All-Grain Beer Kits

Think stout with a hint of sweetness from the addition of lactose in the boil. The resulting sweetness takes the sharp dark grain edge off the stout . The sweetness isn't so pronounced to take away from the beer.

If you like chocolate, you will love this beer. Nearly 2 lbs. of crystal malt, paired with chocolate, debitterized black and carapils meld with 24 tablespoons of cocoa powder to make this a perfect marriage of beer and chocolate. We suggest Wyeast 1728 Scottish Ale yeast to add enough sweetness to balance the unsweetened chocolate. Want to kick it up a notch? Add a hint of raspberry flavoring. Note that this recipe calls for 1.5 cups of Cocoa Powder which is not included in the kit, but can be purchased at your local grocery store. Don't pick hot chocolate mix though!

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 unique grain bill using 20L crystal, wheat, honey malt , rye and carapils with a touch of honey at the end of the boil combining to be a very drinkable IPA. Citralumbarillo hops added at 60, 45 15 and dry hop.

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.

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 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.

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.

Our Lager #1 recipe includes just a little carapils for body. Cascade hops are included for bittering and Saaz for flavor. Wyeast 2112 California Lager yeast allows you to ferment at temperatures up to 65F and still have the clean malty lager flavor.

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.

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.

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!

Crisp and refreshing! Ich Bin Ein Pilsner is a classic German Pilsner originally developed by a former Great Fermentations employee who has gone on to greener pastures and sweeping the 2015 Indiana Brewer's Cup in the professional category! The recipe is relatively simple, but then again, so is a truly good German Pils! Nothing more than some Pilsner malt and noble Saaz hops round out this recipe, which lead to a crisp, refreshing Pilsner beer that can be enjoyed by all. While a traditional lager yeast can be used to ferment this beer, using the California Lager yeast can lead to great lager without too cool of temperatures.

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!

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.

What goes better with a load of delicious hop goodness than a rich, malty backbone? With Hop the Atlantic, our collaboration Double IPA made with Grand Junction Brewing Company in Westfield, IN, both of these are in perfect harmony! We worked together to give you a beer that combines ingredients from both sides of the Atlantic into a deceptively easy-drinking double IPA.

This beer can be found on tap at Grand Junction Brewing, but you can also easily take this kit home and make it yourself! Golden Promise malt provides not only alcohol, but also a maltiness that balances out the Columbus and Challenger hops used in bittering. Caramunich and Aromatic malts give some extra malty sweetness and toasted character, while the hop profile is completed with Falconer's Flight 7 C's Blend, a beautiful blend of the big American "C" hops. Balance in a big beer can be a great thing!

A full bodied brown ale featuring complex malty sweetness from the munich, medium crystal and chocolate with a heavy dose of nutty-flavored grain. Hops are subdued to let the grain bill shine.

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!

This Petite Saison is gold in color with a slight hop aroma that is overshadowed by the wonderful spiciness that the yeast brings to the table. Notes of pepper, clove and fruity tartness bring flavorful life to this medium bodied ale and those who are fortunate enough to enjoy it! Great beer to make in the summer because saison yeasts like it hot!

If using Wyeast #3724 Belgian Saison yeast, pitch at around 85-90F and keep your fermentation temperature in the same range. This yeast has a tendency to stick at around 1.035 specific gravity, but will finish, given time and warm temperatures.