Writer: Jamil Zainasheff

Jamil’s Guinness-Style Dry Stout

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Jamil’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

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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.”


Raspberry Robust Porter

FREE

Apricot Wheat

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Jamil Zainasheff provides readers with a recipe for an easy drinking apricot wheat ale.


Eric the Red (Irish Red)

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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 by “wild” hops from the new found land. Ingredients10 lbs. (4.5 kg) British pale ale malt (3 °L) 3 oz. (85 g) crystal


Irish Red Ale

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Irish 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% Ingredients9.9 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 malt


Kölsch II

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Jamil Zainasheff provides the groundwork to crafting an authentic styled Kölsch beer. He provides two recipe options, here is the second option.


Kölsch I

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Jamil Zainasheff provides the groundwork to crafting an authentic styled Kölsch beer. He provides two recipe options, here is the first option.


British Pale Mild

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Jamil 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

FREE

Jamil Zainasheff provides readers with a recipe for a British Dark Mild. This British session ale is known for it’s 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 it’s native land.


Bohemian Pilsner

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Jamil Zainasheff provides readers with a recipe for a classic Bohemian Pilsner. With this style, a hint of diacetyl is desired.


Trigo Oscuro (Dunkelweizen)

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Many people expect a darker beer to be bigger and richer, even though that is not always the case. This recipe is on the bigger end of the style, with a rich caramel note.


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