All-Grain Beer Kits

A blend of 3 hop varieties are added throughout the boil to create a massive citrusy hop flavor with a great floral aroma. The specialty malts include Simpson's medium crystal, carapils and amber malts to help round out the taste.

Looks like a porter. Drinks like an IPA. Dark in color but not acrid or overly roasty from the use of Carafa III. Columbus, galena, centennial and cascade provide the citrus hop punch you expect.

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!

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.

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.

A hop-lover's dry-hopped dream… gold in color with intense citrusy hop aroma and complex hop flavor of passion fruit and gooseberry. The high alcohol content provides a balance to this massively hopped IPA. A staff fav.

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.

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!

A spiced delight! St. Gambrinus's Spiced Holiday Ale makes use of a rich assortment of grains to give it a refined malt backbone. Honey, Munich II and Simpson's dark crystal malts combine to give this ale a character orange color and a delicious malty sweetness. Add to this an array of spices, and you have one of the best holiday ales a homebrewer could put on their holiday wish list! Cinnamon, ginger and orange peel appear in the boil, and the spice character is solidified by adding more cinnamon, cardamom and allspice into secondary. A truly enjoyable ale with which to ring in the holiday season! 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.

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.

This beer is very well balanced with no strong accents of malt or hop. Low bitterness from the hops contribute to the seemingly dry finish. Simple and elegant at the same time.

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.

The signature of this Kolsch is its malt roundness and noble hopping. We like to ferment with Wyeast Kolsch yeast to get a slight fruitiness of an ale with the clean lager-like flavor palette. We like to pitch Kolsch yeast in the 58-62F range and let the heat from fermentation ramp the temperature up to around 65-68F. However this yeast ferments well any where between 56-70F. Watch out, this yeast can be volcanic! We recommend using half reverse osmosis or distilled water and half tap water for a finished beer more true to style.

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 balance between hops and malt are the hallmark of this recipe. A combination of Centennial, Simcoe, Warrior and Cascade hops blends well with the background of munich, wheat, 20L crystal, carapils and aromatic malts. This pale ale is Pretty Darn Good (PDG). Cheers!

A full-bodied stout with plenty of roasted malt and a bit of medium crystal to soften the edges. As you pour this one into a glass, the black viscous liquid billows forth a dark brown creamy head (from the full pound of flaked oats) that lingers to the last drop! Each sip coats the tongue with roasted, chocolate, and caramel notes that take hold of your taste buds and relentlessly pamper them with flavor.

Luscious and almost naughty, Scottie MacRocketts is local homebrewer Nathan Compton's contest-winning strong Scotch ale! Malty and delicious, this beer is very well balanced for such a huge brew. Munich and Simpson's Medium Crystal malts contribute extra maltiness and residual sweetness respectively. For the little bit of color and roastiness that are characteristic of strong Scotch ales, a little bit of both chocolate malt and roasted barley are used. The malt character is balanced by two additions of Fuggle hops and give it just enough hop bitterness to cut the malty goodness.

Nathan's beer wowed the Great Fermentations staff, and a decision was made: this recipe must be brought to the masses! Thanks to Nathan's blessing (which he probably gave a little more freely after having a few pints of this beer), you can make it at home yourself!

A pale ale straight from the West Coast, Chico Suave Pale Ale is smooooooth and delicious! A clone of the classic example of an American Pale Ale, Chico Suave gets a touch of residual sweetness from Crystal 60L malt. Using Perle hops for bitterness, it gets its substantial hop flavor and aroma from Cascade hops, a hop that many would argue is the embodiment of American hops. Not too high in alcohol and pleasantly hoppy without being too bitter, Chico Suave is a perfect beer for any time or season and pleases every time!

Roasty, smooth, and highly drinkable! This is a classic Irish Stout with plenty of dark roasted malts that add to the coffee, chocolate, and caramel flavors. Bittered with Cluster and with an East Kent golding addition at 30 minutes. Wyeast Irish Ale 1084 completes the flavor.

A light session ale in the 3-4% ABV range. Small amounts of munich and flaked wheat provide a neutral palate for fruit, spice or herb beers. If adding any of these, we suggest using a yeast that will provide a little residual sweetness like Wyeast American II 1272 or Ringwood ale 1187. This beer is good on its own but a great base for fruit beers.

A dark, malty brown ale with caramel and chocolate notes that is nicely balanced. Medium and dark crystal paired with chocolate and roasted barley and some wheat for head retention. Willamette for bittering and flavoring hops. Use Wyeast British, 1098 for more of an English flavor profile.