Grainsmiths Brewery and Wood Shop

About Us

We're Home Brewers and Wood Workers

A couple friends who collaborate to make the best beer that we know how to and fiddle with woodworking projects in our spare time.

We started brewing in 2017 with a Northern Brewer starter kit; extract brewing on the kitchen stove in my wife's stock pot. After two batches we were anxious to try all grain brewing. I started buying larger equipment at garage sales and inexpensive avenues.

After acquiring the equipment necessary and seeking out some guidance from a friend, that said friend invited us to a Missouri Mashers meeting and to a brew day at his house.

We started to get a better understanding then, of what we needed to give all grain a go. We had a propane burner, a cooler mash tun and a 10 gallon garage sale kettle. Batch after batch we experimented and made improvements (spent more and more money on stuff). 7 years later, we're zeroing in on perfecting our recipes in several different categories.

We are currently brewing about five gallons per month and taking our beer to brew fests all around the KC area, from spring to fall.

After years of bringing our beer to the public, we're still getting a lot of love. The craft beer lovers in this community have been really good to us and we look forward to the next time we can share our creations with you.

Current Beer Lineup

We're Home Brewers and Wood Workers

California Steamin'

California Common (Steam Beer)

A pseudo lager that is fermented at near ale temperatures.

2-row, Victory, Cara Amber and Chocolate Rye malts

Northern Brewer hops

4.5% ABV, 43 IBU

Friar Tuck

English Best Bitter

A lighter ABV English ale with a strong malt backbone.

Golden Promise and CaraAroma malts,

Kent Golding and Northern Brewer Hops

3.9% ABV, 37 IBU

Montezuma

Mexican Hot Chocolate Stout

Cocao nibs, cinnamon and a hint of habenero on the finish

Chocolate, Caramel and Roasted Malts

Nugget and Cluster hops

7.4% ABV, 56 IBU

Our Untappd page

https://untappd.com/Grainsmiths

Recipes Below

Montezuma

10 Gallon batch

8.4% ABV, 49 IBU with belgian candy syrup

7.0% ABV, 56 IBU without

Mash

155 degrees for 60 minutes

6-row (Rahr) 26 lbs

Chocolate Malt (Breiss) 3 lbs

Caramunich (Weyermann) 2 lbs

Roasted Barley (Weyermann) 2 lbs

Boil

Nugget pellet hops: 2.5 oz for 60 minutes

Belgian candy syrup: 4 lbs for 30 minutes

Cluster pellet hops: 2 oz for 10 minutes

Additional ingredients

cinnamon

cocao nibs

habenero pepper

Yeast: SafAle S-05

Design: 71% extract efficiency/ 62% brewhouse efficiency

Fermentation

Two weeks from 59-72 degrees, then rack into secondary fermenter(s).

Add 2 tablespoons of cinnamon and shake/stir, then add 12 oz of cocao nibs into a hop sock and drop into fermenter(s). I use (2) 6.5 gallon fermenters at this point, so I split the additions between the two.

Place secondary into a fridge for a week to cold crash and clarify beer.

I like to give it a shake after a couple days to help blend everything again, but not too close to the end as that would not allow things to settle out.

Kegging

Rack into kegs and set your preferred CO2 level. I like all my beers at around 14-18 PSI. This one I set at 14.

after a few days to a couple weeks, the beer will be carbonated enough to try out. This is when I add the habeneros. Just two round slices in each 5 gallon keg. I use a hop sock here again. I will try the beer after two days to see if desired spice is coming through. I do this every day from this point to assure that it doesn't get overly spicy. I only want a slight hint of spice at the back of the throat on finish.

Velvet Hammer

5 Gallon batch

11.4% ABV, 28 IBU

Mash

153 degrees for 60 minutes

6-row (Rahr) 12 lbs

Marris Otter (Simpson's) 7 lbs

Carahell (Weyermann) 1 lbs

Boil

Nugget pellet hops: .75 oz for 60 minutes

Golding U.S. pellet hops: 1 oz for 30 minutes

D-45 Belgian Candi Syrup, Amber 45 Lovibond (Simplicity) 3 lbs for 30 minutes

Fuggle pellet hops: .5 oz. for a 10 minute hop stand

Yeast: SafAle BE-256

Design: 76% extract efficiency/ 65% brewhouse efficiency

Fermentation

Two weeks from 59-72 degrees, then rack into secondary fermenter(s).

Place secondary into a fridge for 3-7 days to cold crash and clarify beer.

Kegging

Rack into keg and set your preferred CO2 level. I like all my beers at around 12-15 PSI. This one I set at 14.

after a few days to a couple weeks, the beer will be carbonated enough to try out.

Friar Tuck

5 Gallon batch

4.1% ABV 38 IBU

Design:  68% extract efficiency/ 58% brewhouse efficiency

Mash 

155 degrees for 60 minutes

Golden Promise (Simpsons) 10 lbs

CaraAroma (Weyermann) .75 lbs

Boil

Kent Golding: (UK) 2 oz 60 minutes

Northern Brewer: 1.5 oz for 5 minutes

Kent Golding (UK): 1 oz for 1 minute

Yeast: Voss Kveik OYL-061

Fermentation

One week at 82 degrees, then rack into secondary fermenter(s).

Place secondary into a fridge for 3-7 days to cold crash and clarify beer.

Kegging

Rack into keg and set your preferred CO2 level. I like all my beers at around 12-15 PSI. This one I set at 13.

After a few days to a couple weeks, the beer will be carbonated enough to try out.

California Steamin'

5 Gallon batch

4.5% ABV 44 IBU

Design:  69% extract efficiency, 60% brewhouse efficiency

Mash 

152 degrees for 60 minutes

2-row Brewer’s Malt (Rahr) 11 lbs

CaraAmber (Weyermann) 1.25 lbs

Victory biscuit malt (Briess) 1.25 lbs

Chocolate Rye malt (Weyermann) 2 oz

Boil

Northern Brewer: 1.5 oz for 60 minutes

Northern Brewer: .5 oz for 30 minutes

Northern Brewer: .5 oz 10 minute hop stand

Yeast: WLP 810 San Fransisco Lager

Fermentation

58-65 degrees for two weeks, then rack into secondary fermenter(s).

Place secondary into a fridge for 3-7 days to cold crash and clarify beer.

Kegging

Rack into keg and set your preferred CO2 level. I like all my beers at around 12-15 PSI. This one I set at 13.

After a few days to a couple weeks, the beer will be carbonated enough to try out.