Recipe Type: Extract with Grains

Gordon Strong’s Burton Ale (Pre-WWI era)

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A Burton ale is a rich, malty, bitter, warming beer that has a comforting feel about it, which does make it a good winter beer. However, it traditionally was served year-round when tastes differed.This recipe was based on Burton Ales being brewed during the pre-WWI era.

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Pedal Haus Brewery’s Maple Milk Stout clone

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Pedal Haus Brewery (Tempe, Arizona) adds an extra layer of intrigue to their milk stout with a big addition of maple syrup near the end of fermentation. This recipe’s original gravity (OG) is based on the estimated gravity reading at the time the yeast is pitched. The ABV is calculated based on the inclusion of the maple syrup to the fermentation.

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Bombing Range Brewing Co.’s Medusa Dry Hopped Pale clone

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This beer from Bombing Range Brewing (Richland, Washington) had limited availability but was easily one of the best using MedusaTM that I personally had. Founder and Head Brewer Mike Hopp describes it as a smooth, easy drinker with huge stone fruit and apricot flavors and aroma.

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Oskar Blues Brewery’s IPA clone

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Pleasant and drying bitterness brings citrus, melon, pepper, and wine grape aromas and flavors alive in this exclusively Australian-hopped, West Coast style IPA.

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Oskar Blues Brewery’s Death by Coconut clone

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This porter is packed full of intense malt flavor and then infused with pure liquid cacao and loads of dried coconut. A balance of intensities!

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Oskar Blues Brewery’s Dale’s Pale Ale clone

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Dale’s Pale Ale is an iconic American pale ale, balancing caramel and biscuit malt and fruity, citrusy, piney hops. The first craft beer in a can comes with a little extra oompf at 6.5% ABV — just enough to cap off a solid day in the mountains!

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Sweet Stout I

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Sweet Stout I (5 gallons/19 L, all-grain) OG = 1.064 FG = 1.014 IBU = 25 SRM = 28 ABV = 6.8% Ingredients 10 lbs. (4.5 kg) 2-row pale malt 0.5 lb.

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Mauldon’s Black Adder clone

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A dark bitter stout. Roast and nut aromas with a fruity balance of hops and dark malt provide an excellent lingering finish.

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Get Wit The Program

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When crafting a witbier, avoid overdoing any one aspect of it. Don’t go crazy with the spices. Keep the hopping level restrained. Don’t let fermentation temperatures rise too high. Don’t sour the beer excessively. Your beer should be flavorful, but all the flavors should be balanced.

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Dark Winter Saison

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Saisons are traditionally a warm weather drink, but a few of us have a tradition of getting together each fall to brew a strong, dark, spiced saison. Each year’s version has a different dried fruit and dark malt. The blend of spices along with the earthiness of the Brettanomyces and buckwheat honey make for an almost savory beer. Brett C is a good complement to the Dupont strain because it helps to dry out the beer.

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Amsinck No. II Dublin Stout

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Amsinck No. II Dublin Stout (5 gallons/19 L, all-grain) OG = 1.085   FG = 1.026 IBU = 83   SRM = 33   ABV = 8.4% Ingredients 17 lbs. (7.7 kg)

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Smooth Rye’d

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As the name implies, this is a smooth version of a rye IPA. It has the characteristic “snap” from rye and rye malt, but this is not as pronounced as in some rye beers. If you’d prefer a more “in your face” version, try adding a pound (0.45 kg) of rye malt to your mash.

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