Jimbo’s Beerbos

Here’s my recipei for a five gallon batch of Beerbos.

Ingredients:

• 68% Pils Malt
• 15% Weyerman wheat malt
• 7% flaked oats
• 10% Vienna
• 40g Slovenian Pellets
• 70g Czech Saaz Whole Hops
• Belgian and French Saison yeast

My process:

Cook the mash at 151-152 F. Afer letting the wort cool to 68 degrees pitch the yeast. Hold for 10 days.

Due to the world’s circumtances, you might now to able to hit my 70% efficency. My last act on this earth was to help you survive the zombie apocalypse. Enjoy…. Jimbo.