Writer: Gordon Strong
Gordon Strong’s Pre-Prohibition Lager
I’m presenting a modern homebrew version of this recipe that uses flaked maize rather than a cereal mash, and has some upgraded malt and hops.
Pre-Prohibition Lager: A classic American Pilsner-type beer
A style still often called classic American Pilsner, or CAP, the pre-Prohibition lager has several distinctions that separate it from modern American light lagers. Learn the history of the style and some guidelines to crafting your own CAP.
Imperial Stout: Back in black
Imperial stouts are now one of the most revered beer styles in the craft beer world. Learn about its history and pointers for crafting this big, age-worthy style.
Gordon Strong’s Imperial Stout
I’m presenting an English-inspired version of an imperial stout with some American hopping.
Gordon Strong’s Sahti
(5 gallons/19 L, all-grain)OG = 1.099 FG = 1.038IBU = 9 SRM = 16 ABV = 9% Ingredients15.5 lbs. (7 kg) Pilsner malt2 lbs. (0.91 kg) dark Munich malt2 lbs. (0.91 kg)
Sahti: A traditional Finnish farmhouse ale
As the oldest continually brewed beer style in the world, sahti production does not follow modern brewing practices. Explore what makes this Finnish farmhouse beer unique.
All Aboard for Gourds
Pumpkin beers get a bad rap nowadays. I think it’s a natural backlash to over-exposure, since they went from a highly-anticipated fall seasonal beer to a faddish trend about ten years ago.
Traditional Pumpkin Ale
Gordon Strong’s traditional amber spiced pumpkin ale recipe, a classic example of what would come to mind if you ordered a pumpkin beer a decade ago.
Squash Tripel
An unspiced squash tripel recipe courtesy of Will Meyers, Brewmaster at Cambridge Brewing Company in Cambridge, Massachusetts.
Gordon Strong’s Czech Dark Lager
I prefer maltier versions of this style a touch stronger but this version is on the hoppy side to help distinguish it from its German cousin.
Czech Dark Lager: Prague’s dunkel
When it comes to dark lagers, schwarzbier and Munich dunkels aren’t the only kinds being brewed in Europe. Learn about the differences between those two styles and the Czech version of a dark lager.
Gordon Strong’s Scottish Export
This recipe can easily be scaled down to make a Scottish heavy, say at 3.5% ABV, or scaled up to a stronger but still export strength 5.2% beer. Pick the alcohol level you want, and let your recipe software do the work for you to scale it.
