Recipe Type: Partial Mash

HammerSmith Ales English IPA

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Recipe from Christopher Bowen’s brewing log. This is a recipe that won a gold medal and best of show at the 2007 Great American Beer Festival in the ProAM catagory, a silver medal at the AHA regional and a gold medal at the Kona Beer Festival in 2008. It is based off of a 19th century recipe from Samuel Allsopp and Sons LTD, circa 1860s. English brewers used tons of American hops in many beers during the 19th and 20th centuries. This was dry-hopped with Chinook, but other than that I used all East Kent Goldings. Chinook is a distantly related cultivar of the Petham Golding.

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Funkwerks, Inc.’s Raspberry Provincial clone

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2014 Great American Beer Festival – Gold (Belgian-Style Fruit Beer)

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Stone Brewing Co. 10.10.10 Vertical Epic Ale clone

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In October 2010, Stone Brewing Co. in Escondido, California introduced 10.10.10 Vertical Epic Ale, a one-time release. The Belgian strong golden ale was brewed with chamomile, and a blend of white wine grape juice — Muscat Canelli, Gewürztraminer, Riesling and Sauvignon Blanc — was added during fermentation

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Black Rye IPA

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Reader submitted recipe — from Gary Fortin out of Biddeford, Maine.

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Weizen Trippelbock

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Inspired by The Livery’s Trippel Weizenbock. Steve Berthel told us that, “Most lagers do not use black patent, chocolate, or roast barley in the recipes. I favor a two-hour boil with dark crystal malts to achieve the raisiny, toffee flavors.” He combines extra dark 155–165 °L English crystal malt with bready German base malts (malted wheat, Pilsner, Vienna, and dark Munich). Moderate hopping with Perle and Tettnang provide the balance. Mike’s second attempt to dial in this recipe is currently resting in a 5-gallon (19-L) malt whisky barrel from Balcones Distillery in Texas.

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Rye Saison

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A Rye Saison recipe by Steve Fletty,from St. Paul, Minnesota

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Stockholm Syndrome Baltic Porter

FREE

One style that’s making a comeback here in the United States is Baltic porter. Although it can be brewed as a lager, many breweries have adapted to fermenting with ale yeast, which works well for this style.


Sebastian God Damn

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A 100% Brett fermented beer recipe from Michael Tonsmieire. Brett beer is one of the three styles in the new American wild ale category of the 2015 Beer Judge Certification Program style guide and is wide open to interpretation.

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Milwaukee Brewing Co.’s Louie’s Demise Ale clone

FREE

A traditional German altbier. Owner Jim McCabe’s goal was to have a malt-forward, but well-balanced beer with complex flavors. The blend of Munich, honey, and caramel malts accomplishes this nicely and add earthy and caramel notes.


Three Floyds Brewing Company: Dark Lord clone

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Dark Lord is a truly unique Russian imperial stout brewed with coffee, Mexican vanilla, and Indian sugar. It features notes of mocha and charred fruit, and has a “motor oil-like consistency.” Note the extended total boil time . . . this is not your typical evening brew session.

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Terrapin Beer Company’s Wake-n-Bake Coffee Oatmeal Imperial Stout clone

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This imperial oatmeal stout is brewed using “Wake-N-Bake” beans from Athens, Georgia’s Jittery Joe’s coffee. If you want to brew it the way the Terrapin brewers do, source the beans directly from the source at Jittery Joe’s (which you can do online).

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Speakeasy Ales & Lagers Scarface Imperial Stout clone

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This full-bodied imperial stout features notes of burnt caramel, coffee, and smoke.

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321 result(s) found.