Recipe Type: Partial Mash
Bergman’s Notorious Blonde Ale
A golden blonde ale with just a hint of raciness in the hops. Follow the instructions closely and this will come off without a hitch.
MacGowan’s Sweet Tooth Stout
A dark ale with enough roasty bitterness to make you take it seriously, but enough sweetness to make it go down easy.
The Brothers Reid Scottish Ale
A malty beer to walk 500 miles for . . . and 500 more, if necessary.
Terminator Doppelbock
Literally, Doppelbock means double Bock(bier), a stronger, usually darker beer than the original.
Kepler’s Kölsch
Kölsch is a tricky beer style to pull off. Some would say that stovetop extract brewers shouldn’t even think about trying it. Not us. We know that if you take a scientific approach you can do it. However, you need to read these instructions carefully before you brew and follow them exactly.
Good Brewer Hefeweizen
Although “bigger” than BJCP guidelines would suggest, this hefe’s extra kick is eased by crystal hops and Weihenstephan yeast. Recipe submitted by The Good Brewer out of Livermore, California.
Garden Wedding Cream Ale
Recipe courtesy of: The Beverage People, Santa Rosa, California
www.thebeveragepeople.com
Rye Pale Ale
All the hoppiness of an Indian Pale Ale (IPA), with rye malt rounding out the flavor profile – RyePA. — Bader Beer & Wine Supply & Bader Winery, Vancouver, Washington
www.baderbrewing.com
DeFalco’s Golden Ale
A Golden Summer Ale to beet the heat. Recipe provided by DeFalco’s Home Wine & Beer Supplies, Houston, Texas
www.defalcos.com
Cacao Puffs Porter (Chocolate Porter)
What goes great with chocolate? How about more chocolate? This beer combines chocolate malt, cocoa powder and cacao nibs for a massive chocolate flavor and aroma. A high mash temperature and relatively large dose of crystal malt yield a sweet, full-bodied beer.
Cherokee Nation (American Indian Brown Ale)
According to recipe author Gordon Strong, “This is a brown IPA, which is my normal IPA recipe with the addition of some darker malts and using brown sugar instead of honey. It uses late hopping for bitterness and adds the darker malts during the sparge, both of which should cut down on the clash of malt/hops that can happen in hoppy darker beers.”
Carissa Sweigart’s Cranberry Wit
One of the winners of Boston Brewing Company’s LongShot contest.
