Recipes
Parti-Gyled English Pale Ale and Light Mild
Create two recipes, but use the same grist for both. For the second batch, change the brewhouse efficiency setting to one half the first recipe (in this case, 65% and 32%). Each recipe has different sugars, hops, and yeast. But read the recipe — these beers are blended before they are fermented! You will likely have to adjust this recipe after brewing to use your system efficiencies based on your sparge techniques.
Hop Water Recipe
A refreshing hop water that uses brewing yeast to maximizes flavors through the process of biotransformation.
Home Pale Lager (1915)
Home Brewing Co.’s Assistant Brew Master Alphonse Gosch gives no information as to whether this beer was lagered at low temperature. He does say the beer was racked to casks after eleven days, which suggests it was not further processed.
Home Pale Ale (1913)
Home Pale Ale (1913) (5 gallons/19 L, all-grain)OG =1.049 FG = 1.009 IBU = 24 SRM = 3 ABV = 5.2% There is very little difference between the historic Home Brewing Co.’s Pale
Home Golden Age Ale (1910)
Home Golden Age Ale (1910) (5 gallons/19 L, all grain)OG = 1.082 FG = 1.015IBU = 80 SRM = 5 ABV = 8.8% This is by far the Home Brewing Co.’s biggest
Home ULIA Porter (1904)
This was a one-off brew that may look to have been a little harsh due to the quite high proportion of black malt and the low level of pale malt, but it proved to be a very nice brown porter when I reproduced it. My research has not turned up the meaning of “ULIA.”
Gordon Strong’s Weizenbock
Weizenbocks will use malted wheat for at least half the grist, but there are many kinds that can be used depending on the desired color of the beer.
Sly Fox Brewing Co.’s Morning Brew Coffee Blonde clone
The blonde ale itself was made with a simple malt bill and low bitterness — a little lower on the bitterness scale than normal since the coffee, even though it was cold-brewed, would still add some sharpness.
Tropical Punch IPA
The use of yeast strains specifically chosen for their thiol enhancing capabilities are becoming common. Here is a way to optimize their use.
Gordon Strong’s American Pale Ale
This recipe is a modernized take of a classic American pale ale using some of my favorite ingredients.
Kinsmen Brewing Co.’s Pollendrome DIPA clone
“We knew we wanted to try to make a honey DIPA because of the thiol boost, so we designed it to be as much of a ‘hazy DIPA’ as possible.”
What’s Up Wheatwine
(5 gallons/19 L, all-grain)OG = 1.093 FG = 1.025 IBU = 64 SRM = 16 ABV = 9% Ingredients10 lbs. (4.5 kg) white wheat malt 4 lbs. (1.8 kg) North American 2-row pale malt 2
