Recipes

It's amazing, when you really think of it, that there are only four constituent elements to beer: hops, grain, yeast, and water.

The process for making different types of beers remains about the same: a mash, a sparge, a boil, and then fermentation. So when it comes down to it, small variations in the process as well as different varieties of ingredients are what determine the difference between a smoked porter and a crisp Hefeweisen.

The Wootown Brewers offer the Recipe Archive: a collection of recipes created or modified by club members and officers.

These recipes are property of their creators who have been gracious enough to share them here.

Recipes are offered in HTML format, as well as ProMash, QBrew, or BeerXML when available.

If you'd like to submit your recipe for publication, please send it to communications@wootown.org.

STYLE	NAME	CREATOR	HTML	PROMASH	QBREW	BEERXML	COMMENTS
Porter	Thirsty Porter	Jeff Sanders, Tom Davidson					"My first attempt at a partial mash, this porter would best be considered a robust porter. It has a nice chocolate nose, is very warm and rich. The longer you let it sit, the better it'll become, but after 3 weeks, it's delicious as is. It took a 31/50 in the NHC competition earning me a bronze."
Porter	Wootown Brewers Fall 2006 Robust Porter	Tom Davidson					This was the recipe used for the September 9, 2006, group brew.
Dunkelweisen	Wootown Brewers March 2007 Dunkelweisen	Tom Davidson					This was the recipe used for the March 2007, group brew.

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