Wish You Were Beer: 21 Great Regional U.S. Recipes

New England

Old Fiddlehead Barleywine

(5 gallon, extract with grains)
OG = 1.085+ FG = 1.020
SRM = 15 IBU = 51

Ingredients

8.75 lbs. of extra-light malt extract
16 oz. Vermont maple syrup (dark)
3.5 gallons of sap (fresh from the tree)
8 oz. Munich malt (10° L)
8 oz. caramel wheat (45° L)
8 oz. crystal malt (60° L)
8 oz. crystal malt (90° L)
8.2 AAU Challenger hops (60 min.) (1.0 oz. of 8.2% alpha acid)
6 AAU Northdown hops (45 min.) (1.0 oz. of 6% alpha acid)
2.8 AAU Kent Goldings hops (30 min.) (0.5 oz. of 5.5% alpha acid)
2.8 AAU Bramling Cross hops (15 min.) (0.5 oz. of 5.5% alpha acid)
2.8 AAU Kent Goldings hops (5 min.) (0.5 oz. of 5.5% alpha acid)
2.8 AAU Bramling Cross hops (2 min.) (0.5 oz. of 5.5% alpha acid)
Wyeast 1968 (Special London) or White Labs WLP002 (English Ale) yeast (make yeast starter)
0.5 cup corn sugar (for bottling)

Step by Step

Heat sap to 160° F and steep crushed grains for 45 minutes. Remove the grains. Add the malt extract and syrup to the warm grain tea, stir well and bring to a boil. Follow the hop schedule in recipe. After the boil, chill the wort and top up fermenter with the water. Aerate well and pitch yeast starter. Ferment at 65–68° F. Transfer to secondary and age two–four weeks.
— Vermont Homebrew Supply: Winooski, Vermont

Cranberry Wheat

(5 gallon, extract with grains)
OG = 1.042 FG = 1.011
SRM = 7 IBU = 34

Ingredients

6.6 lbs. wheat malt extract syrup
0.5 lb. Munich malt
0.5 lb. CaraPils
3 lbs. cranberries (frozen)
9.0 AAU Northern Brewer hops (bittering) (1.2 oz. of 7.5% alpha acid)
1 pkg Whitbread Ale yeast
0.75 cup corn sugar (for bottling)

Step by Step

Several days before brewing, clean the cranberries and run them through a blender. Put the berries in a large nylon bag and put them in the freezer until they freeze solid. Thoroughly clean and sanitize all equipment.

Add 1.5 gallons of water to a stockpot. Crush the grain malts just enough to crack the husk. Put cracked grain in the muslin bag and put it in the pot. Bring the water to a boil and remove the pot from the heat. Remove grain bag and discard. Add the wheat malt syrup extract and stir well to dissolve. Return the pot to the heat and bring to a boil. Watch the pot carefully as it might boil over.

Once the wort begins to boil, add the bittering hops. From the time of adding the hops, the total boiling time is 60 minutes. Remove the pot from the heat. Pour the hot wort through a fine mesh strainer (to remove the hops) and into your fermenter, to which 2.5 gallons of cool water has already been added. Add the nylon bag of frozen cranberries. When all of the hot wort is in the fermenter, add additional cool water as necessary to make five gallons. Stir to mix hot and cold spots and aerate. When the temp is around 70° F, add yeast after shaking the package.

Ferment for one week at 68° F. When fermenting has ceased, remove bag and rack to secondary. When secondary fermention is complete (between three days and one week), bottle with 0.75 cups corn sugar.
— Stout Billy’s: Portsmouth, New Hampshire

Mid-Atlantic

Chesapeake Pilsner

(5 gallon, extract with grains)
OG = 1.043 FG = 1.012
SRM = 2.5 IBU = 19

Ingredients

5.5 lbs. light liquid malt extract
0.75 lb. Vienna malt
1 lb. rice syrup
5.0 AAU Northern Brewer hops (bittering) (0.67 oz. of 7.5% alpha acid)
0.5 oz. Mt. Hood hops (aroma)
1 tsp. Irish moss
1.5 tsp. Polyclar AT
Wyeast 2007 (Pilsen Lager) or White Labs WLP840 (American Lager) yeast
1.0 cup corn sugar (for bottling)

Step by Step

Add crushed Vienna malt to a nylon bag and steep in four gallons of brewing water. Heat water and remove grain bag when temperature reaches 170° F. Turn off heat. Add the malt extract and rice syrup to your brewing water and then bring it to a boil. Be sure to stir in malt extract and rice syrup thoroughly.

Boil for one hour. Add Northern Brewer hops at the beginning of the boil. Add Irish moss with 15 minutes remaining in the boil. Add Mt. Hood hops when two minutes remain in the boil. After the boil, cool the wort quickly and rack to a fermenter. Add water to make 5.25 gallons of wort, aerate and pitch yeast.

Ferment at 65° F for one week. Rack to secondary and add Polyclar. Let settle for one week. Bottle with one cup of corn sugar, condition for two weeks, then enjoy. — Annapolis Home Brew: Severna Park, Maryland

Pre-Prohibition Lager

(5 gallon, all-grain)
OG = 1.045 to 1.048
FG = 1.010 to 1.012
SRM = 3 IBU = 27

A pre-Pro lager brewed with a yeast strain reputed to come from Philly’s old Christian Schmidt Brewery. This recipe is based on one developed by award-winning homebrewer Jeff Renner and originally published in “Brewing Techniques.”

Ingredients

7.5 lbs. American six-row malt
2 lbs. flaked maize
7.5 AAU Cluster or Northern Brewer hops (bittering) (1 oz. of 7.5% alpha acid)
0.66 oz. Hallertau hops (aroma)
Wyeast 2272 (North American Lager) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Mash in at 145° F for 30 minutes. Raise to 158° for additional 30 minutes. Mash out at 168° F if possible. Collect 6.5 gallons of wort and boil for 60 minutes. Add Cluster or Northern Brewer hops at beginning of boil. Add Hallertau at knockout. Cool wort and transfer to fermenter. Aerate and pitch yeast. Ferment at 52° F for two weeks, then lager just above freezing in secondary for six weeks.
— Brew By You: Philadelphia, Pennsylvania

Southeast

Georgia Peach Wheat

(5 gallon, extract with grains)
OG = 1.053
FG = 1.011
SRM = 2.5 IBU = 15

Ingredients

6 lbs. wheat malt extract (dry)
8 oz. wheat malt
8 oz. crystal malt (10° L)
3 lb. peach purée
5 AAU Hallertau hops (bittering) (1.25 oz. of 4% alpha acid)
White Labs WLP320 (American Hefeweizen) or Wyeast 1010 (American Wheat) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Heat 1.5 gallons of water to 160° F, then add crushed wheat and crystal malts in nylon bag. Steep grains at 150-155° F for 30 minutes. Rinse grains with 1.5 gallons of water at 170° F. Use kitchen strainer to remove solid matter from water. Bring water to a boil and add malt extract and Hallertau hops. Boil for one hour. Cool wort and add to fermenter. Top up to five gallons, aerate and pitch yeast. Ferment for 10 days at 72° F. Rack to secondary fermenter and add peach purée. Allow to ferment a further three weeks. Bottle with 3/4 cups of corn sugar, condition and enjoy.
— Marietta Homebrew Supply: Marietta, Georgia

Southern Blonde Cream Ale

(5 gallon, extract with grains)
OG = 1.052 FG = 1.016
SRM = 2 IBU = 40

Ingredients

6 lbs. Northwestern Gold unhopped malt syrup
1 lb. Northwestern Gold dried malt extract
1 lb. Pilsen malt
10 AAU Centennial hops (bittering) (1.0 oz. of 10% alpha acid)
5 AAU Cascades hops (aroma) (1.0 oz. of 5% alpha acid)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Steep crushed Pilsen malt for 45 minutes in one gallon of water at 170° F. Remove grains and place in bowl to cool. Add malt extracts to water, stir to mix thoroughly and heat to a boil. Boil for 45 minutes. Add Centennial hops with 35 minutes left in boil. With 25 minutes left in boil, gently wring grain bag into boiling wort. At the end of the boil, add Cascades hops, cover pot and let sit for five minutes. Cool wort and add to fermenter. Add four gallons of cold water to fermenter, aerate and pitch yeast. Ferment for one week at 72° F.
— Asheville Brewers Supply: Asheville, North Carolina

The Heartland

Kansas Sunset Red Ale

(5 gallon, extract with grains)
OG = 1.049 FG = 1.012
SRM = 13 IBU = 32

Ingredients

3.3 lbs. Coopers light unhopped malt extract
4 lbs. Alexanders pale malt extract
0.5 lb. Munich malt
0.5 lb. biscuit malt
0.5 lb. CaraMunich
0.5 lb. CaraVienna
0.5 tsp. Irish moss
7.5 AAU Northern Brewer hops (bittering) (1.0 oz. of 7.5% alpha acid)
0.5 oz. U.S. Goldings hops (aroma)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Place the crushed grains in a nylon or muslin bag and place in two gallons of water. Slowly heat the water to 170° F, then remove grains. Take at least 30 minutes to heat the water. Bring water to a boil, then turn off the heat and add malt extracts. Boil for one hour. Add Northern Brewer after wort has boiled for five minutes. With 20 minutes remaining in the boil, add Goldings hops and Irish moss. After the boil, allow wort to sit for 30 minutes, then cool it rapidly. Transfer the cool wort to a fermenter and add cold water to make 5.25 gallons of wort. Aerate wort and pitch yeast when temperature is between 70–80° F. Ferment for eight days. Rack to secondary for five to eight days. Bottle, condition and enjoy.
—Bacchus and Barleycorn: Shawnee, Kansas

Cincinnati Cream Ale

(5 gallon, extract with grains)
OG = 1.045 FG = 1.010
SRM = 2 IBU = 15

Cincinnati is one of the original homes of cream ale, and this version is reminiscent of the city’s famous Hudepohl-Schoenling’s Little Kings.

Ingredients

5 lbs. light dry malt extract
0.25 lb. CaraPils
1.0 lb. corn sugar
4 AAU Hallertau hops (bittering) (1.0 oz. of 4% alpha acid)
0.5 oz AAU Liberty hops (aroma)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Put the crushed grain in a grain bag and place in two gallons of water. Heat water to 170° F, reduce heat and simmer for 30 minutes. Remove bag and allow liquid to drain into pot. Do not squeeze bag. Heat water to a boil, then remove the pot from heat. Stir in malt extract and corn sugar. Add bittering hops. Resume heating and boil 55 minutes. Add the aroma hops with five minutes remaining in the boil. Cool the wort and transfer to fermenter. Aerate and pitch yeast. Ferment at 72° F for one week. Transfer to secondary for one week. Bottle, condition and enjoy. — Listermann: Cincinnati, Ohio

Classic American Pilsner

(5 gallon, extract with grains)
OG = 1.059 FG = 1.012
SRM = 2 IBU = 22

Ingredients

5.5 lbs. extra-light dried malt extract
1 lb. flaked maize
0.5 lb. CaraPils malt
6 AAU Tettnang hops (bittering) (1.5 oz. of 4% alpha acid)
2.5 AAU Cascades hops (aroma) (0.5 oz. of 5% alpha acid)
Wyeast 2007 (Pilsen Lager) or White Labs WLP840 (American Lager) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Steep flaked maize and crushed CaraPils in 3/4 gallon of 155° F water for 20 minutes in a four to five gallon pot. Rinse grains with 1/2 gallon of 170° F water. Take the 1.25 gallons of water and bring to a boil. Remove the pot from the heat. Slowly stir in the dried malt until dissolved. Return to heat and bring to a boil. Once the wort is boiling, add the Tettnang hops. After 50 minutes, add 1 tsp. Irish moss if desired. At 55 minutes, add the Cascade hops. At 60 minutes, remove from heat and chill the wort. Add enough cold water to bring the temperature to 55° F.
— Fermenter’s Supply and Equipment: Omaha, Nebraska

Upper Midwest

Anoka Pumpkin Patch Ale

(5 gallons, extract with grains)
OG = 1.058
FG = 1.020
SRM = 7 IBU = 19

This pumpkin ale commemorates the famous Halloween celebration that’s held every year in Anoka, Minnesota.

Ingredients

6 lbs. Briess light malt extract
2 lbs. fresh pumpkin or 2 lbs. of canned pumpkin (no preservatives)
0.5 lb. crystal malt (10° L)
0.5 lb. CaraPils malt
1 cup brown sugar
5 AAU Mt. Hood hops (bittering) (1.0 oz. of 5% alpha acid)
0.5 tsp. cinnamon
0.5 tsp. nutmeg
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or two packets of Muntons or Nottingham yeast
0.75 cup corn sugar (for bottling)

Step by Step

If using fresh pumpkin, cut the pumpkin in half. Clean and bake for about one hour or until it gets mushy. Otherwise, empty contents of canned pumpkin into a grain bag. Steep the grains and pumpkin together in about 1.5 gallons of water at 155° F for one hour. Remove grains and pumpkin. Again, if using fresh pumpkin, place in strainer and sparge with about five quarts of water at approximately 170° F, collecting a total of about two gallons of wort. Add malt extract and brown sugar. Bring to a boil. Add Mt. Hood hop pellets and boil for one hour. Add spices in hop bag and boil just long enough to infuse the flavors into the wort, about two to three minutes. Combine wort with water to make five gallons. Pitch yeast when wort temperature is under 80° F or ideally under 75° F. Ferment in primary fermenter at 65–75° F for seven to 10 days, then rack to secondary for seven to 14 days. Prime and bottle. Bottle conditioning for at least two weeks is required but a better product may be achieved after a month of conditioning.
— Midwest Homebrewing: St. Louis Park, Minnesota

Dairyland Milk Stout

(5 gallons, extract with grains)
OG = 1.052 FG = 1.014
SRM = 35+ IBU = 45

Ingredients

6 lbs. Northwestern Amber malt extract syrup 16 oz. milk sugar (lactose)
8 oz. dark crystal malt (120° L)
4 oz. black patent malt
4 oz. roasted barley
8 oz. malto-dextrin
12 AAU Eroica hops (bittering) (1.0 oz. of 12% alpha acid)
1.0 oz. Fuggles hops (aroma)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Crack all grain and place in a sauce pan. Cover with two quarts of water. Heat to 155° F, allow to steep for 40 minutes, strain off liquid into your brew kettle. Discard spent grains. Add one gallon of water to brew kettle. Bring to a boil. Remove from heat. Add malt extract, malto-dextrin, milk sugar (lactose) and one ounce of Eroica hops to water. Return to a boil and continue to boil for 58 minutes. Toss in one ounce of Fuggles hops for last two minutes of the boil.

Cautiously pour the hot wort into 3.5 gallons of cold water in your sterilized fermenter. Top off with cold water to make five gallons. After temperature falls below 75° F, aerate by stirring vigorously and pitch yeast (follow the directions on the packet of yeast). Cover the fermenter, install fermentation lock and ferment for 10–14 days at approximately 70° F. Sanitize your bottling equipment, siphon hose, spoons, bottling bucket, bottles and caps. Siphon your beer into a bottling bucket being careful to leave behind as much sediment as possible. Boil priming sugar in 8 oz. of water for five minutes. Cast this sugar solution into the beer and gently mix. Bottle and age the beer for at least six weeks.
— BrewCitySupplies.com (The Market Basket): Brookfield, Wisconsin

Rocky Mountains

Holly’s Honey Lager

(5 gallons, extract)
OG = 1.045 FG = 1.008
SRM = 2 IBU = 21

Ingredients

6 lbs. light malt extract
1.5 lbs. Colorado clover honey
4 AAU Hallertau hops (bittering) (1.0 oz. of 4% alpha acid)
4 AAU Hallertau hops (flavor) (1.0 oz. of 4% alpha acid)
1.0 oz. Hallertau hops (aroma)
White Labs WLP800 (Pilsner Lager), Wyeast 2278 (Czech Pils Lager), White Labs WLP029 (Kölsch) or Wyeast 2565 (Kölsch) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Bring 1.5 gallons of water to a boil. Add malt extract and honey and stir wort to ensure it does not scorch. When boiling resumes, add bittering hops. Boil for one hour. With 30 minutes left in the boil, add flavor hops. With 10 minutes left in the boil, add aroma hops. When the boil is complete, cool your wort and top up fermenter to five gallons. Pitch yeast and ferment. Ferment at 60–75° F for the ale yeast and below 50° F for the lager yeast. Bottle after 14 days. — Beer at Home: Englewood, Colorado

Chokecherry Stout

(5 gallon, extract with grains)
OG = 1.066 FG = 1.022
SRM = 35+ IBU = 45

Ingredients

3.3 lbs. dark liquid malt extract
3.3 lbs. amber liquid malt extract
1.5 lbs. Muntons dark dry malt extract
1.0 lb. Briess crystal malt (60° L)
0.25 lb. chocolate malt (350° L)
0.5 lb. Briess roasted barley (500° L)
0.5 lb. black patent (525° L)
8 lbs. chokecherries
11.25 AAU Northern Brewer hops (bittering) (1.5. oz. of 7.5% alpha acid)
6.5 AAU Cascades hops (type) (1.3 oz. of 5% alpha acid)
White Labs WLP004 (Irish Ale) or Wyeast 1084 (Irish Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step

In two gallons of cold water, add grains and heat to 155° F. Hold for 30 minutes. Sparge with half gallon of 165° F water. At boil, add malt extract and Northern Brewer hops. Boil 75 minutes. Add Cascade hops and boil for five more minutes. Turn off heat and add chokecherries. Hold for 20 minutes to pasteurize. Cool to 67° F and transfer to wide-mouthed, sanitized fermentation bucket. Pitch yeast and attach airlock. Ferment at 65° F for six days. Then rack to secondary and keep at 65–67° F for nine more days. Bottle with 3/4 cup corn sugar. Condition for two to three weeks.
— The Brew Haus at SKA Brewing: Durango, Colorado

Southwest

Prickly Pear Ale

(5 gallon, extract)
OG = 1.045 FG = 1.010
SRM = 3 IBU = 19

Ingredients

6 lbs. pale malt extract
3 lbs. prickly pear purée
4 AAU Hallertau hops (bittering) (1.0 oz. of 4% alpha acid)
4 AAU Hallertau hops (finishing) (1.0 oz. of 4% alpha acid)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Heat three gallons of water to a boil. Shut off heat and stir in malt extract. Resume heating. Add bittering hops after boiling resumes. Add finishing hops with 15 minutes left in boil. Cool wort, top up to five gallons and aerate. Pitch yeast and ferment at 68° F for one week. Rack to secondary, add purée and ferment for another week. Bottle with 3/4 cup of corn sugar.
— St. Patrick’s of Texas: Austin, Texas

Dry Heat Chili Ale

(5 gallon, extract)
OG = 1.042 FG = 1.011
SRM = 1.9 IBU = 32

Ingredients

5 lbs. extra-light dry malt extract
0.25 lb. wheat malt
52 jalapeño chili peppers (small)
7.5 AAU Northern Brewer hops (bittering) (1.0 oz. of 7.5% alpha acid)
3 AAU Saaz hops (finishing) (1.0 oz. of 3% alpha acid)
Wyeast 1056 (American Ale) yeast
0.66 cup corn sugar (for bottling)

Step by Step

Add two gallons of water to your pot. Put grain in steeping bag and bring water temperature to 155° F. Steep grain for 30 minutes. Remove the grain bag from the steeping water, squeeze excess water and discard bag and grain. Bring this to a boil. Remove from heat and add malt extract. Bring wort to a boil and add bittering hops. Allow the wort to boil for 45 minutes. Add the flavoring hops. Boil for an additional 15 minutes. Put three and a half gallons of cold water in your fermenter and add the hot wort. Allow the wort to cool to 75° F or below. When the temperature reaches 75° F, pitch your yeast. Ferment at 68–72° F. After five days transfer to your secondary and condition your beer for seven to 10 days. Bottle your beer with five ounces of priming sugar in one cup of water. Add a jalapeño pepper to each bottle. Condition, chill and enjoy!
—Brew Your Own Brew: Tucson, Arizona

West Coast

San Francisco Steam Beer

(5 gallon, extract with grains)
OG = 1.052 FG = 1.014
SRM = 9 IBU = 50

Ingredients

7 lbs. extra-light or light malt extract
1 lb. crystal malt (60° L)
11.25 AAU Northern Brewer hops (bittering) (1.5 oz. of 7.5% alpha acid)
7.5 AAU Northern Brewer hops (flavor) (1.0 oz. of 7.5% alpha acid)
1.0 oz. Northern Brewer hops (aroma)
White Labs WLP810 (San Francisco Lager) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Place one pound of crystal malt in grain bag and steep as you are heating up your water. Remove the steeping bag when the water reaches 170° F. When water reaches a boil turn off heat and stir in malt extract. Turn heat back on and add 1.5 oz. of Northern Brewer. With 20 minutes left in the boil add one teaspoon Irish moss if desired. Add one ounce of Northern Brewer with 10 minutes left in the boil and add one ounce with two minutes left in the boil. We suggest you use a fine mesh hop bag if using pellet hops and a coarse mesh hop bag if using whole hops. After cooling to between 70–80° F add yeast and ferment for two weeks at around 60° F.
—Beer, Beer and More Beer: Concord, California

Organic Red Ale

(5 gallon, extract with grains)
OG = 1.048 FG = 1.016
SRM = 12 IBU = 40

Grab your Birkenstocks and brew this groovy Santa Cruz ale, made with all-organic malt extract and grains.

Ingredients

7 lbs. organic pale malt extract
0.5 lb. Briess organic caramel malt (60˚ L)
0.25 lb. Briess organic caramel malt (120˚ L)
2 oz. Briess organic chocolate malt
6 AAU New Zealand Hallertauer hop pellets (bittering) (3/4 oz. of 8% alpha acid)
3 AAU German Select hop pellets (flavor) (1/2 oz. of 6% alpha acid)
0.5 oz. New Zealand Hallertauer hop pellets (aroma)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
0.75 cup corn sugar

Step by Step

Soak the grains in 170° F water for 20 minutes. Remove grain bag and add the grain “tea” to your brew kettle along with up to 5-1/4 gallons of water. Heat the water to boiling and then turn the heat off. Add the malt extract and dissolve the extract completely. Turn the heat back on and bring to a boil. Add bittering hops and boil for 40 minutes. Add flavor hops and, if desired, add 1 tsp. Irish moss. Boil for 15 minutes more. Add aroma hops, boil five more minutes, and turn the heat off. Cool the wort to 65–75° F and transfer wort to your fermenter. Aerate and add the yeast. Ferment in a cool, dark place for three to five days at 65–70° F. Transfer the beer to secondary when fermentation activity has subsided (after four to six days). Ferment for an additional seven to 14 days, or until fermentation is complete. Bottle the beer and let condition in the bottle for one to three weeks.
— Seven Bridges Organic Homebrewing Supplies: Santa Cruz, California

West Coast IPA

(5 gallon, extract with grains)
OG = 1.073 FG = 1.018
SRM = 12.8 IBU = 60

Ingredients

6 lbs. Alexanders pale malt extract
2 lbs. light dry malt extract
1.5 lbs. of crystal (40° L)
1 lb. CaraPils malt
14 AAU Columbus hops (boiling) (1 oz. of 14% alpha acids)
7 AAU Columbus hops (flavor) (0.5 oz. of 14% alpha acids)
1 oz. Columbus hops (aroma)
1 oz. Columbus (dry hop)
0.5 tsp. Irish moss
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Steep grains for 30 minutes at 151° F. Combine tea from grain with dry and liquid malts and bring to a boil. At beginning of boil add one ounce Columbus hops and boil for 60 minutes. With 30 minutes remaining add 0.5 ounce of Columbus hops. Add Irish moss with 15 minutes remaining. At end of boil add one ounce of Columbus hops, cover and cool. Aerate wort in fermenter and pitch your yeast. Ferment at 68° F. When fermentation is complete, transfer to secondary and dry hop with one ounce of Columbus hops. Let sit one to two weeks and then prime, bottle or keg. Condition two weeks and enjoy!
— O’Shea Brewing Company: Laguna Niguel, California

Pacific Northwest

Diamond Knot IPA

(5 gallon, extract with grains)
OG = 1.072 FG = 1.018
SRM = 10 IBU = 70

Ingredients

6 lbs. British light malt extract
2 lbs. Muntons light dry malt extract 0.75 lbs. German light crystal malt
0.75 lbs. dextrin malt
18 AAU Chinook hops (bittering) (1.5 oz. of 12% alpha acid)
5 AAU Willamette hops (finishing) (1.0 oz. of 5% alpha acid)
1.5 oz. Columbus leaf hops (dry hops)
Muntons dry ale yeast, Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Place the crushed grains in a strainer bag. Pour 2.5 gallons of water into the kettle. Add the grain bag and bring the water to 170° F. Remove from heat and let grains steep for 10 minutes. Remove the grain bag with a large strainer and rinse grains with one quart of 170° F water. Add the malt extract and resume heating. Add boiling hops as soon as the boil starts. Add finishing hops with 5 minutes left in boil. Cover the kettle and let it cool for 20 minutes. Put 2.5 gallons of very cold water in fermenter and transfer wort into it. Top up to just over five gallons. Aerate and pitch yeast. Ferment for one week at 68–72° F. Rack to secondary fermenter and add leaf hops. After another week, bottle, condition and enjoy. — Cellar Homebrew: Seattle, Washington

Blueberry Brown Ale

(5-gallon, extract)
OG = 1.065 FG = 1.020
SRM = 25 IBU = 58

Ingredients

6.6 lbs. Coopers unhopped amber malt extract
1 lb. Coopers light dry malt extract
1 can Oregon Fruit Products blueberry purée
15 AAU Magnum hops (bittering) (1 oz. of 15% alpha acids)
3 AAU Fuggle hops (bittering) (0.5 oz. of 6% alpha acids)
5 AAU Horizon hops (flavor) (0.5 oz. of 10% alpha acids)
Wyeast 1728 (Scottish Ale) or White Labs WLP028 (Edinburgh Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Bring water and malt extract to boil. Boil Magnum and Fuggle hops for one hour. Add Horizon and boil 15 minutes more. Cool and add purée in primary. For a more intense flavor, add fruit to secondary. The large amount of sediment will settle dramatically.
— Steinbart Wholesale: Portland, Oregon

Hawaii

Lilikoi Wheat Ale

(5 gallon, extract with grains)
OG = 1.055 FG = 1.015
SRM = 5 IBU = 15

Ingredients

7 lbs. Alexander’s wheat syrup extract
0.5 lb. wheat malt
0.5 lb. crystal malt (10° L)
32 oz. lilikoi (passion fruit) purée
4 AAU Hallertauer hops (bittering)(1.0 oz. of 4% alpha acid)
Wyeast 3068 (Weihenstephan) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Steep crushed grains in 170° F water for 30 minutes. Remove grains, add malt extract and bring to a boil. Add bittering hops and boil for 1 hour. Cool wort, transfer to fermenter, aerate and ferment at 68° F for 1 week. Add fruit purée to secondary fermenter. After another week, bottle, condition and enjoy. — Hawaiian Style Homebrew: Honolulu, Hawaii