Author: Chris

An old favorite. We just realized it’s been 18 years since we brewed this one. We made some modifications to simplify it. We’ll see how it goes! Mash in @100° Rest @ 118 for 30 minRest @ 138° for 30 minRest @ 165° for 30 minSparged grains and added malt, molasses, and first Cascades. Boiled…

11 gals of water to 115 degrees Add Grains keep at 115 for 26 minBring to 138° for 20 minutesBring to 160° for 15 minutesBring to 200° and remove grainSparge with 1 gal of water Pitched yeast at 87 degrees.

Mash in: 100 rest for 15 min 125 for 20 145 for 20 165 for 20 Modifying the original batch to bring the cost down a bit. When krausen begins to fall around day 5-6, add dry hops. Let sit on dry hops 3 days, cold crash 2 days, rack to keg. Originally from here:…

Mash in: 110 rest for 15 min 128 for 20 143 for 30 165 for 30 Modifying the original batch to bring the cost down a bit. next time we talked about using cascades instead of the Amarillo When krausen begins to fall around day 5-6, add dry hops. Let sit on dry hops 3…

Mash in: 110 rest for 15 min 128 for 20 143 for 30 160 for 30 First batch with the new RIMS system and the new brewery in Anacortes! Mash all grain 60 minutes @154, fly sparge until 7.0 in boil kettle. Boil, add warrior, 20 minute hop stand with 6 oz hops. Then rack…

In @ 120Rest @ 132 for 30 minRest @ 160 for 30 min Boil 30 minutes then add maple syrup and Irish moss. Stir occasionally to avoid burning the syrup. Boil another 28 minutes and add the Northern Brewer hops. Add the rest of the hops with 2 min left.