Russian Imperial Stout (For Advanced Brewers)

This is an all-grain recipe designed for advanced homebrewers. If your mash tun is not large enough to hold all 21 pounds of grain, you can substitute light dry malt extract for a portion of the 2-row malt. Use a ratio of 0.65 pounds of dry extract for each pound of malt removed. The malt extract should be added after the sparge as the wort is heating to a boil.

American Wheat Ale (For Intermediate Homebrewers)

Anyone who has completed 3 or 4 batches of extract homebrewing should have enough experience to be successful with the brew-in-a-bag method used here.

St. Benedict Belgian Dark Strong Ale (for Advanced Homebrewers)

Inspired by the Trappist and abbey beers I drank during a trip to Brussels last fall, I first brewed this Belgian Strong Dark Ale in January.

Pilsner (For Intermediate Homebrewers)

This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. Since this beer is a lager style, it's highly recommended that you have a temperature controlled refrigerator you can use for cold fermentation and lagering.

Single-Malt, Single-Hop IPA (For Beginning Homebrewers)

For this SMaSH (Single Malt and Single Hop) beer, I chose Mosaic hops, the daughter of American IPA hop stalwart Simcoe. Mosaic hops only became commercially available following the fall 2012 harvest, but they're already picking up steam among home and craft brewers for creating an array of flavors and aromas that have been said to include cedar, stone fruit, tropical fruit, blueberry, and floral notes. To round things out, I paired the Mosaic hops with the sweet, clean Golden Promise pale malt.

Sorachi Ace and Simcoe IPA (For Beginners)

This is an extract-style homebrewing recipe which is written for the beginning level homebrewer.

Hoppy Red Ale (For Beginning Homebrewers)

This recipe is designed for beginning homebrewers. It's a very hoppy red ale with a strong citrus aroma, a hint of sweet malt and a crisp finish.

Sour Saison (For Advanced Homebrewers)

For the flavors to fully develop, this homebrew should age for about 1 year. It will produce a rustic farmhouse style ale that will have a mild sour flavor, but it won't be overwhelmingly tart. You will also get some mild barnyard aromas and flavors from the Brett that's in the mix.

American Pale Ale (For Beginners)

This extract recipe provides the building blocks of a tasty American Pale Ale. The 6-row pale malt provides a nice grainy character and the crystal provides caramel sweetness and smooths out the mouthfeel.

Parting Glass Belgian Dubbel (For Intermediate Brewers)

Days before I left New York for St. Louis, my good friend Chris Cuzme invited me to write this dubbel recipe—I call it 'Parting Glass'—and brew it with him at 508 Gastrobrewery in Tribeca.