Recipes
Schooner Rat IPA
Beer brewed with publisher Brad Ring while sailing through the Pudget Sound.
Charlotte’s Some Pig Porter
The dry-hogged porter will provide some smokiness to the chocolate profile of the beer.
Widmer Brewing’s W-10 Pitch Black IPA clone
A black IPA?! Originally released in 2010 as W-10, Widmer now simply calls this beer Pitch Black IPA.
Two Brothers Brewing Co. Domaine DuPage clone
This French country ale won a gold medal at the 2016 Great American Beer Festival, as well as many medals in other competitions. It is amber in color, with a toasty, sweet caramel taste that is balanced by a slight hoppiness.
Wild Blossom Meadery’s Blanc de Fleur clone
This mead is best when aged six months or more. Bottle the mead still (uncarbonated).
Redstone Meadery Vanilla Bean – Cinnamon Stick Mead Clone
One of the traditions I started early in my meadmaking career was producing Winter Solstice Mead. Every December 21st, I make mead. For many years I would make a 10-gallon (38 L) batch leaving half of it traditional and half with either vanilla beans or vanilla beans and cinnamon sticks. I would age it two years and then serve it at the annual Winter Solstice party from a special bottle. Serve 3-6 ounces at a time, very cold or mulled. — David Myers
Rabbit’s Foot Meadery’s Sweet Mead clone
This mead is sweet… just like you (awww). And it’s award-winning!
Piatz’s Historic Porter
Steve Piatz of Eagan, Minnesota won 1st place in the 1999 AHA National Homebrew Competition in the Historic/Experimental category. This beer was an attempt to create the historic, wood-aged, stale porter from the glory days of the style in London.
— Steve Piatz
Number 9 (Orange Blossom Honey Mead)
This mead is not as sweet (or alcoholic) as a sweet mead, but retains enough sweetness to round out the orange blossom honey’s characteristics. The Lalvin D-47 yeast is used by winemakers for fermenting dry or off-dry white wines. I used the “no heat” method described in Ken Schramm’s book, “The Compleat Meadmaker” (2003, Brewers Publications) and held my breath, but everything turned out fine. In the no heat method, you don’t heat the must, add sulfite or do anything to sanitize the must — you just mix up the honey and water and let ‘er rip. You can add more or less acid to suit your own taste.
– Chris Colby
Zocco’s Sweet Mead
Paul Zocco was the 2003 National Meadmaker of the Year and 2001-2004 New England Meadmaker of the Year.
Making Mozzarella
Like brewing beer? You may also enjoy trying your hand at cheesemaking.
Mike McDole’s Double IPA
Based on the Russian River Brewing Company’s Pliny The Elder, this recipe has two hop additions (Northern Brewer and Cascade), a higher starting gravity and a 153 °F (67 °C) versus 151 °F (66 °C) mash temperature. One of the winners of Boston Brewing Company’s LongShot contest.
