We have a very simple philosphy.
There is zero time to brew your own beer. Milwaukee has too many great breweries, microbreweries and ale house for us to even contemplate the task of trying to improve on perfection. Every minute you waste trying to craft your own beer is a minute less you have to work on your golf game. If your looking for beer recipes, you found the wrong web site.
Now if you are more of a brewmaster than a golfer AND you can craft a serious bottle of beer. Please contact us and let our team be the judge.
We will bring the snacks and a bottle opener. We will drop any and all plans for beer samplings! (assuming we do not have a conflicting tee-time)
If you want to be the first to submit a beer recipe for all the world to see. Drop us an email!
Beer Recipe Submissions:
Recipe: Munchen Dunkel
|Beer:||Munchen Dunkel||Style:||Munich Dunkel|
|Type:||All grain||Size:||5.5 gallons|
|Alcohol:||5.9% v/v (4.6% w/w)|
|Water:||10 Gallon R.O. Purified Water Treat water to match Munich water supply. Adjust sparge water to pH=5.7 w/ 88% Lactic Acid.|
|Grain:||6 lb. German Pilsner 7 lb. German Munich 8 oz. Belgian CaraMunich 4 oz. Belgian chocolate|
|Dough grains into 4 gallons of 165Â°F treated water. Rest for 60 to 90 minutes at 153Â°F. Apply heat if needed. Mash-out at 168Â°F for 10 minutes. Sparge slowly with treated water until 5 gallons is collected. Or S.G. drops below 1.008.|
|Boil:||90 minutes||SG 1.044||7.5 gallons|
|Add 1 tsp. of Irish Moss to last 15 minutes of boil. Chill to 50-70’F.|
|Hops:||1 oz. Mt. Hood (3.8% AA, 60 min.) 0.5 oz. Tettnanger (3.5% AA, 45 min.)|
|Yeast:||Pitch the active slurry of Wyeast Bavarian lager yeast. Or a very well grown starter (use Light DME).|
|Log:||Primary ferment at 45-50’F for 2-3 weeks. Secondary ferment at 33-40’F for 3-8 weeks.|
|Carbonation:||Prime with 3/4 cup of corn sugar and 1 tsp. dry yeast. Wait 1 month at room temp. for carbonation to be complete. Continue to lager and bottle condition at 32-40’F.|