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.