Beer Style: Strong Ale Family

183 result(s).

Dole Whip Tripel

FREE

Dole Whip Tripel (5 gallons/19 L, all-grain)OG = 1.082  FG = 1.013 IBU = 27  SRM = 4   ABV = 9.1% Ingredients13 lbs. (5.9 kg) Weyermann Pilsner malt2 lbs. (0.9 kg) fonio


Browniewine

FREE

Volume-wise, booze-wise, and holy crap-wise, this still remains our “biggest” collaboration to date (only Sierra Nevada brews more beer per year in terms of our collabs). This one all happened on a whim as Allen Tracy, a member with family in the Paso Robles area, stopped in at the brewery and had a palaver with Brewmaster Matt Brynildson about brewing a special beer. Matt said, “whatever you want to make” and this crazy thing came about from two suggestions “a really big brown ale” and “rum barrels.” The recipe design was created by Steve Cook and then brewed by a large crowd of Falcons. (We say brewed, but really the whole place is computer-controlled so they mostly ran around like barely trained monkeys after eating partially fermented bananas.)

This beer went on to be a surprising hit with the beer ticket crowd who would clamber for a chance to get a taste whenever Firestone rolled it out for things like their Firestone Walker Invitational.


Belgian Dubbel

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Belgian dubbel will always have a place in Gordon Strong’s heart because it’s the first style he brewed all-grain many years ago. While the style hasn’t really changed since then, his approach to brewing this dry, dark, malty beer that gets a lot of its character from the estery/spicy yeast character.


KISS Barleywine

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This barleywine gets all of its fermentable sugars from malt extract. It’s easier and much less time-consuming than brewing all-grain barleywine.


All Together Ale

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This is the classic method for brewing barleywines — of an extended three-hour boil to reach the extremely high-gravity wort that will go into the fermenter. Note that the final beer will reduce from 6 gallons (23 L) at the start of the boil to 3.3 gallons (12.5 L) going into the fermenter (and around 3 gallons/11 L to be packaged).


Gordon Strong’s Belgian Dubbel

FREE

Belgian dubbel will always have a place in Gordon Strong’s heart because it’s the first style he brewed all-grain many years ago. While the style hasn’t really changed since then, his approach to brewing this dry, dark, malty beer that gets a lot of its character from the estery/spicy yeast character has.


Old Ale

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Old ale is a style that is difficult to define given how many variations there are. Gordon Strong does his best to offer some guidelines around what it is and how to brew an old ale worthy of aging.


Frost Beer Works’ Fall Ale clone

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Fall Ale is an American strong ale made with heritage crystal malt, rye, and oats, that tastes like Autumn in New England.


Gordon Strong’s Old Ale

FREE

This old ale recipe can be drank young, but may be best if cellared for 6+ months.


River’s Edge Brewing Co.’s Indubious Belgian-style Dubbel clone

FREE

Indubious, which won a silver medal at the 2015 Great American Beer Festival, is a Belgian-style dubbel brewed with caramel and aromatic malt, and boosted with caramelized candi sugar to hit an ABV of 8.1%.


Home Golden Age Ale (1910)

FREE

Home Golden Age Ale (1910) (5 gallons/19 L, all grain)OG = 1.082  FG = 1.015IBU = 80  SRM = 5  ABV = 8.8% This is by far the Home Brewing Co.’s biggest


Gale’s Prize Old Ale clone

FREE

A clone recipe for the famed Gale’s Prize Old Ale brewed in 2022 at Dark Star Brewing Co.


183 result(s) found.
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