IPA

Ballast Point Sculpin IPA

Size: 5 Gallons
Beer Style: IPA
Target ABV: 7.0%
Target IBUs: 70
Recipe Type: IPA Recipe

Profile: HomeBrew recipe for a flavorful IPA, similar to Ballast Point Sculpin. Pale colored,
medium-bodied with fruity and citrusy hop aromas and flavors. High hop bitterness in the finish,
but not overwhelming. Dry-hopped for extra hop aroma.
Ingredients:
Malts
13.5 lbs Pale 2-row Malt
12 oz. Crystal 30
8 oz. CaraPils
Hops (pellets):
1/2 oz. Warrior 16%a, 60 minutes
1 oz. Centennial 10%a, 30 minutes
1/2 oz. Amarillo 8%a, 20 minutes
1/2 oz. Simcoe 13%a, 20 minutes
1/2 oz. Amarillo 8%a, 10 minutes
1/2 oz. Simcoe 13%a, 5 minutes
1/2 oz. Centennial 10%a, flameout
Yeast: WLP001 California Yeast or Wyeast 1056 American Ale
Dry-Hop: 1 1/2 oz. Amarillo, 1/2 oz. Centennial (whole leaf hops)
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Rack to keg or secondary and age for 5-6 weeks. Dry-hop for the last 10 days

Insanely Hopped Red Rye IPA

Size: 5 Gallons
Beer Style: Red Rye IPA
Target ABV: 6.5%
Target IBUs: 125
Recipe Type: IPA Recipe, Red Ale Recipe

Profile: HomeBrew recipe for a insanely hopped Red Rye IPA. Massive aromas of tangerine
citrus and grapefruit. Medium bodied with flavors of caramel malt, spicy rye malt, piney hops,
and citrus. Dry finish with very high hop bitterness.
Ingredients:
Malts
10 lbs Pale 2-row
2 lbs Rye Malt
10 oz. Crystal 60
8 oz. Crystal Rye
2 oz. Chocolate Rye
Hops
1.5 oz. Columbus 15%a, 60 minutes
1 oz. Amarillo 8%a, 30 minutes
1 oz. Chinook 13%a, 15 minutes
1 oz. Simcoe 13%, 15 minutes
1 oz. Amarillo 8%, 5 minutes
Yeast: White Labs WLP001 California Ale
Dry-Hop: 1.5 oz. Amarillo, 1.5 oz. Chinook
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Rack to keg or secondary and age for 5 weeks. Add dry hops for the last 7 days.

Stone Cali-Belgique IPA

Size: 5 Gallons
Beer Style: Belgian Style IPA
Target ABV: 6.9%
Target IBUs: 77
Recipe Type: Belgian IPA

Profile: HomeBrew recipe for a Belgian Style IPA, similar to Stone Cali-Belgique. Aromas of
citrusy hops and fruity Belgian yeast. High hop bitterness in the finish.
Ingredients:
Malts
13.5 lbs Pale 2-row
12 oz. CaraPils
Hops
1 oz. Columbus 15%a, 60 minutes
1 oz. Centennial 10%a, 30 minutes
1/2 oz. Chinook 13%a, 15 minutes
1/2 oz. Columbus 15%a, at 5 minutes
1 oz. Centennial 10%A, at flameout
Yeast: Wyeast 5522 Belgian Ardennes or White Labs WLP550 Belgian Ale
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil.
Ferment at 65F.
 Brooks Belgian IPA

Recipe Type: All Grain

Size: 5 Gallons
Beer Style: Belgian IPA
Target ABV: 6.8%
Target IBUs: 80
Recipe Type: Belgian Recipe, IPA Recipe

All Grain Belgian IPA Recipe

Profile: Flavorful IPA with fruity, piney, and spicy notes. High hop bitterness.
Ingredients:
Malts
12 lbs Pilsner 2-row
1 lb Munich Light
8 oz. Crystal 77
6 oz. Biscuit Malt
Hops
1 oz. Chinook 13%a, 60 minutes
1 oz. Citra 11%a, 30 minutes
1 oz. Chinook 13%a, 15 minutes
1 oz. Citra 11%a, at flameout
Yeast: Wyeast 3739 PC Flanders Golden Ale Yeast
Instructions:
Mash all grains for 75 minutes at 148 degrees.
Sparge at 172 degrees.
One hour boil with hop regimen above.
Primary ferment at 68F.
Age for 5 weeks.

India Pale Lager

Ballast Point Fathom

Size: 5 Gallons
Beer Style: India Pale Lager
Target ABV: 7.0%
Target IBUs: 70
Recipe Type: Lager Recipe

All Grain India Pale Lager HomeBrew Recipe

Profile: HomeBrew recipe for an India Pale Lager, similar to Ballast Point Fathom.
Aromas of citrus and piney hops. Medium-bodied with flavors with crisp malt, pine,
and citrusy hops. Clean finish with high hop bitterness.
Ingredients:
Malts
10 lbs Pale 2-row
1.5 lbs Munich Light
1.5 lbs Vienna Malt
10 oz. Crystal 40
Hops
1 oz. Columbus 15%a, at 60 minutes
1.5 oz. Centennial 10%a, 20 minutes
1 oz. Ahtanum 6%a, 15 minutes
Yeast: White Labs WLP830 German Lager Yeast or Wyeast 2206 Bavarian Lager

Dry-Hops: 1.5 oz. Ahtanum

Instructions:
Mash all grains for 1 hour at 150 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Chill down to 50F and pitch yeast.
Ferment for about 10-14 days until primary fermentation just finishes.
Diacetyl Rest: Raise beer temp to 62-65F for 2-3 days.
Rack to keg or secondary and start cold-aging process. If possible taper temperature
down 5-7 degrees per day from Diacetyl rest to 35F. Cold age at 35F for 5-6 weeks. Add
dry hops for last 10 days.

Pumpkin ALE

Smashed Pumpkin Smoked Porter

Size: 5 Gallons
Beer Style: Pumpkin Smoked Porter
Target ABV: 6.3%
Target IBUs: 42

Recipe Type: Porter Recipe

All Grain Pumpkin Smoked Porter Recipe
Profile: Robust chocolaty porter with flavors of fresh roasted pumpkin, autumn spices, smoke,
and earthy hops. A hearty and flavorful Pumpkin Fall ale different from all the commercial
pumpkin ales on the shelves. Brewed with earthy English hops and fermented with a high
flocculation English Ale yeast which produces a nice dry beer.
Ingredients:
Malts
10 lbs Maris Otter
2 lbs Oak Smoked Wheat Malt
8 oz. Crystal 80
6 oz. Pale Chocolate Malt
4 oz. Chocolate Wheat Malt
3 oz. Roasted Barley
Hops (Pellets)
1 oz. Challenger 8%a, 60 minutes
1 oz. East Kent Goldings 5%a, 30 minutes
1 oz. Fuggles 5%a, 15 minutes
Yeast: White Labs WLP007 Dry English Ale Yeast
Other: One medium sized pumpkin, one yam, 1 tsp ground nutmeg, 1 tsp ground cinnamon.
Instructions:
Cut top off pumpkin and quarter it. Clean out seeds and surrounding stringy strands. Dice into
about a dozen pieces. Roast the pumpkin chunks and yam at 325F for about 40-60 minutes.
While warm scrape the roasted pumpkin off the skin and peel the skin off the roasted yam.
Smash the roasted pumpkin and yam with a potato masher. Add cinnamon and nutmeg to the
smashed pumpkin and yam mixture.
Mash all grains with the smashed pumpkin/yam for 60 minutes at 152 degrees. (I like to stir the
smashed pumpkin/yam mixture right into the strike water then a mix the pumpkin water with
the crushed grains for the mash. This ensures a nice even mix for maximum pumpkin flavor).
Sparge at 170 degrees.
60 minute boil with hop regimen above.
Primary ferment at 67 degrees.
Rack to keg or secondary and age for 4 weeks

Brown Ale
SweetWater Georgia Brown

Beer Style: Session Style Brown Ale

Target ABV: 5.0%
Target IBUs: 25
Recipe Type: Brown Ale Recipe

Profile: HomBrew recipe for a mild brown ale, similar to SweetWater Georgia Brown. Smooth
flavors of chocolate, toasted malts, and caramel. Light earthy hop notes. Balanced finish with
moderate hop bitterness.
Ingredients:
Malts
8 lbs Pale 2-row
1 lb Munich Light
10 oz. Crystal 60
8 oz. CaraPils
6 oz. Chocolate Malt
2 oz. Black Malt
Hops (Pellets)
1/2 oz. Columbus 15%a, 30 minutes
1 oz. Willamette 5%a 10 minutes
Yeast: White Labs WLP001 California Ale Yeast

Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Should be ready to drink in about 3 weeks.

Pilsner
New Glarus Edil Pils
Size: 5 Gallons
Beer Style: Bohemian Style Pilsner
Target ABV: 5.3%
Target IBUs: 35
Recipe Type: Lager Recipe

Profile: HomeBrew recipe for a Bohemian Style Pilsner. Golden colored, medium-bodied with
floral hop aromas and clean crisp malty flavors. Moderate hop bitterness.
Ingredients:
Malts
4,54 kg Pilsner (2 Row) Ger (2,0 SRM) Gro 1 95,2 %

0,23 kg Cara-Pils/Dextrine (2,0 SRM) Gro 2 4,8 %

Hops
42,50 g Saaz [3,75 %] - Fervura 60,0 min Lpulo 3 21,0 IBUs

42,50 g Saaz [3,75 %] - Fervura 30,0 min Lpulo 4 16,2 IBUs

28,30 g Saaz [3,75 %] - Fervura 0,0 min Lpulo 5 0,0 IBUs

2,0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50,28 ml] Levedura 6 -

Instructions:
Mash In Adicionar 12,44 l de gua at 74,9 C 65,6 C 60 min

Sparge at 76,7 degrees.

One hour boil with hop regimen above.
Chill down to 10 and pitch yeast.
Ferment for about 10-14 days until primary fermentation just finishes.
Diacetyl Rest: Raise beer temp to 16,7 -18,3 for 2-3 days.
Rack to keg or secondary and start cold-aging process. If possible taper temperature down 5-7
degrees per day from Diacetyl rest to 1,7. Cold age at 35F for 4-6 weeks.

Kolsch
 Ballast Point Pale Ale

Size: 5 Gallons
Beer Style: Kolsch
Target ABV: 5.2%
Target IBUs: 23

Profile: HomeBrew recipe for Kolsch, similar to Ballast Point Pale Ale. Medium-light bodied
golden ale with crisp flavors of grainy malts and mild spicy hops. Clean finish with low
bitterness.
Ingredients:
Malts
8 lbs Pale 2-row Malt
2 lbs Wheat Malt
1 lb Munich Malt
Hops (pellets):
1.25 oz. Hallertauer 5%a, 60 minutes
3/4 oz. Hallertauer 5%a, 5 minutes
Yeast: White Labs WLP029 German Kolsch Yeast or Wyeast 2565 Kolsch

Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 60-64 degrees.
Rack to keg or secondary and age for 3-4 weeks.

Brown Ale
 Jackie Os Chomo-Lung-Ma

Size: 5 Gallons
Beer Style: American Brown Ale
Target ABV: 6.5%
Target IBUs: 43
Recipe Type: Brown Ale Recipe

Profile: HomBrew recipe for a flavorful American Brown Ale similar to Jackie Os
Chomo-Lung-Ma. Rich and chocolaty with flavors of dark caramel and toasted malts.
Medium-bitterness with some earthy hop notes.
Ingredients:
Malts
11 lbs Pale 2-row
1 lb Munich Light
8 oz. White Wheat Malt
8 oz. Crystal 60
8 oz. Chocolate Malt
4 oz. Biscuit Malt
4 oz. Aromatic
4 oz. CaraMunich
Hops (Pellets)
3/4 oz. Warrior 16%a, 60 minutes
1/2 oz. Mt. Hood 5%a, 30 minutes
1/2 oz. Mt. Hood 5%a, 10 minutes
Yeast: White Labs WLP007 Dry English Ale or Wyeast 1318 London Ale III
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Should be ready to drink in about 6 weeks.

English Style Brown Ale

Size: 5 Gallons
Beer Style: English Style Brown Ale
Target ABV: 4.6%
Target IBUs: 28
Recipe Type: Brown Ale Recipe

Profile: HomeBrew recipe for an English-Style Brown Ale. Smooth and chocolaty, with notes of
caramel, toasted nuts, and earthy hops. Moderate hop bitterness in the finish.
Ingredients:
Malts
7 lbs Maris Otter
8 oz. Dark Munich Malt
8 oz. British Caramel 80
6 oz. Pale Chocolate Malt
4 oz. Flaked Barley
Hops (Pellets)
1 oz. East Kent Goldings 5%a, 60 minutes
1 oz. UK Fuggles 5%a, 15 minutes
Yeast: White Labs WLP007 Dry English Ale Yeast
Instructions:
Mash all grains for 60 minutes at 152 degrees.
Sparge at 170 degrees.
60 minute boil with hop regimen above.
Primary ferment at 67 degrees.
Rack to keg or secondary and age for 2 weeks.

American Pale Ale

Stone Pale Ale

Size: 5 Gallons
Beer Style: American Pale Ale
Target ABV: 5.4%
Target IBUs: 41
Recipe Type: Pale Ale Recipe

Profile: HomeBrew recipe for a classic American Pale Ale, similar to Stone Pale Ale. Bold notes
of citrus and pine with moderate malt sweetness. Dry finish with medium hop bitterness. Well-
balanced APA.
Ingredients:
Malts
10.5 lbs Pale 2-row
8 oz. Crystal 60
6 oz. Crystal 80
Hops
1/2 oz. Columbus 15%a, 60 minutes
1/2 oz. Ahtanum 6%a, 15 minutes
1/2 oz. Columbus 15%a, at 15 minutes
1 oz. Ahtanum 6%a, at flameout
Yeast: White Labs WLP001 California Ale or Wyeast 1056 American Ale
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil.
Ferment at 65F.
Rack to keg or secondary and age for 4 weeks.

Bronx Rye Pale Ale

Size: 5 Gallons
Beer Style: Rye Pale Ale
Target ABV: 6.3%
Target IBUs: 58 IBUs
Recipe Type: Pale Ale Recipe

Profile: HomeBrew recipe for a Rye Pale Ale, similar to Bronx Rye Pale Ale. Medium-bodied
with bold flavors of spicy rye malts and resiny hops. Moderately high bitterness for a Pale Ale.
Ingredients:
Malts
10.5 lbs Maris Otter
2 lbs Malted Rye
8 oz. Flaked Rye
6 oz. CarMunich I
Hops (Pellets)
1 oz. Chinook 13%a, 60 minutes
1/2 oz. Chinook 13%a, 30 minutes
1 oz. Crystal 3%a, 15 minutes
Yeast: White Labs WLP007 Dry English Ale or Wyeast 1056 American Ale
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Rack to keg or secondary and age for 4-5 weeks.
 Three Floyds Zombie Dust

Size: 5 Gallons
Beer Style: American Pale Ale
Target ABV: 6.4%
Target IBUs: 60
Recipe Type: Pale Ale Recipe

Three Floyds Zombie Dust Clone Recipe

Profile: HomeBrew recipe for a hoppy American Pale Ale, similar to Three Floyds Zombie Dust.
A single-hopped ale brewed with 100% Citra hops. Medium-bodied with aromas of citrusy and
tropical fruit hops. High hop bitterness for an American Pale Ale. Dry-hopped for added hop
character.
Ingredients:
Malts
10.5 lbs Pale Malt
1 lb Light Munich Malt
8 oz. Crystal 70
8 oz. Carapils
8 oz. CaraMunich
Hops (Pellets)
1 oz. Citra 12%a, 60 minutes
1/2 oz. Citra 12%a, 30 minutes
1/2 oz. Citra 12%a, 20 minutes
1/2 oz. Citra 12%a. at flameout
Yeast: American Ale Wyeast 1332 Northwest Ale
Dry-Hop: 1 1/2 oz. Citra whole leaf recommended
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Rack to keg or secondary and add dry hops.
 Maine Beer Mo American Pale Ale

Size: 5 Gallons
Beer Style: American Pale Ale
Target ABV: 6.0%
Target IBUs: 52
Type: Pale Ale Recipe

Profile: HomeBrew recipe for an American Pale Ale, similar to Maine Beer Mo. Hop-forward pale
ale with notes of citrus, pine, and fruity hops. Dry finish with moderately high hop bitterness.
Ingredients:
Malts
11 lbs Pale 2-row
10 oz. Red Wheat Malt
10 oz. Crystal 40
8 oz. CaraPils
Hops (Pellets)
1/2 oz. Warrior 15%a, 60 minutes
1/2 oz. Simcoe 13%a, 20 minutes
1 oz. Falconers Flight 11%a, 10 minutes
1/2 oz Simcoe 13%, 5 minutes
Yeast: White Labs WLP001 California Ale Yeast
Dry Hops: 1/2 oz Simcoe, 1/2 oz Falconers Flight
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Rack to keg or secondary and age for 5 weeks. Add dry hops for the last 7 days.Recipe
 Devils Tasmanino Pale Ale

Size: 20 Litros
Beer Style: American Pale Ale
Target ABV: 6,2%
Target IBUs: 60
Recipe Type: Pale Ale Recipe
1,060 SG
1,013 FG
Perfil: HomeBrew Tasmanino Pale Ale possui sabores de frutas ctricas, frutas
tropicais e doura de malte granulado leve. Amargura mdia do lpulo. Feito com
lpulo australiano Galaxy.
Ingredientes:
Malts
4,61 kg Pale Malt (2 Row) UK (3,0 SRM) Gro 1 90,7 %

0,26 kg Caramel/Crystal Malt - 40L (40,0 SRM) Gro 2 5,1 %

0,21 kg Cara-Pils/Dextrine (2,0 SRM) Gro 3 4,2 %

Hops
21,30 g Galaxy [14,00 %] - Fervura 60,0 min Lpulo 4 38,9 IBUs

14,20 g Galaxy [14,00 %] - Fervura 30,0 min Lpulo 5 20,0 IBUs

21,30 g Galaxy [14,00 %] - Fervura 0,0 min Lpulo 6 0,0 IBUs

1,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Levedura 7 -

Instructions:
Mash In Adicionar 16,86 l de gua at 71,8 C 66,7 C 60 min

Lavagem 75,6 C gua

Fermentar a 18,3 C.

Ninkasi Quantum Pale Ale

Size: 5 Gallons
Beer Style: American Pale Ale
Target ABV: 5.6%
Target IBUs: 35
Recipe Type: Pale Ale Recipe

Profile: HomeBrew recipe for an American Pale Ale, similar to Ninkasi Quantum Pale Ale.
Medium-bodied pale ale with citrusy hop flavors and light caramel sweetness. Moderate hop
bitterness in a balanced finish.
Ingredients:
Malts
10 lbs Pale 2-row
1 lb Munich Light
10 oz. Crystal 60
8 oz. Carahell
Hops
1/2 oz. Centennial 1o%a, 60 minutes
1/2 oz. Centennial 1o%a, 30 minutes
1 oz. Centennial 1o%a, 5 minutes
1 oz.Crystal 3%a, at flameout
Yeast: WLP007 Dry English Ale or Wyeast 1098 British Ale
Instructions:
Mash all grains for 1 hour at 150 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Rack to keg or secondary and age for 3-4 weeks.

Session Brown Ale

SweetWater Georgia Brown

Size: 5 Gallons
Beer Style: Session Style Brown Ale
Target ABV: 5.0%
Target IBUs: 25
Recipe Type: Brown Ale

Profile: HomBrew recipe for a mild brown ale, similar to SweetWater Georgia
Brown. Smooth flavors of chocolate, toasted malts, and caramel. Light
earthy hop notes. Balanced finish with moderate hop bitterness.
Ingredients:
Malts
8 lbs Pale 2-row
1 lb Munich Light
10 oz. Crystal 60
8 oz. CaraPils
6 oz. Chocolate Malt
2 oz. Black Malt
Hops (Pellets)
1/2 oz. Columbus 15%a, 30 minutes
1 oz. Willamette 5%a 10 minutes
Yeast: White Labs WLP001 California Ale Yeast
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Should be ready to drink in about 3 weeks.

Belgian IPA
Ale Asylum Bedlam Belgian IPA

Size: 5 Gallons
Beer Style: Belgian IPA
Target ABV: 7.5%
Target IBUs: 75
Recipe Type: Belgian Recipe, IPA Recipe

Profile: HomeBrew recipe for a Belgian IPA similar to Ale Asylum Bedlam IPA. Aromas of
passion fruit, mango, light citrus, and Belgian yeast. Medium-bodied with a touch of caramel
malt sweetness and vibrant fruity hop flavors. Finishes with moderately high hop bitterness.
Ingredients:
Malts
14 lbs Pale 2-row
1.5 lbs Munich Light
8 oz. Crystal 70
Hops
1 oz. Magnum 14%a, 60 minutes
1 oz. Citra 11%a, 30 minutes
1 oz. Citra 11%a, 15 minutes
1 oz. Citra 11%%a, at flameout
Yeast: Wyeast 5522 Belgian Ardennes or White Labs WLP550 Belgian Ale
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 65-68 degrees.
Rack to keg or secondary and age for 6 weeks.

Saison
Beachwood El Verano Saison

Size: 5 Gallons
Beer Style: Saison
Target ABV: 6.7%
Target IBUs: 41
Recipe Type: Belgian Recipe

All Grain HomeBrew Saison Recipe

Profile: HomeBrew recipe for a Belgian Farmhouse Saison, similar to Beachwood El Verano.
Medium-bodied with notes of peppery spice and tropical fruit. Classic Belgian Saison flavors.
Dry, crisp finish with medium hop bitterness.
Ingredients:
Malts
10.5 lbs Pilsner 2-row
1 lb Rye Malt
1 lb Malted Spelt
1 lb Flaked Wheat
Hops
1 oz. Perle 8%a, 60 minutes
1 oz. German Hallertau 5%a, 30 minutes
1 oz. German Tettnang 4%a, 20 minutes
1 oz. German Tettnang 4%a, at flameout
Other
8 oz. Sage Honey
Yeast: White Labs WLP 565 Saison I or Wyeast 3724 Belgian Saison
Instructions:
Mash all grains for 1 hour at 150 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above. Stir in sage honey with 10 minutes left in boil.
Ferment warm at 70F.
Rack to keg or secondary and age for 5 weeks.

Stout
Drakes Dry Stout

Size: 5 Gallons
Beer Style: Dry Irish Stout
Target ABV: 4.8%
Target IBUs: 22
Recipe Type Stout
All Grain Dry Irish Stout Recipe
Profile: HomeBrew recipe for a Dry Irish Style Stout, similar to Drakes Dry Stout.
Medium-bodied with a creamy texture and smooth flavors of coffee and chocolate. Dry
finish with moderate hop bitterness.
Ingredients:
Malts
10 lbs Pale 2- row
8 oz. Simpsons Roasted Barley
8 oz. Flaked Barley
6 oz. Simpsons Chocolate Malt
4 oz. Simpsons Crystal 155
Hops
1/2 oz. Bravo 15%a, 60 minutes
1/2 oz. Willamette 5%a, 20 minutes
Yeast: White Labs WLP001

Instructions:
Mash all grains for 1 hour at 150 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Rack to keg or secondary and age for 3-4 weeks.

Georgetown Brewing OlHara Holiday Stout

Size: 5 Gallons
Beer Style: American Stout
Target ABV: 7.2%
Target IBUs: 35
Recipe Type: Stout Recipe

All Grain American Stout Recipe

Profile: HomeBrew recipe for an American Stout, similar to Georgetown OlHara Holiday Stout.
Full-bodied, rich and roasty stout with flavors of dark chocolate, coffee, caramel, and mild earthy
hops. Malt-forward with moderate hop bitterness.
Ingredients:
Malts
11.5 lbs Maris Otter
1 lb Munich
12 oz. Crystal 80
8 oz. Chocolate Malt
8 oz. Roasted Barley
2 oz. Black Malt
Hops
1/2 oz. Chinook 13%a, 60 minutes
1 oz. Ahtanum 6%a, 15 minutes
1 oz. Crystal 3%a, 10 minutes
Yeast: White Labs WLP007 Dry English Ale Yeast
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Rack to keg or secondary and age for 5 weeks.

Schlafly Irish-Style Extra Stout

Size: 5 Gallons
Beer Style: Foreign Style Stout
Target ABV: 8%
Target IBUs: 45 Recipe Type: Stout Recipe

All Grain Foreign Extra Stout Recipe

Profile: HomeBrew recipe for a Foreign Style Stout, similar to Schlafly Irish-Style Extra Stout.
Rich and roasty, full-bodied stout with smooth flavors of coffee, chocolate, dark fruit, and earthy
hops. Balanced finish with medium hop bitterness.
Ingredients:
Malts
15.5 lbs Pale 2-row
12 oz. Roasted Barley
8 oz. Crystal 60
6 oz. Crystal 120
Hops (Pellets)
1 oz. Pilgrim 11%a, 60 minutes
1/2 oz. Pilgrim 11%a, 30 minutes
1 oz. East Kent Goldings 5%a, 15 minutes
Yeast: White Labs WLP013 London Ale Yeast or Wyeast 1028 London Ale

Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Rack to secondary and age for 6 weeks.

Red Ale
Azacca Hopped Imperial India Red Ale

Size: 5 Gallons
Beer Style: Imperial India Red Ale
Target ABV: 9.3%
Target IBUs: 99
Recipe Type: Red Ale Recipe
Profile: HomeBrew recipe for an Imperial India Red Ale brewed with Azacca hops and Amarillo
hops. Massive aromas of tangerine citrus, pineapple, and stone fruit. Medium bodied with crisp
flavors of fruity and citrusy hops. Dry finish with very high hop bitterness.
Ingredients:
Malts
18 lbs Pale 2-row
12 oz. CaraRed
10 oz. Crystal 60
4 oz. Crystal 80
2 oz. Carafa III
Hops
1.5 oz. Azacca 15%a, 60 minutes
1 oz. Amarillo 8%a, 30 minutes
1 oz. Azacca 15%, 15 minutes
1 oz. Amarillo 8%, 15 minutes
Yeast: White Labs WLP001 California Ale
Dry-Hop: 2 oz. Azacca
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Rack to keg or secondary and age for 8 weeks. Add dry hops for the last 7 days.

Ballast Point Tongue Buckler Imperial Red

Size: 5 Gallons
Beer Style: Imperial Red Ale
Target ABV: 10%
Target IBUs: 108
Recipe Type: Red Ale Recipe
Profile: HomeBrew recipe for an Imperial Red Ale, similar to Ballast Point Tongue Buckler.
Strong red ale brewed with dank, citrusy hops and British crystal malts. Full-bodied with rich
flavors of sweet caramel, dark fruit, citrus, and earthy hops. Smooth finish with very high hop
bitterness.
Ingredients:
Malts
20 lbs Pale 2-row
12 oz. UK Crystal 70
8 oz. UK Crystal 100
2 oz. Carafa III
Hops (Pellets)
2 oz. Magnum 10%a, 60 minutes
1 oz Chinook 10%a, at 30 minutes
1 oz Galena 10%a, at 20 minutes
1 oz Chinook 6%a, at 15 minutes
Yeast: White Labs WLP001 California Ale Yeast
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Rack to keg or secondary and age for 9 weeks.