Duck Creek IPA- 5 gallon

• 11lbs 2row
• 1.5lbs 60L
• .5lbs double roasted crystal 120
• 1oz Eureka @60
• 2oz cascade @15
• 2oz cascade @Flame out
• Mashed at 154
• Nottingham yeast

 

Work Beer 3 gallon 5%

• 5 lbs 2 row
• .5 lbs flaked oats
• .5 lbs 10L crystal
• .33 oz Montueka @ 60
• .66 Montueka @15
• American Ale yeast
• mashed 156

 

Patagonia Porter

• 1 lb Black Pearl Malt
• 8oz 40L
• 10 lbs Vienna Malt
• 1oz centennial 60 min
• 1oz cascade 20 min
• Nottingham yeast
• Mash 154

 

 

10 gallons yet unnamed Mexican Lager

• 11 lbs Vienna
• 3 lbs pilsner
• .75 lb 60L crystal
• 4 lbs flaked corn
• 2oz Tettnang @60 (see below)
• .5 oz saaaaaz @30 (see below)
• 34/70 lager yeast

 

Last Minute Amber

• 9lbs 2 row
• 8oz 60L
• 8oz 40L
• 1/2oz black pat (optional)
• 1oz Centennial 60 min
• 2oz Cascade 1 min
• Notty yeast
• Mash 152

 

Blueberry cider

• 3 gallons apple juice, fresh pressed or cheap stuff. They both work 
• 2- containers frozen concentrate blueberry/pomegranate mix
• 2 lbs sugar
• 3 tsp nutrient (split)
• US-04 or any English strain yeast
• Mix everything and 2 tsp of the nutrient. shake it up hard to oxygenate. A day after fermenting add the other 1 tsp of nutrient.
• After 3 weeks bottle or keg @ 3 volumes