Recipes

1510 result(s) found.

Odell Brewing’s Cutthroat Porter clone

FREE

This London-style porter was named after Colorado’s state fish – the Cutthroat Trout – and features a warm, rich color and roasty malt flavors.


Dark Horse Brewing’s Thirsty Trout Porter clone

FREE

According to Dark Horse’s website, “Thirsty Trout is a rich, robust American Porter that will have you yelling “CHOCOLATE!” after the first whiff. Dark brown in color with medium to heavy body and hints of light roast. Aromas of chocolate leave way to a full mouthfeel and somewhat sweet finish to make this porter a desirable companion.”


Fish Brewing’s Fish Tale Trout Stout clone

FREE

This beer is now retired from Fish Brewing’s line-up, but that doesn’t mean you can still brew the beer. Chocolate and coffee aromas abound with this beer.


Steelhead Brewing’s Wee Heavy Scotch Ale clone

FREE

A text-book, delicious wee-heavy…


Trout River Brewing Rainbow Red Ale clone

FREE

A hoppy, malty Amberican-style Amber (Red) Ale.
– Lyndonville, Vermont


Gilligan’s Gueuze (Blended Lambic)

FREE

A gueuze is a beer made from blending “old” lambics, up to three years old, with a “new” lambic that has just finished its main fermentation. The traditional mash program for a lambic is a turbid mash, involving both infusions and decoctions to step the mash through a variety of temperatures. The mash in the all-grain version is a simplified version of this.


Older But Wiser American Pilsner

FREE

American Pilsners have little malt flavor, hop character or body. But, these elements are balanced and there are no faults. To make a good American Pilsner, you need to make a highly fermentable, high-adjunct wort, pitch plenty of yeast and hold the fermentation temperature constant.


Berliner Weisse (Napoleon’s Champagne)

FREE

The biggest challenge to making a Berliner weisse is making a light, clean base beer, then rapidly souring it with bacteria. You need to sour the beer fairly rapidly since it’s a low gravity beer and doesn’t have a lot of alcohol to act as a preservative.


Dropkick Murphy’s Dry Stout

FREE

You may have been told that it is one of the easiest beers styles to make. In reality, there are several difficulties to making even a passable dry stout. The first is that there is a narrow window of acceptable roast flavors in a stout. The second difficulty is getting a dry beer. The third difficulty is that the large amount of dark roasted grains can make for an overly acidic beer.


Ötzi’s Eisbock

FREE

As members of the Bock(bier) family, Eisbocks have all the characteristics of a typical strong beer, only more so. They are much maltier and smoother even than the Dopplebocks. Essentially, Eisbocks are "iced strong beers," because they are frozen at the end of their maturation period (which separates out water in the form of crystals that can be removed).


Rauchbier (Awesome Atavism)

FREE

The biggest trick to making a good rauchbier is getting a clean smoke
character, one in which chlorine compounds from your water don’t react
with the smoky phenols to make odd flavors and aromas. To avoid this,
carbon filter your water and — because carbon filtration may not remove
all the chlorine compounds in your water — treat your brewing liquor
with one crushed Campden tablet per 20 gallons (76 L).


Tripel the Light Fantastic

FREE

Light colors and dry finishes don’t go along with most big beers, but that’s exactly what makes a Belgian tripel great. The road to homebrew heaven is littered with failed tripel attempts, but here’s your path tom salvation — use only light base malts and about 25% clear adjunct (sugar); pitch a big yeast starter and add some yeast nutrients in the boil to supply nitrogen to the yeast.


1510 result(s) found.