This is a recipe created by Marshall Schott of the homebrew website Brulosophy. The guy's brewed hundreds of beers and runs a site about brewing. He even has a brewing podcast. We figured, if anyone's got a good homebrew recipe, it's likely to be him. So we reached out to Marshall and asked him for one of his favorites and this is what he gave us. Spoiler alert: It's delicious.
Tiny Bottom Brew Day Video
Water
We started with 7.64 gallons (28.9 liters) of Asheville, NC city water and made a few minor adjustments, which will be different for you depending on what kind of water you're using.
Filling kettle with water
Grains
Here's the detailed grain bill for this recipe.
- Pale Malt - 8lbs, 8.2oz. (3kg 861.2g)
- Crystal 10 - 11.7 oz. (331.7g)
- Vienna - 11.7 oz. (331.7g)
- Victory - 8.5 oz. (241g)
- Crystal 60 - 5.3 oz. (150.3g)
Mash
We did a single step mash at 152 degrees Fahrenheit (66.7C) for 60 minutes and did not sparge.
Mashing in
Pulling grains after a 60-minute mash
Hops
We used the following hop amounts at the times listed below during a 60-minute boil.
- Magnum - .6 oz (17.01g) at 60 minutes
- Perle - .5 oz (14.17g) at 25 minutes
- Fuggle - .5 (14.17g) oz at 10 minutes
- Fuggle .5 (14.17g) oz at 2 minutes
An aggressive boil is not recommended, a rolling boil like this is best
All hops were added to the hop basket
Yeast and Fermentation
This beer came to life with the help of San Diego Super Yeast by White Labs.
Pitching yeast
We fermented at 66F (18.9C) for 4 days and then let the beer come up to room temp naturally and then sit for another 5 days.
Putting beer into fermentation chamber
We cold crashed and added gelatin, then kegged. Note: the original recipe called for whirlfloc at 15 mins, which we forgot, which is why we added gelatin.
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