Pedal Haus Brewery (Tempe, Arizona) adds an extra layer of intrigue to their milk stout with a big addition of maple syrup near the end of fermentation. This recipe’s original gravity (OG) is based on the estimated gravity reading at the time the yeast is pitched. The ABV is calculated based on the inclusion of the maple syrup to the fermentation.
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This recipe from Arizona Wilderness Brewing Co. (Gilbert, Arizona) was a collaboration with Chris Bianco of Pizzeria Bianco and brewed to taste like tres leches cake with the additions of lactose, cinnamon, vanilla, and brown sugar.
This is a “milkshake IPA” using lactose and lime zest. Head Brewer of Urban Family Brewing (Seattle, Washington) Isaac Koski says the dry hop addition in this beer rotates among citrusy hops including Citra®, Simcoe®, or Motueka. “These are interchangeable in my mind based on availability and how they are smelling.”
Saisons are traditionally a warm weather drink, but a few of us have a tradition of getting together each fall to brew a strong, dark, spiced saison. Each year’s version has a different dried fruit and dark malt. The blend of spices along with the earthiness of the Brettanomyces and buckwheat honey make for an almost savory beer. Brett C is a good complement to the Dupont strain because it helps to dry out the beer.
The subtle flavor of teff is quite nice in a cream ale, and you may choose to actually throw teff in the oven (spread evenly in a shallow pan, baked at 300 °F/148 °C for 15–30 minutes) to bring out a more nutty flavor and some color as well.
For the most part, khorasan functions like any other raw wheat, and can be used in any recipe or style where a small amount of malted or unmalted wheat is called for.
Easy Tesgüino (5 gallons/19 L) OG = up to 1.046 FG = ~1.006 ABV = around 3.3% This recipe is easy to reproduce in a modern homebrewery. In the recipe for easy
This imperial oatmeal stout is brewed using "Wake-N-Bake" beans from Athens, Georgia's Jittery Joe's coffee. If you want to brew it the way the Terrapin brewers do, source the beans directly from the source at Jittery Joe's (which you can do online).
This impressive imperial stout from Hays, Kansas is described by the brewer as an "approachable, full-bodied beast.
The specifications for this English-style barleywine are all pre-barrel aging numbers. After aging in a bourbon barrel, the beer is above 13% ABV.
“Fistful of Hops is a quarterly rotating seasonal IPA, which means every three months the hops change. We usually combine two to three varieties of hops together for each new release. The same varieties and proportion of hops are used all the way through the recipe including dry hopping.” – Dave Colt, Sun King Brewery
This is a recipe for Devil’s Heart of Gold, a whiskey barrel–aged wheat wine. The base beer, Heart of Gold, won a silver medal at the Great American Beer Festival in 2012.