Our Process
Mash & Sparge
We mash with 10 gallons of water and sparge with 12 gallons.
Our string water is heated to 160 f, the addition of room temperature grain is important so that we hit our target 150 f.
After 50 minutes we scoop out the majority of our grain and boil it separately for a five minute decoction. We do this for all of our light beers to give it a toasty and slightly baked bread character
We batch sparge at 170 f for 20 min, then recirculate a bit to clean wort. It is important to drain wort to boil kettle through mesh filter.
Boil for 75 min
Ferment
Start fermentation’s cold, lager 50, cider 60
Boil
We boil for 75 min
Ferment
Start fermentation’s cold, lager 50, cider 60
Kegging and bottling
We naturally carbonate every beer and cider that we make and we use only natural sugars that are native to Vermont.
To naturally carbonate kegged beer we will freeze one liter of wort per five gallons. After the beer is pegged we will introduce yeast to the wort (with out aeration). Once the wort is fermenting we will add it into the keg.Keg- freeze 1 liter of wort per 5 gallons.
To carbonate in bottles we either use two Marquette grapes per 12 oz or 2.5 cc of light maple syrup per 12 oz.
Beer Recipe Philosophy
Aciduated malt finds its place in all our beers to lower the beers ph.
Our Pilsner is made from pilsner malt, acidulated malt and a very small amount of carabohemian.
Our saison is made from pilsner malt, acidulated malt and 5% – 10% of either malted wheat, malted rye or flaked oats.
Both Pilsner and Saison are decocted.
Rose Saison is fermented on grape skins for 24 hours.
Approximately 27 lbs of grain to make 15 gallons.
Wine 2 Oz medium toast oak per 5 gallons 2 months
Add malolactic bacteria on day 3 of fermentation
Rose cider or beer: fermented on grape skins for 24 hours during fermentation to limit oxygen exposure
Oak cider but requires long bottle conditioning. Adds nice structure
Cider & Wine Recipe Philosophy
2 Oz medium toast oak per 5 gallons of wine for 2 months
Add malolactic bacteria on day 3 of wine fermentation.
Fermented cider on grape skins for 24 hours during fermentation.
Oak cider with 1 oz of medium+ oak. Requires long bottle conditioning. Adds nice structure.
