Recipes
Gordon Strong’s German Pilsner
This German Pilsner recipe can be used as a template for any hoppy Pilsner. Replace bittering hops with a first wort hop addition of a flavor hop, move flavor and aroma hops to the whirlpool or dry hopping, and alter the variety of hops to match the target profile for the style.
Piney River Brewing Co.’s Black Walnut clone
A dark wheat ale brewed with black walnuts that contribute a nutty, fruity flavor
Gordon Strong’s British Brown Ale
The base malt is a mix of Maris Otter and Golden Promise. Torrified wheat provides some of the character flavor and a little body. Mid-range crystal malts provide some caramel flavors, and the light dose of chocolate malt gives enough of the nutty flavor without tasting overtly chocolate-like.
Schumacher Latzenbier clone
Latzenbier, at 5.5% ABV, is a bit more malty than Schumacher’s everyday altbier, yet still nicely balanced toward the bitter end.
Schlüssel Stike clone
This special fall release from Schlüssel is similar to their everyday beer, but bigger, richer, and just a tiny bit sweeter up front, balanced by a higher 38 IBUs.
Uerige Sticke clone
Uerige Altbier has predominant notes of honey and biscuit, and a very slight roasted note can be found in the finish. Their Sticke Altbier at 6% is dry hopped, giving it the boldest nose of the special release altbiers from Düsseldorf breweries.
Subversive Malting & Brewing’s Dark Harvest clone
Using locally sourced grain, Subversive malts their own grain that is used in Dark Harvest, relying on chocolate and caramel malts and roasted barley for maximum flavor in this stout.
Gordon Strong’s Sweet Stout
This example is more like the Mackeson’s I remember — closer to 5% than 6. I also keep the IBUs down, around 25, since I don’t want the bitterness to stand out against the sweetness.
Second Chapter Brewing’s Witty Librarian clone
For the grain bill, Owner Richard Gibson feels that nailing down the proper ratio of wheat in the recipe adds a vital element of complexity, as well as a slight visual haze to the finished beer.
Gordon Strong’s Gruit
Balancing the bitterness and spices can be difficult due to unknown freshness and potency, so be prepared to make infusions (teas) to tweak the balance once the beer is finished.
Basic Cacao Nib Tincture
If you want to use a chocolate extract, Drew tends to make his own to control the flavor and strip the fat. Here is the recipe.
Woodstock Wheat
A beer recipe brewed with the water found from Filippini Pond on the grounds of the iconic Woodstock Music Festival from 1968.
