Recipes

1510 result(s) found.

Wild Blossom Meadery’s Blanc de Fleur clone

FREE

This mead is best when aged six months or more. Bottle the mead still (uncarbonated).

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Redstone Meadery Vanilla Bean – Cinnamon Stick Mead Clone

FREE

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

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Rabbit’s Foot Meadery’s Sweet Mead clone

FREE

This mead is sweet… just like you (awww).  And it’s award-winning!

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Piatz’s Historic Porter

FREE

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)

FREE

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

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Zocco’s Sweet Mead

FREE

Paul Zocco was the 2003 National Meadmaker of the Year and 2001-2004 New England Meadmaker of the Year.

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Making Mozzarella

FREE

Like brewing beer? You may also enjoy trying your hand at cheesemaking.


Mike McDole’s Double IPA

FREE

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.


Carissa Sweigart’s Cranberry Wit

FREE

One of the winners of Boston Brewing Company’s LongShot contest.


Founders Brewing Co.’s Breakfast Stout clone

FREE

Founder’s describes this as “the coffee lover’s consummate beer.” Brewed with flaked oats, bitter and imported chocolate, and two types of coffee, this is indeed like the strong, dark cup of joe you’ll want for breakfast—or anytime!


Bend Brewing’s Hophead Imperial IPA clone

FREE

Bend Brewing Company’s 2007 GABF winning imperial IPA. The secret to a good Imperial IPA is dry-hopping.  It can make or
break this style. It is very important to have a huge aroma that leads you into the beer, complementing the inherent bitterness.
Tonya Cornett, Brewmaster


Gruit Ale

FREE

Leave the hops in the freezer for this brew session…welcome to the adventurous world of Gruits!


1510 result(s) found.