Writer: Jamil Zainasheff
Jamil’s Murphy’s-Style Dry Stout
Digital and Plus Members OnlyJamil’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) British pale ale malt 1.75 lb. (794 g) flaked barley 14 oz. (397 g) roasted barley (500 °L) 7.75 AAU Kent Golding pellet
Jamil’s Beamish-Style Dry Stout
Digital and Plus Members OnlyJamil’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) Crisp British Maris Otter pale ale malt 1.75 lb. (794 g) flaked barley 17.0 oz. (482 g) roasted barley (500 °L) (crushed) 7.6
Jamil’s Guinness-Style Dry Stout
Digital and Plus Members OnlyJamil’s Guinness-Style Dry Stout (5 gallons/19 L, all-grain) OG = 1.041 (10.3°P) FG = 1.010 (2.6°P) IBU = 41 SRM = 35 ABV = 4.1% Ingredients 6.25 lb. (2.83 kg) British pale ale malt or similar Maris Otter malt 1.75 lb. (794 g) flaked barley 14.0 oz. (397 g) roasted barley (500 °L) (crushed to
JC’s Roggenbier
Digital and Plus Members OnlyJamil 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
Digital and Plus Members OnlyJamil Zainasheff provides readers with a recipe for an easy drinking apricot wheat ale.
Eric the Red (Irish Red)
Digital and Plus Members OnlyEric 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 by “wild” hops from the new found land. Ingredients 10 lbs. (4.5 kg) British pale ale malt (3 °L) 3 oz. (85 g)
Irish Red Ale
Digital and Plus Members OnlyIrish Red Ale (5 gallons/19 L, all-grain) OG = 1.053 (13.2 °P) FG = 1.014 (3.5 °P) IBU = 25 SRM = 18 ABV = 5.2% Ingredients 9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt 6.0 oz. (170 g) crystal malt (40 °L) 6.0 oz. (170 g) crystal
Kölsch II
Digital and Plus Members OnlyJamil Zainasheff provides the groundwork to crafting an authentic styled Kölsch beer. He provides two recipe options, here is the second option.
Kölsch I
Digital and Plus Members OnlyJamil Zainasheff provides the groundwork to crafting an authentic styled Kölsch beer. He provides two recipe options, here is the first option.
British Pale Mild
Digital and Plus Members OnlyJamil Zainasheff provides readers with a recipe for a classic British Pale Mild. These are generally less hoppy when compared to an Ordinary Bitter.
British Dark Mild Ale
FREEJamil Zainasheff provides readers with a recipe for a British Dark Mild. This British session ale is known for its low hop character when compared to bitters and pale ales with a lot more toasted malt presence in the dark milds. Often served via cask in its native land.