Recipes
Basic Sweet Mead
A low-key, one-gallon (3.8-L) batch of mead. This is a great recipe to experiment with several different honey varietals for comparison sake.
Basic Dry Mead
A basic dry mead recipe. This is a great opportunity to test several honey varietals.
Pelican Pub & Brewery’s Heiferweizen clone
Brewmaster Darron Welch provides the recipe for their witbier.
Pelican Brewing Co.’s Kiwanda Cream Ale clone
Pelican Brewing Co. from Cannon Beach, Oregon created the first modern beer recipe I heard about in which the first hopping addition was after flameout. This is the perfect summer beer to enjoy on the water.
Kohl’s Pale Kellerbier
More hop presence than a Munich Helles and most often served relatively young and unfiltered in comparison to Pilsner, a Kellerbier can come in a Pale or Amber version. This version falls in the Pale variety. This recipe is a little stronger than a traditional Kellerbier, but the hops will provide a bright balance to the malt and alcohol.
Cabin Fever Saison
Saison is French for "season." It is the name originally given to Pale Ales brewed in the French part of Belgium. Here is a great recipe to brew in late winter to enjoy after spring yard work is complete.
Dogfish Brewery’s Head Midas Touch clone
This beer was inspired by residue found in drinking vessels that are believed to be from the actual tomb of King Midas. Some secrets of the beverage, dated to around 700 BC, were revealed by the new methods of molecular archaeology.
The residues inside the vessels belonged to a “Phrygian cocktail,” which combined grape wine, barley beer and honey mead. Starting with the ancient chemical evidence, Dogfish Head Brewery “recreated” a marvelous golden elixir, truly touched by King Midas.
Alec’s Doppelbock
Doppelbock is one of my favorite styles, but it is a tough beer to make. You have to pay total attention to many things in order to get it right. Malt is the showcase, so hops are a lesser concern. Low- to mid-20s on the IBUs will balance the sweetness. Perle and Northern Brewer are good choices. Avoid hops that leave a footprint, like Chinook or Centennial or Cascade.
Alec Mull — Kalamazoo Brewing Company, Michigan
Dan’s Doppelbock
“The flavor of an excellent doppelbock can be described as clean maltiness. The beer should be quite rich, almost bready. The malt should be dominant. The alcohol character should not be off-putting; neither should there be any astringency in the beer. In a doppelbock, there is a fine line between getting full flavor, maltiness and drinkability, or missing it altogether.”
Dan Carey – New Glarus Brewing Company in NewGlarus, Wisconsin.
Springfield Brewing Co.’s Mudhouse Stout clone
Recipe by Ashton Lewis, Springfield Brewing Company — Springfield, Missouri
Buzz’ard Double Chocolate Espresso Stout
by John Arthur and Glenn BurnSilver
Extra Shot of Espresso Stout
Imperial Stout, also known as "Russian Imperial Stout" or "Imperial Russian Stout," is a strong dark beer or stout in the style that was brewed in the 18th century. This Imperial Stout, with coffee is by Doug McNair, Redhook Breweries
