Anniversary X Ale

Oktoberfest

Rendezvous Red

Cloudblast Hazy

Blue Fog

Dew Brew

Argonaut Pilsener

Lip Ripper

Dark Necessities

Smoke Jumper

Blackberry Sour

The Good Dunkel

Dam Fog

Heat 6 liters of water to 165°F (74°C). Add the pale malt, crystal malt, and chocolate malt to the water and maintain the temperature for 60 minutes.

Mashing

After mashing, sparge the grains with enough water to collect about 6 liters of wort.

Sparging

Bring the wort to a boil. Add the bittering hops and boil for 60 minutes. 15 minutes before the end of the boil, add the flavor hops, and in the last 5 minutes, add the aroma hops.

Boiling

Cool the wort quickly to about 70°F (21°C) using a wort chiller or ice bath.

Cooling

Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal the fermenter and let it ferment for about 2 weeks at 68-72°F (20-22°C).

Fermentation

After fermentation, transfer the beer to a sanitized barrel or add oak chips to the fermenter for aging. Let it age for at least 3 months.

Barrel Aging

After aging, mix in the priming sugar, then bottle the beer. Seal the bottles and let them carbonate for about 2 weeks.

Bottling

Chill the bottles and enjoy your Anniversary X Ale!

Enjoy

Pale Malt

Crystal Malt (60L)

Chocolate Malt

Hops (Bittering, e.g., Magnum)

Hops (Flavor, e.g., Cascade)

Hops (Aroma, e.g., Amarillo)

Yeast (e.g., American Ale Yeast)

Water

Oak Chips (for barrel aging)

Priming Sugar

In a large mash tun, heat 5 gallons of water to 165°F (74°C). Add the crushed grain mixture and hold at 152°F (67°C) for 60 minutes.

After mashing, sparge with enough water to collect about 6.5 gallons of wort in the kettle.

Bring the wort to a boil and add Hallertau hops. Boil for 60 minutes, adding Tettnanger hops in the last 15 minutes.

After boiling, cool the wort quickly to 65°F (18°C) using a wort chiller.

Transfer the cooled wort to a sanitized fermentation vessel and pitch the German lager yeast. Ferment at 50°F (10°C) for two weeks.

After fermentation, condition the beer at 32°F (0°C) for another two weeks.

Conditioning

Bottle the beer with priming sugar and let it carbonate for two weeks at room temperature.

Once carbonated, chill the bottles and enjoy your homemade Oktoberfest beer!

Pilsner Malt

Munich Malt

Caramel Malt

Heat 20 liters of water to 65°C (149°F). Add the pale malt, crystal malt, and Munich malt to the water and hold the temperature for 60 minutes.

After mashing, raise the temperature to 75°C (167°F) and sparge with an additional 10 liters of hot water to collect wort.

Bring the wort to a boil. Add 30g of Hallertau hops at the start of the boil and boil for 60 minutes. In the last 15 minutes of the boil, add 15g of Saaz hops.

Cool the wort rapidly to around 20°C (68°F) using a wort chiller.

Transfer the cooled wort to a fermentation vessel and pitch the lager yeast. Seal and allow to ferment at 10-12°C (50-54°F) for about 2 weeks.

After fermentation, dissolve the priming sugar in a small amount of boiling water and add it to the beer. Bottle the beer and cap it.

Allow the beer to condition in the bottles for an additional 2-3 weeks at room temperature before chilling and enjoying.

Hallertau Hops

Saaz Hops

Lager Yeast

Heat 5 gallons of water to around 165°F (74°C) and add the Pale Malt, Flaked Oats, and Caramel Malt. Maintain a temperature of 152°F (67°C) for 60 minutes.

After mashing, sparge the grains with hot water to collect around 6 gallons of wort.

Lautering

Bring the wort to a boil and add Citra hops. Boil for 60 minutes, adding Mosaic hops at 15 minutes left and Simcoe hops at flameout.

Cool the wort quickly to around 70°F (21°C) using a wort chiller.

Transfer the cooled wort to a sanitized fermenter and pitch the New England Ale yeast. Seal and ferment for about 2 weeks at 68-72°F (20-22°C).

After fermentation is complete, dissolve the priming sugar in a small amount of boiling water, add to the bottling bucket, and transfer the beer to the bucket. Bottle and cap the beer.

Allow the bottles to condition for about 2 weeks at room temperature before chilling and enjoying.

Flaked Oats

Citra Hops

Mosaic Hops

Simcoe Hops

Yeast (New England Ale)

In a large pot, heat 5 liters of water to 160°F (71°C). Add the pale malt, wheat malt, and crystal malt. Maintain the temperature for 60 minutes, stirring occasionally.

After mashing, sparge the grains by rinsing them with hot water to collect wort. You should end up with about 4 liters of wort.

Bring the wort to a boil. Once boiling, add Cascade hops and boil for 60 minutes. 15 minutes before the end of the boil, add Amarillo hops.

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Transfer the cooled wort to a fermentation vessel, add blueberries, and pitch yeast. Seal the vessel and allow it to ferment at room temperature for about 1-2 weeks.

Once fermentation is complete, siphon the beer into bottles, leaving some headspace. Cap the bottles and let them carbonate for another week.

Chill the bottles in the fridge and enjoy your homemade Blue Fog Blueberry Wheat Ale!

Wheat Malt

Crystal Malt (40L)

Hops (Cascade)

Hops (Amarillo)

Blueberries (fresh or frozen)

Yeast (American Ale)

Heat 3 gallons of water to 165°F (74°C) and add the crushed malts. Maintain temperature for 60 minutes.

After mashing, sparge with 2 gallons of water at 170°F (77°C) to collect wort.

Bring the wort to a boil. Add Amarillo hops at the start of the boil and Cascade hops 15 minutes before the end of the 60-minute boil.

Cool the wort quickly using a wort chiller or ice bath to 70°F (21°C).

Transfer the cooled wort to a fermentation vessel, pitch the yeast, and seal with an airlock. Let ferment at 68°F to 72°F (20°C to 22°C) for 1-2 weeks.

Once fermentation is complete, dissolve priming sugar in 2 cups of boiling water, cool, and add to the beer. Bottle and cap the beer.

Let the bottles condition at room temperature for 1-2 weeks before refrigerating.

Chill the bottles and enjoy your homemade Dew Brew Pale Ale!

Carapils Malt

Amarillo Hops

Cascade Hops

Heat 5 liters of water to 66°C (150°F). Add the pale malt and Carapils malt. Maintain the temperature for 60 minutes.

After mashing, sparge with hot water to collect about 6 liters of wort.

Bring the wort to a boil. Add the Hallertau hops and boil for 60 minutes. Add Saaz hops with 15 minutes remaining.

Cool the wort quickly to about 20°C (68°F) using a wort chiller or an ice bath.

Transfer the cooled wort to a fermentation vessel. Pitch the yeast and ferment at 10-12°C (50-54°F) for 2 weeks.

After fermentation, dissolve priming sugar in a small amount of water, add to the beer, and bottle.

Let the bottled beer condition at room temperature for 1-2 weeks before chilling and serving.

Hallertau Hops (bittering)

Saaz Hops (flavor)

Hallertau Hops (aroma)

Yeast (German Pilsner)

Priming Sugar (for bottling)

Heat 12 liters of water to 70°C (158°F). Add the pale malt and caramel malt to the water and hold the temperature for 60 minutes.

After mashing, sparge with 10 liters of water at 75°C (167°F) to rinse the grains.

Bring the wort to a boil, then add the bittering hops. Boil for 60 minutes. Add the aroma hops in the last 5 minutes of the boil.

Cool the wort quickly using a wort chiller or an ice bath until it reaches 20°C (68°F).

Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal and let it ferment at 18-20°C (64-68°F) for 2 weeks.

After fermentation, bottle the beer with priming sugar and let it carbonate for an additional 2 weeks.

Chill and serve your Lip Ripper India Pale Ale!

Hops (Bittering)

Hops (Aroma)

Heat 5 gallons of water to around 165°F (74°C). Add the grains and maintain a temperature of 150°F (65°C) for 60 minutes.

Bring the wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes. Add the flavor hops in the last 15 minutes of the boil.

In the last 5 minutes of the boil, add the hazelnut extract and cocoa powder.

Adding Flavorings

Cool the wort quickly using a wort chiller. Transfer to a fermenter and pitch the yeast. Ferment at around 68°F (20°C) for 2 weeks.

Cooling and Fermentation

After fermentation is complete, bottle the beer with priming sugar and let it carbonate for 1-2 weeks.

Roasted Barley

Hazelnut Extract

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

Cocoa Powder

Heat 6 gallons of water to 165°F (74°C). Add the Pale Malt, Crystal Malt, and Roasted Barley. Maintain the temperature at 152°F (67°C) for 60 minutes.

After mashing, sparge the grains with hot water until you collect around 6.5 gallons of wort.

Bring the wort to a boil. Add 1 oz of Fuggles hops and boil for 60 minutes. Add the East Kent Goldings hops in the last 15 minutes of the boil.

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Scotch yeast and seal with an airlock. Allow it to ferment for 1-2 weeks until fermentation is complete.

Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and add it to the beer. Bottle the beer and cap the bottles.

Let the bottles condition at room temperature for 1-2 weeks before refrigerating and consuming.

Fuggles Hops

East Kent Goldings Hops

Scotch Yeast

In a cocktail shaker, muddle the fresh blackberries until they are well crushed.

Muddle the Blackberries

Add fresh lemon juice, simple syrup, bourbon or rye whiskey, and the egg white to the shaker.

Add Remaining Ingredients

Seal the shaker and dry shake (without ice) for about 15 seconds to emulsify the egg white.

Dry Shake

Add ice to the shaker and shake again for about 20 seconds until well chilled.

Shake with Ice

Strain the mixture into a chilled cocktail glass. Garnish with a fresh blackberry on top.

Strain and Serve

Fresh Blackberries

Fresh Lemon Juice

Simple Syrup

Bourbon or Rye Whiskey

Egg White

Blackberry for Garnish

In a large pot, heat 2 liters of water to 70°C (158°F). Add the dark Munich malt, wheat malt, Pilsner malt, and Carafa special malt. Stir well and maintain the temperature for 60 minutes.

After mashing, sparge the grains with hot water (around 75°C or 167°F) until you collect around 4 liters of wort.

Bring the wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes.

After boiling, cool the wort quickly to around 20°C (68°F) using a wort chiller or an ice bath.

Transfer the cooled wort to a fermentation vessel. Pitch the yeast and seal the vessel with an airlock. Ferment for about 1-2 weeks at 18-22°C (64-72°F).

Allow the bottles to condition at room temperature for about 1-2 weeks before refrigerating and enjoying your Good Dunkel!

Dark Munich Malt

Carafa Special Malt

Yeast (Weihenstephan or similar)

Heat water to 165°F (74°C) and add the pale malt, wheat malt, and caramel malt. Maintain the temperature for 60 minutes.

After mashing, rinse the grains with hot water to extract sugars, collecting about 6 gallons of wort.

Bring the wort to a boil and add the 1 oz of hops. Boil for 60 minutes, adding the remaining hops for the last 15 minutes.

Cool the wort quickly to approximately 70°F (21°C) using a wort chiller.

Transfer the cooled wort to a fermenter and pitch the yeast. Seal and let it ferment for 1-2 weeks at a consistent temperature.

After primary fermentation, add the 0.5 oz of dry hops and let it sit for an additional week.

Dry Hopping

Bottle the beer with priming sugar and let it carbonate for 1-2 weeks before chilling and serving.