Recipe Type: Partial Mash
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.
Belgian Wit
Belgian wit had all but disappeared when Pierre Celis began his brewing career in the 1950s. Celis is credited for reviving the style in Belgium during his stint at the Hoegaarden brewery; then he moved to Texas, launched his own Belgian brewery and kick-started the style in the United States.
Joseph Schlitz Brewing Company: Schlitz Gusto (circa 1960’s) clone
1960’s-style American Pilsner, a clone of “The Beer That Made Milwaukee Famous”
Rhodan’s Back (Amber Acid Ale)
Amber Acid Ale denotes a beer that ferments with many more microorganisms than traditional brewers yeast. It is considered a cousin of the Lambic.
