Recipes
Elixir of Life
An Olde Ale was the first C.H.A.O.S. all-club barrel project and a recipe that is suitable for aging in any type of spirit barrel, but also tasty on its own.
Rustic French Ale
This recipe will create a French-style ale that is similar to Brasserie Thiriez’s Blonde d’Esquelbecq. Brewer Daniel Thiriez recommends using French Pilsner malt if you can source it.
Pandora’s Pilsner
When Pandora opened her box, she released all the troubles of mankind — sorrow, despair, greed, crime, poverty and disease. Opening a Pandora’s Pilsner crams all that stuff back in the box . . . for about 30 minutes.
Amber Waves of Wheat (Wheat Beer)
If you’re looking for an experimental brewing technique, turbid mashing is a fun one to experiment with. This recipe provides outlines to brew up a low-ABV, Belgian-inspired, turbid-mashed beer. Get your stuykmanden ready!
Maple Ave Breakfast Stout
Sorry, no syrup here, but it’s still a mighty tasty beer anytime of day!
Yogi Berliner
This Berliner weisse recipe creates a quick soured ale by using 4 oz. of acidulated malt and a live yogurt culture
Nu Zuland Saison
Michael Tonsmeire provides one of his favorite saison recipes *One of the two Brettanomyces strains I used in this beer was obtained from homebrewer Jason Rodriguez, who isolated it from a bottle of Brasserie Cantillon. Jason termed the strain CB2. Read about it at: http://www.themadfermentationist.com/2012/08/bottle-conditioning-with-brett-belgian.html. It has some similarities to the strains listed in the recipe.”
Stockholm Syndrome Baltic Porter
One style that’s making a comeback here in the United States is Baltic porter. Although it can be brewed as a lager, many breweries have adapted to fermenting with ale yeast, which works well for this style.
Get Wit The Program
When crafting a witbier, avoid overdoing any one aspect of it. Don’t go crazy with the spices. Keep the hopping level restrained. Don’t let fermentation temperatures rise too high. Don’t sour the beer excessively. Your beer should be flavorful, but all the flavors should be balanced.
Strawberry-Chocolate Stout
Recipe submitted to BYO by Mike Moreken. A strawberry, cherry and chocolate infusion along with some lactose, provide a soft character to this dessert-like stout.
Bronze Ale
In the March-April 2007 issue of BYO, I used a beer I called my copper ale as an example in an article on balancing beer recipes. This is a slightly reworked version of that beer that features Vanguard hops.
Alec’s Doppelbock
Doppelbock is one of my favorite styles, but it is a tough beer to make. You have to pay total attention to many things in order to get it right. Malt is the showcase, so hops are a lesser concern. Low- to mid-20s on the IBUs will balance the sweetness. Perle and Northern Brewer are good choices. Avoid hops that leave a footprint, like Chinook or Centennial or Cascade.
Alec Mull — Kalamazoo Brewing Company, Michigan
