This blog provides information for educational purposes only. All copper "moonshine" distillers featured on the site are non-functional props. All recipes and "how to's" are theoretical. All scenarios are fictitious. No laws were broken during production of the material found on this site. Products sold are intended to be used in accordance with the proper licensing or permitting procedure of the respective jurisdiction of the user. Read our complete legal summary for more info.
This is a recipe created by Marshall Schott of the homebrew website Brulosophy. They 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
We started with 7.64 gallons 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.
Here's the detailed grain bill for this recipe.
- Pale Malt - 8lbs, 8.2oz.
- Crystal 10 - 11.7 oz.
- Vienna - 11.7 oz.
- Victory - 8.5 oz.
- Crystal 60 - 5.3 oz.
We did a single step mash at 152 degrees Fahrenheit and did not sparge.
We used the following hops at the amounts and times listed.
- Magnum - .6 oz at 60 minutes
- Perle - .5 oz at 25 minutes
- Fuggle - .5 oz at 10 minutes
- Fuggle .5 oz at 2 minutes
Yeast and Fermentation
This beer came to life with the help of Sand Diego Super Yeast by White Labs. We fermented at 66F for 4 days and then let the beer come up to room temp naturally and then sit for another 5 days. 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.