Welcome to a journey through some of the most celebrated homebrewing recipes in recent years! Craft beer enthusiasts, homebrewers, and beer lovers alike have something to look forward to as we delve into five award-winning beer recipes that have won accolades in brewing competitions across the globe. These recipes provide not just a taste but an experience, capturing the essence of what makes craft beer so special. Whether you're aiming to expand your brewing repertoire or simply seeking inspiration for your next batch, these recipes promise to deliver exceptional flavors, unique profiles, and maybe even a chance at brewing glory.
American Pale Ale by Hop Hill Brewery
The American Pale Ale from Hop Hill Brewery has garnered attention for its balanced flavor profile, achieving a perfect harmony between malt sweetness and hop bitterness. Here's how you can recreate this award-winning beer:
- Ingredients:
- 6 lbs (2.72 kg) pale malt
- 0.5 lbs (0.23 kg) crystal malt (40L)
- 0.25 lbs (0.11 kg) caramel malt (120L)
- 1 oz (28.35 g) Cascade hops (bittering, 60 minutes before end of boil)
- 0.5 oz (14.175 g) Centennial hops (flavor, 10 minutes before end of boil)
- 1 oz (28.35 g) Simcoe hops (aroma, 5 minutes before end of boil)
- American ale yeast (e.g., Safale US-05)
- Procedure:
- Mash the grains at around 152°F (66.67°C) for 60 minutes.
- Sparge and collect enough wort to boil for 60 minutes, adding hops as scheduled.
- Cool the wort, transfer to your fermenter, and pitch the yeast.
- Ferment at 65°F (18.33°C) for 7-10 days, then cold crash and condition for two weeks.
🍺 Note: Ensure good water quality and adjust for pH if necessary to bring out the best in your beer.
Belgian Saison by Saisons of Simplicity
Known for its refreshing and complex character, this Belgian Saison won first place in a regional brew competition. Here's how to brew this yeast-driven masterpiece:
- Ingredients:
- 8 lbs (3.63 kg) Pilsner malt
- 1.5 lbs (0.68 kg) Munich malt
- 0.5 lbs (0.23 kg) wheat malt
- 1 oz (28.35 g) Saaz hops (bittering, 60 minutes before end of boil)
- 0.5 oz (14.175 g) Styrian Golding hops (aroma, 5 minutes before end of boil)
- Belgian Saison yeast (Wyeast 3724 or White Labs WLP565)
- Procedure:
- Mash at 149°F (65°C) for 90 minutes to achieve a drier finish.
- Boil for 90 minutes, adding hops as indicated.
- Ferment at 70°F (21.11°C), allowing the yeast to develop its characteristic flavors.
- Allow for extended conditioning time (up to 6 weeks) for a cleaner taste.
Russian Imperial Stout by Tsar's Cellar
This robust and rich beer took home a gold at an international brewing competition. Recreating it involves a careful balance of ingredients to deliver that deep flavor profile:
| Ingredient | Amount |
|---|---|
| Maris Otter malt | 14 lbs (6.35 kg) |
| Carafa III malt | 1 lb (0.45 kg) |
| Chocolate malt | 0.5 lbs (0.23 kg) |
| Roasted barley | 0.5 lbs (0.23 kg) |
| Columbus hops (bittering) | 1.5 oz (42.53 g) |
| Centennial hops (flavor/aroma) | 1 oz (28.35 g) |
- Procedure:
- Mash at 152°F (66.67°C) for 60 minutes, sparge with 170°F (76.67°C) water.
- Boil for 90 minutes, add hops at 60, 30, and 5 minutes before end of boil.
- Pitch an English ale yeast (like Wyeast 1028) at fermentation temperature of 67°F (19.44°C).
- Allow for a long secondary fermentation (up to 3 months) to develop rich flavors.
New England IPA by Hazy Hues
This New England IPA stands out for its intense hop aroma, juicy taste, and smooth mouthfeel, winning best in show at a national competition:
- Ingredients:
- 10 lbs (4.54 kg) pale malt
- 1 lb (0.45 kg) flaked oats
- 0.5 lb (0.23 kg) wheat malt
- 0.5 lb (0.23 kg) white wheat malt
- 1.5 oz (42.53 g) Citra hops (bittering, 15 minutes before end of boil)
- 1 oz (28.35 g) each of Mosaic, El Dorado, and Simcoe hops (flavor, at 0 minutes)
- 2 oz (56.7 g) each of Citra and Mosaic hops (dry hop, for 5 days)
- American ale yeast (like Wyeast 1318)
- Procedure:
- Mash grains at 152°F (66.67°C) for 60 minutes, incorporating flaked oats to increase haze.
- Boil for 60 minutes, with hops added at times indicated.
- Dry hop during primary fermentation, allowing for a hop-forward character.
- Cold crash to clear yeast from the beer and preserve hop aromas.
🌿 Note: The balance between bittering, flavor, and aroma hops is key to achieving the sought-after haze in NEIPAs.
Smoked Porter by Fire & Oak
Embrace the smoky richness of this porter, which triumphed in a prestigious brewing festival:
- Ingredients:
- 6 lbs (2.72 kg) Maris Otter malt
- 1 lb (0.45 kg) smoked malt (e.g., Rauchmalt)
- 0.5 lbs (0.23 kg) crystal malt (60L)
- 0.25 lbs (0.11 kg) chocolate malt
- 0.5 oz (14.175 g) Northern Brewer hops (bittering, 60 minutes before end of boil)
- 0.5 oz (14.175 g) Fuggle hops (flavor, 5 minutes before end of boil)
- English ale yeast (like White Labs WLP007)
- Procedure:
- Mash at 154°F (67.78°C) to develop body and sweetness.
- Boil for 60 minutes, adding hops as scheduled.
- Transfer to the fermenter, pitch yeast, and ferment at 68°F (20°C).
- Allow for a secondary fermentation phase to mellow out the smokiness.
These award-winning beer recipes offer an exciting array of flavors and brewing techniques for enthusiasts to explore. Each beer showcases a different aspect of brewing mastery, from hop-forward IPAs to rich, complex stouts. They not only provide a roadmap for brewing success but also inspire creativity and innovation in the brewing community. Whether you're brewing for yourself, to share with friends, or to enter into competitions, these recipes stand as testaments to what's possible when passion meets technique in the world of homebrewing. Enjoy the journey of crafting these exceptional beers and perhaps, in your brewing adventures, you'll create the next award-winning brew!
How can I modify an American Pale Ale recipe to make it less hoppy?
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Reduce the quantity of hops used, particularly the late addition hops for flavor and aroma. You could also substitute some of the more intensely hoppy hops with milder varieties or extend the boil time slightly to lessen the hop character.
What is the best way to ensure a smooth fermentation for a Saison?
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Start with a healthy yeast starter. Saisons require a higher temperature to ferment, around 70°F (21.11°C), so maintaining this temperature throughout the fermentation process is key. Monitor fermentation closely to ensure it finishes completely, as Saison yeast can be vigorous.
Are there any common pitfalls when brewing a Russian Imperial Stout?
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Avoid over-roasting or scorching the dark malts, which can lead to astringency. Proper fermentation temperature control is crucial as high ABV beers like stouts can generate significant heat. Also, patience is vital; these beers benefit greatly from extended conditioning times.
How do I manage water chemistry when brewing a NEIPA?
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For NEIPAs, focus on soft water with lower sulfates and higher chloride levels. This promotes the yeast’s performance and reduces harsh hop bitterness, allowing the fruitier hop flavors to shine. Adjust with salts like calcium chloride or reduce sulfates using reverse osmosis water if necessary.
Can I smoke my own malt for a Smoked Porter?
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Yes, although it’s challenging. Use untreated barley and smoke it cold or at low temperatures to avoid toasting or charring. Woods like alder, beech, or apple are commonly used. Monitor the smoking process closely to achieve the desired smokiness without overdoing it.
