Recipe Type: Partial Mash

Ichetucknee Pale Ale (Vermont Version) By Danny Coenen

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BOS-winning homebrew recipe, brewed by Danny Coenen. Winner of First Coast Cup (Jacksonville, Florida: 548 entries)

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Crazy Mountain Brewing Co.’s Crazy Mountain Amber Ale clone

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This amber ale is somewhat of a hybrid between a hops-forward American pale ale with a big-time floral nose and flavor, and a roasty/malty American brown ale.

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Are You Teff Enough? Cream Ale

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The subtle flavor of teff is quite nice in a cream ale, and you may choose to actually throw teff in the oven (spread evenly in a shallow pan, baked at 300 °F/148 °C for 15–30 minutes) to bring out a more nutty flavor and some color as well.

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Kickin’ It Khorasan Style Saison

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For the most part, khorasan functions like any other raw wheat, and can be used in any recipe or style where a small amount of malted or unmalted wheat is called for.

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Logan’s Triticale IPA

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Got triticale? Triticale is a cross between wheat and rye and can add a unique twist to the malt character of your homebrew. Find an IPA brewed with Triticale here.

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Brown Rice Pale Ale

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A gluten free pale ale with plenty of character.

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Pilsner Geben Frei

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A gluten-free Pilsner-styled beer that is brewed wtih Saaz hops to provide the crucial spicy aroma and character to this beer.

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Fourth Quarter Porter

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A more highly-attenuated, less caramel-sweet version of a brown porter. A firm, but not overpowering, roast character takes center stage on this balanced, drinkable ale. A brown porter with the session beer sensibilities of a dark mild or dry stout. Invite a few buddies over — even the ones who “don’t like dark beers” — and this keg of porter will kick by the fourth quarter.

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Paranthropus Porter

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A robust porter with a nice balance between the sharp bite of black patent malt and hop bitterness. Chocolate notes mingle with English hops in the nose. This won first place in the dark beer category of the Austin ZEALOTS 2004 Homebrew Inquisition. Do not skip making the yeast starter as the beer will not attenuate properly without it.

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1744 Porter

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Terry Foster submits his re-constructed recipe of a 1744 London Porter written by William Ellis, which he states “may in fact be closer to authenticity than at first appears to be the case.”

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Stewart’s Brewing Company McBride’s Strong Ale clone

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Close to a traditional English style Strong Ale, with earthy English East Kent Golding hops and roasted barley, pale and dark malts and some wheat malt for added body. “I would call ours a ‘Classic’ English Strong, because it isn’t as aggressive as the more modern examples out there,” says Stewart’s Head Brewer, Ric Hoffman.

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Snake River Brewing Ol’ Stinky’s Strong Ale clone

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According to Snake River Brewing Co. “This Strong Ale is sweet and fruity, balanced with a generous amount of hops. Fashioned after the “Old” ales of England this beer is intended to be heavy in alcohol. Ol’ Stinky’s has a small amount of Roasted Barley for color. In addition to a large amount of bittering hops, this beer is also dry hopped. The alcohol content is 8.2%”

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