Recipes
Beer-style: Specialty and Experimental Beer
Fort George Brewery’s Spruce Budd Ale clone
A true spring beer. Be sure to harvest the spruce tips as they are emerging from the buds and the needles are still a light green color.
JC’s Roggenbier
Jamil Zainasheff states, “After tasting JC’s roggenbier, I asked him for some tips and he generously shared his recipe, as all great brewers are willing to do. This recipe is a slightly simplified version of his and makes an excellent roggenbier.”
Gruit-Style Spiced Ale
(5 gallons/19 L, extract with grains) OG = 1.063 FG = 1.015 IBU = 28 SRM = 14 ABV = 6.5% Ingredients: 12 oz. (0.34 kg) crystal malt (60° L) 4 oz.
Mexican Pulque
Readers should keep in mind that it is difficult to replicate true pulque using only the ingredients in a home brewer’s pharmacopeia. It is common for pulque brewers in Mexico to reproduce their own strains of yeast, using a starter of fermented pulque (known as the “semilla”, or seed) to ferment a fresh batch of agave nectar. These yeast strains, like many tricks of the trade, are closely guarded secrets amongst pulqueros — indeed, some of these strains of yeast may be as old as the Aztec Empire itself.
Hard Ginger Beer
Hard Ginger Beer (5 gallons/19 L)OG = 1.038 FG = 0.995 ABV = 5.5% Kit Harrington of Root Sellers’ advises, “Start with the freshest ingredients possible, they really show when you make
Hard Root Beer
Hard Root Beer (5 gallons/19 L)OG = 1.038 FG = 0.995 ABV = 5.5% Kit Harrington of Root Sellers’ advises, “Sodium bicarbonate (baking soda), is great for knocking the acidity down and
Maple Beer
Maple Beer (5 gallons/19 L, extract with grains)OG = 1.041 FG = 1.010IBU = 13 SRM = 16 ABV = 5.1% The original gravity is calculated based on the estimated OG on
RPB’s Doodle
One of the fun things about the RPB is the ability to brew very unique beers. This recipe is Brewmaster Rod Read’s attempt to brew a beer that tastes like a snickerdoodle cookie.
RPB’s Molé
RPB’s Molé (5 gallon/19 L, all-grain) OG = 1.054 FG = 1.015 IBU = 2 SRM = 30 ABV = 5.3% Ingredients 9 lbs. (4.1 kg) 2-row pale malt 1.15 lbs. (0.52
Madison Brewing Co.’s BURNT clone
Toasted hemp seeds, infused into this American brown ale, provides a unique nutty character. The hops balance the malt characters nicely. Recipe provided by the head brewer at this Bennington, Vermont based brewpub.
El Camino (Un)Real Black Ale clone
Peanut Butter Cup Sweet Stout
I used peanut butter extract and cordial oil, but you could also use 6 oz. of natural peanut butter that you pour off the oil and add it at intervals during the boil just like the cocoa powder is added.
