Recipe Type: Extract with Grains

735 result(s).

Working Draft Beer Co.’s Keep ‘Em Honest clone

FREE

A German-style helles from Working Draft Beer Co., in Madison, Wisconsin.


Gordon Strong’s Märzen

FREE

This is a competition beer. It is a bit bigger, sweeter, and maltier than many modern German Märzen examples, which judges often prefer.


Boulton’s Stout

FREE

This is the first homebrew recipe presented in the Maltose Falcons newsletter archive from January 1978 and it was an award-winning recipe from Dr. John Boulton of the San Andreas Malts. The quote from longtime beer author and owner of The Beverage People in Santa Rosa, Byron Burch: “An excellent, very rich stout made by Dr. John Boulton of the Malts. After sufficient lip-smacking on my part, he was good enough to send me his recipe and allow me to make it public. This is a true stout lovers (sic) stout.”


Maltose Falcons 20th Anniversary Old Survivor Old Ale

FREE

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%


Logboat Brewing Co.’s Rocket Shark Vista Flyer clone

FREE

This was the fifth iteration of Logboat’s rotating IPA Rocket Shark Series in which the brewers wanted to explore and experiment with Vista. “Rocket Shark Vista Flyer is a juicy IPA featuring a unique blend of hops for a layered taste experience. Vista, Nelson SauvinTM, and Huell Melon hops contribute notes of bright tropical fruit, white wine, big strawberry, and subtle gooseberry. An Ideal IPA for those who love a big, fruity beer with depth and nuance,” said Jason Woody, the brewer who designed the recipe.


Silver Bluff Brewing Co.’s Jekyll Island Historic English Ale clone

FREE

“We didn’t have any recipes or records of the first beers brewed in Georgia at Horton House, but we wanted to create something that showed how beer in the 18th century could have varied from most beer today . . . The resulting brew is not a true historical recreation, but more of a historically inspired ale designed to give the drinker an idea of the ways in which these Colonial beers tasted very different from beer today.” – William Melvin, Head Brewer


Smog City Brewing Co.’s Sabre-Toothed Squirrel clone

FREE

This hoppy amber ale features hop characteristics of pine, citrus, and herbal notes that pair perfectly with a maltier beer.


Russian River Brewing Co.’s Consecration clone

FREE

Consecration is a dark ale that is initially fermented with Belgian Abbey Ale yeast. After the beer is done fermenting and all the primary yeast is removed, the beer goes into barrels (this homebrew version calls for oak chips, for ease) with dried currants and Brettanomyces yeast initially. After 2–3 months, the bacteria is added. All of this is left to age in used Cabernet Sauvignon wine barrels until it is ready to rack off the fruit and be packaged. – Vinnie Cilurzo


You Dip, I Dip, We Dip West Coast Pilsner

FREE

This West Coast Pilsner is meant to showcase the twin powers of the all-around craft hop – Citra – and the power of dip hopping. This is a crisp, quick pilsner with a zippy hop presence that leans into the more tropical citrus and pineapple notes of Citra. Don’t have the ability to lager? Choose your favorite neutral ale yeast and ferment as cool as you can. It won’t be as “lager polished” but it will still be tasty!


Frost Beer Works’ Fall Ale clone

FREE

Fall Ale is an American strong ale made with heritage crystal malt, rye, and oats, that tastes like Autumn in New England.


Gordon Strong’s Old Ale

FREE

This old ale recipe can be drank young, but may be best if cellared for 6+ months.


3 Sons Brewing Co.’s Summation clone

FREE

This is the base recipe for Summation, which 3 Sons often brews variations of with added flavors like coffee, vanilla, and more. If you wish to create a variation with adjuncts, add after barrel aging.


735 result(s) found.
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