Writer: Gordon Strong
Dad’s American Lager
This American Lager recipe can be used as a starting point for many variations. Scale down the alcohol to 3.5% and reduce the bitterness to 10 IBUs to have an American light lager. Add SINAMAR® to make a dark American lager. Reduce the percentage of adjuncts from 20% to 10% and increase the bitterness to 20 IBUs to get a premium American lager. Use either all rice or all corn as adjuncts. Use all corn as adjuncts, increase the alcohol to 5.8% and the bitterness to 30 IBUs of Cluster to get a classic American Pilsner (pre-Prohibition lager). Add some tropical or New Zealand late hops to make a hop lager. Switch the yeast to Danish Lager, American Lager, or a malty German variety for a different fermentation profile.
Malt Liquor
This Malt Liquor recipe can be adjusted to a different alcohol level, if desired. Just add or remove corn sugar first.
Gordon Strong’s Kölsch
Is it a lager or an ale? Actually, Kölsch is a bit of both as it is fermented with ale yeast prior to extended lagering.
Märzen: The Traditional Oktoberfest Lager
Märzen is an amber lager that was served at Oktoberfest for over a century. While not poured in tents at the festival’s fairgrounds anymore, it is still a delicious style worth brewing at home.
Gordon Strong’s Märzen
This is a competition beer. It is a bit bigger, sweeter, and maltier than many modern German Märzen examples, which judges often prefer.
Belgian Dubbel
Belgian dubbel will always have a place in Gordon Strong’s heart because it’s the first style he brewed all-grain many years ago. While the style hasn’t really changed since then, his approach to brewing this dry, dark, malty beer that gets a lot of its character from the estery/spicy yeast character.
Gordon Strong’s Belgian Dubbel
Belgian dubbel will always have a place in Gordon Strong’s heart because it’s the first style he brewed all-grain many years ago. While the style hasn’t really changed since then, his approach to brewing this dry, dark, malty beer that gets a lot of its character from the estery/spicy yeast character has.
Eis, Eis, Baby
Due to legal and practical constraints, eisbock is one of the few beer styles that is more geared for homebrewers than pros. The secret is freeze concentration, transforming the beer from one style into another.
Gordon Strong’s Eisbock
The secret of eisbock is the freeze concentration, transforming the beer from one style into another.
Old Ale
Old ale is a style that is difficult to define given how many variations there are. Gordon Strong does his best to offer some guidelines around what it is and how to brew an old ale worthy of aging.
Gordon Strong’s Old Ale
This old ale recipe can be drank young, but may be best if cellared for 6+ months.
Gordon Strong’s Braggot
A braggot with an English barleywine base beer with about half the fermentables coming from wildflower honey.
