A slightly sweet sparkling traditional mead. Brewer: Jon Stika Type: Wild Fruit/Other Style: Traditional Mead OG: 1.083 FG: 1.008 9.5 pounds raw honey 5 teaspoons acid blend 3 Tablespoons yeast nutrient Wyeast 3184 Sweet Mead yeast Boil 5 gallons of water for 10 minutes then allow to cool to 180F. Dissolve acid blend and yeast nutrient in water then stir in honey until completely dissolved. Cool to 80F and pitch yeast. Ferment at 70F-80F until fermentation Read more…
Water Filters Effect on Brewing Water (by Jon Stika) Activated charcoal (carbon) should reduce Cl significantly and may affect SO4 (as it also has a negative charge and high molecular weight) but I don’t believe it will affect Ca, Mg, Na, and HCO3 significantly even though HCO3 does carry a negative charge. HCO3 and Ca typically will buffer each other, so if a little HCO3 is removed by the activated carbon filter, it will “bounce Read more…
This ale should share some characteristics of an american and english pale ale. Mainly in the fact that I utilized british malts and mostly american hops. Brewer: Ryan Jilek Type: All Grain Style: American Ale OG: 1.055 FG: 1.012 Grain/Extract/Sugar 8.33 lbs. Crisp Maris Otter (2-row) 0.63 lbs. Crystal 20L 0.42 lbs. Torrified Wheat Malt Hops 0.80 oz. Perle 60 min. 0.50 oz. Cascade 15 min. 0.50 oz. Cascade 1 min. 0.50 oz. Read more…
A nearly opaque british stout with a slightly sweet finish and smooth roastiness. Brewer: Jon Stika Type: All Grain Style: Stout OG: 1.053 FG: 1.015 8.5 pounds pale malt 8 ounces roasted barley 8 ounces chocolate malt 6 ounces flaked barley 6 ounces flaked oat 8 ounces 10L crystal malt 8 ounces wheat malt 1.5 ounces Northdown pelleted hops 7.6%AA. Mash at 156F and sparge with 3.6 gallons 168F water. Top up to 6.5 gallons for Read more…