The majority of brewers in today’s craft industry got their start in their own kitchen with water, hops, barley and yeast. Although brewing has now become their career—pulling long hours at the brewery making beer for public consumption—a decent amount of SLC’s local brewers still brew at home on a weekly basis.Many times, these brewers are perfecting trial recipes in their own kitchens that will one day make their way into the brewroom. SLUG asked five of these brewers if they would share a favorite recipe with us. If you are up for the task of brewing these recipes, all of these ingredients are available at The Beer Nut.

Brewer: Ray Madsen 

(Assistant Brewer)

Brewery: Wasatch Brewpub

Beer: Belgian Black Ale

9.3 lbs Light Malt Extract

1.0 lbs Special B Malt

0.5 lbs Aromatic Malt

0.5 lbs Cara-Pils

2.0 oz British Chocolate Malt

1.0 oz Black Patent

1.0 oz Carafa

1.5 oz Willamette Hops

(Added for 60 min of boil)

0.5 oz East Kent Golding Hops

(Added for 30 min of boil)

0.5 oz East Kent Golding Hops

(Added for 10 min of boil)

White Labs Belgian Ale Yeast

OG: 1.078

SRM: 21.6

IBU: 33

 

Brewer: Donovan Steele 

(Head Brewer)

Brewery: Hoppers

Beer: The Bends

5.5 lbs Extra Light DME

1.5 lbs Munich Malt

0.5 lbs Aromatic Malt

0.5 lbs Cara-Wheat

.375 lbs 120ºL Crystal Malt

oz Black Patent

0.5 lbs Belgian Candi Sugar

0.5 oz East Kent Golding Hops

(Added for 60 min of Boil)

0.5 oz East Kent Golding Hops

(Added for 45 min of Boil)

0.5 oz Styrian Golding Hops

(Added for 20 min of Boil)

Any Belgian or French Ale Yeast
OG: 1.056
SRM: 15.8
IBU: 22

 

Brewer: 

Jeff VanHorn 

(Head Brewer)

Brewery: Moab Brewery

Beer: Black Double IPA

7 lbs Light Dry Malt Extract

2 lbs Red Wheat

1 lbs Munich Malt

12 oz Chocolate Malt

4 oz Black Patent

1.75 oz CTZ Hops (

Added for 90 min of Boil)

1 oz Cascade Hops

(Added for 30 min of Boil)

1 oz Chinook Hops

(Added for 0 min of Boil)

2.6 oz Chinook Hops (Added in Secondary Fermenter)

Wyeast 1056 American Ale Yeast

OG: 1.081

SRM: 28

IBU: 111

 

Brewer: Jenny Talley

(Head Brewer)

Brewery: Squatters

Beer: Summer Weiss

2.5 lbs Dry Wheat Malt

3.25 lbs Extra Light Dry Malt

0.4 lbs Cara-Wheat Malt

0.4 lbs Munich Malt

0.2 lbs Acid Malt

1.0 oz Mt. Hood (Added for 60 min of Boil)

Wyeast 3068 Weihenstephan

Wheat Yeast

OG: 1.048

SRM: 10

IBU: 16

 

Brewer: Kevin Templin

(Head Brewer)

Brewery: RedRock

Beer: Classic American Pale Ale

5 lbs Dry Extra Light Malt Extract

1 lbs 40ºL Crystal Malt

0.6 lbs Munich Malt

0.5 lbs Cara-Pils Malt

1.0 oz Columbus Hops (Added for 60 min of Boil)

1.0 oz Amarillo Hops (Added for 15 min of Boil)

1.0 oz Amarillo Hops (Added for 0 min of Boil)

Wyeast 1056 American Ale Yeast

OG: 1.054

SRM: 11

IBU: 71

 

For help converting these malt extract recipes to all-grain, email: tyler@slugmag.com