Recipes
Dry Irish Stout
Dry Irish Stout 5 gallons/19 L, all-grain; OG = 1.040; FG = 1.008; IBU = 35 SRM = ~38; ABV = 4.1% Ingredients: 7.5 lbs. (3.4 kg) 2-row pale malt (preferably Maris
Otter Creek Mud Bock Spring Ale clone
A Bock that has a nutty, chocolate malt flavor with mild hopping.
Comrade John & Tim’s American Light
This American-style Light Lager won Best of Show at the 21st Annual Dixie Cup
Comrades John Donaldson and Tim White • Houston, Texas
Birch Sap Lager
"This recipe is from the Specialty/-Experimental/Historical category of the GNBC recipe book and is of local interest."
– Jay Levell
Rauchbear
This beer took First Place in the Classic Rauchbier category at the 2001 Alaska State Fair Homebrew Competition. — Mark Ryan
Yukon Brewing Company’s Arctic Red clone
According to Yukon Brewing Co., “Full malt body takes over the palate; not sweet, but bold, fruity and persistent. A snap of clean hop bitter grabs the back of the tongue and springs into the sinus cavity, blending with the caramel flavours that have wafted back with the nectar that is this ale. But the swallow goes down clean, almost dry, and leaves only a slight lingering presence of the abundant flavours that were just there, and now gone!”
Saint Arnold Brewing Co.’s Summer Pils clone
Saint Arnold Summer Pils is a Munich-style Helles with a delicate, sweet malt taste complemented by an abundant hop aroma and flavor.
Hefe-Hefe Hefeweizen
Special congratulations to Ken for being named the 2005 Carolina Brewer of the year! Here is a German-style hefeweizen from his recipe collection.
Bonneville Flats Bitter
“I brewed this beer on a Sunday and served it to my homebrew club the next Saturday. I thought it would still be green at that point, but it actually tasted finished Friday evening. I designed the recipe and procedures to not only yield a beer that would ferment and conditionquickly, but one that would be quick to put together on brew day.”
— recipe author Chris Colby
6-Day Mild Ale
“The name reflects that I needed a large amount of yeast ready in 6 days, so brewed up a batch of mild. I needed to grow enough yeast to make a batch of OG 1.116 barleywine for filling a bourbon barrel. The mild was made one weekend and was racked to a keg the following weekend while the mash was underway for the barleywine. The chilled barleywine wort was then transferred onto the yeast cake from the mild and a little oxygen was added. There was activity in the airlock within about an hour.”
— recipe author Steve Piatz
1820 Brown Stout
When stout was stout…
Bierce’s Bitter IPA (2 Step Recipe)
India Pale Ale, n. A style of beer inaccessible to stovetop homebrewers — unless you use the Texas Two-Step method.
