Raspberry Blonde Ale Recipe (Partial Mash)

Raspberry Blonde AleBrewing a well-balanced fruit beer, such as this raspberry blonde ale recipe, is no easy feat. You want enough fruit flavor to be able to taste it, but not so much that it overpowers the beer. And how do you even get fruit flavor in the beer in the first place?

An easy way to add fruit flavor to your beer is to use a fruit extract, but many homebrewers prefer to work with whole fruit to get a more natural flavor. The fruit is usually added to the secondary fermenter for several days to a couple weeks. For best results, blanch the berries in hot (160˚F) water for a minute or so before adding them to the fermenter. This will sanitize them and reduce the likelihood of introducing foreign microbes to your beer.

Another alternative is to use raspberry fruit concentrate, though this will likely introduce significantly more color and fermentables to the beer than the whole fruit. This will result some some kind of beer-wine hybrid (which may not be a bad thing!).

The recipe below is based on an American blonde ale. When brewing fruit beers, lightly colored and lightly hopped beers work well as a “clean slate” to showcase the characteristics of the fruit. That said, raspberries work well in other styles too, including porter, stout, and lambic.

Ready to give this raspberry blonde ale recipe a try? Happy brewing!

 

Raspberry Blonde Ale Recipe
(five-gallon recipe, partial mash)

Specs 
OG: 1.048
FG: 1.012
ABV: 4.7%
IBUs: 15
SRM: 4

Ingredients 
3.3 lbs. wheat liquid malt extract
2 lbs. light dry malt extract
1 lb. American two-row malt (milled)
.5 lb. flaked oats
1 oz. Saaz hops at :60
1 oz. Saaz hops at :30Shop Steam Freak Kits
1 packet Safale US-05: American Ale Yeast
2.5 lbs. frozen raspberries

Directions

Steep the two-row malt and flaked oats in 1 gallon of clean, chlorine-free water at 148˚F. After 30 minutes, strain the wort into a five-gallon brew pot. Add enough water, along with the malt extracts, to make a three-gallon boil. Boil wort for 60 minutes, adding hops according to schedule above. At the end of the boil, cool wort in an ice bath and/or with an immersion wort chiller. Pour about two gallons of distilled water into a clean, sanitized fermenter. Add the wort to the fermenter, plus enough distilled water to make 5.5 gallons. Stir well to aerate, pitch yeast, and ferment at 68˚F for about 7 days.

After primary fermentation, prepare the raspberries by blanching in hot (160˚F) water for a few minutes, then add them to the secondary fermenter. Rack the beer on top of the raspberries, then wait 2-3 weeks. Rack the beer one more time before bottling or kegging to separate it from the fruit…and enjoy!

Want to learn more about adding fruit to your homebrewed beer? Read: A Simple Guide to Making Fruit Beers!

Do you have a raspberry blonde ale recipe you’d like to share? Just leave it in the comments below.

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David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Easy American Wheat Beer Homebrew Recipe (Extract w/ Grains)

Man Holding Wheat BeerSince we’re in the clutches of the summer heat, an American wheat beer may be something you want to consider brewing. It’s a pale, refreshing beer exhibiting the soft, somewhat sweet, grainy flavor of wheat. A typical American wheat beer recipe will produce a beer with low to moderate alcohol content and a low to moderate hop character. It’s a sessionable, easy-drinking beer that you’ll enjoy in spite of the summer heat. Some popular examples of this style include Bell’s Oberon, Boulevard Unfiltered Wheat, and Goose Island 312 Urban Wheat Ale.

The defining characteristic of American wheat beer is the use of — you guessed it — wheat. Wheat is an adjunct grain often used for flavor, body, and head retention. Extract brewers will find it easiest to use wheat malt extract. All-grain and partial mash brewers mash want to consider adding rice hulls to their mash, as the higher protein in wheat can sometimes lead to a stuck mash. Read Brewing with Wheat for more information on working with this special grain.

Unlike German hefeweizen, American wheat beer does not show the banana/clove combination of flavors from hefeweizen yeast. American yeast is more appropriate, allowing the subtle flavors of hops and grains to come through. The “Chico” strain of yeast is the classic choice for an American wheat bee recipe, but of course you’re welcome to experiment with any style of yeast you like.

The soft, subtle texture of American wheat beer makes it a great candidate as a base for fruit beer. Strawberry, blueberry, raspberry and apricot are all good options. Read A Simple Guide to Making Fruit Beers for some tips on how to add fruit to your homebrew.

Read to brew up a cool, refreshing American wheat beer? Try the recipe below, or consider brewing the Brewer’s Best American Pale Wheat beer kit.

Happy brewing!

 

shop_liquid_malt_extractAmerican Wheat Beer Recipe
(5-gallon batch, extract with grains)

Specs
OG: 1.052
FG: 1.012
ABV: 5.2%
IBUs: 21
SRM: 4.5

Ingredients 
6.6 lbs. Steam Freak Wheat LME
1 lb. Briess pilsner malt
.5 lb. flaked wheat
1.5 oz. Willamette hops at :60
shop_hops.5 oz. Cascade hops at :0
1 pack Safale US-05 ale yeast

Directions 
Heat three gallons of clean, chlorine-free water to 150˚F. Place crushed pilsner malt and flaked wheat in a muslin grain bag and steep for 30 minutes. Remove grains and stir in liquid malt extract. Bring wort to a boil, keeping an eye on the kettle to avoid a boil over. At the start of the 60-minute boil, add the Willamette hops. At the end of the boil, remove kettle from heat, add the Cascade hops, and immediately start to chill the wort using an ice bath or an immersion wort chiller. Bring wort to 80˚F or below and mix in enough cool, chlorine-free water to make five gallons of wort. Stir well to aerate, then pitch yeast. Ferment at 68-70˚F for 2-3 weeks, then bottle or keg.

Are you a fan of wheat beers? Do you have an American wheat beer recipe you’d like to share below?

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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.

From White Stout to Black IPA: Four Homebrew Mash-Up Recipes

MashUp BeerOne of the most rewarding aspects of homebrewing is creating your own homebew recipes. This creativity has led to a berth of new beer styles, from black IPAs to white stouts.

Sometimes, creating an altogether new beer styles is as easy as switching out a single ingredient in an existing recipe, turning it into a homebrew mash-up recipe of sorts. Here are four recipe ideas to help you brew outside the box.

 

White Stout Homebrew Recipe

A few craft breweries have released something called a white stout in recent years. A prominent example of this is James Page brewey. But what is a white stout exactly?

There’s still some debate about what defines a white stout, but from what I gather, it’s basically a strong, pale beer. (Back when most beers were dark, strong beers were called stout.) You could try to create the illusion of roasted flavor in the white stout by adding some whole roasted coffee beans to the secondary fermenter. Use this homebrew mash-up recipe as a starting point, optionally adding 8 oz. of whole (not ground) coffee beans to the secondary fermenter.

 

Belgian IPA Homebrew Recipe

India Pale Ales are an English creation, but I think it’s safe to say that the style has been popularized by American craft brewers and spread throughout the world. It’s not surprising then that we’ve seen a multitude of mash-up variations on the style, including a Belgian spin. A Belgian IPA recipe basically swaps the American or English ale yeast for a Belgian strain, which brings in a range of fruity and spicy characteristics to the beer. Some recipes may also include other throwbacks to traditional Belgian beer styles, like candi sugar, spices, wheat, or oats. For starters, give this Brewers Best Belgian IPA recipe kit a try.

 

Black Saison Homebrew Recipe

Shop Brew KettlesSeveral craft breweries have jumped on the black saison bandwagon, not the least of which include Stone, Stillwater, and Evil Twin. Their 2012 collaboration, “The Perfect Crime”, wasn’t only dark, it was smoked as well. Their mash-up version contains quite a range of malts in the grain bill: pilsner, red wheat, carafa III, oats, biscuit malt, and smoked wheat. For your first black saison, I’d suggest starting with a Belgian Saison recipe kit and adding up to a pound of carafa III or midnight wheat to get the color you need.

 

Black IPA Homebrew Recipe

Probably the one homebrew mash-up recipe that has taken off the most, the black IPA features a wonderful combination of roasted malt and spicy hop flavor. I would wager that my Uinta Dubhe Imperial Black IPA clone is one of the best beers I’ve ever brewed. Give that recipe a shot, or try one of the partial mash recipe kits from Steam Freak or Brewcraft.

 

Do you like to mash together beer recipes into something new? Do you have a favorite homebrew mash-up recipe you’d like to share?

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David Ackley is a beer writer, homebrewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Heady Topper Double IPA Clone Recipe

Heady Topper Double IPAThe Alchemist’s Heady Topper is one of the most coveted beers in America. Beer fans drive from all over the country for the chance to get “Heady” straight from the brewery in Waterbury, VT, and it’s not uncommon for people to line up for hours outside their favorite beer retailer in anticipation of a delivery of this ridiculously hoppy American Double IPA.

With any beer this popular, homebrewers naturally want to clone it. On the homebrewing website HomebrewTalk, there’s one thread with nearly 3000 comments from people trying to develop their own Heady Topper recipe!

Luckily, I have a friend who has brewed several batches to dial in his own Heady Topper double IPA clone recipe. When I visited him last winter, we did a side-by-side blind tasting and the two beers were nearly indistinguishable. With his permission, I’ve shared the recipe below. But first, some considerations.

 

Yeast

Many homebrewers believe that the single most important part of cloning this beer is to use the same yeast as the Alchemist uses in Heady Topper, but since it’s a proprietary strain, this is easier said than done. One option is to harvest yeast from a can of Heady (see How to Harvest Yeast from a Commercial Beer), but even obtaining a can of Heady can be a challenge. There are a few boutique yeast shops that offer cultured strains of the famous “Conan” yeast. The easiest option is to use a similar strain. I’ve included Wyeast’s London Ale 1028 as a substitute. Just be sure to build a yeast starter!

 

Hops

This beer uses a lot of hops! Most of them are added at the end of the boil during the whirlpool. If you read our recent post about hop oils, you know that many of the aromatic oils are driven off at higher temperatures. To preserve those oils, allow the wort to cool slightly before adding the whirlpool hops. If your brew kettle has a ball valve, you may want to invest in a torpedo screen to prevent all those hops from clogging it.

Ready to brew this Heady Topper Clone? Try this all-grain recipe, or use the partial mash option below. Happy brewing!

 

Sam’s Heady Topper Double IPA Clone Recipe
(5-gallon batch, all-grain)

Specs
OG: 1.078
FG: 1.017
ABV: 8%
IBUs: 120+
SRM: 6-7

Ingredients

MALT:

HOPS – This beer uses a lot of hops! You’ll need a total of:

2.5 oz. Summit at :60
.25 oz. Amarillo at :5
.25 oz. Cascade at :5
.25 oz. Centennial at :5
.25 oz. Summit at :5
1.5 oz. Centennial at :0
1 oz. Summit at :0
.5 oz. Citra at :0
.25 oz. Cascade at :0
.25 oz. Amarillo at :0
.75 oz. Centennial, dry-hopped for 8 days
.5 oz. Citra, dry-hopped for 8 days
.5 oz. Summit, dry-hopped for 8 days
.5 oz. Amarillo, dry-hopped for 8 days
.5 oz. Centennial, dry-hopped for 4 days
.5 oz. Cascade, dry-hopped for 4 days
.5 oz. Summit, dry-hopped for 4 days

YEAST:

“Conan” yeast harvested from a can of Heady Topper or Wyeast 1028: London Ale – prepare a 2L starter

Directions
Mash crushed grains in about 6 gallons of clean, chlorine-free water at 150˚F for 60 minutes. Sparge to collect about 7 gallons of wort in the kettle, then bring wort to a boil. Add hops according to schedule above. For the 0 minute additions, add the hops gradually after cutting off the heat, allowing the hops to steep in the wort as you chill it down, at least 30 minutes, or for as long as an hour. When the wort temperature reaches 68˚F, transfer to a fermenter and pitch the yeast starter. Ferment for 7 days at 68˚F, then pitch first round of dry hops. After 4 days, transfer to secondary fermenter and pitch second round of dry hops. After four days, bottle or keg. Beer will be ready to drink in 1-2 weeks.

Partial Mash Option: Replace the two-row and pilsner malts with 9 lbs. light DME. If boiling in a five-gallon kettle, add half the DME at the end of the boil.

Do you have a Heady Topper double IPA clone recipe you’d like to share? Just leave it in the comments below.

Looking for more super hoppy beer recipes? Try the Uinta Dubhe Clone and the Ithaca Flower Power Clone!

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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.

Recipe of the Week: Hennepin Clone by Brewery Ommegang

Hennepin BeerAmong the best Belgian-style brewers in America, Brewery Ommegang stands out as one of the first breweries of the modern craft beer movement to specialize in brewing Belgian beer. Founded in 1997 in Cooperstown, NY, it produces such amazing beers as Rare Vos and Three Philosophers, as well as a series of beers inspired by the hit HBO show Game of Thrones.

Named for the first European to “discover” Niagara Falls, Hennepin is a farmhouse saison, bright gold, dry, and spicy, with an alcohol content of 7.7% ABV. It uses Belgian candi sugar to increase the alcohol content while maintaining a dry finish, and exotic spices like ginger and orange peel to create a complexity that might cause one to compare it to a dry, floral, white wine.

If this sounds like something you’d like to brew, read on for a recipe! This Hennepin clone recipe comes from the October 2002 issue of Brew Your Own Magazine.

 

Hennepin Clone Beer Recipe
(5-gallon batch, extract)

OG: 1.070
FG: 1.008
ABV: 8.0%
IBUs: 24

Ingredients
6.6 lbs. Muntons light malt extract syrup (use two 3.3 lb. cans)
0.5 lb. light malt extract powder
2 lbs. light candi sugar (use two 16 oz. packages)
1.25 oz. Styrian Gold hops at :60
1 tsp. Irish moss at :15
1 oz. dried ginger root at :15
1 oz. bitter orange peel at :15Shop Beer Flavorings
0.5 oz Saaz hops at :2
Wyeast 1762: Belgian Abbey ale yeast or Mangrove Jack’s Belgian ale yeast
0.75 cups priming sugar

 

Directions

Dissolve the malt extract and candi sugar in three gallons of hot (not boiling) water. Bring to a boil, then add the Styrian Gold hops and Irish moss. Boil for 45 minutes, then add the ginger root and orange peel. Boil for 15 more minutes, adding the Saaz hops during the last two minutes of the boil.

Cool wort to 80˚F or below and transfer to a clean, sanitized fermenter. Add enough clean, filtered water to make 5.5 gallons. Stir well to mix and aerate, then pitch yeast when wort is about 70-75˚F. Ferment at 68-70˚F until complete. Optionally, transfer to a secondary fermenter after about 5-7 days.

On bottling day, dissolve priming sugar in two cups hot water, allow to cool to room temperature, and pour into a clean, sanitized bottling bucket. Transfer wort to bottling bucket, leaving behind any yeast sediment in the fermenter. Fill bottles and cap, then condition for 2-3 weeks. Serve in a stemmed goblet or chalice glass.

 

All-grain directions:

Substitute the malt extracts with 7 lbs. pilsner malt and 2 lbs. pale malt. When mashing, perform a step mash: 30 minutes at 122˚F and 60 minutes at 152˚F. Sparge and lauter, mixing candi sugar into the wort in the boil kettle. Reduce the first hop addition to one ounce, then proceed with recipe above.

 

What makes this Hennepin clone recipe so special is that it is a little off the beaten path. It a unique beer that is produced in a unique style. This makes it a fun brew to make. Oh, and did I mention it tastes outstanding!

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David Ackley is a beer writer, homebrewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

How To Make Your Own Root Beer (Two Recipes)

Mug Of Homemade Root BeerIf you grew up in the US, chances are you have fond memories of A&W and Barq’s – there’s just nothing like the woody, spicy taste of root beer.

Think of the name “root” beer – traditionally it is actually made with a variety of roots, herbs, and spices that contribute flavor and color to the concoction. Among the common ones are wintergreen, vanilla, ginger, licorice, anise, birch, burdock, and sarsaparilla, to name a few.

When making your own root beer, trial and error will help you figure out what methods and ingredients you like best.

 

How to Make Homemade Root Beer

This version of root beer is a soda. Due to the fact that the root beer is bottle conditioned, there’s a small amount (less than 0.5% ABV) of alcohol present in the beer, but not enough to get much of a buzz.

The flavoring in this root beer recipe comes from Zatarain’s Root Beer Extract and makes the brewing process very simple. The most important thing is to halt the fermentation when the carbonation is correct by refrigerating the root beer. Otherwise, bottles could explode.

Feel free to scale this root beer recipe for a larger or smaller batch.

 

Zatarain’s Root Beer Recipe
(5-gallon batch)

Ingredients
1, four-ounce bottle Root Beer Extract
5 gallons of warm, filtered water
3-4 lbs. sugar
5 grams dried beer yeast dissolved in warm water

Directions
Fill a bottling bucket with five gallons of warm (not hot), filtered water. Dissolve sugar in water, then add root beer extract and hydrated beer yeast. Mix well, then bottle in about 53 cleaned and sanitized 12-oz. beer bottles. Cap securely and age bottles at room temperature for 24 hours. Open a bottle and check for appropriate carbonation. If more time is needed, check again every 8-12 hours until desired carbonation is achieved. When desired carbonation is reached, store bottles in a refrigerator to prevent further fermentation.

 

How to Make Alcoholic Root BeerShop Root Beer Extract

For those who want to make a “grown-up” or more traditional version of root beer, the technique gets a little more interesting. Instead of a root beer extract, this recipe uses a mix of herbs and spices to achieve the right blend of flavors. Many of them can be found at natural or health food stores in the bulk section. And instead of large amounts of sugar remaining in the root beer, we’ll use malt extract and brew like we would a normal beer. Just keep in mind that because we’re allowing the beer to ferment, hard root beer won’t taste as sweet as what you buy from the store. However, lactose sugar, caramel malt, and Carapils malt help keep the residual sweetness on the higher end.

 

“Hard” Root Beer Recipe
(5-gallon batch, partial mash)

Specs
OG: 1.068
FG: 1.023
ABV: 5.9%
SRM: 28

Ingredients
6.6 lbs. dark LME
1 lb. dark DME
1 lb. caramel 90 malt
1 lb. Carapils malt
1 lb. lactose sugar
4 oz. dried sarsaparilla root
2 oz. dried burdock root
2 oz. dried spikenard root
1 oz. dried wintergreen leaves
1 oz. vanilla extract
0.5 oz. dried licorice root
1 oz. hops (any variety)
1 pack ale yeast

 

Directions
Steep crushed grains in one gallon of water at 155˚F for one hour. Strain out from wort, then mix in malt extract and enough water to make 2.5 to 5 gallons of wort, depending on the size of your brew kettle. Add herbs, spices, and hops and boil for 30 minutes. Strain out herbs and spices and mix in lactose sugar. If needed, top off with enough clean, filtered water to make five gallons. Cool and transfer to a clean, sanitized fermenter and ferment until complete. Bottle or keg as you would otherwise.

That’s how you make your own root beer. As you can see either of these recipes are not all that difficult, and the first recipe would be great to do with the kids.

Interested in trying other homemade root beer and soda recipes? Check out the book Homemade Root Beer Soda and Pop.
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David Ackley is a beer writer, homebrewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

The Perfect Beer Recipe for Spring: Honey Blonde Ale (Partial Mash)

Homebrew made from a Honey Blonde Ale recipe.With spring already here, it’s time yet again to start thinking about the summer brew schedule. Want that homebrew ready for the canoe trip in June? Better start brewing by the end of April or early May. One good candidate for a warm weather beer is a honey blonde ale.

A blonde ale is simply that – a beer that’s golden straw in color, and for BJCP purposes, includes such styles as Kölsch and cream ale. Blonde ales are typically low to moderate in gravity, often resulting in an ABV of about 4% to 5.5%. Bitterness is usually on the low end, around 15-25 IBUs. Flavor wise, blonde ales feature notes of pilsner malt, often serving as a good backdrop for flavor additions. I’ve had a few good strawberry blonde ales, but in this case, honey offers the suggestion of sweet floral character, while the beer remains crisp and dry — perfect for warm weather.

The honey blond ale recipe below yields a brew that’s very pale in color, light in body, yet supported by malty flavor and notes of honey. Bitterness is fairly low at just 20 IBUs, with just a little hop flavor and aroma from the English classic, East Kent Goldings hops. This is a low alcohol brew that will be perfect for lounging outdoors or enjoying on the boat. (If you’re looking for something a little stronger, you might try this imperial blonde ale recipe kit.)

As for the honey, the best thing to do is to add at the end of the boil. The idea is to preserve some of the delicate aromatics and flavor components in the honey (same idea as adding hops in at the whirlpool). The honey flavor is supported with half a pound of honey malt in the mini-mash. Feel free to also use honey for priming.

Be sure to ferment this one within the temperature range of the yeast, maybe giving the beer a little extra time at cooler temperatures to help it clean up. Kölsch yeast is a good alternative to the Ringwood ale yeast in this particular beer recipe.

Ready to brew? Go get ‘em!

 

Honey Blonde Ale Recipe (Partial Mash)
(5-gallon batch)

Specs

  • OG: 1.044
  • FG: 1.013
  • ABV: 4%
  • IBUs: 20
  • SRM: 5

Ingredients

Directions 
shop_home_brew_starter_kitThis is a partial-mash recipe, so start off my mashing the crushed grains in about 4 qts. of clean water for 60 minutes at 148˚F. Strain wort into the brew kettle and sparge with about half a gallon of 170˚F water. Add enough clean water to make about 3 gallons. Bring wort to a boil, remove kettle from heat, and mix in the liquid malt extract. Return to a boil and boil for 60 minutes, adding hops according to schedule above. At end of boil, turn off heat and mix in the honey. Cool wort and transfer to a clean, sanitized fermenting bucket. Mix in enough clean, chlorine-free water to make 5.25 gallons. Pitch yeast when wort is at 65-70˚F. Ferment at 65-70˚F for about three weeks, then bottle or keg.

Do you have a favorite beer recipe you like to brew in the spring? Do you have a Honey Blonde Ale recipe? Share them in the comments below!

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David Ackley is a beer writer, homebrewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Spring Forward with These 3 Single Hop Beer Recipes

Making Single Hop Beer RecipesAs temperatures rise, spring offers a great time to transition away from malty stouts and porters and towards beers that suggest the beginnings of the growing season. As an ode to the flowers and the trees starting to bloom this month, consider paying tribute to every brewer’s favorite flower: the hop with these 3 single hop beer recipes!

If you’re a hop aficionado, you’ve likely come across some single hop beers in your drinking explorations. Making beers that showcase a particular hop variety is a great way to learn the strengths and weaknesses of different hops. The warmer temperatures of spring suggest a lighter, paler beer, the perfect backdrop for experimenting with different hops.

 

Choosing Hops for Your Single Hop Beer Recipes

If you’ve shopped around for hops before, you’ve probably noticed that they are often labeled bittering hops, flavor/aroma hops, or dual-purpose. Single-hop beers will give you the chance to put these conventions to the test.

Super alpha hops have been developed to highlight their bittering potential, but you might be surprised how many of them work well aromatically. Bravo, Magnum, and Simcoe come to mind. Use restraint with these hop varieties in your single hop beer recipes – a little can go a long way.

Conversely, low alpha and noble hops are often celebrated for their aroma characteristics, but some brewers find that they provide a clean bitterness. East Kent Goldings is a versatile hop in this regard, often used as the single hop in traditional English beer styles.

 

Tips For Formulating Your Single Hop Beer Recipes

Of course, there are no hard and fast rules for single hop brewing, but you might want to consider the following as you develop a recipe for your single hop brew:

  • Select a beer style that really showcases the hops. A golden ale, pale ale, or IPA are often good choices.
  • Develop a simple grain bill that won’t cover up or distract from the hops. Try a base malt plus small amounts of one or two specialty grains for color and/or flavor.
  • Choose a clean yeast strain, like Wyeast 1056, that will let the hops shine through.
  • If brewing multiple single hop brews, consider using a constant base recipe, simply changing the hops for each one.
  • You may wish to brew small batches to get the most experimentation out of your raw materials.
  • Don’t be afraid to throw all these suggests out the window – feel free to try a single hopped stout or Belgian IPA!

 

Single Hop Beer RecipesShop Hops

Ready to try some single hop brewing? Give one of these recipes a try!

 

East Kent Bitter
(five-gallon batch, all-grain)

Specs
OG: 1.045
FG: 1.011
ABV: 4.4%
IBUs: 31
SRM: 9

Ingredients
8 lbs. Maris Otter malt
1 lb. Crisp Crystal 45L
1 oz. East Kent Goldings hops at :60
.5 oz. East Kent Goldings hops at :30
.5 oz. East Kent Goldings hops at :15
1 oz. East Kent Goldings hops, dry hopped for 5 days
Wyeast 1099 or Safale S-04 Shop Barley Grains

 

Bravo IPA
(five-gallon batch, extract with specialty grains)

Specs
OG: 1.058
FG: 1.014
ABV: 5.7%
IBUs: 51
SRM: 8
Batch Size: 5 Gallons
Boil Volume: 6.5 Gallons

Ingredients
6 lbs. light dry malt extract
1 lb. Munich 10L malt
.5 lb. Caramel 40L malt
.33 oz. Bravo hops at :60
1 oz. Bravo hops at :15
.67 oz. Bravo hops, dry hopped for 5-7 days
Wyeast 1056: American Ale Yeast or Safale US-05 Shop Bazooka Screen

 

Amarillo Wheat Ale
(5-gallon batch, extract with specialty grains)

Specs
OG: 1.053
FG: 1.013
ABV: 5.25%
IBUs: 23
SRM: 5
Batch Size: 5 Gallons
Boil Volume: 3 Gallons

Ingredients
3.3 lbs. light liquid malt extract
3.3 lbs. wheat liquid malt extract
.5 lb. torrified wheat
.5 lb. caramel 10L malt
.5 oz. Amarillo hops at :60
1 oz. Amarillo hops at :15
1 oz. Amarillo hops, dry hopped for 7 days
Wyeast 1056: American Ale Yeast or Safale US-05

Shop Hop BagsDo you have any favorite single hop beer recipes? We’d love you to share in the comments below!
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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.

Dandelion Beer Recipe: A Springtime Treat

Dandelion Beer RecipeYou may have heard of dandelion wine, but have you ever made dandelion beer? Here some info on making one – including two dandelion beer recipes!

Though most people consider the dandelion an obnoxious weed, the whole plant is actually edible: roots, leaves, and flowers. Dandelion is medicinal as well, sometimes taken in the form of tea for its detoxifying qualities.

For those interested in traditional and rustic pseudo-beers, a dandelion beer may give a hint as to what an early American settler would have made in the absence of hops, using the ubiquitous dandelion to help provide bitterness and flavor.

A number of American craft brewers have given dandelion new life by putting it in some of their specialty beers:

 

  • New Belgium made a Dandelion Ale as part of the Lips of Faith series. Their version used pilsner malt, dandelion greens, grains of paradise, and Belgian ale yeast.
  • Magic Hat recently release Pistil as a spring ale, their recipe produces a light, 4.5% pale ale brewed with flaked oats, Apollo hops, Northern Brewer hops, Cascade hops, and dandelion leaves.
  • Fonta Flora, a newer brewery in Morganton, North Carolina, brewed a dandelion brettanomyces saison.

 

As you can see, there are many ways to interpret the style of dandelion beer. The key component, as with any beer, is balance.

A Note on Harvesting Dandelion
It should be easy enough to find dandelions. Just be sure that the location you’re pulling the dandelions from hasn’t been sprayed with pesticide or herbicide, is far enough away from any cars and pets so as to avoid contamination. Shop Beer Flavorings

A Traditional Dandelion Beer Recipe
This recipe, from Sacred and Herbal Healing Beers, is a traditional dandelion beer recipe from 1931. Though the fermentable sugar in this case is from sugar, feel free to use malt extract instead for more body. Sugar beers tend to finish a little thin. The flavor is hard to describe: floral, yet not in the way hops can be floral. I served this beer at a homebrew festival a couple years ago – it’s strange, but some people really liked it. Be warned – the beer will stain a plastic fermenter, so I recommend a glass carboy.

 

Ingredients (two-gallon batch)
2 oz. dried dandelion
2 oz. dried nettle
1 oz. dried yellow dock root
1 gal. water (plus 1 gallon preboiled and cooled for topping off)
2 lbs. sugar
2 tbsp. dried ginger
Beer Yeast

 

DirectionsShop Carboys
Boil the dandelion, nettle, and yellow dock root in water for 15 minutes. Place the sugar and ginger in your glass fermenter, then strain the “tea” over the sugar. Allow to cool to room temperature, then add enough preboiled, cooled water to bring the total volume to two gallons. Rehydrate your yeast (if using dried) and stir into the wort. Ferment til complete, then bottle.

 

A Modern Dandelion Beer Recipe
The Dandelion Bitter from the Homebrewer’s Garden offers a recipe a little closer to what most of us consider beer.

Specs
OG: 1.045 – 1.056
FG: 1.014 – 1.018
Color: orange-brown

Ingredients (five-gallon batch)
1/2 lb. toasted malt
1/2 lb. 60L crystal malt
1 can light liquid malt extract
2 lbs. light dried malt extract Shop Liquid Malt Extract
1 lb. dandelions: leaves, blossoms, and roots at :60
1 oz. Kent Goldings hops at :15
1/2 oz. Willamette hops at :2
1/2 oz. Willamette hops (dry hops)
Wyeast 1028: London Ale Yeast or Safale S-04
2/3 c. corn sugar for priming

 

Directions
Clean the dandelions thoroughly. Steep crushed malts in 1.5 gallons water at 150-160˚F for 30 minutes. Strain into a brew kettle and rinse grains with 1/2 gallon of water at 170˚F. Stir in the malt extracts and bring to a boil. Boil for one hour, adding dandelions and hops according to schedule above. Pour 1.5 gallons of preboiled, prechilled water into a fermenter. Strain hot wort into the fermenter. Rinse hops with 1/2 gallon of boiled water. Top up to five gallons. When wort is 70˚F or below, pitch yeast. Ferment at 65-70˚F. At the end of primary fermentation, add the Willamette dry hops. After secondary fermentation, bottle with priming sugar and condition for two weeks.

Have you ever brewed a dandelion beer? Or, do you have a dandelion beer recipe you’d like to share with us? How did it turn out?Shop Home Brew Starter Kit

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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.

Dogfish Head 90 Minute IPA Clone Recipe

Drinking Dogfish Head 90 Minute IPA Clone RecipeDogfish Head’s popular 60-, 90-, and 120-Minute IPAs came into being through a pretty innovative hopping technique. Instead of adding hops at intervals, the hops are adding continuously through the boil. Early on, Dogfish used a modified foosball table to shake the hops into the brew kettle. They’ve come a long way since then, but their IPAs are still delicious as ever.

 

Grain Bill
The grain bill for this Dogfish Head 90-Minute IPA clone recipe is surprisingly simple: 90% pilsner malt with 10% amber malt. If you haven’t heard of amber malt before, it’s a specialty malt somewhere between a caramel 20L and a caramel 40L, featuring flavors of biscuits and toast and contributing a – you guessed it – amber color to your homebrew. It’s traditionally used in English ales, up to 20% of the grist.

 

Hopping  Shop Grain Mills
90-Minute IPA uses Amarillo, Simcoe, and Warrior hops, sprinked into the wort gradually over the course 90 minutes. Just in case you don’t have a foosball table, an easy way to do it mix the hops together and then divide them into equal parts to add every 5-10 minutes. For example, if you wanted to add the hops every 5 minutes, divide the three or so ounces of hops into 19 equal parts. This will give you a roughly 4.7 gram hop addition every five minutes, including one at flame out.

For additional hoppy aroma, the same hops used in the boil are used for dry hopping.

 

Yeast
This beer recipe uses Whitbread ale yeast. You’ll need two packs and yeast starter if brewing with liquid yeast, otherwise, use 1.5 packs of dry yeast.

Ready to give this Dogfish Head clone recipe a try? It comes from Brew Your Own Magazine (with the help of Sam Calagione himself!).Shop Barley Grains

 

Dogfish Head 90 Minute IPA Clone Recipe
(5-gallon batch, all-grain recipe)

Specs
OG: 1.088
FG: 1.021
ABV: 8.7%
IBUs: 90
SRM: 13

Ingredients
16.5 lbs. pilsner malt
1.66 lbs. amber malt
2 oz. Amarillo hops (16 AAUs) added over 90 minutesShop Hops
0.62 oz. Simcoe hops (8 AAUs) added over 90 minutes
0.53 oz. Warrior hops (8 AAUs) added over 90 minutes
1 oz. Amarillo hops (dry hopped 3-5 days)
0.5 oz. Simcoe hops (dry hopped 3-5 days)
0.5 oz. Warrior hops (dry hopped 3-5 days)
2 packets Wyeast 1099: Whitbread Ale Yeast (with a yeast starter) or 1.5 packets Safale S-04

 

Directions
Mash the crushed grains in about five gallons of clean water at 122˚F, then raise for 149˚F for 60 minutes. Sparge to collect about 7.5 gallons of wort. Boil for 105 minutes, adding the hops after 15 minutes gradually over the rest of the boil. Whirlpool, chill wort, and transfer to a clean, sanitized fermenter. Pitch yeast at 70˚F or below. Ferment at 71˚F. After primary fermentation, transfer to a secondary fermenter and dry hop for 3-5 days. Cold crash, then bottle or keg for ~2.3 vols CO2.

If you like IPA’s but haven’t ever tried a clone recipe before, this would be a fun one for you. The Dogfish Head 90 IPA is an incredible beer. It has a lot of malt flavors and body to support the extreme hopping. It’s aggressive, but balanced. Shop Draft System

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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.