White Lion Brewing Company

BREWING COMPANY

Insane Mane

WHITE LION

Crafted locally with passion and precision.

White Lion Beer

Black IPA

Perfectly refreshing and light with a hint of citrus.

Red Ale

Twisted Tale

Winter Fruits

Ofest

Black Beautiful

Tropical Secrets

Ferocity

Endangered

Boom

Roar

Mosaic

Pale

Galaxy

Without Exception

Purrlisious

Margarita

In a large brew kettle, heat 3 gallons of water to approximately 165°F (74°C). Add the pale malt, crystal malt, and roasted barley to the kettle, stirring well. Maintain the temperature at around 150°F (65°C) for 60 minutes to allow the grains to steep.

Mashing the Grains

After mashing, heat another 2 gallons of water to 170°F (77°C). Slowly pour this hot water over the grain bed to extract sugars, collecting the liquid (wort) in a separate container.

Sparging

Bring the collected wort to a boil. Add the Cascade hops and boil for 60 minutes. After 30 minutes of boiling, add the Simcoe hops. In the last 10 minutes, add the orange peel, coriander seeds, and honey.

Boiling the Wort

After the boiling process, cool the wort quickly using a wort chiller or by placing the kettle in an ice bath until it reaches a temperature of approximately 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal the vessel with an airlock. Allow the beer to ferment for 1-2 weeks at room temperature.

Fermentation

Once fermentation is complete, prepare bottles and caps. Bottle the beer using a siphon, leaving about an inch of headspace. Cap the bottles and let them condition for another 1-2 weeks.

Bottling

After conditioning, chill the bottles in the refrigerator, pour into a glass, and savor your homemade White Lion brew!

Enjoy!

Pale Malt

Crystal Malt

Roasted Barley

Hops (Cascade)

Hops (Simcoe)

Yeast (American Ale)

Water

Orange Peel

Coriander Seeds

Honey

In a kettle, bring 4 cups of water to a boil over medium heat.

Boil Water

Once the water is boiling, remove it from heat and add 0.5 cups of coffee grounds.

Add Coffee Grounds

Allow the coffee to steep for 4-5 minutes, depending on your taste preference.

Steep Coffee

After steeping, strain the coffee to remove the grounds, pouring the liquid into a coffee pot or pitcher.

Strain Coffee

Add 2 tablespoons of sugar to the hot coffee, stirring until fully dissolved.

Sweeten Coffee

Incorporate 1 cup of milk and 1 teaspoon of vanilla extract into the coffee mixture, stirring well.

Add Milk and Vanilla

Fill a glass with 1 cup of ice cubes and pour the brewed coffee mixture over the ice. Serve immediately.

Serve Over Ice

Coffee Grounds

Sugar

Milk

Vanilla Extract

Ice Cubes

Preheat the Oven

In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until well mixed.

Mix Dry Ingredients

In another bowl, beat the softened butter until creamy. Gradually add the sugar mixture, beating until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Then, stir in the milk and vanilla extract until combined.

Add Eggs and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Combine Mixtures

Grease and flour a cake pan or line it with parchment paper. Pour the batter into the prepared pan, smoothing the top with a spatula.

Pour into Bakeware

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Cool

If using unsweetened whipped cream, sweeten it to taste with powdered sugar.

Prepare Whipped Cream

Once the cake is cool, spread a generous layer of whipped cream on top.

Assemble the Insane Mane

Sprinkle chocolate sprinkles over the whipped cream, then add fresh berries and drizzle with caramel sauce. If desired, add chopped nuts.

Add Toppings

Slice the cake into generous pieces and serve immediately. Enjoy your Insane Mane!

Slice and Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, softened

Eggs

Vanilla extract

Whipped cream

Chocolate sprinkles

Fresh berries (strawberries, blueberries, raspberries)

Caramel sauce

Chopped nuts (optional)

Heat 5 gallons of water to 160°F (71°C) and add the Pilsner and Caramel malt. Maintain the temperature for 60 minutes.

Mashing

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

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

Boiling

Once the boil is complete, cool the wort quickly to 70°F (21°C) using a wort chiller or ice bath.

Cooling

Transfer the cooled wort to a sanitized fermentation vessel and pitch the lager yeast. Seal with an airlock and ferment at 50°F (10°C) for 2 weeks.

After fermentation, dissolve 3 oz of priming sugar in a little boiling water and add to the beer. Bottle the beer and cap each bottle.

Allow the bottled beer to condition at room temperature for 2 weeks before refrigerating.

Conditioning

Pilsner Malt

Caramel Malt

Hops (Saaz)

Hops (Hallertau)

Yeast (Lager)

Priming Sugar

Corn Sugar

In a large pot, heat 15 liters of water to approximately 75°C. Add the pale malt and crystal malt, stirring to ensure there are no dry clumps. Maintain the temperature at 65-70°C for 60 minutes.

After mashing, drain the liquid (wort) into a separate kettle. Rinse the grains with an additional 5 liters of hot water to extract more sugars, increasing your total wort volume.

Lautering

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

After boiling, quickly cool the wort to approximately 20°C using a wort chiller or an ice bath. Transfer to a fermentation vessel.

Pitch the yeast into the cooled wort, seal the fermentation vessel, and store in a dark, cool place (around 18-22°C) for 1-2 weeks, or 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. Transfer the beer into sanitized bottles and cap them.

Allow the bottles to sit at room temperature for 1-2 weeks to carbonate. For clarity, consider adding gelatin to the beer before bottling.

Refrigerate the bottles for a day before serving. Pour carefully to avoid disturbing the sediment at the bottom of the bottle. Enjoy your White Lion Beer!

Chilling and Serving

Hops (Fuggle)

Yeast (Ale Yeast)

Gelatin (optional, for clarity)

In a large mash tun, combine the pale malt, crystal malt, roasted barley, and chocolate malt with 5 gallons of filtered water. Heat the mixture to 152°F (67°C) and maintain this temperature for 60 minutes, stirring occasionally.

Mash the Grains

After mashing, sparge with additional hot water to collect around 6 gallons of wort in your brew kettle.

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

Boil the Wort

With 15 minutes left in the boil, add the flavor hops. With 5 minutes left, add the aroma hops.

Add Flavor and Aroma Hops

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

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch the American ale yeast. Seal the vessel with an airlock.

Pitch the Yeast

Allow the beer to ferment for 1-2 weeks at a stable temperature around 68°F (20°C). Check for fermentation activity.

Fermentation Process

In a small pot, dissolve the corn sugar in 2 cups of boiling water. Allow it to cool.

Prepare Priming Sugar

Once fermentation is complete, gently mix the priming sugar solution with the beer in the fermentation vessel. Bottle the beer in sanitized bottles and cap them.

Bottle the Beer

Let the bottles sit at room temperature for about 2 weeks to carbonate before chilling and enjoying.

Carbonation

Chocolate Malt

Bittering Hops (e.g., Columbus)

Flavor Hops (e.g., Cascade)

Aroma Hops (e.g., Amarillo)

American Ale Yeast

Filtered Water

In a large brew kettle, heat 5 liters of filtered water to 160°F (71°C). Add the pale malt, caramel malt, and roasted barley. Stir well to combine.

Prepare the Malt

Maintain the temperature for 60 minutes, stirring occasionally. After mashing, raise the temperature to 170°F (77°C) and hold for 10 minutes to stop the enzymatic process.

Once the wort is ready, remove the kettle from heat. Add 1 oz of Cascade hops and 0.5 oz of Centennial hops. Stir to ensure the hops are evenly distributed.

Add Hops

Bring the wort to a boil and maintain for 60 minutes, stirring occasionally to avoid scorching.

Boil

After boiling, cool the wort quickly using an immersion chiller or by placing the kettle in an ice bath until the temperature reaches around 70°F (21°C).

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle 1 packet of ale yeast on top of the wort. Seal with an airlock.

After 5 days of fermentation, add 1 tablespoon of orange zest and 1 teaspoon of coriander to the fermentation vessel. Stir gently to combine.

Add Flavorings

After 2 weeks of fermentation, siphon the ale into sanitized bottles, leaving about an inch of headspace. Cap the bottles and let them condition for another week.

Bottle the Ale

Chill the bottles and enjoy your refreshing red ale with a hint of citrus!

Enjoy

Cascade Hops

Centennial Hops

Ale Yeast

Orange Zest

Coriander

In a large brew kettle, heat 3 gallons of filtered water to 165°F (74°C). Add the Pale Malt, Crystal Malt, and Chocolate Malt. Stir well and maintain the temperature for 60 minutes.

Prepare the Mash

After the mash is complete, sparge with an additional 3 gallons of water at 170°F (77°C) to collect wort, resulting in about 6 gallons.

Bring the collected wort to a boil. Once boiling, add the Bittering Hops and boil for 60 minutes.

With 15 minutes remaining in the boil, add the Flavor Hops.

Add Flavor Hops

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

Transfer the cooled wort to a sanitized fermenter. Pitch the Ale Yeast and seal with an airlock. Allow fermentation to occur for 1-2 weeks at a stable temperature of around 68°F (20°C).

Dissolve the Corn Sugar in 2 cups of boiling water to create a priming solution. Cool it down to room temperature.

Prepare Priming Solution

Siphon the fermented beer into bottles, leaving some space at the top. Add the priming solution to each bottle before capping.

Store the bottles in a cool, dark place for at least 2 weeks to carbonate and mature.

Age the Beer

Once aged, chill the bottles in the refrigerator before serving. Enjoy your Twisted Tale Blue Eyed Black Cream Ale!

Chill and Serve

Crystal Malt (60L)

Bittering Hops (e.g., Magnum)

Ale Yeast (e.g., American Ale Yeast)

Cut the pomegranates in half and use a wooden spoon to tap the back, releasing the seeds into a bowl. Discard the pomegranate skin.

Prepare the Pomegranate

Remove the peel from the clementines, separating them into individual segments and placing them into a large mixing bowl.

Peel and Segment the Clementines

Remove the core from each apple and slice them into thin wedges. Add to the mixing bowl.