Recipe Type: Extract with Grains

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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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

FREE

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


Okell’s Brewery’s Mild clone

FREE

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


Gordon Strong’s Munich Dunkel

FREE

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.


Gordon Strong’s Belgian Blond Ale

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I’ve played around with this recipe several times, and like the balance it has now but I always have ideas of things I’d like to try. It’s a fairly simple grain bill, and I like to use Belgian malts (Dingemans, specifically) for the grains.

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Odell Brewing Co.’s Rupture clone

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On scale, Odell uses a hammer mill to reduce the whole hops down to a coarse, dried spice-like material that passes through the pores of a particular-sized grate before being extruded from the machine. They fresh grind just before brewing but due to utilization and batch size this requires 8 hours of manpower.

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Neshaminy Creek Brewing Co.’s Maximum Mocha Porter clone

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A chocolate pastry porter with coffee beans and coffee-infused dark chocolate.

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Imprint Beer Co.’s Black Forest Cake Stout clone

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A pastry stout with cherry puree, vanilla beans, and cacao/

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Junkyard Brewing Co.’s Peanut Butter Bandit clone

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One of the largest concerns with adding peanuts to a beer centers on the slick and unpleasant mouthfeel contributions and impedance of head formation/retention due to peanuts’ significant oil content. When compared to other eating nuts (almonds, walnuts, cashews, pine nuts, etc.), peanuts share a similar profile to another nut used commonly in brewing, the hazelnut.


Gordon Strong’s American IPA

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My recipe is a bit old school since I’m not using the latest sexy hop varieties. I’m just using good old Centennial, which was first called a “Super Cascade” when introduced. It has many of the same characteristics, like citrus, grapefruit, and pine. It’s like talking to an old friend.

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