Writer: Jamil Zainasheff
Doppelbock
by the numbers OG: 1.072–1.112 (17.5–26.3 °P) FG: 1.016–1.024 (4.1–6.1 °P) SRM: 6–25 IBU: 16–26 ABV: 7–10% When new homebrewers come into the hobby, it seems that they often focus on pale
Belgian Dark Strong Ale
by the numbers OG:1.075–1.110 (18.2–25.9 °P) FG:1.010–1.024 (2.6–6.1 °P) SRM:12–22 IBU:20–35 ABV8–11% I used to hate judging the Belgian strong category in competitions. Long ago, so many of the beers were syrupy
Saison
by the numbers OG: 1.048–1.065 (11.9–15.8 °P) FG: 1.002–1.012 (0.5–3.1 °P) SRM: 5–14 IBU: 20–35 ABV: 5–7% Sometimes I think defining saison is a lot like defining pornography: I know it when
Weizenbock: Big German wheat beer
Weizenbock has the same spicy/fruity character of a hefeweizen, but it also has a rich, bock-like malt character.
Rogue Shakespeare Stout clone
Rogue’s Shakespeare Stout is a classic example of the style. Rogue describes it as, “Ebony in color with a rich creamy head, earthy flavor and a mellow, chocolate finish.”
Jamil’s American Stout
Jamil’s American Stout (5 gallons/19 L, all-grain) OG = 1.072 (17.5 °P) FG = 1.017 (4.4 °P) IBU = 73 SRM = 48 ABV = 7.2% Ingredients 13.47 lb. (6.11 kg) Great
Classic American Pilsner
Jamil Zainasheff’s lays down a CAP recipe for brewers to try their hand at. Be sure to use fresh hops and keep a close eye on the fermentation temperature.
Jamil’s Sweet Stout
Jamil’s Sweet Stout (5 gallons/19 L, all-grain) OG = 1.060 (14.8 °P) FG = 1.023 (5.7 °P) IBU = 22 SRM = 41 ABV = 4.9% Ingredients 8.8 lb. (4 kg) Crisp British
Jamil’s Belgian Blond
Jamil Zainasheff provides readers with a recipe to brew up an authentic Belgian-styled blonde ale.
McZainasheff’s Wee
Jamil Zainasheff provides BYO readers with a recipe for a smooth, easy-drinking, albeit heavy-hitting wee heavy. Buckle up!
Deschutes Brewery’s Obsidian Stout clone
Deschutes Obsidian Stout clone (5 gallons/19 L, all-grain) OG = 1.067 FG = 1.019 IBU = 73 SRM = 50 ABV = 6.4% Ingredients 10.69 lb. (4.85 kg) Great Western domestic pale
