Beer Style: Specialty Beer Family

Pear & Grape Cocktail Mead

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Pear & Grape Cocktail Mead (6 gallons/23 L)OG = 1.067  FG = 0.997ABV = 7%, est (final, 9% after ferment) Ingredients6.4 lbs. (2.9 kg) honeyWater to 4.5 gallons (17 L)12 g QA23 wine yeastYeast rehydration agentYeast nutrientsStabilization additives12 lbs. (5.4 kg) pears (cored and chopped)0.3 oz. (8 g) dried elderflower 18 fluid oz. (30 mL) Chardonnay

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Beer Style(s):

Spiced Orange Mead

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Spiced Orange Mead (3 gallons/11.5 L)OG = 1.127  FG = 1.020ABV = 14%, est Ingredients10.5 lbs. (4.8 kg) mix of clover and basswood honeys12 g Côte des Blancs wine yeast3 orange peels 1 fresh sprig of thyme3 tsp. peppercorns (roughly cracked)6 bay leaves3 lbs. (1.4 kg) golden raisinsYeast rehydration agent Yeast nutrientsStabilization additives See more on the

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Beer Style(s):

Candy Cane & Chocolate Mead

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Candy Cane & Chocolate Mead (3 gallons/11.5 L)OG = 1.134  FG = 1.027ABV = 14%, est Ingredients11 lbs. (5 kg) wildflower honeyWater to 3 gallons (11.5 kg)15 g Côte des Blancs wine yeastYeast rehydration agent Yeast nutrientsStabilization additives3 oz. (85 g) cacao nibs (lightly toasted right before use)Peppermint vodka For meadmaking steps, see the full story

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Beer Style(s):

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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Collision Bend Brewing Co.’s 8 Crazy Nights clone

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(5 gallons/19 L, all-grain)OG = 1.078  FG = 1.018 IBU = 25  SRM = 13  ABV= 8.2% 8 Crazy nights is a full-bodied spiced winter ale brewed with cinnamon, honey, and apples. Ingredients13 lbs. (5.9 kg) 2-row pale malt1 lb. (0.45 kg) Munich malt (8 °L) 13.5 oz. (0.38 kg) Gambrinus honey malt5 oz. (0.14 kg) crystal

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Tröegs Brewing Co.’s Mad Elf clone

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Back in 2002, Owners Chris and John Trogner decided to brew a special beer — a big Belgian-style ale with cherries and honey — for the holidays, and thus, a superstar named Mad Elf was born. The calculated SRM is the color prior to the cherry puree addition. The final color of the beer will be ruby red.

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Weekend Welcome (Samuel Smith’s Winter Welcome Homage Brew)

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Weekend Welcome (Samuel Smith’s Winter Welcome Homage Brew) (5 gallons/19 L, all-grain)OG = 1.056  FG = 1.010IBU = 32  SRM = 16  ABV = 6% Samuel Smith’s Brewery holds the recipe for Winter Welcome — a beer first brewed over 30 years ago by retired Head Brewer Steve Barrett — close to the chest. This recipe for

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The Lost Abbey Brewing Co.’s Gnoel de Abbey clone

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The Lost Abbey Brewing Co.’s Gnoel de Abbey clone Gnoel de Abbey is a blend of two different beers. To re-create Gnoel de Abbey at home, brew both base beer styles, then blend in a 70/30 blonde-to-stout ratio. Bottle or keg what you don’t blend as standalone beers. Gnoel de Abbey Blonde (Blending Beer) (5 gallons/19

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