All-Grain Beer Kits

A blend of wheat and pale malts with flaked oats give this Belgian wit beer a creamy texture and a thick moosey head. Bittered with Saaz hops and finished with bitter orange peel and coriander this is your home brewed answer to Blue Moon. There is a little extra coriander and orange peel in the kit if you want to add more in the secondary to kick up the aroma. Use Wyeast 3944 Belgian Wit yeast for the rest of the flavor profile. Doesn't take a lot of aging to reach its peak.

What goes better with a load of delicious hop goodness than a rich, malty backbone? With Hop the Atlantic, our collaboration Double IPA made with Grand Junction Brewing Company in Westfield, IN, both of these are in perfect harmony! We worked together to give you a beer that combines ingredients from both sides of the Atlantic into a deceptively easy-drinking double IPA.

This beer can be found on tap at Grand Junction Brewing, but you can also easily take this kit home and make it yourself! Golden Promise malt provides not only alcohol, but also a maltiness that balances out the Columbus and Challenger hops used in bittering. Caramunich and Aromatic malts give some extra malty sweetness and toasted character, while the hop profile is completed with Falconer's Flight 7 C's Blend, a beautiful blend of the big American "C" hops. Balance in a big beer can be a great thing!

If you like chocolate, you will love this beer. Nearly 2 lbs. of crystal malt, paired with chocolate, debitterized black and carapils meld with 24 tablespoons of cocoa powder to make this a perfect marriage of beer and chocolate. We suggest Wyeast 1728 Scottish Ale yeast to add enough sweetness to balance the unsweetened chocolate. Want to kick it up a notch? Add a hint of raspberry flavoring. Note that this recipe calls for 1.5 cups of Cocoa Powder which is not included in the kit, but can be purchased at your local grocery store. Don't pick hot chocolate mix though!

Scot's Pale is our clone of Sierra Nevada Pale Ale. Three additions of Cascade hops make for a well-balanced pale ale. Use the last addition at flameout or as a dry hop. Deep amber in color but not overly caramel flavored. Aromatic adds a touch of breadiness to the flavor profile. Using Wyeast's 1056 American Ale yeast will give you the signature drier finish of a West Coast pale ale.

Ryerish Red Ale is the brainchild of Jonathon Mullens, brewer at the Broad Ripple Brewpub in Indianapolis, Indiana. At the helm of the oldest operating brewery in the state of Indiana, Jonathon has brought his knowledge, expertise, and love of rye to the table to create this spectacular beer! Collaborating with Wes Martin, our brewer here, the two have come up with a fantastic brew! Using a healthy portion of both malted rye and chocolate rye to give the ale its characteristic spicy flavor and slightly red color, the two have also used amber, melanoidin and Special B malts to perfectly round out the beer. On tap at the Broad Ripple Brewpub for a limited time, Great Fermentations gives you the opportunity to make this beer at home for yourself!

A true English style robust porter, straight out of the pages of history! The Dark Side Robust Porter uses a healthy dose of Brown malt, a malt that porters traditionally used as their base, to add a heavy robust character to the beer. Notes of coffee flow forth in the flavor profile, aided by some chocolate malt and balanced by some crystal malts from the U.K. Add some English Fuggle hops on top, and you've got a robust porter that finishes big with a hint of sweetness. Once you go to the dark side, you may never go back!

A big, West Coast Double IPA crammed with loads of aroma hops! Piney the Welder is a clone of another similarly-named "elder" beer that has been named the #1 beer in America by the AHA many times over. It gets its bitterness from hop extract, delivering a good hop bite and character that balances out the maltiness of the beer. Using a little bit of Crystal 60L and Carapils to give the beer character. A plethora of American hops give this beer big hop flavor and aroma. Three huge, very American hops contribute to this hoppiness: Centennial, Columbus and Simcoe. With a load of hops going in at the end of the boil and at dry hop time, Piney comes out like liquid hop nectar. The perfect double IPA for true hop heads!

A slightly sweet wheat beer with a strong aroma of fresh chamomile. Munich, wheat and aromatic malts provide a simple background for the banana and clove of the yeast and the chamomile for a sum that is greater than its parts. The Bavarian Wheat yeast strain contributes slight banana and clove undertones.

A simple specialty grain bill of wheat, chocolate and 60L paired with 6 hop additions of Cacade and Nugget makes for a hoppy brown ale that is bigger than the sum of its parts. This kit is Frank Petrarca's award-winning recipe from the Great Fermentations Brown Ale Competition. Savor the flavor!

Who can forget childhood memories of gingerbread houses, adorned with sweet, creamy icing and tasting of exotic spices? Our Gingerbread Brown Ale attempts to bring back these memories in a form more suited to mature palates. An array of specialty grains gives this beer its brown color, its sweetness, and its chocolate-roasted notes. Molasses, combined with an assortment of seasonal spices, gives this beer a distinct flavor of gingerbread. Pouring a thick brown, the nose will delight and the taste will dazzle your tongue. Soft and delicious like the homemade gingerbread recipes handed down throughout the ages, this beer is sure to please! Please note that the spices called for in this recipe, are not included in the kit. You'll have to raid your pantry or your local grocery store for these.

This recipe has stood the test of time. First brewed over 13 years ago and has been a Great Fermentations standard ever since. With an original gravity of around 1.054, this beer is so flavorful that it drinks as a much bigger beer. A rich unsweetened to semi-sweet chocolate palate comes from a pound of chocolate malt and 4 oz. of debitterized black. The palate is rounded out with some 60L crystal and enough Cluster hops to bitter. We suggest Wyeast 1007 German Ale for a dry finish or 1728 Scottish Ale for a more malty finish. Want to change it up? Add cacao nibs or cold-pressed coffee in the secondary.

Think stout with a hint of sweetness from the addition of lactose in the boil. The resulting sweetness takes the sharp dark grain edge off the stout . The sweetness isn't so pronounced to take away from the beer.

A light and easy drinking wheat beer with a subtle spicy hop aroma. Aromatic, munich and flaked wheat impart a malt-bread flavor with a bit of creaminess from the flaked wheat. Bittered with Saaz and hallertau and finished with a half ounce of hallertau at the end of the boil. Use Wyeast American Wheat 1010 for a dry, slightly tart, crisp beer with none of the German weizen esters. Make it into a raspberry wheat by adding a pound of raspberry puree toward the end of fermentation.

Spicy rye malt combined with a load of American hops creates an explosion of taste in your mouth. Citrus and grapefruit notes from the hops are well balanced by a huge malt backbone made up of munich, medium crystal, carapils, flaked wheat and the subtle spiciness from the rye.

Big on hops, low in alcohol! Big Little Guy Session IPA follows in the footsteps of many commercially-produced session IPAs by delivering a big hop punch without harsh bitterness. In addition, the ABV is kept low, so that you can have several in a session and not fall flat on your face! This Founder's All Day IPA clone includes a combination of Amarillo, Simcoe and Crystal hops that fill out the hop profile, delivering a delicious burst of hops on the pallet that do not linger or become overly bitter. A blend of crystal malts, dark wheat and flaked oats contribute sweetness, body and mouthfeel to balance the beer out. With a quick turnaround, this beer is incredibly easy to make and can be ready to drink quickly! In a few weeks you'll be sitting on the back porch, enjoying several of these with friends. Cheers!

This Berliner Weisse style beer is light and dry with a tart finish. Highly refreshing and low in alcohol content make this ale a great thirst quencher.

An easy drinking American Pale Ale using super late additions of Mosaic Hops for a huge hop flavor and aroma. Mosaic is a newer hop on the market, crossed between Simcoe and Nugget. Look for big tropical fruit and floral notes, with some earthiness tossed in for good measure. A well rounded sessionable APA that you'll want to have a couple of.

Not too hoppy with 7 HBUs of Galena for bitterness and a specialty grain bill of medium crystal, chocolate and wheat. There is a touch of sweetness from a half pound of lactose and a cup of brown sugar added during the last 10 minutes of the boil. Sweet Georgia Brown will remind you of an English style brown ale.

Ivan the Terribly Delicious will dominate your taste buds! A big imperial red ale that looks and drinks like a red double IPA, Ivan will storm your mouth with a satisfying combination of huge malt flavor and delicous American hops! Cara-Amber malt gives this beer a red hue and fullness, while Columbus, Amarillo and Citra hops provide a wonderful citrus character. Using an English yeast strain to ferment this beer allows the malt and slight residual sweetness to perfectly balance the hop character.

Developed by Great Fermentations employee Brandon, this beer has found favor with our whole crew. Now, thanks to his liberty with the recipe, we bring the opportunity to brew his fabulous imperial red ale to you. Ivan the Terribly Delicious will make you the unquestioned beer Tsar among all your friends!

Rich chocolate malt mingles with 2 lbs. of PB2 powdered peanut butter to make a truly decadent porter. Golden Naked Oats add body and creaminess, turning this classic robust porter into something so much more. So good you will say, I'll have a nutter, please. Consider adding cocoa nibs into the secondary fermenter to make this porter truly over the top! Note that this recipe is written for a 6 gallon batch to account for the extra sediment from the peanut butter. Final yield will be 5 gallons after racking off of layer of sediment.

The Daddy Mac is our answer to a malty, smooth Scottish ale! Developed by our brewer Wes in his spare time, this recipe won him second place in the Indiana Brewer's Cup in the Scottish and Irish Ale category. Amber malt gives this beer a nice nut character, which is enhanced by crystal 60L and chocolate malt, which give it sweetness and roastiness respectively, while also giving it a nice brown hue. A single hop addition gives this beer just enough hops to balance the malt character and sweetness. Ferment this at cool temperatures with an authentic Scottish yeast strain, and you've got a nice, malty, and highly drinkable Scottish-style ale that will have you thinking you are in the Scottish Highlands!