Recipe Type: All Grain

Urgwawa – Rwandan Banana Beer

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The ratios maybe a little off here as I had to triangulate a few different recipes from my Rwandan friends, but the overall concept is correct.

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Sapwood Cellars’ Ziparillo clone

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Sapwood Cellars’ Ziparillo clone (10 bbl/12 hL, commercial-size) OG = 1.048 FG = 1.016 IBU = 14 SRM = 5 ABV = 4.2% This hoppy wheat beer was designed to introduce hop-averse

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Gordon Strong’s Oatmeal Stout

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My version is a bigger version of English examples, so I will use English ingredients where I can.

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Long Trail Brewing Co.’s Long Trail Ale clone

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Long Trail Ale, which has won multiple awards at GABF, is considered an altbier with several unique twists to it.

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Warszawski Porter Lodowy (Warsaw Baltic Porter)

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Here is a recipe for the base beer of Warsaw Baltic Porter from a recipe from the now shut-down Royal Warsaw Brewery, one of the original brewers of the Baltic Porter. The author went on to ice (lodowy) half of the fermented beer to make it a Warszawski Porter Lodowy.


Zek’s Porter

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Jamil Zainasheff’s Baltic Porter recipe which can be brewed using a lager strain or any clean fermenting ale yeast.

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Madera de Cedro

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“Madera de Cedro,” which translates from Spanish to “cedar wood” is an American IPA aged on Spanish cedar.

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Old Laxey Brewing Co.’s Bosun Bitter Clone

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Old Laxey Brewing Co.’s Bosun Bitter Clone (5 gallons/19 L, all-grain) OG = 1.036   FG = 1.007 IBU = 30   SRM = 11   ABV = 3.8% While the gravity


Hooded Ram Brewing Co.’s Mosaic clone

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Hooded Ram Brewing Co.’s Mosaic clone (5 gallons/19 L, all-grain) OG = 1.043  FG = 1.005 IBU =  22  SRM = 5  ABV = 4.9% This is a relatively simple beer, one designed to


Okell’s Brewery’s Mild clone

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Okell’s Brewery’s Mild clone (5 gallons/19 L, all-grain) OG = 1.029    FG = 1.006 IBU = 12   SRM = 10   ABV = 3% Ingredients 5 lbs. (2.3 kg) Golden


Tonsmeire’s Acorn Oud Bruin

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I brewed a beer with compatible flavors for the acorns: A rye sour somewhere between English old ale and Flemish oud bruin.

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Gordon Strong’s Munich Dunkel

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This recipe is somewhat of a compromise in mash techniques. Traditionally, this is a decocted style, but we’re going to use a step mash and a little extra character malt instead. If you want to use a decoction, I’ll describe that as well.


987 result(s) found.