Writer: Dawson Raspuzzi

RPB’s Lede Lager

Digital and Plus Members Only

RPB’s Lede Lager (5 gallon/19 L, all-grain) OG = 1.060 FG = 1.014 IBU = 62 SRM = 13 ABV = 6.2% Ingredients 9 lbs. (4.1 kg) 2-row pale malt 2.5 lbs. (1.13 kg) Best Malz Red X (12 °L) 1.25 lbs. (0.57 kg) crystal malt (60 °L) 10.5 AAU Galaxy hops (60 min.) (0.75


RPB’s Doodle

Digital and Plus Members Only

One of the fun things about the RPB is the ability to brew very unique beers. This recipe is Brewmaster Rod Read’s attempt to brew a beer that tastes like a snickerdoodle cookie.


RPB’s Imperial Oatmeal Stout

Digital and Plus Members Only

Recipe provided by Anheuser-Busch’s Research Pilot Brewery (RPB).


RPB’s Molé

Digital and Plus Members Only

RPB’s Molé (5 gallon/19 L, all-grain) OG = 1.054 FG = 1.015 IBU = 2 SRM = 30 ABV = 5.3% Ingredients 9 lbs. (4.1 kg) 2-row pale malt 1.15 lbs. (0.52 kg) flaked barley 13.6 oz. (0.39 kg) roasted barley 6.4 oz. (181 g) caramel malt (20 °L) 5.6 oz. (159 g) black malt


Tips for Brewing Fruit Beer

Digital and Plus Members Only

Get advice on brewing fruit beers from the brewers of Ballast Point and Funky Buddha.


Spencer Trappist Ale clone

Digital and Plus Members Only

The first beer released by the first and only American Trappist brewery, The Spencer Brewery located in Spencer, Massachusetts. This beer was designed to mirror the patersbiers (“fathers’ beer” in Flemish) found in Belgium. They have since released a full line-up of beers, but their original Belgian-style pale ale is something to be savored. Find the recipe here.


American Trappists

FREE

The monks of St. Joseph’s Abbey in Spencer, Mass. run the first American Trappist brewery. Plus: a clone recipe.


India Pale Lager Roundtable

Digital and Plus Members Only

Five brewers share their insight for hop-loving homebrewers.


Single-Varietal Cider: Tips from the Pros

Digital and Plus Members Only

Three cidermakers discuss single-varietal hard ciders.


Brewing with Brett: Tips from the Pros

Digital and Plus Members Only

Two pros dish on the wild Brettanomyces


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