No Fail Stout (Gluten-free)Mead Mamas BDSWest Seattle Amber AleSolstice American StoutHammer of the Gord’s Imperial Stout

Mash grains with supplemental amylase enzyme for 60 minutes at 155° F (68° C). Boil 60 minutes, adding hops, Irish moss, and yeast nutrient at the indicated times. Cool wort to 67° F (19° C), pitch yeast, and ferment for 4 days. Rack to secondary and add Belgian candi syrup. Allow beer to achieve final gravity before bottling or kegging.