Pitching yeast fermentation

Steep crushed crystal malt for 15 minutes at 167° in water treated with Burton water salts. Remove grains and add malt extracts. Bring to a boil and add 1 ounce of Hallertauer hops and 4 ounce of Cascade hops. Boil for 45 minutes and add 1 4 ounces of Cascade hops. Boil for another 15 minutes and turn off heat. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 14 days at 66°, dry-hopping with 1 ounce of Kent Goldings after 3 days. Prime with 5 z ounces light dry malt extract and bottle. 

Treat mash water with calcium chloride and gypsum. Mash grains in at 125° for 30 minutes. Raise temperature to 155° and hold until starch conversion (about 45 minutes). Sparge with 170° water. Add malt extract and bring to a boil. Add 1 ounce of Fuggles hops. Let boil 50 minutes and add 1 ounce of Willamette hops and Irish moss. Boil for another 9 minutes add V2 ounce of Kent Goldings hops. Boil for one final minute and turn off heat. Cool, transfer to the primary fermenter, and pitch yeast. Ferment for 7 days at 65° then prime with % cup com sugar and bottle. 

Goldings hops. Boil for 90 minutes. Remove from heat and add XA of Goldings and steep for 5 minutes or so to give hops aroma. Chill and pitch yeast. Ferment in glass carboy for a few days, then rack to secondary fermenter. Prime with 3A cup corn sugar and bottle. 

Make a 1 quart yeast starter in advance. Mash all grains at 152° for 90 minutes. Mash-out at 168° for 20 minutes. Sparge and collect 6 3A gallons of wort. Bring wort to a boil and boil for 30 minutes. Add Centennial hops and boil for 30 minutes. Add Willamette hops and boil for 15 minutes. Add Irish moss and Kent Goldings hops. Boil for 15 minutes more, then turn off heat. Force-cool with a wort chiller, transfer to primary fermenter, and pitch yeast. Ferment for 6 days at 68°. Rack to secondary fermenter and ferment another 8 days at 65°. Prime with 3A cup com sugar and bottle. Condition at room temperature for 1 week, then condition at 50° for 2 weeks. 

Crack crystal malt and add to 3 quarts water. Steep for 50 minutes at 160°. Strain out grains and add malt extract and gypsum. Bring to a boil. Add lVi ounces Cascade hops and boil for 50 minutes. Add Vi ounce Cascade hops and boil a final 10 minutes. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 17 days, prime with % cup com sugar, and bottle. 

Single infusion mash the grains at 154° for 45 minutes. Draw off thin mash, boil, and return to hit strike of 170°. Add the chocolate and black malt at mash-out Sparge. Bring wort to a boil and add Northern brewer hops. Boil for 40 minutes and add Cascade hopsand oak chips. Boil for another 20 minutes and turn off heat Add Hallertauer hops. Cool, transfer to a primary fermenter, and pitch yeast Ferment for 5 days at 68°. Prime with 1 cup com sugar and bottle. 

Mash-in 14 quarts of water. Raise temperature to 150° and hold for 90 minutes. Raise temperature to 168° and hold for 30 minutes. Sparge to a volume of 6V2 gallons. Bring to aboil and add 1 ounce of Hallertauer hops and Vz ounce of Saaz hops and boil for 45 minutes. Add yeast nutrient, V2 ounce of Saaz hops, and boil for a final 15 minutes. Turn off heat. Cool with a wort chiller, transfer to primary fermenter, and pitch yeast. Ferment for 2 weeks at 75°. Rack to secondary fermenter and ferment for 2 months at 75°. Prime with V2 cup com sugar and bottle. 

Single infusion mash at 152°-150° in 18 quarts of water for 60 minutes. Remove thin part of mash and boil. Return to mash to hit strike temperature of 170°. Sparge. Bring wort to a boil and add Northern Brewer hops. Boil for 30 minutes and add oak chips. Boil for 10 minutes and add Cascade hops. Boil for 15 minutes and add coriander, dry orange peel, and cardamom. Boil for a final 5 minutes and turn off heat. Add orange zest, Hallertauer hops, and let steep. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 9 days at 65°-68 prime with IV2 cups corn sugar, and bottle. 

Steep grains in vYater at 150° for 30 minutes. Strain out grain and add malt extracts and V2 ounce brewer s licorice. Bring to a boil and boil for 80 minutes. Turn off heat, cool, transfer to primary fermenter, and pitch yeast Ferment for 4 days at room temperature. Rack to secondary vessel and ferment for 9 more days at room temperature. Boil 6V2 ounces cane sugar and V2 ounce brewer s licorice in 1 quart of water. Add to priming bucket and bottle. 

Mash grains in 12 quarts of 153° water treated with gypsum. Hold at 153 for 90 minutes for starch conversion. Mash-out at 168 for 10 minutes. Sparge with 5 gallons sparge water. Add honey and calcium carbonate. Bring to boil and add 1V2 ounces of Northern Brewer hops. Boil 75 minutes and add Irish moss. Boil another 10 minutes and add % ounce of Fuggles hops. Boil a final 5 minutes and turn off heat. Cool, transfer to primaiy fermenter, and pitch yeast. Ferment for 9 days at 68 . Rack to secondary fermenter and ferment another 14 days. Keg and force-carbonate. 

Steep grains in water with Burton water salts. When water reaches 170°, remove grains and add malt extracts. Bring to a boil. Add Cascade hops and boil for 45 minutes. Add Goldings hops and boil for 15 more minutes. Turn off heat and strain out hops. Force-cool with a chiller to 70 and pitch yeast. Ferment for 12 days at 62°. Prime with Vz cup com sugar and Vz pound lactose boiled in 16 ounces of water. Bottle. 

Bring 2 gallons water and grains to a boil. Strain out grains when boil begins and add malt extract. Boil for 15 minutes and add % ounce of Cascade hops. Boil for 20 minutes and add /2 ounce of Hallertauer hops. Boil for a final 10 minutes and turn offbeat. Cool, transfer to the primary fermenter, bringing up to 5 gallons, and pitch yeast. Ferment for 12 days and rack into a keg. Force-carbonate with 15 psi carbon dioxide. 

Steep black patent malt and crystal malt for 25 minutes at 160 . Remove grains and bring to a boil. Stir in extract. Re-establish boil and add /a ounce of Mt. Hood hops. Keep at a steady boil for 30 minutes and add Irish moss and instant espresso. Boil for 15 minutes more and add V2 ounce of Mt. Hood hops. Boil for a final 20 minutes and remove from heat. Cool, transfer to the primary fermenter, and pitch yeast. Ferment for 2 weeks, then rack to secondary fermenter. Ferment another 3 weeks in the secondary vessel. Prime with 2/3 cup brown sugar and bottle. 

Brew with bottled spring water treated with 2 teaspoons of gypsum. Steep grains at 175° for 1 hour and add to brew kettle. And remaining extracts. Bring to a boil and add Vz ounce of Chinook hops. Boil 75 minutes and add Vz ounce of Saaz hops. Boil for another 2 minutes and add Vz ounce of Tettnanger hops. Boil for another 3 minutes and remove from heat Cool, transfer to the primary fermenter, and pitch yeast Ferment for 21 days at 68° and bottle. No secondary fermentation is required. 

Mash grains in 11 quarts of water. Hold at 130° for 10 minutes. Raise temperature to 154° and hold for 60 minutes. Sparge and collect 6 gallons of wort. Bring to a boil and add 2 ounces of Cascade hops. Boil for 58 minutes and add Vz ounce of Cascade hops. Boil for 2 more minutes and turn offbeat. Force-cool, transfer to the primary fermenter, and pitch yeast. Ferment for 1 week. Prime with % cup corn sugar and bottle. 

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