Recipes
Cyserale
Partial mash with honey and fruit juice.
Braggot
Golden colored, full-bodied, smooth, and rich. An ale to be aged well, saved for special occasions, and even then to be savored slowly.
Choctoberfest
I vant to drink your beer…
Charlie’s Gouden-Plenty Pils
Licorice root provides a refreshing herbal spice for this Pilsner base beer.
Christmas Present Olde Ale
This ale is (loosely) based on a recipe for a barleywine.
Dubbel Trubbel
Here is my recipe for a spiced dubbel, not patterned after any one commercial example but rather an amalgam of several but with a bit of a twist. It is moderately strong, medium dark, spicy from both the yeast and the flavorings added. I recommend aging it well, trying it several different times over the course of a couple of years. In effect you will probably find that you have brewed several different small batches in one, as the flavors really evolve over time.
Funky Mead — Metheglin
Mead is, of course, easier to brew than beer, although it takes much longer for it to become drinkable, 13 months in this case. Part Belgian witbier, part mead, this is a nice introduction to the world of spiced meads, known as methglin.
Haystack Wheat
A Belgian wheat beer base with equal parts coriander, cumin, ginger, wintergreen, and star anise; ground and mixed thoroughly to add just a hint of spice.
Pumpernickel Stout
It is rich and dark but not black like an Irish stout. Sweeter than most stouts but with the unmistakable double tang of rye and caraway.
Yarrow Pale Ale (YPA)
This recipe for a YPA came to me one summer afternoon after mowing the lawn. Yarrow, thyme, and savory have spilled out of my wife’s herb garden to become part of the lawn in one place, and they inevitably get mowed along with the dandelions and weeds. The aroma was amazing, and so is the beer.
Black Steam
A steam beer seems like the perfect style to schwarz-up. Here is a recipe to get you there.
Ty Cobb’s Georgia Peach Pilsner
Finding fresh, ripe peach to even slightly over-ripe peaches are key here. If you notice that there still is not enough peach character, you can add a little peach extract in the fermenter. Be sparing as you don’t want that character to overwhelm the base beer.
