Recipe Type: All Grain
Dad’s Cream Ale
This Cream Ale can be easily adapted to become a Kentucky common by either adding SINAMAR® or some mid-range crystal malt and black malt. It can also be made at a higher strength to give a decent approximation of a malt liquor.
Dad’s American Lager
This American Lager recipe can be used as a starting point for many variations. Scale down the alcohol to 3.5% and reduce the bitterness to 10 IBUs to have an American light lager. Add SINAMAR® to make a dark American lager. Reduce the percentage of adjuncts from 20% to 10% and increase the bitterness to 20 IBUs to get a premium American lager. Use either all rice or all corn as adjuncts. Use all corn as adjuncts, increase the alcohol to 5.8% and the bitterness to 30 IBUs of Cluster to get a classic American Pilsner (pre-Prohibition lager). Add some tropical or New Zealand late hops to make a hop lager. Switch the yeast to Danish Lager, American Lager, or a malty German variety for a different fermentation profile.
Malt Liquor
This Malt Liquor recipe can be adjusted to a different alcohol level, if desired. Just add or remove corn sugar first.
Abolitionist Ale Works’ Shenandoah Saison clone
A no-boil saison from Abolitionist Ale Works in Charles Town, West Virginia.
Gordon Strong’s Kölsch
Is it a lager or an ale? Actually, Kölsch is a bit of both as it is fermented with ale yeast prior to extended lagering.
Chefs Tipsy Elephant
This specialty IPA features the African marula fruit — yellow stone fruits about the size of golf balls that are high in sugar, sweet, syrupy in texture, and with an almost citrus-like flavor. Marula was said to accentuate the hop character. Brewed by the 1000 Hills Chef School, it took first place in the IPA category at the 2024 Intervarsitybrew competition.
University of Cape Town’s Wit Restraint
This low-ABV witbier was the Best of Show winner from the 2024 Intervarsitybrew competition brewed by students at the University of Cape Town and features the unique South African hop Southern Passion in addition to the coriander and orange zest witbiers are known for.
Funky Blondy Mixed Fermentation Sour
Brewed by students from the University of Limpopo, this blonde sour beer was awarded bronze in the Intervarsitybrew competition’s sour beer category. The recipe uses a blonde ale base to express light to moderate malty aroma, possibly with a light bread or caramel note, and it also expresses low to moderate fruitiness, with medium hop aroma. Such low characters will not interfere with the sourness, acidity and funky character contributed by fermenting yeast and bacteria.
Working Draft Beer Co.’s Keep ‘Em Honest clone
A German-style helles from Working Draft Beer Co., in Madison, Wisconsin.
Gordon Strong’s Märzen
This is a competition beer. It is a bit bigger, sweeter, and maltier than many modern German Märzen examples, which judges often prefer.
Dougweiser
You cannot tell the story of the Falcons without having Doug King in the middle of it. In Doug’s years in the club, the legend of Dougweiser and his habit of throwing anything into the mash tun (with consideration) became the stuff of legends. This is the last batch of Doug’s eponymous beer he brewed before his death driving to the Northern California Homebrewers Fest. It was brewed on July 4, 1999 and was kegged on August 10. (For readers obsessed with gear in pursuit of perfection, Doug brewed world class lagers on his kitchen stove and used a ZapPap bucket setup for lautering.)
Maltose Falcons 20th Anniversary Old Survivor Old Ale
20th Anniversary Old Survivor Old Ale by Bruce Brode, Brian Vessa, Jerry Macala, Dave Janss (5 gallons/19 L, all-grain)OG = 1.070 FG = 1.015IBU = 25 SRM = 28 ABV = 7.2%
