Recipe Type: All Grain
Schwarz-Pilsner
This recipe combines the grain bill of my schwarzbier recipe with the yeast and hop bill of my Pilsner recipe.
To Be Schwarzed IPA
This was my first attempt at an American black IPA and I figured I should go big with the hops. I love this particular hop combo, but whatever your favorite is would work as well.
Tafelbier
Similar to Trappist single, Tafelbier is a low-gravity session style beer with a nice Belgian character in the background that is a great beer to drink on brew days when you need to keep your wits about you but would also like to have a few beers. It also has a quick turnaround, so it’s perfect for brewing when you need a beer for a fast-approaching event.
Belgian Dubbel
We decided on a simple grain bill for our dubbel to allow the yeast to express that Belgian character of fruity esters and some spicy phenols in the aroma that so many of us enjoy when we first take a sip of a well-made dubbel.
Belgian Tripel
This tripel has a standard grain bill and a process like our Belgian dubbel with one twist —the addition of Weyermann Abbey malt. The Abbey malt gives the finished Tripel more malt character that the best commercial examples in Belgium all have.
Belgian Quad
We keep the IBUs on the low side for this beer in relation to the style because we like the hops to take a backseat to the rich malt and yeast characters in this beer. The more this beer attenuates and dries out the more the hop flavor will come through in the final flavor.
Belgian-Style Saison
This saison is very dry, with a balanced lemony tartness from the yeast. Flaked wheat adds complexity, body, and smoothness. Rye adds complexity, mainly in the form of spiciness. No aroma hops are used in this version, which focuses on the yeast and grains. For more hop character, I would recommend dry hopping with a noble hop variety or a moderate amount of Motueka and/or Nelson Sauvin.
Ricey Saison
A saison made with rice malt or dry rice extract.
Paint it Black IPA
A black IPA made with rice malt.
Gordon Strong’s Burton Ale (Pre-WWI era)
A Burton ale is a rich, malty, bitter, warming beer that has a comforting feel about it, which does make it a good winter beer. However, it traditionally was served year-round when tastes differed.This recipe was based on Burton Ales being brewed during the pre-WWI era.
Epic Brewing Co.’s Utah Sage Saison clone
The initial aromas are all herb, with a low floral and fruity hops aroma underneath. I didn’t perceive much in the way of grist aromatics until I took my first sip, and then it all really came together. The rich malts lingered on the tongue and the savory herbs filled the nose, with peppery phenols accenting everything beautifully.
Pedal Haus Brewery’s Maple Milk Stout clone
Pedal Haus Brewery (Tempe, Arizona) adds an extra layer of intrigue to their milk stout with a big addition of maple syrup near the end of fermentation. This recipe’s original gravity (OG) is based on the estimated gravity reading at the time the yeast is pitched. The ABV is calculated based on the inclusion of the maple syrup to the fermentation.
