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Matt Brewing Company, Utica, New York

Iperial IPA Recipe for 5 Gallons

1¼ lb melanoidin malt
13 lb pale malt extract syrup
1 oz Simcoe hops, 60 minutes before end of boil
¾ oz Warrior hops, 60 minutes before end of boil
½ oz Centennial hops, 45 minutes before end of boil
½ oz Centennial hops, 30 minutes before end of boil
1 oz Cascade hops, 20 minutes before end of boil
½ oz Centennial hops, at flameout
American ale yeast
2 oz Cascade (dry hop)
¾ cup corn sugar

Bring three gallons warm water to 150°F. Crush malt and steep for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate very well, and add yeast. Ferment at 65-70°F until finished. Transfer carefully into another container and condition for two or three weeks at 55-60°F. Dissolve corn sugar into finished beer, bottle and store at room temperature for two or three weeks, then chill and enjoy.

Note: this beer will require a lot of yeast. Use three  packages of yeast, make a two-liter starter, or use the slurry from a previous batch.

Free State Brewing Company, Lawrence, Kansas

English Barley Wine recipe for 5 gallons

2 oz black patent malt
¼ lb medium crystal malt
12 lb pale malt extract syrup
1 oz Target hops, 60 minutes before end of boil
½ oz Northdown hops, 30 minutes before end of boil
2 oz East Kent Goldings hops, 10 minutes before end of boil
English or British ale yeast
¾ cup corn sugar

Bring three gallons warm water to 160°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one week or until finished. Transfer carefully into another container. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Note: For best results, use three packages of yeast, or make a starter. Because of the strength of this beer, you may find fermentation becomes sluggish toward the end, so be patient.

Goose Island Brewing Company, Chicago, Illinois

Dark ale recipe for 5 gallons

½ lb wheat malt extract syrup
½ lb black patent malt
¼ lb German debitterized black malt
¼ lb dark crystal malt
2 oz chocolate malt
6 lb pale malt syrup
1 oz Mt. Hood hops, 60 minutes before end of boil
1 oz Sterling hops, 10 minutes before end of boil
German ale yeast
¾ cup corn sugar

Bring three gallons warm water to 160°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extracts, then bring to a boil. Boil for 60 minutes, adding hops at specified intervals. Top off to five gallons with cold water. Cool to 70°F, aerate, and add yeast. Ferment at 61-65°F for one week or until finished. Transfer carefully into another container. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two to three weeks, then chill and enjoy.