bottling bucket, then siphon the beer from the fermentation vessel into the bottling bucket. Mix gently to avoid oxidation.

Bottling the Beer

Fill sanitized bottles with the beer, leaving about 1 inch of headspace. Cap the bottles and store them in a dark, cool place for carbonation for about 2 weeks.

Filling Bottles

Pale Malt

Crystal Malt (60L)

Chocolate Malt

Caramel Malt

Bittering Hops (e.g., Magnum)

Flavor Hops (e.g., Fuggle)

Aroma Hops (e.g., East Kent Goldings)

Ale Yeast

Water

Priming Sugar

Miss Mary Brown

Linda's Classic Red

King Estate Rose

Classic House Rich Chianti

RIESLING

PINOT GRIGIO

PINOT NOIR

Make Miss Mary Brown Recipe in just 4h . Full bodied, malt forward brown ale that is smooth and rich with notes of caramel, toffee and chocolate perfectly balanced by hops that provide a moderate bitterness with an earthy, peppery counterpoint

Miss Mary Brown Recipe

Descriptors

Tasting Notes

Food Pairings

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