Extract Only Recipes (no grains)

WheatBeer O.G. 1.045

7lb Wheat Malt Extract

6 AAU Perle (.65 oz)

Liquid hefeweizen 3068 yeast culture or WB-06 dry yeast

This is alight, refreshing summer beer, often served with a slice of lemon.

For the distinctive clove and banana flavours of German wheat beers, use Wyeast 3068 or WB-06 dry yeast.

Witbier

7 – 8lb Wheat Malt Extract

6 AAU Perle (.65 oz)

1 oz crushed coriander seed

½ to 1 oz bitter orange peel

Liquid3944 Belgian Wit culture

The coriander and orange peel take the place of a finishing hop, and can also be added directly to the secondary like you would a dry hop.This is a summer thirst quencher a la Hoegaarden.

SummerLager O.G. 1.045

4.5lb Pale malt extract

2.5 lb Liquid Invert Sugar OR 1 KG dextrose

5 AAU -.55 Perle – 45 mins

1/2 oz Sterling, Mt Hood or Saaz – Finish

LagerYeast or Nottingham Ale Yeast

A true lager is fermented cold (12-15 Celsius) and aged colder (5-10Celsius)

in the secondary using a pure (liquid) lager culture. If this is not possible,

use a neutral dried ale yeast. Note the 45 minute boil. This is to reduce darkening due to caramelization in the kettle.

Typical Canadian Lager, just like the big breweries make. Enough said.

SummerLager II O.G. 1.045

7 lb Pale Malt Extract

5.25 AAU – .6 Perle – 45 minutes

1/2 oz Sterling, Mt Hood or Saaz – finishing

Neutral Ale Yeast or liquid lager culture

A true lager is fermented cold (12-15 Celsius) and aged colder (5-10Celsius) in the secondary using a pure (liquid) lager culture. If this is not possible, use a neutral dried ale yeast. This is a light,hot weather thirst quencher. By using a very light malt extract –light colour means less caramelization and “cleaner” malt flavour — and avoiding the use of adjuncts, this recipe produces a high quality Canadian style lager, similar to Labbatt’s classic, or some of the less adventurous microbreweries.

MexicannishPilsner O.G. – 1.048

6lb pale malt extract

1.5 lb invert syrup

1 oz cluster (6.1%) (45 minutes)

.5 oz cluster (15 minutes)

.5 oz cluster finishing

liquid lager culture or dried neutral ale yeast

This is a dry, thirst quenching lager, a la “corona”. Drink with spicy food,

on the beach.

Pilsner O.G. 1.045

7.25 lb Pale malt extract

6 AAU –.65 oz Perle – 45 minutes

1 ozSterling, Mt Hood or Saaz – 15 mins

1 ozSterling, Mt Hood or Saaz – Finish

Lager Yeast or Nottingham Ale Yeast

A true lager is fermented cold (12-15 Celsius) and aged colder (5-10Celsius) in the secondary using a pure (liquid) lager culture. If his is not possible, use a neutral dried ale yeast.

This is a European style pilsner that favours hop character over maltiness. Use Saaz hops, preferably whole, for a Czech pilsner, or Hallertau for a German style. This recipe is designed to produce a beer similar in strength to Pilsner Urquell — 4.5% alc/vol.

PilsnerII O.G. 1.050

8lb Pale malt extract

6 AAU –.6oz Perle – 45 minutes

1 ozSterling, Mt Hood or Saaz – 15 mins

1.5 ozSterling, Mt Hood or Saaz – Finish

Lager Yeast or Nottingham Ale Yeast

A true lager is fermented cold (12-15 Celsius) and aged colder (5-10Celsius) in the secondary using a pure (liquid) lager culture. If his is not possible, use a neutral dried ale yeast. This is a European style pilsner more intense in maltiness, body and hop aroma than my standard Pilsner recipe.

StormHurricane India Pale Ale O.G. 1.065

10 lb Pale Malt Extract

18 AAU Zeus (1.05 oz) 60 minutes

1.5 ozCascade/Willamette – Finish

1 oz Cascade or Willamette Dry hops

Ale Yeast

This recipe is, of course, an extract version of the commercial beer.Storm Brewing uses Gambrinus 2-row pale malt, for which I’ve substituted pale malt syrup.

The original gravity of the commercial beer actually varies from 1.057and 1.070 depending on the time of year, what kind of mood James is in, not to mention what kind of day the beer gods are having.

Imperial IPA – 1.080

13 lbs pale malt extract

25 AAUZeus (1.45 oz) – 60 minutes

1 ozCentennial or Chinook – 15 minutes

1.5 ozCentennial or Chinook – Finish

1 oz dryhops

Ale yeast

This is an extreme IPA with assertive Pacific Northwest from start to finish.

RealAle O.G. – 1.045

7.25lb Amber malt extract

1.5 ozCascade/Goldings Boil

.50 oz Cascade/Goldings Finish

Ale Yeast

Standard English ale, easy to make, quick to mature.

RealAle II O.G. 1.050

8lb Amber malt extract

1.5 oz Cascade/Goldings Boil

1 oz Cascade/Goldings Finish

Ale Yeast

Stronger,darker and fuller bodied than the Real Ale recipe.

AmberAle O.G. – 1.045 – 1.050

7.25 – 8lbAmber malt extract

9 AAU Nugget (.65 oz) – boil 1 hour

1 oz Cascade finish

1 oz dryhops (optional)

neutralale yeast

This is a much hoppier version of the Real Ale recipe. Adding some of the finishing hops 15 minutes before the end of the boil broadens the hop flavour spectrum, and the dry hopping more than makes up for the sacrificed bouquet.

Bock O.G. 1.065

7lb PaleMalt Extract

3lb AmberMalt Extract

8.5 AAUMagnum (.5 oz) – boil 1 hour

Liquid Lager culture or neutral Ale Yeast

Strong,dark, German spring lager. For a Doppelbock, use another couple pounds of amber malt extract. Traditionally, this beer was brewed inthe fall with the newly harvested barley and hops, and stored over the winter to be drunk on May Day.

BrownAle 1.045

7.25 lbDark Malt Extract

6 AAU –Fuggles (1.2 oz) – boil 1 hour

1/2 oz Fuggles, Willamette or Cascade – finishing

Ale Yeast

Dark,sweet, smooth, English classic.

Porter O.G. – 1.050

8 lb DarkMalt Extract

1/2 cup,no more, dark molasses (optional)

8-10 AAUMagnum (.6) boil 1 hour

1/2 ozWillamette – finish

Ale Yeast

A rich,creamy, thick, chewy, London Porter. Best served not too cold on a

rainy Vancouver winter evening.

FiresideAle O.G. – 1.070

11 lb DarkMalt Extract

OR10.25 lb extract and 1 cup molasses

10 AAUMagnum (.6 oz) – boil 1 hour

½ ozWillamette or Goldings – finish

Ale Yeast

A strong porter, sweet and very rich with warming alcohol notes. You might be

well advised to serve this one in wine glasses.

_

Extract& Grain Recipes:

“All styles are good, except theboring” … Voltaire

While I’ve tried to represent most of the major beer styles, admittedly there are a lot of pale ale recipes. This is partly because it is the most widely ranging styleof beer out there, but mostly because, as most homebrewers know, it’sjust the best kind of beer there is.

The recipes are pretty much arranged from lightest to darkest, with specialty beers at the back.

Pilsner O.G. – 1.045

7 lbs Pale Malt Extract

.5 lb Carapils Malt

6 AAU Perle (0.65 oz) –Boil 1hr

1 oz Mt Hood, Perle orSaaz – 15 minutes

1 oz Mt Hood, Perle orSaaz – Finishing

Lager culture or neutralale yeast

This is a classic European pilsner ala Pilsner Urquell. A true pilsner is a lager fermented between 10 –12 degrees C with a liquid lager culture. This recipe is more oftenthan not bumped up to a 1.050 with an extra lb of pilsner malt tomake a 5% alc/vol beer.

Hefewiezen O.G. 1.048 –1.050

7.25 lbs –8 lbs Wheat Extract

.65 lb Wheat Malt

.65 lb Pilsner Malt

6 AAUPerle (0.65 oz) – Boil 1hr

Wyeast3068 or WB-06(Dry)

Admittedly,the gravity is a little on the high side. This reflects the Canadiantake on beer – you know, we like to be true to international styleas long as it’s at least 5% alc/vol. It should really be less than1.045, so if you’re a stickler, use less malt.

Witbier O.G. 1.048 –1.050

 

7.25 lbs – 8 lbs Wheat Extract

.65 lb Wheat Malt

.65 lb Pilsner Malt

6 AAUPerle (0.65 oz) – Boil 1hr

1 ozcracked Coriander Seed

½ to 1 ozBitter Orange Peel

Wyeast3944

Add theCoriander and Orange Peel either at the end of the boil, or in thesecondary fermentation or split it between the two.

BlondeAle O.G. 1.045 – 1.048

7 lbs Pale Malt Extract

.65 lb Wheat Malt

7.25 AAUCascade/Willamette (1.2 oz) – Boil 1hr

.4 ozCascade/Willamette – Finish

Ale Yeast

Summer thirst quencher or wimpy butpalatable Pale Ale depending on your perspective. If you just want tosate your Kokanee drinking friends without stooping to their leveluse the Pilsner malt (it’s lighter in colour), they won’t knowthe difference.

DoanBrothers Kolsch O.G. – 1.045-1.048

7 lbs Pale Malt Extract

1 lb Munich Malt

5.6 AAUHallertau, Mt Hood or Saaz – Boil 1hr

Wyeast 1007 German Ale/2565 Kolsch orneutral dry ale yeast

Another Homebrewer and former Dan’sHomebrewing Employee of the Month turned pro Evan Doan was coolenough to share his amazing Kolsch recipe, make it and head to Doansto compare!

AltBeer O.G. 1.048– 1050

7.25 lbs – 8 lbs PaleMalt Extract

.5 lb Honey Malt

7.5 AAU MtHood (1 oz) – Boil 1hr

1 oz MtHood – 30 minutes

1 oz MtHood – 15 minutes

Ale Yeast

This is aGerman ale. The German word “alt”, meaning “old”, refers tothe old style of brewing which predates the lager revolution in themid 1800’s that changed German beer forever.

HoneyAle O.G. – 1.048

7 lbs Pale Malt Extract

1 lb or so honey

.5 lb Honey Malt

.25 lb Carapils Malt

9.3 AAUCascade/Willamette (1.5 oz) – Boil 1hr

½ ozCascade/Willamette – Finish

Ale Yeast

prime with 2/3 cup of honey

Honey, being 100% fermentable, tendsto dry the beer out rather than sweeten it. This ale uses the classicShaftebury hop blend—Cascade/Willamette, 75% boil, 25% finish—fora well rounded, but not overpowering hop character. Stir the honeyinto your kettle after you have finished boiling – boiling the honeywill drive off most of its flavour and aroma, leaving you with prettymuch pure invert sugar. The type of honey you use isn’t criticalbecause a lot of its subtleties will be carried off with the CO2during fermentation. If you have some really nice aromatic honey,save it for priming.

TraditionalAle O.G.- 1.042

7.25lbs Pale Malt Extract

.25lb Carapils Malt

.25lb Carastan Malt

9AAU Nugget (0.65 oz) – Boil 1 hr

1oz Cascade/Willamette – Finishing

1oz Cascade or Willamette – Dry Hops

AleYeast

Thisis a light, crisp English Bitter, with a huge, full spectrum hopflavour and aroma. Originally based on Shaftebury Traditional Ale(Vancouver hop lovers’ favourite circa 1990), this recipe hasevolved slowly over the years with the addition of dry hopping andslightly increased bitterness.

Bo’sBest Bitter O.G.1.045

7.25lbs Pale Malt Extract

.25 lb Carapils Malt

.5 lb Crystal Malt

6.4AAU Mt. Hood (0.80 oz) – Boil 1 hour

6.4AAU Mt. Hood (0.80 oz) – mid-boil hop (30 minutes)

1oz Mt. Hood – Finishing

Ale Yeast

BoGreen is a singer/songwriter/homebrewer who knows how to make adamned fine English Best Bitter.

Asa style, Best Bitter falls in the middle of the Pale Ale category,slightly darker and hoppier than Ordinary Bitter. This recipe favourshop character, both the hop choice and the mid-boil addition are abit of a departure from classic British tradition.

GrapefruitBitter O.G. – 1.050

8 lbs Pale Malt Extract

.75 lb Carastan Malt

.25 lb Wheat Malt

9 AAU Centennial (1 oz) – Boil 1 hr

1.5 oz Centennial – Finishing

Ale Yeast

A PacificNorth-West style English bitter. Centennial hops give this beer acitrusy – grapefruit

flavour. Irecommend using whole hops for the full effect.

 

BowenIsland Bitter O.G.: 1.048

8 lbs Pale Malt Extract

.5 lb British Crystal Malt

.25 lb Carastan Malt

Dash of Chocolate Malt

9.4 AAU Goldings/Cascade (1.5 oz) – Boil 1 hour

1 oz Goldings/Cascade – Finishing

Ale Yeast

Localclassic, now being brewed by Whistler Brewing.

Boddington’s O.G.: 1.048

7.25 lbs Pale MaltExtract

.65 lb Cara-8 Malt

.4 lb Wheat Malt

10 AAU Nugget (0.70 oz) –Boil 1 hour

1 oz Goldings –Finishing

Ale Yeast

This is a creamy, very Englishtasting bitter.

O.K.Spring Pale Ale O.G.: 1.048

8 lbs Pale Malt Extract

.75 lb Dark Munich Malt

9 AAU Nugget(0.65 oz) – Boil 1hr

Ale yeast

Believe itor not, that’s what they do. Or at least, that’s what they didbefore Sleeman’s bought the brewery, you know, when Okanagan Springwas still good. They actually used German Northern Brewer (which ishard to get, but Perle is very close) and a tolerant lager yeast thatthey pushed to 18 degrees C.

StrathconaPale Ale O.G. – 1.048

8 lbs Pale Malt Extract

.5 lb British Crystal malt

.25 lb Wheat Malt

9.4 AAUCascade/Goldings (1.5 oz) – Boil 1 hr

1 ozCascade/Goldings – Finishing

Ale Yeast

This is by far my most popular PaleAle recipe. The Bittering is right down the middle at 30 I.B.U.’s.The subtle grassiness of the classic English Goldings is accentuatedby the citrussy high notes of modern Cascade hops.

 

SierraNevada Pale Ale O.G. – 1.050

8 lbs Pale Malt Extract

.65 lb Crystal

.5 oz Perle \

.5 oz Magnum / – Boil 1 hr

1.3 oz Cascade – 15 minutes

1 oz Cascade – Finish

1 oz Cascade – Dry Hops

Ale Yeast

THEclassic Northwest Pale Ale. They use Wyeast 1056 but S-05 will do aswell..

RookiePale Ale O.G. – 1.050

8.5 lbs Pale Malt Extract

.75 lb Honey Malt

.25 lb Carastan Malt

9AAU Centennial (1 oz) – Boil 1 hr

1.5 oz Centennial – Finish

Ale Yeast

 

 

 

 

 

StormHurricane India Pale Ale O.G.1.065

10 lbs Pale Malt Extract

18 AAU Zeus (1.05 oz) –Boil 1 hr

1.5 oz Cascade/Willamette– Finishing

1 oz Cascade or Willamette – Dry Hops (optional)

Wyeast 1968 or 1187

Thisis an historically accurate snapshot of Storm Hurricane IPA justafter it’s inception.

Originallythe hopping was 100% E.K. Goldings, but from the second batch on thebittering hops were changed to Centennial, which were later blendedinto the finish. When Goldings weren’t available Storm switched toWillamette, and when he switched to Zeus (AKA Columbus) he wouldblend in either Centennial or Cascade into the finish. At one pointdry hopping was abandoned and after Shaftebury (the bottomless sourceof 1187) moved to Richmond, Storm started culturing their own 1968.When Storm went to a silo (vs. 25 kg bag) system ESB was replaced bya more generic base malt with constantly changing specialties to tryto “get that flavour back”. I know, it’s a little long-winded,but Hurricane is a classic Vancouver IPA with a cloudy past that canbe difficult to pin down.

IndiaPale Ale O.G.1.056

8.5 lbs Pale Malt Extract

.65 lb Carastan Malt

15 AAUZeus (0.90 oz) – Boil 1 hr

1.5 ozCascade/Goldings – Finishing

1 oz Goldings or Cascade – Dry Hops

Ale Yeast

Compared to Storm’s Hurricane, thisis a tamer, more traditional English I.P.A., though I’ve stillopted for the more aggressive Pacific North-West hops.

 

RedRazor IPA O.G. 1.065

10 lbs Pale Malt Extract

.65 lbCrystal Malt

25 AAUMagnum (1.6 oz) – Boil 1 hr

1.3 ozCentennial – 15 minutes

1.3 ozCentennial/Amarillo – Finish

1 oz Centennial , Amarillo or Simcoe – Dry Hops

Ale Yeast

This is an unauthorized Red RacerClone, I call it Red Razor because it’s this close. Hint:Use Wyeast 1968, but it works well with almost any ale yeast,Northwest or British – even 1187 –Gary’s least favourite!

 

SessionIPA OG1.045-1.048

7 lb -7.25 lbs Pale Malt Extract

.5 lb Pale Crystal 20-27 Malt

.5 lb Munich Malt

12AAU Zeus(0.75 oz) – Boil 1 hr

1.5 ozCitra/Simcoe – 10 minutes

2 ozCitra/Simcoe – Finish

1 oz Mosaic – Dry Hops

AleYeast

Alight refreshing hoppy sessionable ale

 

WhiteIPA O.G.1.055-1.058

8.5lbs WheatExtract

.5 lb Wheat Malt

.5 lb Carapils Malt

.5 lb Carafoam Malt

14AAU Zeus (0.85 oz) – boil 1 hr

0.15oz (3 g) | fresh ground coriander – 5 min

0.35oz (10 g) | bitter orange peel – 5 min

1oz Centennial – Finishing

1oz Amarillo – Finishing

.5oz Cascade – Finishing

1oz Citra – Dry Hops

Wyeast3787 Trappist High Gravity or 3522 Ardennes

A take on Deschutes Chainbreaker White IPA.

BlunderbussIPA O.G.1.060– 1.065

9.5lbs PaleMalt Extract

.5lb MunichMalt

.75lb CarapilsMalt

6AAUCascade/Summit(0.50oz) – Boil1 hr

1.5ozAmarillo– 10min

1ozMosaic– 10min

2ozAmarillo– Finishing

3oz Mosaic – Finishing

.5oz Amarillo – Dry Hops

1.5oz Mosaic – Dry Hops

Wyeast1056 orWyeast PC-1217

Kent’sclone of the Breakside Wanderlust IPA….yes, it’s good. Yes, it’shoppy.

And yes,it’s gonna cost you.

ImperialIPA O.G– 1.080

13 lbs Pale Malt Extract

.65 lb Biscuit malt

25 AAUZeus (1.55 oz) – Boil 1 hr

1 ozCentennial or Chinook – 15 minutes

1.5 ozCentennial or Chinook – Finishing

1 oz Dry Hops

Ale Yeast

This is aPacific Northwest style extreme IPA, sometimes referred to as DoubleIPA.

ChubbyJerk IPA O.G. – 1.070-1.075

11 lbs Pale Malt Extract

1 lb Carastan Malt

20-25 AAU Summit (1.25 oz) – Boil 1 hr

1ozCascade/Centennial – 15min

1.5ozCascade/Centennial/Chinook – 10min

2ozZeus/Amarillo – 5min

3ozCentennial/Amarillo/Cascade – Finishing

2oz Hopsof your choice: Amarillo, Centennial, Cascade, Chinook, Citra, Mosaic– Dry Hops

1056 yeast, Safale 05 or yourfavorite yeast

This is kinda like a Fat Tug sortathing, its gonna cost ya more than any other recipe in the bookprobably. After talking to Jason from Driftwood (and many hours offat tug market research) heres what he gave us, its base malt and 10%bairds carastan, ”munich, vienna,aromatic none of that shit has anyplace near an ipa” bitter with summit and find all the citrusy hopsyou can and use a shit load of em and you’ll have fat tug. Withsupply of hops changing year to year this makes sense so they canmaintain some sort of consistency. If your kegging I suggest dryhopping in the keg as well as the secondary.

 

 

Charterof Rights Ale O.G. – 1.060

(Canadian version of Anchor’sLiberty Ale)

9.5 lbs Pale Malt Extract

.25 lb Carastan Malt

15 AAU Centennial (1.5 oz) – Boil 1 hr

1 oz Cascade – Finishing

1 oz Cascade – Dry Hops

Ale Yeast

In the 1970’s Fritz Maytag, son ofthe appliance baron, founded the famous Anchor Brewery in California.This brewery is largely credited for opening up the microbreweryexplosion that followed over the next two decades. Not bad for a guysimply bored with his cushy job as a Maytag repairman supervisor.

This beer is essentially an I.P.A.,using Pacific Northwest Cascade hops instead of traditional EnglishKent Goldings.

 

AmberAle O.G. 1.048 – 1.050

8 lbs Pale Malt Extract

.5 lb British Crystal Malt

.25 lb Carapils Malt

.1 lb Chocolate Malt

9.4 AAU Nugget (0.65 oz) – Boil 1 hr

1 oz Cascade/Goldings – Finishing

Ale Yeast

PacificNorthwest variation on Pale Ale

 

 

IrishRed Ale O.G. 1.055 – 1.058

8.5 lbs Pale Malt Extract

.5 lb Carapils Malt

.35 lb Crystal Malt

.25 lb Wheat Malt

.15 lb Roast Barley Malt

12 AAU –Magnum (0.75 oz) – Boil 1 hr

.9 oz –Cascade/Mt. Hood – Finish

Ale Yeast

A creamy, malty red ale, nicelybalanced but not overpowered by a refreshing hop snap.

 

 

GypsyTears Red Ale O.G.- 1.055-1.060

8.5lbs Pale Malt Extract

1 lb Munich Malt

.75 lb Carastan Malt

.5 lb Biscuit Malt

.25 lb Crystal Malt

.15 lb Carafa II Malt

1ozCascade / 0.50oz Centennial / 0.30oz Zeus – 10min

1.4ozCascade / 0.40oz Centennial / 0.30oz Zeus – 0min

1ozCascade / 0.30oz Centennial / 0.15oz Zeus – Dry Hops

Wyeast1272/1056 or dry Ale Yeast

 

The almighty king of the homebrewersturned pro, Graham With, was nice enough to give us his recipe forParallel 49’s Gypsy Tears, Thank Graham!

 

 

ShafteburyESB OG 1.050

8 lbs Pale Malt Extract

.75 lb British Crystal Malt

.05 lb Chocolate Malt

12 AAU Zeus (0.75 oz) – Boil 1 hr

.65 oz Cascade/Willamette – Finish

Ale Yeast

This is based on a circa 1993 recipefor Shaftebury Extra Special Bitter, a beer, sadly, no longercommercially brewed. The recipe was scaled down directly fromShaftebury’s 33 Hectalitre recipe, and then converted fromall-grain to malt extract and I, well, increased the bitterness fromabout 9 AAU Cascade/Willamette to 12 AAU Zeus. To most closely copythe original, use Wyeast #1187.

This is a very malty, full-bodied,deep coloured Extra Special Bitter. The nose is decidedly malty -caramel, with perceivable hop coming through. If you prefer more hopintensity, try dry hopping with Goldings, or a Willamette – Cascadeblend.

 

 
BomberESB O.G.1.050-1.052

8 lbs Pale Malt Extract

0.55 lb C-120 Malt

0.30 lb Carastan Malt

0.25 lb Baird’s Brown Malt

0.02 lb Chocolate Malt

6.6 AAUNugget (0.50 oz) – Boil 1hr

0.90 ozCentennial – 15 minutes

1.60 ozCascade – Finish

1.10 ozAmarillo – Dry Hops

Wyeast1099 Whitbread Ale Yeast.

Anothermaster homebrewer turned pro Blair Calibaba brewmaster at Bomberbrewing and former Dans Homebrewing Supplies Employee of the Monthwas nice enough to share his Bomber ESB recipe with us, thiscombination of English meets Northwest ESB is a tasty balanced beer.Cheers Thanks Blair!

 

 

RainforestAle O.G. 1.045-1.048

8 lbs Pale Malt Extract

.25 lb Wheat Malt

.35 lb Crystal Malt

.05 lb Roast Barley Malt

9 AAU Cascade/Mt. Hood(1.1 oz) – Boil 1 hr

.65 oz Cascade/Mt. Hood –Finish

Ale Yeast

This recipe started out as ShaftburyRainforest, but has evolved into something a little hoppier and alittle fuller bodied. Call it a Scottish Ale.

StormHighlander Scottish Ale O.G.1.050

10 lbs Pale Malt Extract

.55 lb Honey Malt

.5 lb Carapils Malt

.15 lb Roast Barley Malt

.35 lb Peated Malt

6 AAU – Willamette (1.2oz) – Boil 1hr

Ale Yeast

This is Storm Brewing’s ScottishAle recipe, formulated by Scottish punk rocker and now brewmaster atYaletown David Macanulty. This beer should be fermented cool, about18 degrees.

 

ScotchAle O.G.1.085

16 lbs Pale Malt Extract

1 lb dark brown sugar

.75 lb Crystal Malt

6 oz Black Patent

8 AAU Nugget (0.60 oz) –Boil 1hr

Ale Yeast

Think dark, very strongand sweet a la McEwan’s.

 

ShafteburyCream Ale O.G. – 1.042

7.25 lbs Pale Malt Extract

.25 lb Carapils Malt

.35 lb British Crystal Malt

.25 lb Chocolate Malt

1 ozCascade/Willamette – Boil 1 hr

½ ozCascade/Willamette – Finish

Ale Yeast

This recipe is to the buddinghomebrewer what “Smoke On The Water” once was to a twelve yearold picking up a guitar for the first time.

 

 

 

ExtraSpecial Shaftebury Cream Ale O.G. – 1.048

8 lbs Pale Malt Extract

.25 lb Carapils Malt

.35 lb British CrystalMalt

.25 lb Chocolate Malt

8.5 AAU Cascade/Willamette(1.5 oz) – Boil 1 hr

½ oz Cascade/Willamette –Finish

Ale Yeast

The term “Extra Special”, whenapplied to a known style of beer, is a brewer’s subtle way ofwarning the consumer that a beer is a stronger, more intense versionof the standard.

This recipe maintains the balance ofShaftebury Cream Ale (a textbook English Mild, by the way), butintensifies it by proportionately increasing maltiness, hoppiness andalcohol content.

HoneyBrown Ale O.G. 1.050

7.25 lbs Pale Malt Extract

.5 lb Honey Malt

.15 lb Chocolate Malt

.25 lb Wheat Malt

1 lb or sohoney

9 AAUNugget (0.65 oz) – Boil 1 hr

½ oz MtHood – Finishing

Ale Yeast

Prime with2/3 cup honey

 

This is a modern microbrewery BrownAle.

 

NewCastle Brown Ale O.G. 1.048

7.25 lbs Pale Malt Extract

.5 lb Brown Malt

.2 lb Chocolate Malt

1 lb brownsugar

6 AAUGoldings (1.35 oz) – Boil 1hr

½ ozGoldings – Finishing

Ale Yeast

Add the brown sugar at theend of the boil.

 

 

Shirley’sNutbrown Ale O.G. – 1.050

8 lbs Pale Malt Extract

.5 lb British crystal Malt

.5 lb Chocolate Malt

.5 lb Wheat Malt

.15 lb Roast Barley Malt

6.3 AAU Goldings (1.4 oz) – Boil 1 hr

.4 oz Goldings – Finishing

Ale Yeast

Shirley Warne originally brewed thisbeer in the late 1980’s at the Amsterdam Brewpub in Toronto. Shelater brought the recipe with her to the Steamworks Brewpub here inVancouver.

This is a full bodied, chewy, complexale, conservatively hopped in order to let the malt flavours comethrough. Highly recommended.

 

 

StrathconaPorter O.G. – 1.050

8 lbs Pale Malt Extract

.55 lb British Crystal Malt

.75 lb Black Patent Malt

11 AAU Magnum (0.70 oz) – Boil 1 hr

Ale Yeast

This is a Traditional English Porter.5% Alcohol, malty-sweet, but well balanced. A smidgeon of traditionalEnglish hops might be used in the finish to temper the malty aroma.

 

 

StrathconaPorter II O.G. – 1.060

10 lbs Pale Malt Extract

.55 lb British Crystal

.75lb Black Patent

14 AAU Magnum (0.90 oz) – Boil 1 hr

Ale Yeast

This might be called Extra SpecialStrathcona Porter. This is a strong porter, but in the same balanceas a traditional porter, as opposed to, say, Okanagan Spring OldeEnglish Porter where balance is thrown out the window in favour ofsweetness and alcohol content.

 

 

DryIrish Stout O.G. 1.042 – 1.055

7.25 lbs – 8 lbs Pale Malt Extract

.5 lb Carapils Malt

.5 lb Wheat Malt

1 lb Roast Barley

15 AAU Zeus (0.90 oz) – Boil 1hr

Wyeast 1084 or dry Ale Yeast

I call this “Dry” Irish Stout(ie. Guinness) and it is if you can keep your gravity down to the low40’s, Most home brewers just don’t have that kind of restraint soI’ve given a range. It’s still a very good stout at 1.050 (orhigher), with more body and flavour, but won’t be exacty “Dry”.

 

 

 

 

 

RussianImperialStout O.G. 1.080 – 1.090

13 lbs Pale Malt Extract

.5 lb Carastan Malt

.5 lb Carapils Malt

.25 lb Brown Malt

.25 lb Chocolate Malt

.50 lb Roast Barley Malt

.50 lb Carafa II Malt

26 AAUNugget (1.9 oz) – Boil 1hr

2oz Centennial – Finish

1084, 1056 or dry Ale Yeast

It’s goodto do a longer sparge and boil with this one to hit the gravityaround 90 min adding the

hops for an hour boil. This is a bigboozy stout ala Old Rasputin or Pothole Filler

 

ChristmasAle O.G. 1.078

10.25 lbs Pale Malt Extract

1.5 lbRogers Golden Syrup

6 oz molasses

1.2 lb Crystal Malt

.25 lb Carapils Malt

.4 lb Chocolate Malt

10 AAU Willamette/Cascade (1 oz Cascade + .3 oz Willamette) – Boil1 hr

½ oz Mt. Hood – Finishing

Ale Yeast

This seasonal favourite is takendirectly from Shaftbury’s 1992 Christmas Ale recipe. Brew this wellin advance, it’s going to take a little aging, both in the carboyand in the bottle, due to the high alcohol content. The residualsweetness makes this beer a good candidate for spices, such ascinnamon, cloves, orange peel, etc.

 

 

GranvilleIsland Winter Ale OG1.052-1.055

7 lbs Pale Malt Extract

1.5 lbRogers Golden Syrup

1.2 lb Crystal Malt

.25 lb Carapils Malt

.4 lb Chocolate Malt

2 or more Vanilla Beans (taste is subjective)

10 AAU Willamette/Cascade (1 oz Cascade + .3 oz Willamette) – Boil1 hr

.5 oz Mt. Hood – Finishing

Ale Yeast

You may notice that this looks similar to the Christmas Ale, well itis essentially just modified a bit

to be closer to the Lions Ale.

CoffeeBeer O.G. 1.046

7.25 lbs Dark Malt Extract

.75 lb Crystal Malt

.35 lb Black Patent Malt

8.4 AAU Willamette or Fuggles (1.65 oz Willamette) – Boil 1 hr

½ oz Willamette or Fuggles – Finishing

½ lb ground Espresso beans

Ale Yeast

Credit for this recipe goes to JulieStines, who came up with this in 1992, years before any commercialbrewery even dreamed of using coffee in beer. Make the coffeeseparately and add to the primary or secondary. Preferably coldpressed, to avoid the bitterness.

BelgianDubbel O.G. 1.060

10 lbs Pale Malt Extract

.5 lb Cara 8

.5 lb Biscuit Malt

9 AAU Nugget (0.65 oz) – Boil 1 hr

Wyeast 1214 or 1762

BelgianTripel O.G. 1.075

10 lbs Pale Malt Extract

1.5 lb Dextrose

.5 lb Special B

.5 lb Biscuit Malt

9 AAU Nugget (0.65 oz) – Boil 1 hr

Wyeast 1214 or 1762

 

 

 

Saisona la Driftwood O.G. 1.055

8.5 lbs Pale Malt Extract

.5 lb Munich

.75lb Wheat

.25lb Brown Malt

12.5 AAU Nugget (0.90 oz) – Boil 1 hr

1.6 oz Saaz –15 minutes

2.1 oz Goldings – Finish

Wyeast 3711

This recipe wascontributed by Blair Calibaba, a fine brewer, I take noresponsibility for ALL THOSE HOPS towards the end of the boil.Cutting them in half would only be approaching a more traditionalSaison.

Bock O.G. 1.060

10 lbs Pale Malt Extract

1 lb DarkMunich

.1 lb Chocolate (optional)

9 AAU Magnum (0.60 oz) – Boil 1 hr

Wyeast 2308 or neutral aleyeast

A Bock is a lager andshould be fermented with a liquid yeast culture between 10 – 12degrees C. A neutral ale yeast can crudely approximate a lager, buttechnically it would be a hybrid brown ale.

 

AllGrain Recipes

 

Many of these recipes appear in extract form in the previous section. In fact, most of those recipes were originally all-grain, and these are the original versions. The amounts for base malt are approximate because everyone gets different gravities depending on mash/sparging efficiency. Use enough base malt(2-row, Munich, Wheat, etc) to get the prescribed gravity, there is no need to adjust specialty malts. The recipes are pretty much arranged from lightest to darkest, with specialty beers at the back.

 

Pilsner O.G. – 1.045

10 lbs Pilsner Malt

.50 lb Carapils Malt

6 AAU Perle (0.65 oz) –Boil 1hr

1 oz Mt Hood, Perle orSaaz – 15 minutes

1 oz Mt Hood, Perle orSaaz – Finishing

Lager culture or neutralale yeast

This is a classic European pilsner ala Pilsner Urquell. A true pilsner is a lager fermented between 10 –12 degrees C with a liquid lager culture. This recipe is more oftenthan not bumped up to a 1.050 with an extra lb of pilsner malt tomake a 5% alc/vol beer.

Hefewiezen O.G. 1.048 –1.050

5.5 lbs Wheat Malt

5.5 lbs Pilsner Malt

6 AAUPerle (0.65 oz) – Boil 1hr

Wyeast3068

Admittedly,the gravity is a little on the high side. This reflects the Canadiantake on beer – you know, we like to be true to international styleas long as it’s at least 5% alc/vol. It should really be less than1.045, so if you’re a stickler, use less malt.

Witbier O.G. 1.048 –1.050
5.5 lbs Pilsner malt

2.75 lbs Wheat Malt

2.75 lbs Wheat flakes

6 AAUPerle (0.65 oz) – Boil 1hr

1 ozground coriander seed

½ to 1 ozbitter orange peel

Wyeast3944

Dan’sFamous Summer Bitter O.G. 1.048 – 1.050

11 lbs 2-row

.75 lbBarley Flakes

.75 Cara 8Malt

12 –16AAU Bittering hop (usually Zeus) – Boil 1hr

1.5 oz –Finishing (usually something Northwest, or American/British blend)

Dry hopoptional

Ale Yeast

This is abeer I typically never run out of in the summer. It draws comments atthe beer tastings like “this is that same beer you served lasttime, what yeast/hop did you use?” And I always have to say “letme check my brewing log”. Consider the grain bill a good base forpractically any hop or yeast choice within reason.

BlondeAle O.G. 1.045 – 1.048

11 lbs 2-row or Pilsner Malt

.65 lb Wheat Malt

7.25 AAUCascade/Willamette (1.2oz) – Boil 1hr

.40 ozCascade/Willamette – Finish

Ale Yeast

Summer thirst quencher or wimpy butpalatable Pale Ale depending on your perspective. If you just want tosate your Kokanee drinking friends without stooping to their leveluse the Pilsner malt (it’s lighter in colour), they won’t knowthe difference.

DoanBrothers Kolsch O.G. – 1.045-1.048

9 lbs Pilsner malt

1 lb Munich Malt

5.6 AAUHallertau, Mt Hood or Saaz – Boil 1hr

Wyeast 1007 German Ale/2565 Kolsch orneutral dry ale yeast

Another Homebrewer and former Dan’sHomebrewing Employee of the Month turned pro Evan Doan was coolenough to share his amazing Kolsch recipe, make it and head to Doansto compare!

AltBeer O.G. 1.048– 1050

6.6 lbs 2-row

4.4 lbs Munich Malt

.50 lb Cara 8 Malt

7.5 AAU MtHood (1 oz) – Boil 1hr

1 oz MtHood – 30 minutes

1 oz MtHood – 15 minutes

Ale Yeast

This is aGerman ale. The German word “alt”, meaning “old”, refers tothe old style of brewing which predates the lager revolution in themid 1800’s that changed German beer forever.

HoneyAle O.G. – 1.048

10 lbs 2-row

1 lb or so honey

.50 lb Honey Malt

.25 lb Carapils Malt

9.3 AAUCascade/Willamette (1.5 oz) – Boil 1hr

½ ozCascade/Willamette – Finish

Ale Yeast

prime with 2/3 cup of honey

Honey, being 100% fermentable, tendsto dry the beer out rather than sweeten it. This ale uses the classicShaftebury hop blend—Cascade/Willamette, 75% boil, 25% finish—fora well rounded, but not overpowering hop character. Stir the honeyinto your kettle after you have finished boiling – boiling the honeywill drive off most of its flavour and aroma, leaving you with prettymuch pure invert sugar. The type of honey you use isn’t criticalbecause a lot of its subtleties will be carried off with the CO2during fermentation. If you have some really nice aromatic honey,save it for priming.

GrapefruitBitter O.G. – 1.050

11 lbs 2-row

.75 lb Carastan Malt

.25 lb Wheat Malt

9 AAU Centennial (1 oz) – Boil 1 hr

1.5 oz Centennial – Finishing

Ale Yeast

A PacificNorth-West style English bitter. Centennial hops give this beer acitrusy – grapefruit

flavour. Irecommend using whole hops for the full effect.

 

 

 

BowenIsland Bitter O.G.: 1.048

11 lbs 2-row

.50 lb British Crystal Malt

.25 lb Carastan Malt

Dash of Chocolate Malt

9.4 AAU Goldings/Cascade (1.5 oz) – Boil 1 hour

1 oz Goldings/Cascade – Finishing

Ale Yeast

Localclassic, now being brewed by Whistler Brewing.

Boddington’s O.G.: 1.048

10 lbs 2-row

1 lb Barley Flakes

.65 lb Cara-8 Malt

.40 lb Wheat Malt

10 AAU Nugget (0.70 oz) –Boil 1 hour

1 oz Goldings –Finishing

Ale Yeast

This is a creamy, very Englishtasting bitter.

O.K.Spring Pale Ale O.G.: 1.048

6.6 lbs 2-row

4.4 lbs Munich

9 AAU Nugget (0.65 oz) – Boil 1hr

Ale yeast

Believe itor not, that’s what they do. Or at least, that’s what they didbefore Sleeman’s bought the brewery, you know, when Okanagan Springwas still good. They actually used German Northern Brewer (which ishard to get, but Perle is very close) and a tolerant lager yeast thatthey pushed to 18 degrees C.

StrathconaPale Ale O.G. – 1.048

11 lbs 2-row

.50 lb British Crystal malt

.25 lb Wheat Malt

9.4 AAUCascade/Goldings (1.5 oz) – Boil 1 hr

1 ozCascade/Goldings – Finishing

Ale Yeast

This is by far my most popular PaleAle recipe. The Bittering is right down the middle at 30 I.B.U.’s.The subtle grassiness of the classic English Goldings is accentuatedby the citrussy high notes of modern Cascade hops.

SierraNevada Pale Ale O.G. – 1.050

11 lbs 2-row

.65 lb Crystal

.5 oz Perle \

.5 oz Magnum / – Boil 1 hr

1.3 oz Cascade – 15 minutes

1 oz Cascade – Finish

1 oz Cascade – Dry

Ale Yeast

THEclassic Northwest Pale Ale. They use Wyeast 1056 but Nottingham willdo in a pinch.

RookiePale Ale O.G. – 1.050

12 lbs 2-row

.75 lb Honey Malt

.25 lb Carastan

9AAU Centennial (1 oz) – Boil 1 hr

1.5 oz Centennial – Finish

Ale Yeast

StormHurricane India Pale Ale O.G. 1.065

15 lbs Gambrinus ESB

18 AAU Zeus (1.1 oz) –Boil 1 hr

1.5 oz Cascade/Willamette– Finishing

1 oz Cascade or Willamette – Dry Hops (optional)

Wyeast 1968 or 1187

Thisis an historically accurate snapshot of Storm Hurricane IPA justafter it’s inception.

Originallythe hopping was 100% E.K. Goldings, but from the second batch on thebittering hops were changed to Centennial, which were later blendedinto the finish. When Goldings weren’t available Storm switched toWillamette, and when he switched to Zeus (AKA Columbus) he wouldblend in either Centennial or Cascade into the finish. At one pointdry hopping was abandoned and after Shaftebury (the bottomless sourceof 1187) moved to Richmond, Storm started culturing their own 1968.When Storm went to a silo (vs. 25 kg bag) system ESB was replaced bya more generic base malt with constantly changing specialties to tryto “get that flavour back”. I know, it’s a little long-winded,but Hurricane is a classic Vancouver IPA with a cloudy past that canbe difficult to pin down.

 

 

IndiaPale Ale O.G. 1.056

13 lbs 2-row

.65 lb Carastan malt

15 AAUZeus (0.90 oz) – Boil 1 hr

1.5 ozCascade/Goldings – Finishing

1 oz Goldings or Cascade – Dry hops

Ale Yeast

Compared to Storm’s Hurricane, thisis a tamer, more traditional English I.P.A., though I’ve stillopted for the more aggressive Pacific North-West hops.

 

 

 

RedRazor IPA O.G. 1.065

15 lbs ESB

.65 lb Crystal

25 AAUMagnum (1.6 oz) – Boil 1 hr

1.3 ozCentennial – 15 minutes

1.3 ozCentennial/Amarillo – Finish

1 oz Centennial or Simcoe – Dry Hops

Ale Yeast

This is an unauthorized Red RacerClone, I call it Red Razor because it’s this close. Hint:Use Wyeast 1968, but it works well with almost any ale yeast,Northwest or British – even 1187 –Gary’s least favourite!

 

SessionIPA OG1.045-1.048

10 lbs 2-row

.5 lb Pale Crystal 20-27

.5 lb Munich

12AAU Zeus(0.75 oz) – Boil 1 hr

1.5 ozCitra/Simcoe – 10 minutes

2 ozCitra/Simcoe – Finish

1 oz Mosaic – Dry Hops

AleYeast

Alight refreshing hoppy sessionable ale

 

 

 

 

WhiteIPA O.G.1.055-1.058

8lbs Pilsner Malt

3 lbs Wheat Malt

1 lb Wheat Flakes

1 lb Oat Flakes

14AAU Zeus (0.85 oz) – Boil 1 hr

0.15oz (3 g) | Cracked Coriander – 5 min

0.35oz (10 g) | Bitter Orange Peel – 5 min

1 oz Centennial – Finishing

1 oz Amarillo – Finishing

.50 oz Cascade – Finishing

1oz Citra – Dry Hop

Wyeast3787 Trappist High Gravity or 3522 Ardennes

A take on Deschutes Chainbreaker White IPA.

BlunderbussIPA O.G.1.060– 1.065

13.5lbs 2-RowMalt

.50lb MunichMalt

.50lb BarleyFlakes

.50lb Carapils

6AAUCascade/Summit(0.50oz) – Boil1 hr

1.5ozAmarillo– 10min

1ozMosaic– 10min

2ozAmarillo– Finishing

3oz Mosaic – Finishing

.5oz Amarillo – Dry Hop

1.5oz Mosaic – Dry Hop

Wyeast1056 orWyeast PC-1217

Kent’s clone of the BreaksideWanderlust IPA….yes, it’s good. Yes, it’s hoppy.

And yes, it’s gonna cost you.

ImperialIPA O.G– 1.080

18 lbs 2-row

.65 lb Biscuit malt

25 AAUZeus (1.55 oz) – Boil 1 hr

1 ozCentennial or Chinook – 15 minutes

1.5 ozCentennial or Chinook – Finishing

1 oz Dry Hops

Ale Yeast

This is a Pacific Northwest styleextreme IPA, sometimes referred to as Double IPA.

 

 

ChubbyJerk IPA O.G. – 1.070-1.075

16 lbs Pilsner malt*

1.5 lbs Carastan

20-25 AAU Summit (1.25 oz) – Boil 1 hr

1ozCascade/Centennial – 15min

1.5ozCascade/Centennial/Chinook – 10min

2ozZeus/Amarillo – 5min

3ozCentennial/Amarillo/Cascade – Finishing

2oz Hopsof your choice: Amarillo, Centennial, Cascade, Chinook, Citra, Mosaic– Dry Hop

1056 yeast, Safale 05 or yourfavorite yeast

*if you like, replace a pound ofpilsner with a pound of Barley Flakes for body and head retention.

This is kinda like a Fat Tug sortathing, its gonna cost ya more than any other recipe in the bookprobably. After talking to Jason from Driftwood (and many hours offat tug market research) heres what he gave us, its base malt and 10%bairds carastan, ”munich, vienna,aromatic none of that shit has anyplace near an ipa” bitter with summit and find all the citrusy hopsyou can and use a shit load of em and you’ll have fat tug. Withsupply of hops changing year to year this makes sense so they canmaintain some sort of consistency. If your kegging I suggest dryhopping in the keg as well as the secondary.

Charterof Rights Ale O.G. – 1.060

(Canadian version of Anchor’sLiberty Ale)

14 lbs 2-row

.25 lb Carastan (light British crystal)

15 AAU Centennial (1.5 oz) – Boil 1 hr

1 oz Cascade – Finishing

1 oz Cascade – Dry Hop

Ale Yeast

In the 1970’s Fritz Maytag, son ofthe appliance baron, founded the famous Anchor Brewery in California.This brewery is largely credited for opening up the microbreweryexplosion that followed over the next two decades. Not bad for a guysimply bored with his cushy job as a Maytag repairman supervisor.

This beer is essentially an I.P.A.,using Pacific Northwest Cascade hops instead of traditional EnglishKent Goldings.

 

 
AmberAle O.G. 1.048 – 1.050

 

10 lbs 2-row

1 lb Barley flakes

.50 lb British Crystal Malt

.25 lb Carapils

.1 lb Chocolate malt

9.4 AAU Nugget (0.65 oz) – Boil 1 hr

1 oz Cascade/Goldings – Finishing

Ale Yeast

PacificNorthwest variation on Pale Ale

 

 

IrishRed Ale O.G. 1.055 – 1.058

11 lbs2-row

1 lbBarley Flakes

.35 Crystal Malt

.25 Wheat Malt

.15 Roast Barley

12 AAU –Magnum (0.75 oz) – Boil 1 hr

.9 oz –Cascade/Mt. Hood – Finish

Ale Yeast

A creamy, malty red ale, nicelybalanced but not overpowered by a refreshing hop snap.

 

GypsyTears Red Ale O.G.- 1.055-1.060

11 lbs 2-row

1.2 lb Munich

1 lb Carastan

.50 lb Biscuit

.30 lb Crystal

.15 lb Carafa II

1ozCascade / 0.50oz Centennial / 0.30oz Zeus – 10min

1.4ozCascade / 0.40oz Centennial / 0.30oz Zeus – 0min

1ozCascade / 0.30oz Centennial / 0.15oz Zeus – Dry Hops

Wyeast1272/1056 or dry Ale Yeast

 

The almighty king of the homebrewersturned pro, Graham With, was nice enough to give us his recipe forParallel 49’s Gypsy Tears, Thank Graham!

 

 

ShafteburyESB OG 1.050

10 lbs 2-row

1 lb Barley Flakes

.75 lb British Crystal

.05 lb Chocolate

12 AAU Zeus (0.75 oz) – Boil 1 hr

.65 oz Cascade/Willamette – Finish

Ale Yeast

This is based on a circa 1993 recipefor Shaftebury Extra Special Bitter, a beer, sadly, no longercommercially brewed. The recipe was scaled down directly fromShaftebury’s 33 Hectalitre recipe, and then converted fromall-grain to malt extract and I, well, increased the bitterness fromabout 9 AAU Cascade/Willamette to 12 AAU Zeus. To most closely copythe original, use Wyeast #1187.

This is a very malty, full-bodied,deep coloured Extra Special Bitter. The nose is decidedly malty -caramel, with perceivable hop coming through. If you prefer more hopintensity, try dry hopping with Goldings, or a Willamette – Cascadeblend.

 

 

BomberESB O.G.1.050-1.052

11.0 lbs Gambrinus ESB Malt

.55 lb C-120 Malt

.30 lb Carastan Malt

.25 lb Brown Malt

.20 lb Chocolate Malt

6.6 AAUNugget (0.50 oz) – Boil 1hr

0.90 ozCentennial – 15 minutes

1.60 ozCascade – Finish

1.10 ozAmarillo – Dry hop

Wyeast1099 Whitbread Ale Yeast.

Anothermaster homebrewer turned pro, Blair Calibaba ‘Brewmaster’ at Bomberbrewing and former Dans Homebrewing Supplies Employee of the Monthwas nice enough to share his Bomber ESB recipe with us, thiscombination of English meets Northwest ESB is a tasty balanced beer.Cheers Thanks Blair!

 

RainforestAle O.G. 1.045-1.048

11 lbs 2-row

.25 lb Wheat Malt

.35 lb Crystal Malt

.10 lb Roast Barley

9 AAU Cascade/Mt. Hood(1.1 oz) – Boil 1 hr

.65 oz Cascade/Mt. Hood –Finish

Ale Yeast

This recipe started out as ShaftburyRainforest, but has evolved into something a little hoppier and alittle fuller bodied. Call it a Scottish Ale.

StormHighlander Scottish Ale O.G. 1.050

10 lb 2-row

1 lb Barley Flakes

.55 lb Honey Malt

.15 lb Roast Barley

.35 lb Peated Malt

6 AAU Willamette (1.2 oz)– Boil 1hr

Ale Yeast

This is Storm Brewing’s ScottishAle recipe, formulated by Scottish punk rocker and now brewmaster atYaletown David Macanulty. This beer should be fermented cool, about18 degrees.

ScotchAle O.G. 1.085

16 lbs 2-row

1 lb dark brown sugar

.75 lb Crystal Malt

.40 lb Black Patent

8 AAU Nugget (0.60 oz) –Boil 1hr

Ale Yeast

Think dark, very strongand sweet a la McEwan’s.

 

ShafteburyCream Ale O.G. – 1.042

9.5 lbs 2-row

.25 lb Carapils Malt

.35 lb British Crystal Malt

.25 lb Chocolate Malt

1 ozCascade/Willamette – Boil 1 hr

½ ozCascade/Willamette – Finish

Ale Yeast

This recipe is to the buddinghomebrewer what “Smoke On The Water” once was to a twelve yearold picking up a guitar for the first time.

ExtraSpecial Shaftebury Cream Ale O.G. – 1.048

10 lbs 2-row

1 lb Barley Flakes

.25 lb Carapils Malt

.35 lb British CrystalMalt

.25 lb Chocolate Malt

8.5 AAU Cascade/Willamette(1.5 oz) – Boil 1 hr

½ oz Cascade/Willamette –Finish

Ale Yeast

The term “Extra Special”, whenapplied to a known style of beer, is a brewer’s subtle way ofwarning the consumer that a beer is a stronger, more intense versionof the standard.

This recipe maintains the balance ofShaftebury Cream Ale (a textbook English Mild, by the way), butintensifies it by proportionately increasing maltiness, hoppiness andalcohol content.

HoneyBrown Ale O.G. 1.050

10 lbs 2-row

.50 lb Honey Malt

.15 lb Chocolate Malt

.25 lb Wheat Malt

1 lb or sohoney

9 AAUNugget (0.65 oz) – Boil 1 hr

½ oz Mthood – Finishing

Ale Yeast

Prime with2/3 cup honey

 

This is a modern microbrewery BrownAle.

 

NewCastle Brown Ale O.G. 1.048

9 lbs ESB

.50 lb Brown Malt

.20 lb Chocolate Malt

1 lb brownsugar

6 AAUGoldings (1.35 oz) – Boil 1hr

½ ozGoldings – Finishing

Ale Yeast

Add the brown sugar at theend of the boil.

 

 

Shirley’sNutbrown Ale O.G. – 1.050

11 lbs 2-row

.50 lb British crystal

.50 lb Chocolate

.15 lb Roast Barley

.50 lb Wheat

6.3 AAU Goldings (1.4 oz) – Boil 1 hr

.4 oz Goldings – Finishing

Ale Yeast

Shirley Warne originally brewed thisbeer in the late 1980’s at the Amsterdam Brewpub in Toronto. Shelater brought the recipe with her to the Steamworks Brewpub here inVancouver.

This is a full bodied, chewy, complexale, conservatively hopped in order to let the malt flavours comethrough. Highly recommended.

 

 

StrathconaPorter O.G. – 1.050

11 lbs 2-row

.55 lb British Crystal Malt

.75 lb Black Patent Malt

11 AAU Magnum (0.70 oz) – Boil 1 hr

Ale Yeast

This is a Traditional English Porter.5% Alcohol, malty-sweet, but well balanced. A smidgeon of traditionalEnglish hops might be used in the finish to temper the malty aroma.

 

 

StrathconaPorter II O.G. – 1.060

14 lbs 2-row

.55 lb British Crystal

.75 lb Black Patent

14 AAU Magnum (0.90 oz) – Boil 1 hr

Ale Yeast

This might be called Extra SpecialStrathcona Porter. This is a strong porter, but in the same balanceas a traditional porter, as opposed to, say, Okanagan Spring OldeEnglish Porter where balance is thrown out the window in favour ofsweetness and alcohol content.

 

 

DryIrish Stout O.G. 1.042 – 1.055

9-11 lbs 2-row

1 lb Barley Flakes

1 lb Roast Barley

15 AAU Zeus (0.90 oz) – Boil 1hr

Wyeast 1084 or dry Ale Yeast

I call this “Dry” Irish Stout(ie. Guinness) and it is if you can keep your gravity down to the low40’s, Most home brewers just don’t have that kind of restraint soI’ve given a range. It’s still a very good stout at 1.050 (orhigher), with more body and flavour, but won’t be exacty “Dry”.

 

RussianImperialStout O.G. 1.080 – 1.090

16lbs ESBor 8lbs ESB + 8lbs Maris Otter

1 lb Barley Flakes

.75lb Carastan

.50lb Brown Malt

.50lb Chocolate

.25lb Special B

.50lb Roast Barley

.50lb Carafa II

26 AAUNugget (1.9oz) – Boil 1hr

2oz Centennial – Finish

1084, 1056 or dry Ale Yeast

It’s goodto do a longer sparge and boil with this one to hit the gravityaround 90 min adding the

hops for an hour boil. This is a bigboozy stout ala Old Rasputin or Pothole Filler

 

ChristmasAle O.G. 1.078

14 lbs 2-row

1.5 lbRogers Golden Syrup

6 oz molasses

1.2 lb Crystal Malt

.25 lb Carapils Malt

.40 lb Chocolate Malt

10 AAU Willamette/Cascade (1 oz Cascade + 0.30 oz Willamette) –Boil 1 hr

½ oz Mt. Hood – Finishing

Ale Yeast

This seasonal favourite is takendirectly from Shaftbury’s 1992 Christmas Ale recipe. Brew this wellin advance, it’s going to take a little aging, both in the carboyand in the bottle, due to the high alcohol content. The residualsweetness makes this beer a good candidate for spices, such ascinnamon, cloves, orange peel, etc.

 

 

 

GranvilleIsland Winter Ale OG1.052-1.055

10 lbs 2-row

1.5 lbRogers Golden Syrup

1.2 lb Crystal Malt

.25 lb Carapils Malt

.40 lb Chocolate Malt

2 or more Vanilla Beans (taste is subjective)

10 AAU Willamette/Cascade (1 oz Cascade + 0.30 oz Willamette) –Boil 1 hr

½ oz Mt. Hood – Finishing

Ale Yeast

You may notice that this looks similar to the Christmas Ale, well itis essentially just modified a bit

to be closer to the Lions Ale.

CoffeeBeer O.G. 1.046

10 lbs 2-row

.75 lb Crystal Malt

.35 lb Black Patent Malt

8.4 AAU Willamette or Fuggles (1.65 oz Willamette) – Boil 1 hr

½ oz Willamette or Fuggles – Finishing

½ lb ground Espresso beans

Ale Yeast

Credit for this recipe goes to JulieStines, who came up with this in 1992, years before any commercialbrewery even dreamed of using coffee in beer. Make the coffeeseparately and add to the primary or secondary.

BelgianDubbel O.G. 1.060

14 lbs 2-row

.50 lb Cara 8

.50 lb Biscuit Malt

9 AAU Nugget (0.65 oz) – Boil 1 hr

Wyeast 1214 or 1762

BelgianTripel O.G. 1.075

14 lbs 2-row

1.5 lb Dextrose

.50 lb Special B

.50 lb Biscuit Malt

9 AAU Nugget (0.65 oz) – Boil 1 hr

Wyeast 1214 or 1762

 

 

 

Saisona la Driftwood O.G. 1.055

12 lbs 2-row

.5 lb Munich

.75lb Wheat

.25lb Brown Malt

12.5 AAU Nugget (0.90 oz) – Boil 1 hr

1.6 oz Saaz –15 minutes

2.1 oz Goldings – Finish

Wyeast 3711

This recipe wascontributed by Blair Calibaba, a fine brewer, I take noresponsibility for ALL THOSE HOPS towards the end of the boil.Cutting them in half would only be approaching a more traditionalSaison.

Bock O.G. 1.060

9 lbs 2-row

5 lbs Munich Malt

.10 lb Chocolate Malt (optional)

9 AAU Magnum (0.60 oz) – Boil 1 hr

Wyeast 2308 or neutral aleyeast

A Bock is a lager andshould be fermented with a liquid yeast culture between 10 – 12degrees C. A neutral ale yeast can crudely approximate a lager, buttechnically it would be a hybrid brown ale.