This is a list of all the recipes brewed so far!
Doppelbock is back! 2025 edition of a classic (and probably my favorite beer style)
A crisp lager brewed in the traditional style of Oktoberfest. Ostentatious version of a classic. Prost!
A dark bock lager for the late summer/fall. A bigger brother to Sommerbock.
A light dry saision which provides the perfect canvas for the delicate fruit flavor of Triumph hops.
A light bock lager, perfect for a summer day in the sun.
The big brother to Monk Juice. A Strong Belgian Dark Ale brewed using the yeast from the fermentation of Monk Juice. A clean and rich beer with flavors of dried fruit. Strong but dry with clean alcohol flavor.
The first beer after taking a break for 3 years! Belgian beers are typically forgiving, taste excellent and are ales, which means it will be ready earlier. It should be a light bodied, golden ale with a typical Belgian profile. Start small. Prost!
The plan was to make an IPA to showcase the homegrown Willamette hops from 2021 but they didn't seem like they kept well. This beer was a collaboration with a friend and we made a game time decision to stick with a SMaSH but use Glacier hops I had. Glacier hops are featured in this beer with Pale High Color Malt from Great Western Malting.
This double IPA will be an experiment to overdo it. Usually, my IPA designs seem like what I want but they end up falling short. Maybe this is because I don't get the IBU I expect from them or the yeast performance isn't up to par or maybe something entirely different. This recipe is more of everything: malt, a different yeast and a ton of hops from the US and Southern Hemisphere...hopefully it truly will be the best of both worlds.
This bock will be slightly stronger and darker for the upcoming fall months. Herbst means Fall in German so I figured the title was fitting. I have been wanting a little more of the roasty, bready flavor in the beer after Sommerbock so I figured I would go big and make a Dunkles Bock.
This IPA uses all Australian and New Zealand hops bought from Yakima Valley Hops. It will have a light backbone to showcase the southern hemisphere hops which tend to be more juicy and fruit forward.
IPA inspired by our vacation to Yakima, Washington. All hops used are from Yakima Valley Hops. The inspiration for the beer is the fruit that grows in the Yakima Valley. The beer will be light bodied with a mild bitter start and a fruity finish to show off the hops. This beer uses six different hops with half mid-boil and the other half late in the boil to show off their flavors! Cheers!
Medium strength Belgian style golden ale. Light and crisp for evening summer drinking. Hopped with French Elixir hops to provide additional subtle orange flavor.
Another light lager for the summer months that will utilize a harvested lager strain that fermented Helles Bock and Doppelbock V2. While German Pils is fermenting I want to get another beer started to keep up with the summer. This should be a crisp, light lager that is easy drinking but still flavorful.
A light lager for the summer months. I am trying a German lager strain and trying out a new brewing efficiency based on the previous numbers. This is a fairly simple recipe based on Why Not? only without the sugar and with a different yeast strain.
At the request of my wife, this is a lighter beer for the summer months with modest IBUs. The beer should have a light body that is easy drinking for summer. The Nugget hops should allow for a solid base hop profile of slightly woodsy and mild and the Elixir hops should bring a orange fruitiness that is perfect for sipping on a summer day!
This goal of this beer is to be an easy drinking, NW style house IPA. The goal is a classic NW IPA. I am looking for something piney and herbal that resembles a more noble taste. The goal is at 7% and upper mid of the IBU range to be a crisp, dry IPA for any season. Note: WLP001 yeast was harvested from Simcoe SMaSH on 1/1/2021 and added to starter on 4/7/2021 Note: Grain mill gap closed slightly and ended much above target OG at 1.080
This will be a remix of the Doppelbock that I made right before Christmas 2020. I am going to pitch this on top of the yeast cake from Helles Bock. I have tweaked the recipe slightly. The ingredients are all the same as the original but I have increased everything: more IBU, more ABV and more of the rich malts. The first version was so good I don't want to tweak things too much.
This beer style is something that I have wanted to try as well as I also want to make another doppelbock so I can make a new beer style and create a large yeast starter for another doppelbock. Win win! This beer will be crisp and light in color, with a medium ABV. It will be similar to a Maibock which will be perfect since it will probably be May before I end up completing it.
This beer is intended to be a high ABV, but light lager. I am having fun with my second fermenter and this is the chance to experiment a little. I am looking for a clear and light body beer that has a little behind the scenes kick. Something that is light and refreshing but with ABV that sneaks up on you because...why not?
As I look to expand my operation, I will be looking to do more lagers. I have shied away from them before since I didn't want to tie up my equipment for a month or two at a time. I do enjoy lagers and it would be good to have some light and crisp homebrew for consumption. I am looking to get another fermenter and another fermentation chamber to allow two beers to be fermenting at once. I also had an email conversation with some at my water district that gave me the analysis of the water and how to correct it. This beer will be brewed with a water adjustment instead of buying chloromine free water from the store.
I haven't brewed and IPA in a while so this is my attempt to get back into it. I like clean NW IPAs as opposed to the new Hazy NE style so the goal if this IPA is a crisp and strong IPA. I calculated new brewhouse efficiency and boil off numbers from my last beers so this will be a good chance to validate those calculations.
Doppelbock will be the first lager I have ever made. It is one of my favorite styles and one that isn't made too much outside Germany. At least I haven't seen too many craft breweries in the US make the style. As often with my recipes, this borrows heavily from Craft Beer and Brewing. That magazine hasn't let me down yet. The goal is to make a rich, but clean beer drinkable on a winter night, given that it will be ready just a few weeks before Christmas.
Collaboration with a friend that is a beer enthusiast also. Cream ale is one of his favorite styles and I didn't know much about them until he told me he wanted to make one. When I think cream ale, I think a lot of body and well...creamy. The style really isn't that at all. We are looking for a dry, somewhat strong cream ale. We are going to use a German yeast to get a little more character and less of a lager bite. Almost a 30% corn bill and we ended up having to substitute distillers malt and 2 row for 6 row, which I have never used. The goal is a drinkable, clear and bright cream ale without a lot of bite but a little more body than a lower ABV cream ale.
I want to put my new Maelstrom stir plate to the test so I want to make a big beer. What better big beer than a strong Belgian.
A little late in the game to the German Oktoberfest lager so I will settle for an ale. This beer is inspired by the malty flavors of a Märzen but I will ferment it as an ale around 65°F.
A lighter beer for the summer. Looking for a crisp and slightly peppery Saison. The recipe was created based off of two different Saison recipes from Craft Beer and Brewing.
A beer to use up existing ingredients that I had and didn't want to waste. I saw a video that said you can pitch a new beer on top of a previous yeast cake and I thought I had to try it! This will use the yeast cake of Simcoe SMaSH which is essentially a very large starter of WLP001 California Ale yeast. It will further let me experiment with fermenting a big beer and also test out what hops I like in beers. I tend to like the more crisp beers so I went with classic Pilsner type Noble hops
A beer to use up existing ingredients that I had and didn't want to waste. It will give me a chance to experiement with my yeast pitching rate and to trial the taste of Simcoe hops in a single hop beer.
Not a beer for the summer, but why should that matter? A big stout. The goal of the beer is to create a strong stout that is dark, chocolaty, leathery but dry and smooth. A fairly complex grain bill that I was inspired to create by reading Mastering Homebrew by Randy Mosher.
Straight up IPA. Looking to create a nice beer that can be a go to in my household and keep on tap. Inspiration for the hop profile was taken from Hop Valley Alpha Centari IPA, which is one of the best IPAs around.
As a fan of the Belgian style this will be a good beer to continue brewing. I am going to go back to all grain brewing so that my wife can use the spent grain for bread. :) I chose a Belgian because I really enjoy Belgian beers and this is an all grain version of the Belgian IPA I made before using extract. Hopefully, it will turn out like the last one!
Needing something to do to prevent cabin fever from being stuck in the house, I decided to make a homebrew. This is inspired by Ballast Point Brewing, who publish recipes for homebrewers which I think is great. It shows they really love brewing! . I also build a fermentation chamber to ferment at a consistent temperature and be able to cold crash, so this is the first attempt with my new equipment.
Since I have plenty of beer right now, I thought I would make a barleywine since it will take time to mature in the bottles. I have never tried this style but now that I know about yeast starters I think it will be worth a shot. I will try to make a smaller batch to see if I can get the gravity up. This recipe is based on a clone of Sierra Nevada's Bigfoot Barleywine from the AHA.
This beer is my first attempt at brewing an all grain batch using my new Rubbermaid 10 gallon cooler mash tun. I am using a clone recipe of Pliny the Elder released to the American Homebrewer's Association by Russian River Brewing in Santa Rosa, CA as a basis. I am not using the recipe one for one largely because of the crazy hop bill and the fact that I have low expectations for my first all grain batch.
This beer will be a hoppy Belgian ale which should result in a cross between a Belgian ale and a mild IPA. The key will be to not overdo the hops and end up with two clashing styles. This beer will be a chance to work with a liquid yeast starter.
A full body Russian Imperial Stout. The goal of this beer is to experiment making a high gravity beer with a FG that finishes around 1.020 and doesn't leave a sweet taste in your mouth. I have not had good results brewing high ABV beers in the past and I believe that this is due to a lack of yeast. This beer will let me test that theory so I will use two packages of yeast. This is the first beer brewed with my new Blichmann Hellfire burner and Blichmann 10 gallon G2 Boilermaker kettle.
A light pale. The goal of this beer is to make something drinkable with medium hop flavor and work on beer clarity. The recipe is based on the West Coast Pale Ale recipe found here: https://byo.com/newbrew/extract-with-grains