Recipe Type: Extract Only

American Wheat

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If you’re looking for a well-balanced American wheat, you’re in luck. Recipe provided by Jamil Zainasheff.

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Harold-is-Weizen (German Hefeweizen)

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Jamil Zainasheff provides BYO readers with a recipe for a classic German-style hefeweizen.

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Hacker-Pschorr Weisse Clone

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Hacker-Pschorr brewery was established in 1417 in Munich and is now owned by Paulaner. The brewery uses only the finest Bavarian barley and wheat malts, noble hops from Germany and Bohemia, and spring water from the Alps to brew its beers.

Hacker-Pschorr Weisse is brewed with 60 percent wheat and 40 percent barley malt. After it’s finished fermenting at warm temperatures, it is aged for a short time at cold temperatures. It is unfiltered, which provides a hazy yellow color with an off-white, feathery head. This is a classic example of a wheat beer with a wheat and estery aroma. The flavor is crisp, clean and well-balanced.

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Beano® Braü

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Need to brew an Ultra low carb batch of beer? No reason the stop homebrewing just because you want to keep track of your carbohydrate intake. We’ve got a recipe for those who are counting their calories utilizing Beano® to help consume extra carbohydrates found in beer.

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Classic American Pilsner

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Jamil Zainasheff’s lays down a CAP recipe for brewers to try their hand at. Be sure to use fresh hops and keep a close eye on the fermentation temperature.

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German Gose

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Mexican Pulque

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Readers should keep in mind that it is difficult to replicate true pulque using only the ingredients in a home brewer’s pharmacopeia. It is common for pulque brewers in Mexico to reproduce their own strains of yeast, using a starter of fermented pulque (known as the “semilla”, or seed) to ferment a fresh batch of agave nectar. These yeast strains, like many tricks of the trade, are closely guarded secrets amongst pulqueros — indeed, some of these strains of yeast may be as old as the Aztec Empire itself.

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1868 East India Pale Ale

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1868 East India Pale Ale (5 gallons/19 L, all-grain) OG = 1.067 FG = 1.015 IBU = 100+ SRM = 6 ABV = 7.1% Ingredients 14 lbs. (6.4 kg) Maris Otter pale

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Honey Kölsch

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Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Honey Cured Bacon.

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Nu Zuland Saison

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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.”

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KROC German Pils

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A hopped up German-style Pilsner pulled together by KROC homebrew club for a yeast experiment.

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The Hammer Rye IPL

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Inspired by Jack’s Abby Brewing RIPL Effect, this was my attempt to brew something akin with a rye edge coming out from behind the bold hop profile. Jack’s Abby used triticale, but I used a rye malt in my brew, and also used the hops I had on hand.

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121 result(s) found.