Beer Style: Specialty and Experimental Beer

Gordon Strong’s Roggenbier

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I’m balancing the beer to be somewhat like the original Schierlinger, a 5% ABV beer. I’ll shoot for 18 IBUs since there will be some malty sweetness to balance.

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American Gravøl

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American Gravøl (5 gallons/19 L, all-grain)OG = 1.080  FG = 1.018IBU = 15  SRM = 7  ABV = 8.2% This recipe is brewed in a way that I feel pays homage to the ingredients and processes I saw being used in Norway. That’s not to say it doesn’t involve a lot of improvisation. I used

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Lindgren Craft Brewery’s Clarks Ferry Swankey clone

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Lindgren Craft Brewery’s Clarks Ferry Swankey clone (5 gallons/19 L, all-grain)OG = 1.030  FG = 1.004 IBU = 15  SRM = 10–15  ABV = 3.5% Ingredients1.8 lbs. (0.82 kg) 6-row malted barley1.8 lbs. (0.82 kg) wheat bran1.7 lbs. (0.77 kg) light molasses (10 min.)3.6 AAU Cluster whole-leaf hops (first wort hop) (0.66 oz./19 g at 5.5% alpha acids)1

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Historic Foraged Pennsylvania Swankey

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Historic Foraged Pennsylvania Swankey (5 gallons/19 L, all-grain)OG = 1.030  FG = 1.004 IBU = 15  SRM = 10–15  ABV = 3.5% Ingredients1.8 lbs. (0.82 kg) 6-row malted barley1.8 lbs. (0.82 kg) wheat bran1.7 lbs. (0.77 kg) light molasses (10 min.)3.6 AAU Cluster whole-leaf hops (first wort hop) (0.66 oz./19 g at 5.5% alpha acids)10-qts. (10-L) fresh-picked alehoofFleischmann’s

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Güstrower Kniesenack

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Güstrower Kniesenack (5 gallons/19 L, all-grain)OG = 1.076  FG = 1.014 IBU= 15  SRM = 18  ABV= 8.1% Ingredients12.5 lbs. (5.7 kg) Weyermann Bohemian Floor-Malted Pilsner 2.65 lbs. (1.2 kg) Weyermann Beech-Smoked Barley malt (rauchmalz)6 oz. (0.17 kg) Weyermann Carafa® II malt3.4 AAU Tettnanger hops (60 min.) (0.75 oz./21 g at 4.5% alpha acids)SafAle K-97 or LalBrew Köln Kölsch

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Keutebier

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Keutebier (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.014 IBU = 5  SRM = 3.4  ABV = 4.7% Ingredients6 lbs. (2.7 kg) Weyermann Bohemian Floor-Malted Pilsner Malt1.75 lbs. (0.8 kg) Weyermann Bohemian Floor-Malted Wheat Malt14 oz. (400 kg) Weyermann Beech-Smoked Barley Malt 6 oz. (170 g) acidulated malt 6 oz. (170 g) instant oatmeal or malted oats 2.5

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Segelschiffmumme & Stadtmumme

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Steam escaping from a reconstructed medieval brew house at Weyermann during the boil of a heavy sailor’s brew from the time of the Hanseatic League. Segelschiffmumme (First Runnings) OG = 1.128  FG = 1.037  IBU = 80  SRM = 14  ABV = 12.1% Stadtmumme (second runnings) OG = 1.043 (before a 75-minute boil)  FG = 1.005 IBU

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Newburgh Brewing Co.’s BrutBoss clone

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Newburgh Brewing Co.’s BrutBoss clone (5 gallons/19 L, all-grain)OG* = 1.046  FG = 1.000ABV = 5.5%  IBU = ~30  SRM* = 3 Both the original gravity and SRM are numbers provided pre-grape addition.


Westorval

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This is my unauthorized imagined collaboration between the monks of Sint-Sixtusabdij Westvleteren and Abbaye Notre-Dame d’Orval. The malt, hops, and primary fermentation are inspired by the flawless Westvleteren Blond (Green Cap) and the bottle conditioning is pure Orval. The result is fantastic around two months in the bottle when it has herbal hops, peppery yeast, and a mellow earthiness.

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Alsatian Funky Saison

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This beer is all about showcasing an alternative universe where Germany developed the saison and wild culture of Belgium. Rather than trying to get my hands on Alsatian Gewürztraminer grapes, I blended in a bottle of wine post fermentation. The fruity notes from the wine meld beautifully with the new German hops and lemony-funky-minerally Brettanomyces. The extended warm conditioning also provides an opportunity for the Brettanomyces to free aromatics from glycosides in the hops and wine, and to work under pressure to create flavors quickly so that the fresh hop nose is still evident.

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Against the Grain Kamen Knuddeln clone

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Against the Grain Kamen Knuddeln clone Blend 4 parts kettle sour beer with 1 part Russian imperial stout for the clone. Carbonate to approximately 2.5 volumes. Kettle-Soured ale (5 gallons/19 L, all-grain) OG = 1.054 FG = 1.013 IBU = 26 SRM = 25 ABV = 5.3% Ingredients 7 lbs. (3.18 kg) Pilsner malt 1

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Urgwawa – Rwandan Banana Beer

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The ratios maybe a little off here as I had to triangulate a few different recipes from my Rwandan friends, but the overall concept is correct.

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