Recipes
Uerige Sticke clone
Uerige Altbier has predominant notes of honey and biscuit, and a very slight roasted note can be found in the finish. Their Sticke Altbier at 6% is dry hopped, giving it the boldest nose of the special release altbiers from Düsseldorf breweries.
Subversive Malting & Brewing’s Dark Harvest clone
Using locally sourced grain, Subversive malts their own grain that is used in Dark Harvest, relying on chocolate and caramel malts and roasted barley for maximum flavor in this stout.
Gordon Strong’s Sweet Stout
This example is more like the Mackeson’s I remember — closer to 5% than 6. I also keep the IBUs down, around 25, since I don’t want the bitterness to stand out against the sweetness.
Second Chapter Brewing’s Witty Librarian clone
For the grain bill, Owner Richard Gibson feels that nailing down the proper ratio of wheat in the recipe adds a vital element of complexity, as well as a slight visual haze to the finished beer.
Gordon Strong’s Gruit
Balancing the bitterness and spices can be difficult due to unknown freshness and potency, so be prepared to make infusions (teas) to tweak the balance once the beer is finished.
Basic Cacao Nib Tincture
If you want to use a chocolate extract, Drew tends to make his own to control the flavor and strip the fat. Here is the recipe.
Woodstock Wheat
A beer recipe brewed with the water found from Filippini Pond on the grounds of the iconic Woodstock Music Festival from 1968.
Ghost Monkey Brewery’s UNBoiled clone
A hazy IPA that is missing one thing — the boil!
Chocolate Winter’s Embrace
This winter seasonal beer has a rich malt character, underpinned by a pleasing chocolate note. The winter spices are present but not overpowering, providing a warming finish.
7venth Sun Brewery’s False Readings clone
False Readings is the first commercial attempt at the so-called hyperbolique IPA, a cross between a brut IPA and a milkshake IPA.
1188 Brewing Co.’s Silk Robes and Kimonos Rice Lager clone
A BYO reader stumbled upon their first rice lager at 1188 Brewing Co. and wants to learn more about this highly drinkable brew.
Gordon Strong’s Irish Red Ale
My recipe is a middle-of-the-road example for Ireland. It uses a rather dextrinous base malt (mild malt) with a little bit of oats to increase the mouthfeel.
