Beer Style: Pale Ale Family
Big Belly Belgian Blonde
Austin Powers claimed that "Danger" was his middle name. After seeing our procedures, you may think we should have named this beer after him. However, once you get your first taste of it, you’ll be yelling one of Fat Bastard’s most memorable lines — "Get in my belly!
Creature of the Wheel Kölsch
The wheat malt is a nod to the past, but this recipe uses every modern technological advantage to produce a clean, crisp, light-colored Kölsch. If the family has never enjoyed any of your homebrews before, this may bring them into the light.
Late-Hopped Simcoe Ale (Small Batch)
An American Pale Ale, this recipe is for the ultimate short brew day. From flame-on to cleanup is only 90 minutes. Lots of floral, fruity Simcoe flavor and aroma from the 15-minute boil.
Dogfish Head Brewing Co. Shelter Pale Ale clone
Dogfish’s original American Pale Ale and most approachable beer.
Kepler’s Kölsch
Kölsch is a tricky beer style to pull off. Some would say that stovetop extract brewers shouldn’t even think about trying it. Not us. We know that if you take a scientific approach you can do it. However, you need to read these instructions carefully before you brew and follow them exactly.
Redhead CPA (Cherry Pale Ale)
Not your typical American Pale Ale. This one comes with cherries. Recipe submitted by Homebrew Pro Shoppe, Inc., Olathe, Kansas
www.brewcat.com
Red Lodge Ales Brewing Co.’s Glacier Ale
According to Red Lodge’s website “Glacier Ale is modeled after the German altbier. It is deep amber-brown in color and has a caramel malt flavor balanced with moderate hop bitterness. Silver medal winner-2010 North American Beer Awards. Gold medal winner – 2007 North American Beer Awards.”
Elysian Brewing Company: The Wise clone
The first beer that Elysian Brewing Co. brewed, The Wise ESB is a classic British Special Bitter. The recipe was shared with Brew Your Own magazine in 2010 in honor of the 15th Anniversary of Elysian Brewing and BYO.
Andrew Clark’s Düesseldorfer Altbier
Many recipes for Altbier use a large percentage of Pilsner malt along with some Munich malt, but in this recipe Munich II as the base malt lends a fantastic malt presence that blends beautifully with the hops.
English Bitter
Using good quality UK malts and hops really makes a difference with this beer. Yeast choice can affect the flavor of the beer considerably – experiment with available English Ale strains to find one you like. Drink this beer while it is young and fresh.
— recipe author Scott Simpson
Mild Ale
Five hundred years ago, almost all British beers existed as both stale and mild ales. From its earliest use through the 18th Century, the term “mild” referred to an entire class of ales. These beers were much bigger than today’s mild (perhaps 20 °P or more) and they were served young and sweet with residual malt sugars. Any beer could be called mild as long as it lacked the sourness of aged beers, such as stale or stock ale.
Kölsch
Commercial Kölsch is really only Kölsch if it’s brewed in the German city of Cologne. Kölsch brewed at home, however, can be refreshing and crisp on a spring or summer day.
