Recipes
German Pils
This beer is hearty but very drinkable. It is hop-spicy upfront, with a solid mouthfeel and a crisp finish. Many German breweries nowadays make a Pils with much less hop character and a lower gravity than specified here, but this recipe is closer to the original guidelines for making this beer as it might have been brewed in the 19th century.
Thuringian Schwarzbier
De-husked roasted malts like Carafa® III are an ideal solution to darken the color of schwarzbiers as they don’t have any sharp acrid notes as highly kilned malts do. This makes a surprisingly smooth dark lager.
Munich Helles
The bittering hop selected here is the Mittelfrüh-like, daughter of Hallertau Gold, Tradition with a nominal average alpha acid rating of 5.5%. It has gentle fruity notes. However, any other German noble hops would work as well. The flavor and aroma hops are, fittingly, Mittelfrüh.
Munich Dunkel
Authentic dunkels rely on Munich malts to provide color, without the roastiness or burnt flavors often associated with darker beers.
Paavo Pruul’s koduõlu (western Estonian farmhouse ale)
A raw ale (no-boil) Estonian farmhouse beer.
Terje Raftevold’s kornøl (Northwest Norwegian farmhouse ale)
A raw ale (no-boil) farmhouse ale recipe.
Dream Cream Ale
With such a high percentage of flaked grains, some rice hulls maybe a good addition to the mash in order to help loosen things up.
It’s Fun to Stay at the RyeMPA
It’s Fun to Stay at the RyeMPA (5 gallons/19 L, all-grain) OG = 1.075 FG = 1.015 IBU = 60 SRM = 10 ABV = 8% Ingredients 10 lbs.
What Gose Around
A Gose recipe utilizing freshly cracked coriander to provide citrus/herbal kick. Recipe from professional chef and culinary consultant Mark Molinaro.
Parti Like It’s 1700
Parti-gyle is an under-utilized technique in the brewing world, which is capable of producing multiple beer types during a single brew day. Here is a recipe from Aaron Hyde outlining a parti-gyle recipe which uses a 1⁄3 and 2⁄3 split of the mash, with the smaller volume Wee Heavy collected first and the larger volume Scottish Export being collected second.
Gordon Strong’s Maibock
“As with other German lagers, this style is best when it is understated — elegant, clean, impeccably crafted, well-lagered, and unobtrusive. This allows the quality of the ingredients to show themselves in the finished product, and the beer itself to be nicely drinkable despite the strength.” – Gordon Strong
Legend Brewing Co.’s Utebier clone
“The term Utepils translates from Norwegian loosely into ‘the beer you enjoy outside on the first warm day of springtime’. We obviously brewed an ale, not a Pilsner, but wanted the beer to mimic the refreshing quality while still being full-flavored.” – John Wampler; Brewmaster at Legend Brewing Co.
