Recipes
Amber Waves
Jamil Zainasheff provides homebrewers a more malt driven version of the American amber ale.
Old School Dunkel
Jamil Zainasheff provides readers with a classic recipe for German dunkel. Sometimes less is more in recipe development.
Jamil’s Murphy’s-Style Dry Stout
Jamil’s Murphy’s-Style Dry Stout (5 gallons/19 L, all-grain) OG = 1.040 (10 °P) FG = 1.010 (2.5 °P) IBU = 38 SRM = 33 ABV = 4% Ingredients 6 lb. (2.72 kg)
Jamil’s Beamish-Style Dry Stout
Jamil’s Beamish-Style Dry Stout (5 gallons/19 L, all-grain) OG = 1.041 (10.2 °P) FG = 1.009 (2.4 °P) IBU = 35 SRM = 38 ABV = 4.1% Ingredients 6.0 lb. (2.72 kg)
Jamil’s Guinness-Style Dry Stout
A straightforward interpretation of the classic Guinness dry stout.
JC’s Roggenbier
Jamil Zainasheff states, “After tasting JC’s roggenbier, I asked him for some tips and he generously shared his recipe, as all great brewers are willing to do. This recipe is a slightly simplified version of his and makes an excellent roggenbier.”
Apricot Wheat
Jamil Zainasheff provides readers with a recipe for an easy drinking apricot wheat ale.
Avant Garde American Pale Ale
This beer won a gold medal in the first round of the 2008 NHC competition. Recipe written by Gordon Strong.
Classic American Pale Ale
Gordan Strong provides an all-grain version and extract with grains version of his first American Pale Ale recipe. It won gold medals in five different competitions.
Eric the Red (Irish Red)
Eric the Red (5 gallons/19 L, all-grain) OG = 1.052 FG = 1.011 IBU = 29 SRM = 23 ABV = 5.2% A bold version of an Old World beer style, influenced
