Ingredients: Wyeast 1214 (Belgian Ale) or White Labs WLP550 (Belgian Ale) yeast Wyeast 5112 (Brettanomyces bruxellensis) or White Labs WLP650 (Brettanomyces bruxellensis) yeast Wyeast 5335
Ingredients: 1 tsp. Irish moss American Ale Yeast (Wyeast 1056) 3/4 cup corn sugar to prime 1/8 oz. Stearns and Lehman Flavor-mate hazelnut flavoring Malts:
Ingredients: 1 tsp. Irish moss for 45 min. O.75 cup of corn sugar for priming White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale)
Ingredients: 1 lb. malto-dextrin 12 oz. flaked barley 1/2 teaspoon in glass for fining 3/4 cup corn sugar for priming London Ale (Wyeast 1028) or
Ingredients: Malts: 15.25 lbs. American two-row malt 0.5 lb. Wheat malt 1.5 lb. Corn sugar 0.5 lb. Crystal 40L malt Hops: 2 oz. Chinook hops
Ingredients: 8.0 oz (227 g) clear candi sugar (10 min) 6.0 oz (170 g) golden raisins, pureed (10 min) Wyeast 3522 Belgian Ardennes or White
Ingredients: 12 oz. Flaked Oats 12 oz. Roasted Barley Wyeast 1332 Northwest Ale or White Labs WLP041 Pacific Ale Yeast Malts: 9 lbs Pale Malt
Ingredients: Yeast 1056 American Ale Malts: 1.25 lb. Munich 1 lb. White Wheat Malt 3 oz. Magnum 14%a, 60 minutes Hops: 1/2 oz Chinook 13%a,
Ingredients: Calfornia Yeast Malts: Pale 2-Row – 94% Munich – 4% C-120 – 2% Hops: 60 min – Columbus (13.9% AA) – 0.24oz 30 min
Myrtle Beach’s Grumpy Monk Restaurant and Brewpub. If you have spent some time drinking, living and loving craft brews, chances are you’re at least familiar with the Trappist Monks.