TBC
Well-Known Boozer!
current list of offers with an addition to @aharri1 offer. Also added @PianoMan offer to the list at bottom.
@camonick offer
NOTE: Includes 2 12oz bottles of each
• Hell's Bells Munich Helles (Biermuncher's recipe)
Pilsner, Vienna, & Munich Malt
Tettnang hops
19.4 IBUs 4.0 SRM 5.0% ABV
• 100 Shilling (My version of Odell 90 Shilling)
2 row, Crystal 45, Munich, Carapils, Red Wheat malt & Chocolate Malt
Nugget & Perle hops
32.1 IBUs 14.7 SRM 5.4% ABV
Very close clone that is just a touch darker than the original. I served this keg at my brother's wedding reception and had very positive feedback.
The following are kegged and carbonating: (I will bottle when I'm satisfied with carbonation and clarity)
• Putt-Putt Pilsner
Pilsner, Crystal 10 & carapils
Saaz hops
21.9 IBUs 3.7 SRM 5.5% ABV
A favorite beer of mine that goes down too easy on a hot day
• Lacey's Red Irish Red Ale (2nd version)
2 row, Crystal 120, Caramunich I, Aromatic malt, Special B & black barley
Northern Brewer & Willamette hops
28 IBUs 19.6 SRM 5.1% ABV
• DUNK!!! Munich Dunkel (internet recipes researched and modified by me)
Munich malt, Pilsner malt, melanoiden, Carafa I
Tettnang hops
25.4 IBUs 15.5 SRM 5.2% ABV
@aharri1 offer
• Czechoslovakian Black Pilsner abv 7%.
Recipe from E'Fleku brewery
• Halo Halo Milkshake IPA 8%
Filipino style dessert with jackfruit, mango, coconut, and sweet red beans
• Belgian Dubbel 8.5%
Trappist Belgian Dubbel IBU 22.5
Irish Stout (Viking Edition) ABV 4.5%. IBU 31
Dry Irish Stout using Voss Kveik yeast
@ehk089 offer
• german Pilsner- 100% pils malt hopped w a mix of tettnag and sazz
• west coast grapefruit ipa...hopped primarily with chinook and cascade, pale malt with a dash of crystal, San Diego super yeast. Dry hopped with cascade and conditioned on ~1 lb per 5 gal of fresh ruby red grapefruit for a week.
• neipa - primarily Madrid otter grist, imperial yeast kveiking fermented at 90 for 3 days...15 min ctz charge, whirlpool citra, African queen and southern passion, dry hopped in keg southern passion and African queen
• Vienna lager- 100% Vienna grist, tettnang hops, imperial harvest
@fourfarthing offer
• Sophie Pale Ale
• Arthur Witte
• Stray Paddington Brett IPA
New!!!
• Paddington Brett Saison - Saison brewed with European hops and conditioned on Brett. Lightly dryhopped.
• Golden Perch Bier de Miel - Honey saison. Based on last years version, I would highly suggest cellaring for at least six months to find the ideal flavor. Will send 2. One for fresh one for aging.
• Ivy Bush Bitter - ESB. Brewing this weekend but last years was finally where I wanted it. Mainly EKG with some Fuggles.
• HB Hoppy Wheat (Citra, Mosaic blah blah)
@TBC offer
• Sangria Blush Wine-WineExpert Kit
• Lemon Skeeter Pee-recipe at skeeterpee.com
• Lime Skeeter Pee-same as above but substituted lime juice for lemon
• Belgian White Ale
5lbs Pilsner
2.5 flaked wheat
2.5 torrified wheat
2oz Celeia 60min
1oz coriander primary
1oz sweet orange peel primary
Danstar Munich Ale yeast
• Lemondrop Wheat-5.5%
5lb 6-row
6lb white wheat
1lb flaked wheat
1lb torrified wheat
14oz corn sugar to boost ABV
1oz Lemon drop 60min
1oz Lemon drop 30min
1oz Lemon drop 5min
WLP 320
• Lemondrop Wheat IPA
Same as above except I dry hopped with an additional 3oz lemon drop. Probably should have used 6oz.
• Blueberry Melomel-semidry. If you're a sweet tooth just added a teaspoon of sugar/Splenda to a glass.
@Dgallo offer
• NEIPA with Azacca & Mosaic
• Milkshake style sour with passion fruit and vanilla dryhopped with Galaxy
• possibly a hoppy red. That’s tentative thoughNEIPA with Azacca & Mosaic
@JCasey1992 offer
• Top Of The Order Porter W/ Hazelnut, Chocolate, and Vanilla [American Porter]
American Porter with chocolate flavoring, hazelnut flavoring, and pure vanilla extract added at packaging. This recipe was the first dark beer I’ve made that I actually enjoyed. I not only liked it though. I loved it! It was so good that when we lost the first one to the bottom of the keezer due to a leak, I had to brew it again. Since then, I try to keep it on tap at all times and it always goes fast!
ABV - 6.4%
IBU - 42
SRM - 28.5
• 5280 Stout W/ Coconut, Almond, and Chocolate [Milk Stout]
A solid milk stout. I added almond flavoring, chocolate flavoring, and a coconut/rum tincture at packaging. The coconut doesn’t show through like I’d like it but it’s still pretty tasty.
ABV - 5%
IBU - 36
SRM - 40
• Hopping Mad Pale Ale [American Pale Ale]
A hoppy Pale Ale with Cascade, Mosaic, and Citra hops. Nothing fancy here but still a great beer for a hot summer day.
ABV - 5.6%
IBU - 36
SRM - 6.1
• Peach Hat Trick Hefeweizen [German Weisbier]
My basic German hefeweizen recipe with peach flavor added. While I don’t know if it’s necessary, I performed an extensive step mash on this one with rests at 109, 122, 144, 153, and 168. The final product is an easy drinking weisbier with a nice refreshing peach flavor that isn’t overbearing. I intentionally underpitched the yeast to get the ester profile I wanted and this time I think I finally nailed it!
ABV - 5.1%
IBU - 11
SRM - 3
@jaymosbeershack offer
• Blackberry sour: 6.5%
My first sour. Wheat and 2row. Mixed fermentation with 001 and lactobacillus plantarum. Local blackberries.
• Infatuated Rye Pale: 5.2%
Pale ale, Munich, rye malt, flaked rye. All Cascade.
• Shack Amber: 5.4%
2 row, Munich, C20, C40, C60, C80. Magnum &Hallertau
• Breakfast stout: 9.2% brewed Nov 2018
2row, flaked oats, chocolate malt, C80, patent, victory, molasses, lactose, coffee. Magnum
@TwistedGray offer
A six pack of of hard ciders (all hovering around the 5-6% ABV range
• Rooibos tea (pour through small cocktail strainer and/or BIAB if you have one)
• Plantain tea (same as above - note: this is not the fruit but the plant)
• Spiced (cinnamon, cloves, ...)
• Lacto x2 (lactob. and lactose - low doses on both)
• Pomegranate
• Black Cherry
Non-ciders
• Pluot sour (This was made using the co-pitch method, lightly soured - very approachable. It will be bottled next week after being on the pluots for a month. It had an extremely low ABV, as in 1% or less. You wouldn't know it was "non-alcoholic" unless I told you though...mouthfeel is good as is the sour level for being that low ABV.)
• 1776 Ale (This pale ale was brewed on July 4th, and is only 3% ABV - very quenchable. All amarillo hops plus about 1.5lbs of frozen, picked-by-me apricots for about three weeks. May or may not include - some are a bit over carbonated due to fruit getting into the bottle. I'll see what I have...)
@PianoMan offer
Peanut Butter Milk Stout 6.5%. This one used peanut butter extract for the first time. Easy PB for sure.
Wood Roasted Coffee Milk Stout. 6.5%. Used a local wood roasting company, Summermoon, for their dark roasted coffee. Same base as the PB MS.
Dubbel. 6.5%. Used to build yeast cake for 2 quads. My best Dubbel yet.
Journeyman Barrel Aged RIS. About 11%. Ten Fidy inspired clone and aged in whiskey barrel for about 1 week. Approximately 3 months old.
Pinthouse Pizza 16oz glass will be included.
View attachment 642122 <----click this for pick order[/QUOTE]
@camonick offer
NOTE: Includes 2 12oz bottles of each
• Hell's Bells Munich Helles (Biermuncher's recipe)
Pilsner, Vienna, & Munich Malt
Tettnang hops
19.4 IBUs 4.0 SRM 5.0% ABV
• 100 Shilling (My version of Odell 90 Shilling)
2 row, Crystal 45, Munich, Carapils, Red Wheat malt & Chocolate Malt
Nugget & Perle hops
32.1 IBUs 14.7 SRM 5.4% ABV
Very close clone that is just a touch darker than the original. I served this keg at my brother's wedding reception and had very positive feedback.
The following are kegged and carbonating: (I will bottle when I'm satisfied with carbonation and clarity)
• Putt-Putt Pilsner
Pilsner, Crystal 10 & carapils
Saaz hops
21.9 IBUs 3.7 SRM 5.5% ABV
A favorite beer of mine that goes down too easy on a hot day
• Lacey's Red Irish Red Ale (2nd version)
2 row, Crystal 120, Caramunich I, Aromatic malt, Special B & black barley
Northern Brewer & Willamette hops
28 IBUs 19.6 SRM 5.1% ABV
• DUNK!!! Munich Dunkel (internet recipes researched and modified by me)
Munich malt, Pilsner malt, melanoiden, Carafa I
Tettnang hops
25.4 IBUs 15.5 SRM 5.2% ABV
@aharri1 offer
• Czechoslovakian Black Pilsner abv 7%.
Recipe from E'Fleku brewery
• Halo Halo Milkshake IPA 8%
Filipino style dessert with jackfruit, mango, coconut, and sweet red beans
• Belgian Dubbel 8.5%
Trappist Belgian Dubbel IBU 22.5
Irish Stout (Viking Edition) ABV 4.5%. IBU 31
Dry Irish Stout using Voss Kveik yeast
@ehk089 offer
• german Pilsner- 100% pils malt hopped w a mix of tettnag and sazz
• west coast grapefruit ipa...hopped primarily with chinook and cascade, pale malt with a dash of crystal, San Diego super yeast. Dry hopped with cascade and conditioned on ~1 lb per 5 gal of fresh ruby red grapefruit for a week.
• neipa - primarily Madrid otter grist, imperial yeast kveiking fermented at 90 for 3 days...15 min ctz charge, whirlpool citra, African queen and southern passion, dry hopped in keg southern passion and African queen
• Vienna lager- 100% Vienna grist, tettnang hops, imperial harvest
@fourfarthing offer
• Sophie Pale Ale
• Arthur Witte
• Stray Paddington Brett IPA
New!!!
• Paddington Brett Saison - Saison brewed with European hops and conditioned on Brett. Lightly dryhopped.
• Golden Perch Bier de Miel - Honey saison. Based on last years version, I would highly suggest cellaring for at least six months to find the ideal flavor. Will send 2. One for fresh one for aging.
• Ivy Bush Bitter - ESB. Brewing this weekend but last years was finally where I wanted it. Mainly EKG with some Fuggles.
• HB Hoppy Wheat (Citra, Mosaic blah blah)
@TBC offer
• Sangria Blush Wine-WineExpert Kit
• Lemon Skeeter Pee-recipe at skeeterpee.com
• Lime Skeeter Pee-same as above but substituted lime juice for lemon
• Belgian White Ale
5lbs Pilsner
2.5 flaked wheat
2.5 torrified wheat
2oz Celeia 60min
1oz coriander primary
1oz sweet orange peel primary
Danstar Munich Ale yeast
• Lemondrop Wheat-5.5%
5lb 6-row
6lb white wheat
1lb flaked wheat
1lb torrified wheat
14oz corn sugar to boost ABV
1oz Lemon drop 60min
1oz Lemon drop 30min
1oz Lemon drop 5min
WLP 320
• Lemondrop Wheat IPA
Same as above except I dry hopped with an additional 3oz lemon drop. Probably should have used 6oz.
• Blueberry Melomel-semidry. If you're a sweet tooth just added a teaspoon of sugar/Splenda to a glass.
@Dgallo offer
• NEIPA with Azacca & Mosaic
• Milkshake style sour with passion fruit and vanilla dryhopped with Galaxy
• possibly a hoppy red. That’s tentative thoughNEIPA with Azacca & Mosaic
@JCasey1992 offer
• Top Of The Order Porter W/ Hazelnut, Chocolate, and Vanilla [American Porter]
American Porter with chocolate flavoring, hazelnut flavoring, and pure vanilla extract added at packaging. This recipe was the first dark beer I’ve made that I actually enjoyed. I not only liked it though. I loved it! It was so good that when we lost the first one to the bottom of the keezer due to a leak, I had to brew it again. Since then, I try to keep it on tap at all times and it always goes fast!
ABV - 6.4%
IBU - 42
SRM - 28.5
• 5280 Stout W/ Coconut, Almond, and Chocolate [Milk Stout]
A solid milk stout. I added almond flavoring, chocolate flavoring, and a coconut/rum tincture at packaging. The coconut doesn’t show through like I’d like it but it’s still pretty tasty.
ABV - 5%
IBU - 36
SRM - 40
• Hopping Mad Pale Ale [American Pale Ale]
A hoppy Pale Ale with Cascade, Mosaic, and Citra hops. Nothing fancy here but still a great beer for a hot summer day.
ABV - 5.6%
IBU - 36
SRM - 6.1
• Peach Hat Trick Hefeweizen [German Weisbier]
My basic German hefeweizen recipe with peach flavor added. While I don’t know if it’s necessary, I performed an extensive step mash on this one with rests at 109, 122, 144, 153, and 168. The final product is an easy drinking weisbier with a nice refreshing peach flavor that isn’t overbearing. I intentionally underpitched the yeast to get the ester profile I wanted and this time I think I finally nailed it!
ABV - 5.1%
IBU - 11
SRM - 3
@jaymosbeershack offer
• Blackberry sour: 6.5%
My first sour. Wheat and 2row. Mixed fermentation with 001 and lactobacillus plantarum. Local blackberries.
• Infatuated Rye Pale: 5.2%
Pale ale, Munich, rye malt, flaked rye. All Cascade.
• Shack Amber: 5.4%
2 row, Munich, C20, C40, C60, C80. Magnum &Hallertau
• Breakfast stout: 9.2% brewed Nov 2018
2row, flaked oats, chocolate malt, C80, patent, victory, molasses, lactose, coffee. Magnum
@TwistedGray offer
A six pack of of hard ciders (all hovering around the 5-6% ABV range
• Rooibos tea (pour through small cocktail strainer and/or BIAB if you have one)
• Plantain tea (same as above - note: this is not the fruit but the plant)
• Spiced (cinnamon, cloves, ...)
• Lacto x2 (lactob. and lactose - low doses on both)
• Pomegranate
• Black Cherry
Non-ciders
• Pluot sour (This was made using the co-pitch method, lightly soured - very approachable. It will be bottled next week after being on the pluots for a month. It had an extremely low ABV, as in 1% or less. You wouldn't know it was "non-alcoholic" unless I told you though...mouthfeel is good as is the sour level for being that low ABV.)
• 1776 Ale (This pale ale was brewed on July 4th, and is only 3% ABV - very quenchable. All amarillo hops plus about 1.5lbs of frozen, picked-by-me apricots for about three weeks. May or may not include - some are a bit over carbonated due to fruit getting into the bottle. I'll see what I have...)
@PianoMan offer
Peanut Butter Milk Stout 6.5%. This one used peanut butter extract for the first time. Easy PB for sure.
Wood Roasted Coffee Milk Stout. 6.5%. Used a local wood roasting company, Summermoon, for their dark roasted coffee. Same base as the PB MS.
Dubbel. 6.5%. Used to build yeast cake for 2 quads. My best Dubbel yet.
Journeyman Barrel Aged RIS. About 11%. Ten Fidy inspired clone and aged in whiskey barrel for about 1 week. Approximately 3 months old.
Pinthouse Pizza 16oz glass will be included.
View attachment 642122 <----click this for pick order[/QUOTE]
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