Recipes
Whale Spit IPA
Whale Spit IPA (5 gallons/19 L, all-grain)OG = 1.072 FG = 1.012 IBU = 61 SRM = 7 ABV = 7% Ingredients10 lbs. (4.5 kg) 2-row pale malt1.2 lbs. (0.5 kg) Carapils® malt1.2
Modern Sparkling Perry
Modern Sparkling Perry (1 gallon/3.8 L, scale as needed)OG = 1.068 FG = ~1.010 ABV = ~7.6% Ingredients0.9 gallon (3.4 L) pasteurized pear juice0.1 gallon (380 mL) pasteurized apple juice (the lower pH, the
Draught English-Style Still Dry Perry
Draught English-Style Still Dry Perry (1 gallon/3.8 L, scale as needed)OG = 1.050–1.065* FG = 1.002ABV = 6.3–8.3% * The original gravity of the juice is dependent on pear varieties, vintage, and growing
Lindgren Craft Brewery’s Narrow Gauge Shiitake Mushroom Saison clone
This beer features what you would expect in a saison in regards to the malt and hops balance and the fruity esters and phenols derived from the saison yeast. The shiitake mushrooms provide a notable sweet white chocolate flavor and aroma that pairs very well with the yeast to create a beer like no other.
Dole Whip Tripel
Dole Whip Tripel (5 gallons/19 L, all-grain)OG = 1.082 FG = 1.013 IBU = 27 SRM = 4 ABV = 9.1% Ingredients13 lbs. (5.9 kg) Weyermann Pilsner malt2 lbs. (0.9 kg) fonio
Gordon Strong’s Cold IPA
Whether it’s a new, distinct style or just a modified version of an existing style, one thing we can all agree on is that cold IPAs are delicious. Brew this smooth, dry IPA that hits all the right hoppy notes.
Fontana Farms’ Orange Mountain Pale Ale clone
Here’s the clone recipe from a farm brewery in Indiana for their blood orange pale ale that packs a citrusy punch
Dad’s Cream Ale
This Cream Ale can be easily adapted to become a Kentucky common by either adding SINAMAR® or some mid-range crystal malt and black malt. It can also be made at a higher strength to give a decent approximation of a malt liquor.
Dad’s American Lager
This American Lager recipe can be used as a starting point for many variations. Scale down the alcohol to 3.5% and reduce the bitterness to 10 IBUs to have an American light lager. Add SINAMAR® to make a dark American lager. Reduce the percentage of adjuncts from 20% to 10% and increase the bitterness to 20 IBUs to get a premium American lager. Use either all rice or all corn as adjuncts. Use all corn as adjuncts, increase the alcohol to 5.8% and the bitterness to 30 IBUs of Cluster to get a classic American Pilsner (pre-Prohibition lager). Add some tropical or New Zealand late hops to make a hop lager. Switch the yeast to Danish Lager, American Lager, or a malty German variety for a different fermentation profile.
Malt Liquor
This Malt Liquor recipe can be adjusted to a different alcohol level, if desired. Just add or remove corn sugar first.
Abolitionist Ale Works’ Shenandoah Saison clone
A no-boil saison from Abolitionist Ale Works in Charles Town, West Virginia.
Gordon Strong’s Kölsch
Is it a lager or an ale? Actually, Kölsch is a bit of both as it is fermented with ale yeast prior to extended lagering.
