A German Style Alt. Long Trail Brewing Co. describes this beer on it’s website, “This double altbier features a distinct malt presence balanced by a subtle hop backbone that delivers a smooth, complex drinking experience. At 7.2 percent alcohol by volume, this is one brew worth milking.”
This beer should be bitter and have a nice “Spalty” nose to it. But to keep the hops from overwhelming the palate the malt has to come through as well. The roasty undertones of the Munich and Vienna malts complement the aggressiveness of the hops very well.
— Bill Wood, Brewmaster
by the numbers OG: 1.044–1.050 (11–12.4 °P) FG: 1.007–1.011 (1.8–2.8 °P) SRM: 3.5–5 IBU: 20–30 ABV: 4.4–5.2% My first time wandering the streets of Cologne was a magical moment. In between dramatic
by the numbers OG: 1.048–1.054 (11.9–13.3 °P) FG: 1.010–1.014 (2.6–3.6 °P) SRM: 8–14 IBU: 20–30 ABV: 4.8–5.5% Mick, the bartender at the Monk’s Kettle in San Francisco, serves me a De Koninck.
by the numbers OG: 1.045–1.060 (11.2–14.7 °P) FG: 1.010–1.015 (2.6–3.8 °P) SRM: 5–14 IBU: 30–45 ABV: 4.5–6.2% The very first homebrew I ever drank was an American pale ale my neighbor Steve
This beer won a gold medal in the first round of the 2008 NHC competition. Recipe written by Gordon Strong.
Gordan Strong provides an all-grain version and extract with grains version of his first American Pale Ale recipe. It won gold medals in five different competitions.
Jamil Zainasheff provides the groundwork to crafting an authentic styled Kölsch beer. He provides two recipe options, here is the second option.
Jamil Zainasheff provides the groundwork to crafting an authentic styled Kölsch beer. He provides two recipe options, here is the first option.
Jamil Zainasheff provides readers with a recipe for a classic British Pale Mild. These are generally less hoppy when compared to an Ordinary Bitter.