Writer: Scott Russell

76 result(s).

Vermont Maple Golden Ale

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Vermont Maple Golden Ale (5 gallons/19 L, all-grain with maple syrup) OG = 1.046 FG = 1.010 IBU = 17 SRM = 7+ ABV = 4.6% Ingredients 6.5 lbs. (3.0 kg) Maris

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Brewing With Maple

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Maple is such an intriguing flavor, both sweet and smoky at the same time. It’s a natural adjunct in brewing and can add a terrific boost of flavor to almost any style.

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Four Classic Clones of Great Britain

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To a beer drinker, certain areas of the world are sacred. Cities like Munich, Vienna and Prague. Valleys like the Senne, Tettnang and Willamette. Even entire countries, like Germany and Belgium, conjure

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Father Knows Best: 5 American Lager Recipes

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Where would homebrewers be today if their Dads (or Moms) had drunk good beer? Most of them grew up in households in which the standard beer was just that, a standard beer:

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5 Beers Through The Years

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Which styles have been on the rise since 1995? We wanted to know, so we checked the entry archives for the Great American Beer Festival, held every fall in Denver. Last year,

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Dubbel Vision

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Dubbel Vision Step-by-step recipes for recreating six legendary Belgian beers. As I write this article, the summer air is cooling, the trees are beginning to show fall colors and the great annual

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Samuel Smith Brewery: India Ale clone

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Samuel Smith Brewery: India Ale (5 gallons/19 L, all-grain) OG = 1.050   FG = 1.012 IBU = 50   SRM = 9  ABV = 5% This classic beer is brewed with well water


Old Smoky Scots Ale

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OG = 1.052  FG = 1.015 IBU = 18  SRM = 18  ABV = 5% Ingredients: 1/2 lb. (0.23 kg) dark crystal malt (80 °L) 1/4 lb. (113 g) peat-smoked malt 1/4

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Orange Lager

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OG = 1.047  FG = 1.014 IBU = 21  SRM = 3  ABV = 4.4% Ingredients: 1 lb. (0.45 kg) dextrine malt 5 lbs. (2.27 kg) extra-light dried malt extract 4 AAU

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Winter Solstice Red Ale

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OG = 1.064  FG = 1.013 IBU = 36  SRM = 12  ABV = 6.9% Ingredients: 4 oz. (113 g) crystal malt (50 °L) 2 oz. (57 g) roasted barley (300 °L)


Chimay Cinq Cents clone

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Deep copper to light brown, fruity and rich, there just isn’t a better beer in the world than this Belgian Trappist ale. This is essentially an all-grain recipe, although there are some sugar adjuncts for higher alcohol content. The yeast is essential. I carefully saved the dregs from an entire six-pack of the White Label and a 22-oz. bottle of the Cinq Cents (which Michael Jackson says are the same thing) and built up to a half-gallon starter. Golden syrup is an English sweetener (increasingly easy to find here; check your gourmet bakery shop if your homebrew supplier isn’t carrying it yet), which is essentially invert sugar.

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Unibroue’s Blanche De Chambly clone

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There are many Belgian witbiers. Most are shimmery and pale with a sprightly, refreshing orangey-spicy aroma. One of the best that I have ever tried comes from a medium-size brewery near Montreal, Unibroue, makers of La Fin du Monde (The End of the World) and Maudite (Damned), Belgian-style strong ales that have earned numerous international gold and platinum medals. I don’t know if the brewers use the same yeast in all their brews, but I have had great luck reculturing their yeast and brewing with it. They don’t reveal what particular combination of spices they use, beyond the traditional coriander and orange peel, but I like to add ginger.

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76 result(s) found.