Recipes
Recipe-type: Extract with Grains
Blonde Bloke British Golden Ale
This Golden Ale recipe uses two specialty malts that will add body and mouthfeel to what otherwise might be a fairly straightforward beer. The subtle complexity of the dextrin and caramelized oats make this a summery beer without being boring.
20/30 Vision Helles Bock
This Helles Bock recipe showcases the bold and dynamic flavors from lighter malts. The four specialty malts all contribute to the beer in their own way providing a broad range of flavors and aromas including biscuity, bready, malty, and toffee notes.
Marble Beers’ Manchester Bitter clone
You can see the focus on the distinctive color with the use of the extra pale malt, giving wiggle room to build some malt flavor with crystal and Munich malts. The ABV is the mid-range of a best bitter, but just tips over the maximum IBUs. What you’re left with is a light and refreshing but incredibly bitter beer.
Gordon Strong’s Braggot
A braggot with an English barleywine base beer with about half the fermentables coming from wildflower honey.
Piney River Brewing Co.’s Black Walnut clone
A dark wheat ale brewed with black walnuts that contribute a nutty, fruity flavor
Schumacher Latzenbier clone
Latzenbier, at 5.5% ABV, is a bit more malty than Schumacher’s everyday altbier, yet still nicely balanced toward the bitter end.
Schlüssel Stike clone
This special fall release from Schlüssel is similar to their everyday beer, but bigger, richer, and just a tiny bit sweeter up front, balanced by a higher 38 IBUs.
Uerige Sticke clone
Uerige Altbier has predominant notes of honey and biscuit, and a very slight roasted note can be found in the finish. Their Sticke Altbier at 6% is dry hopped, giving it the boldest nose of the special release altbiers from Düsseldorf breweries.
Subversive Malting & Brewing’s Dark Harvest clone
Using locally sourced grain, Subversive malts their own grain that is used in Dark Harvest, relying on chocolate and caramel malts and roasted barley for maximum flavor in this stout.
Gordon Strong’s Sweet Stout
This example is more like the Mackeson’s I remember — closer to 5% than 6. I also keep the IBUs down, around 25, since I don’t want the bitterness to stand out against the sweetness.
Second Chapter Brewing’s Witty Librarian clone
For the grain bill, Owner Richard Gibson feels that nailing down the proper ratio of wheat in the recipe adds a vital element of complexity, as well as a slight visual haze to the finished beer.
Gordon Strong’s Irish Red Ale
My recipe is a middle-of-the-road example for Ireland. It uses a rather dextrinous base malt (mild malt) with a little bit of oats to increase the mouthfeel.
