Recipe Type: All Grain
Rosemary IPA
I have an alter ego, a secret identity, in short a day job. I’m a high-school French teacher. Pretty mundane, sometimes, but that’s one of the reasons I make my own beer.
Smoked Wee Heavy
Long, slow, and cool fermentation is a crucial element for this beer, which otherwise gets too fruity and bitter; the smoked malt can develop fusel and/or sulfury notes if overdone or if fermented too warm. Hop levels are deliberately low; this beer is all about malt.
Cyserale
Partial mash with honey and fruit juice.
Choctoberfest
I vant to drink your beer…
Charlie’s Gouden-Plenty Pils
Licorice root provides a refreshing herbal spice for this Pilsner base beer.
Christmas Present Olde Ale
This ale is (loosely) based on a recipe for a barleywine.
Haystack Wheat
A Belgian wheat beer base with equal parts coriander, cumin, ginger, wintergreen, and star anise; ground and mixed thoroughly to add just a hint of spice.
Pumpernickel Stout
It is rich and dark but not black like an Irish stout. Sweeter than most stouts but with the unmistakable double tang of rye and caraway.
Yarrow Pale Ale (YPA)
This recipe for a YPA came to me one summer afternoon after mowing the lawn. Yarrow, thyme, and savory have spilled out of my wife’s herb garden to become part of the lawn in one place, and they inevitably get mowed along with the dandelions and weeds. The aroma was amazing, and so is the beer.
Black Steam
A steam beer seems like the perfect style to schwarz-up. Here is a recipe to get you there.
Ty Cobb’s Georgia Peach Pilsner
Finding fresh, ripe peach to even slightly over-ripe peaches are key here. If you notice that there still is not enough peach character, you can add a little peach extract in the fermenter. Be sparing as you don’t want that character to overwhelm the base beer.
Helles Belles (pistachio helles)
A bright lager, fortified with nuts and grain alcohol… who knew?
