Grapefruit IPA Recipe (Partial Mash)

Beer And Grapefruit ZestGrapefruit can be a divisive flavor – you either love it or you don’t. Some people – maybe you grew up eating grapefruit for breakfast – can’t get enough of its bitter, sour, pungent citrus flavor. In fact, some hops varieties are known for their grapefruit flavor.

California’s Ballast Point Brewing & Spirits capitalized on grapefruit’s affinity for pairing with hops with their Grapefruit Sculpin. It’s a spinoff on their highly-rated Sculpin IPA, using the grapefruit to enhance the citrus notes in the hops.

The recipe below, while not an exact clone of Grapefruit Sculpin, uses the same principle to craft a delightful summer IPA. It has a pale malt base enhanced with some caramel malt and rye malt for a little sweetness, some extra complexity, and mouthfeel. Amarillo hops throughout the second half of the boil provide a citrusy platform enhanced by grapefruit peel. And as a final touch, this brew is bottled with honey to provide just a little sweet note in the background.

Enjoy this one in the sun!


Grapefruit IPA Recipe (Partial Mash)

OG: 1.061
FG: 1.015
ABV: 6%
IBUs: 49
SRM: 8-9

5 lbs. light dry malt extract
1.5 lbs. Maris Otter malt
1 lb. Caramel 20L malt
0.5 lb. Victory malt
0.5 lb. rye malt
0.5 oz. Bravo hops at :60
1 oz. Amarillo hops at: 30
1 oz. Amarillo hops at :15
1 oz. Amarillo hops at :5
1 oz. grapefruit peel at :5
1 pack Wyeast 1056: American Ale yeast, pitched into a 2L starterShop Beer Flavorings
1 cup honey for bottling

The day before brewing, prepare a 2L yeast starter. On brew day, take all of the malted grains and mash in 1.25 gallons water at 152˚F for 60 minutes. Strain wort into the brew kettle, sparge grains with about half a gallon of water at 170˚F, and add enough clean water to the kettle to make three gallons. Begin to heat the wort, mixing in the dry malt extract. Bring wort to a boil, then add Bravo hops. After thirty minutes, add one ounce of Amarillo hops. After 15 minutes, add one ounce Amarillo hops. After ten minutes, add the remaining Amarillo hops and the grapefruit zest. Boil for five minutes, then chill wort and strain into a clean, sanitized fermenting bucket. Top off with enough cool, chlorine-free water to make five gallons and mix well to aerate. When wort is about 70˚F, pitch yeast starter. Ferment at 68˚F until complete. On bottling day, use one cup of honey as the priming sugar. Bottle condition for 2-3 weeks and enjoy!

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.

Recipe of the Week: Stone IPA Homebrew Clone

Stone Brewing Company IPAStone Brewing Company is one of the original heavy hitters of the craft beer industry. They quickly made a name for themselves with such high-octane, style-defying brews as Arrogant Bastard, Ruination, and Smoked Porter. But it’s some of their more “straightforward” beers – their top-selling Stone IPA, for instance – that really sets them apart as a leader in the craft beer world.

If you’re a fan of brewing IPAs, you may have heard of Mitch Steele, Stone’s Brewmaster. He literally wrote the book on IPA. And, if you’ve ever tasted any of Stone’s IPA options, you can tell he knows what he’s doing. Read his 5 Tips on Brewing IPAs to learn some guidelines for brewing this hoppy style.

This Stone brewing company IPA clone recipe comes from Brew Your Own Magazine. At 77 IBUs, it’s a heavy-hitter with loads of citrusy and piney hop character. This is one you’ll likely want to brew over and over!


Stone Brewing Company IPA Clone Recipe (via BYO Magazine)
(5-gallon batch, extract with specialty grains)

OG: 1.065
FG: 1.012
ABV: 6.9%
IBUs: 77
SRM: 8

5 lbs. light DME
1 lb. 10 oz. light LME (late addition)
1 lb. two-row pale malt
1 lb. crystal 15L malt
0.5 oz. Magnum hops at :60 (7 AAUs)
0.64 oz. Perle hops at :60 (4.5 AAUs)
2 oz. Centennial hops at :15Shop Barley Crusher
1 tsp. Irish moss at :15 mins
1 oz. Centennial whole leaf hops (dry hopped for 3-5 days)
0.5 oz. Chinook whole leaf hops (dry hopped for 3-5 days)
Wyeast 1968: London ESB ale yeast (1.5L starter) or 1 pack Safale S-04
priming sugar (if bottling)

Mash crushed grains in 0.75 gallons of water at 149˚F. Hold for 45 minutes, then transfer wort to a kettle. Add enough water to make 4 to 4.5 gallons of wort, then mix in dry malt extract (reserve liquid malt extract for later) and bring to boil. Keep an eye out for boil overs! Boil for 60 minutes, adding hops and Irish moss according to schedule above. In the last 15 minutes of the boil, mix in the liquid malt extract. At the end of the boil, chill wort and transfer to a clean, sanitized fermenter. If needed, top up with clean, chlorine-free water to make five gallons. Pitch yeast and ferment at 68˚F for about 7 days. Transfer to a secondary fermenter. During the last few days of secondary, add the dry hops and allow them to steep for 3-5 days. Bottle or keg as usual.

Stone IPA is a great beer – what are some of your favorite IPAs?

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.

Bohemian-style Pilsner Beer Recipe (Extract)

Pilsner Beer In GlassBohemian-style pilsner is one of those beers that works in nearly every situation. It’s refreshing, easy-drinking, and pairs well with a variety of different foods. That’s why I’d thought I’d share this simple, but prize-winning, pilsner beer recipe.

Pilsner was developed in the area formerly known as Czechoslovakia, in a place called Plzen. Plzen, incidentally, is home to Pilsner Urquell, one of the most iconic pilsner breweries, founded in 1842. Pilsner Urquell was the original pilsner lager, a style that spread all over the world and is probably the most consumed style of beer in the world (though the American pilsners are quite different than Czech).

Characterized by a pale yellow color, Bohemian-style pilsners feature a pilsner malt flavor with a pronounced hop bitterness. At 35-45 IBUs, it’s about as bitter as an American pale ale, however, unlike the pale ale, Bohemian pilsners have low to medium hop flavor and no fruity esters in the aroma. And instead of the citrus/pine hop flavors we see so often with American hops, the Bohemian-style pilsner beer recipe tends to exhibit the qualities of the noble hops: spicy, earthy, and herbal.

As a lager, it’s important that Bohemian Pilsner be fermented at lager temperatures, usually around 45°-55° F. This means you will have to get a handle on controlling your fermentation temperatures.

The beer recipe below comes from Marty Nachel’s Homebrewing for Dummies. It won 1st Place at the AHA Nationals.


Yellow Dogs Pilsner Beer Recipes (Extract)
(five-gallon recipe)

OG: 1.050
FG: 1.013
ABV: 5%
IBUs: 39
SRM: 6

Shop Steam Freak Kits6 lbs. light liquid malt extract
1 lb. amber dry malt extract
1 oz. Chinook hops at :60 (11.5 AAUs)
1 oz. Saaz hops at :15
1.5 tsp. Irish moss at :15
1 oz. Saaz hops at :5
1 packet Safale US-05

To make this Pilsner beer recipe you will need heat 2.5 gallons of clean, chlorine-free water to about 150°F. Remove the kettle from the heat source and thoroughly mix in the malt extract. Bring wort to a boil, then add hops according to schedule. At the end of the 60-minute boil, chill wort using an immersion wort chiller or ice bath. Transfer wort into a sanitized fermenting bucket containing about 2.5 gallons of pre-chilled, distilled water. Top off with enough water to make 5 gallons. Stir well and aerate.

Rehydrate the lager yeast in warm water before pitching. Gradually add small amounts of cooled wort to your yeast mixture until the yeast is within 10-15 degrees of the wort. Pitch yeast and ferment at 54˚F for two weeks, then transfer to secondary. Drop the fermentation temperature about 10 degrees over 5 days and lager for 2-3 months. After the lagering phase, bottle or keg as usual.

Do you think this Bohemian-style pilsner beer recipe would be something you’d like? Interested in more tasty lager recipes? Check out these 3 Homebrew Lager Clones.
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.

Midas Touch: Is It Beer, Wine, or Mead? How About All 3!

Dogfish Head Midas Touch Clone Beer RecipeIf you haven’t figured it out yet, we’re talking about Dogfish Head’s Midas Touch. First a little back-story on how this beer came into being:

Maybe it’s human nature, but for some reason we always seem to have a way of trying to put things into neat little categories. Is it a West Coast IPA or an East Coast IPA? A Belgian ale or a Belgian-style ale? Is it craft beer or crafty beer?

We even try to establish clear definitions of beer itself. What is beer? Is it limited to just water, barley, hops, and yeast, in accordance to the German Reinheitsgebot? Or are other ingredients permitted, like wheat and rice? What about beers with no malt or no hops at all?

This obsession with categorizing beer could be a modern affliction. When we look at ancient recipes, the lines between beer, wine, and mead were often quite blurry.

That’s exactly what was discovered when archeologists uncovered the remains of over 150 vessels in what could be the tomb of the fabled King Midas – who actually ruled in Turkey some 2700 years ago. Biomolecular archaeologist Patrick McGovern, who specializes in ancient ales and wines, discovered through rigorous testing of the vessels that the beverage they once contained was actually a combination of beer, wine, and mead. He was able to isolate specific compounds that indicated that barley, grapes, and honey were all likely combined into a single beverage.

Like any good biomolecular archeological zymologist, McGovern set about to recreate this ancient beverage. He solicited the help of a number of craft brewers to develop the recipe, ultimately choosing Sam Calagione’s recipe as the best. This beer was eventually released by Dogfish Head as Midas Touch, and has since won a number of awards at major beer competitions.

The staff at Brew Your Own Magazine were generous to share a clone recipe in the November 2002 issue. Enjoy the recipe below for a taste of ancient ale!


Dogfish Head Midas Touch Clone (via BYO Magazine)
(5-gallon batch, extract)

OG: 1.078
FG: 1.010
IBUs: 10
ABV: 9%

3.3 lbs. Briess light LME
1.5 lbs. Briess light DME
3 lbs. honey
Shop Steam Freak Beer Recipe Kits2 lbs. SunCal Johannesberg Riesling grape concentrate
0.5 oz. Willamette hops (5% AA) at :60
1 tsp. Irish moss at :60
0.5 oz. Willamette hops (5% AA) at :15
1/2 teaspoon dry saffron at :15
Wyeast 3787: Trappist High Gravity ale yeast
3/4 cup priming sugar

Directions: At least 24 hours prior to brewing, prepare a yeast starter. On brew day, heat 2.5 gallons of clean, chlorine-free water and mix in the malt extract. Bring to a boil, and add the bittering hops and the Irish moss and boil for one hour. In the last 15 minutes of the boil, at the flavoring hops and the saffron. At the end of the boil, mix in the honey and let stand for 5 minutes. Chill wort and strain into a fermenter with about two gallons of clean, pre-boiled, pre-chilled water. Use a sanitizer stirring spoon to mix in the grape concentrate, then top off to 5.5 gallons. Aerate the wort, pitch yeast, and ferment at 68-70˚F until complete. Bottle or keg and allow the beer to condition for 3-4 weeks.

Do you have a Dogfish Head Midas Touch Clone Beer Recipe? Looking for more Dogfish Head clone recipes? Check out this Dogfish Head 90-Minute IPA Clone!


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.

Oak Aged Imperial IPA: No Barrel Needed!

Imperial IPA made from a homebrew beer recipeWe Americans tend to like everything bigger and better – even our beer. For those of us who enjoy big hop bombs, a regular India Pale Ale doesn’t always cut it. Let’s take it to the next level with an IMPERIAL IPA.

Imperial IPAs are sometimes known as Double IPAs. All the word “imperial” or “double” means is that they have more of everything: more hops, more malt, and more alcohol. The color remains in the light amber to copper color range. Malt flavor should be present, but hops are the main event, usually American hop varieties. Most Imperial IPA beer recipes will have a substantial amount of late addition flavor and aroma hops, often with a decent to aggressive amount of dry hops for even more hop aroma. Alcohol content typically ranges from about 7.5-10% ABV.

The Imperial IPA beer recipe below goes one step further by incorporating oak flavor. In no way should the oak dominate the flavor of the beer. It should just be a subtle note that supports all of the other flavor elements.

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Summer Beer Recipe: Making Radler Beer

Radler BeerHow would you react if someone suggested that you cut your beer with lemonade or soda? Would you raise your eyebrows in shock? Gasp with horror? Well, that’s how you make a radler beer.

In many parts of the world, mixing beer is nothing to be afraid of. In fact, many years ago in the US, it wasn’t uncommon to hear of people drinking shandy – a mix of beer with soda or another non-alcoholic beverage. Though shandy all but disappeared in the late 20th century, in recent years it has made a comeback as beer drinkers continue to search out new and exciting alcoholic beverages.


What is a Radler Beer?

In Germany, one of the popular beer-soda hybrids is known as radler. Radler means “cyclist”, and legend has it that radler was invented by an innkeeper who when faced with a beer shortage, blended his beer with a lemon soda and marketed it as a thirst-quenching, low-alcohol alternative for bicyclists who passed by his establishment.

Making radler at home is a fun experiment for blending homebrew. There are a couple ways to do it:

  1. Brew a beer and a lemon soda, bottling them separately, and then blend them together in the glass, or:
  2. Brew the beer and the lemon soda, blending them in secondary and bottling or kegging them together.

If you’re just starting out with radler, I’d recommend the first option. This way, you can control the ratio and blend the two together just the way you like it. But if you’re serving for a large group, the second option may be more convenient.

Traditional radler is made with about a 50/50 blend of pilsner beer and lemonade or lemon soda. A popular variation is made with hefeweizen in place of the pilsner.

To make your own radler beer, follow the instructions below.


How to Make a Radler Beer Shop Steam Freak Kits

  1. Brew a batch of your favorite pilsner or hefeweizen. Some beers you might try include American Platinum Lager, High-Flyin’ Derwitzer Wheat, or Pilsner Urkel. If you’re feeling adventurous, you can even try using a pale ale or IPA as your base beer.
  2. Bottle or keg this beer as you normally would.
  3. When the beer is finished and you’re ready to make a radler, brew up a batch of sparkling lemonade:

Mix 1/2 cup sugar with 1/2 cup water in a small saucepan. Heat and stir until the sugar is dissolved. Mix in 3/4 cup lemon juice. Cool the mixture in the refrigerator. When ready to serve, mix in 1 can club soda. (If you have a draft system, you can also force carbonate your lemon soda. In this case, you can scale up the batch and force carbonate like you would any homebrew.)

  1. When ready to serve, blend the beer with the lemon soda into a glass at about a 50/50 ratio. Adjust to taste. Optionally, serve with ice and a slice of lemon and enjoy your delicious summer sipper!

This is just a basic radler beer recipe. There are many ways to make a radler beer. The options are only limited by your imagination. Shop Draft Systems


Have you every tried a radler beer? How do you make your radler beers? Do you have a favorite radler beer recipe? Share it in the comment section below…

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.

Belgian Abbey Single Recipe (Extract with Specialty Grains)

Glass Of Home Brewed Abbey SingleIf you’re a fan of Belgian Abbey beers, you’ve probably heard of dubbel, tripel, and witbier. But what about Belgian Abbey single? If you like these beers you’ll love brewing the Belgian Abbey single recipe below.

You may have a hard time finding a beer in Belgium called single. You’re more likely to hear it referred to as table beer or just Belgian ale. But with the stronger Belgian ales referred to as dubbel and tripel, many American brewers have grown accustomed to calling the most sessionable one a single.

These Belgian pale ales are routinely brewed for daily consumption, often by monks. They are usually about 5% ABV, pale or light amber in color, and very complex and aromatic due to fruity and spicy characteristic from Belgian ale yeast. A single is the type of beer you might enjoy with lunch. As such, it shouldn’t be too heavy or alcoholic, but still features the aromatic complexities of Belgian ale yeast. Two of the best American interpretations I’ve come across are made by Hardywood Park Craft Brewery and Starr Hill.
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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)

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

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


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.

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)

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

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

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?

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?

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.