Don’t miss our New England Beer & Baseball adventure in 2026! Click here to register!
Recipes and tips from pro brewers who still brew beer at home. Plus, learn to brew a big, bad Russian imperial stout.
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.”
Kyle Larson, Brewer at Double Mountain Brewery in Hood River, Oregon provides a recipe to BYO from his homebrew collection.
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.”
According to Dogfish Head’s website “A deep mahogany, Belgian-style brown ale brewed with beet sugar, raisins and Belgian-style yeast.”
My friend Mike Riddle, well known for his award-winning Russian imperial stout, does use a lower attenuating Irish ale strain. He counters this with very high levels of roast malt and hops to try to balance out the residual sweetness. He also keeps the amount of crystal malts to one modest addition of dark crystal.
Even though this was at one time a British beer for a Russian court, the resurrection of its popularity in the United States means that a brewer has a number of fermentation choices. The only real must do is avoiding hot, fusel alcohols and an overly sweet finish.
Dean Mochizuki, Assistant Head Brewer at Pike Brewing Co. in Seattle, Washington, provides BYO magazine with a recipe for his Double Trouble Double IPA, a favorite recipe of his. Columbus and Amarillo® hops are featured in this brew.
A rich, robust, complex ale that was brewed as a tribute to the legendary freighter’s fallen crew.
The Wiz answers a question about brewing with seaweed rather than Irish moss.
Is this thing reading right? The importance of calibrating your equipment.
