Beer Style: Strong Ale Family

Cromarty Brewing Co.’s Pibroch Wee Heavy clone

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Cromarty Brewing Co.’s Pibroch Wee Heavy clone (5 gallons/19 L, all-grain)OG = 1.072  FG = 1.018IBU = 20  SRM = 20  ABV = 7.2% This wee heavy showcases a complex malt backbone with a touch of smoked malt to fill out the mouthfeel and increase the overall depth of character. Ingredients11 lbs. (5 kg) Simpsons

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Dead End Brew Machine’s Curtis the Destroyer clone

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Dead End Brew Machine’s Curtis the Destroyer clone (5 gallons/19 L, all-grain)OG = 1.106  FG = 1.033IBU = 55  SRM = 14  ABV = 9.6% This big barleywine is boiled for two and a half hours to contribute toffee and caramel notes and is fermented with a custom blend of London III and Burlington yeast and

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Weyerbacher Brewing Co.’s 20th Anniversary clone

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Big Ben Barleywine

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Big Ben Barleywine (3.3 gallons/12.5 L, all-grain)OG = 1.109  FG = 1.030IBU = 80+  SRM = 10  ABV = 10.5% Ingredients15 lbs. (6.8 kg) Maris Otter pale malt29 AAU Target hops (90 min.) (2.5 oz./71 g at 11.6% alpha acids)White Labs WLP007 (Dry English Ale) or Wyeast 1098 (British Ale) or Lallemand Nottingham yeast2⁄3 cup

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Belgian Dark Strong Ale (2017 NHC Gold)

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Belgian Dark Strong Ale 13.5 gallons/51 L, all-grainOG = 1.098 FG = 1.028IBU = 24.5 SRM = 28 ABV = 9.4 This is the gold medal recipe in the Strong Belgian & Trappist ale category for the 2017 NHC. Ingredients41 lbs. Pilsner malt2 lbs. Special B malt2 lbs. Candi Syrup, D-1802 lbs. Candi Syrup, D-9014

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Gordon Strong’s English Barleywine

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“They develop such depth when well-made, well-packaged, and well-kept, changing and maturing over the years like fine red wine.” – Gordon Strong

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Gordon Strong’s Belgian Blond Ale

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I’ve played around with this recipe several times, and like the balance it has now but I always have ideas of things I’d like to try. It’s a fairly simple grain bill, and I like to use Belgian malts (Dingemans, specifically) for the grains.

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Wheatwine

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Gordon Strong provides readers with a recipe for a wheatwine. “Stan Hieronymus writes in Brewing with Wheat that wheatwine has its origins in modern American craft brewing, but that it was not intentional. A happy accident produced a higher gravity American wheat ale. The first modern commercial version is credited to Rubicon Brewing Company (Sacramento, California) in 1988, but many breweries now produce it as a limited edition winter release. Some examples are vintage-dated and oak-aged, suggesting they likely will continue to improve with age.”

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Sir Walter Scotch Ale

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Pete Rahn, QC Supervisor at Magic Hat Brewing Co. provides a recipe to BYO from his homebrew collection. “My brother went to Scotland for a year. I brewed this Scotch ale the day he left and conditioned it for the year he was gone.”

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The BISness Belgian Imperial Stout

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Kyle Larson, Brewer at Double Mountain Brewery in Hood River, Oregon provides a recipe to BYO from his homebrew collection.

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The Driveway Barley Wine

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Mitch Steele, former Head Brewer and Production Manager at Stone Brewing Co., and now Brewmaster and Co-Founder of New Realm Brewing in Atlanta, Georgia, provides BYO with a recipe. “I brewed this beer with the Manchester Area Society of Homebrewers (MASH) homebrew club at my home in Bedford, New Hampshire when I was an Assistant Brewer at Anheuser-Busch in Merrimack, New Hampshire.”

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Parti Like It’s 1700

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Parti-gyle is an under-utilized technique in the brewing world, which is capable of producing multiple beer types during a single brew day. Here is a recipe from Aaron Hyde outlining a parti-gyle recipe which uses a 1⁄3 and 2⁄3 split of the mash, with the smaller volume Wee Heavy collected first and the larger volume Scottish Export being collected second.

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153 result(s) found.