Recipes
Recipe-type: Partial Mash
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.
Lindeman’s Lambic clone
Lindemans was founded in 1822 and has a solid reputation as a blender and brewer of traditional, authentic lambics. The brewery produces four fruit lambics: kriek (cherry), cassis (black current), peche (peach) and framboise (raspberry). This same basic recipe also can be used to emulate other fruit lambics, from fraise (strawberry) to druiven (muscat grape).
— Brouwerij Lindemans, Vlezenbeek
Hoegaarden Original White Ale clone
Brouwerij De Kluis, Hoegaarden
This is the standard by which all witbiers are measured. Hoegaarden Wit is cloudy and very pale golden in color, with a restrained white head and aromas of coriander and wheat that are impossible to ignore.
Corsendonk Monk’s Brown Ale clone
Corsendonk is an Abbey beer, not a Trappist beer. This designation means the beer is brewed not at an abbey, but under license from — or at least in the style of — a Trappist monastery. In the case of Corsendonk, the name is taken from an Augustine priory that produced beer from the 1600s until the 1780s. Whether the Augustine brothers brewed anything remotely resembling modern Corsendonk is debatable, but they have licensed their name to the beer since 1982.
– Brouwerij Bios, Ertvelde
De Koninck clone
A smooth, easy-drinking amber-colored Belgian Ale.
Raspberry Porter
The magical combination of raspberries with the chocolate-y flavors of a porter…delicious.
Blanche de Ballard (Belgian Witbier)
To duplicate the authentic slightly sour tang of this style, using the Belgian liquid yeast strain is recommended. There are no finishing hops so that the aroma and character of the spices and yeast can surface. The best results can be obtained from the coriander by buying the whole seed and grinding it fresh on brew day. A complex and refreshing treat to savor in any season. Recipe submitted by The Cellar Homebrew, Seattle, Washington, www.cellar-homebrew.com
Groom Lake IPA
Here’s an American IPA especially formulated by top BYO scientists for
stovetop extract brewers, not reverse engineered from an all-grain
recipe. Follow the instructions as closely as possible — especially with
regards to boil volume — for the best results.
Overlook Amber Ale (Gluten Free)
An American-style amber ale, made with gluten-free sorghum.
Fish Brewing’s Fish Tale Trout Stout clone
This beer is now retired from Fish Brewing’s line-up, but that doesn’t mean you can still brew the beer. Chocolate and coffee aromas abound with this beer.
