We still do not have all of our recipes converted to the new site so please see the old recipes section for a lot more. Also check out the new StrangeBrew recipe archive.

Note that the below classifications are not necessarily according to commonly accepted styles. Instead we've grouped things together as they make sense and are convenient to ourselves. For a more stringent guideline on beer styles, please visit the BJCP website.

As for the ingredients in the above beers, for the all-grain recipes all 2-Row and Wheat Malt are from Canada Malting, except when "Organic" is stated, in which case it's from a small maltster in Saskatchewan, whose name I do not recall. Vienna and Munich are from Hugh Baird. Chocolate is one or the other. Also, I often just say "Wheat" instead of "Malted Wheat" or "Wheat Malt". If you encounter a recipe that just says "Wheat", then it's going to be Malted Wheat. When I used flaked wheat or some other form of wheat, I always specify such.

In many of the more recent recipes I use a number of notations which I've developed for hops and specific gravity. For example, when you see OG 1.024 @ 161F (60F), it means "an original gravity of 1.024 measured at 161F, with a hydrometer which normalizes at 60F" (I have one which normalizes at 60F, one at 20C, and another at 70F). As for hops, you'll see "add 1.3 oz Galena @ 13.4%". This is a bit easier to figure out that it simply means that the hops have an alpha acid (AA) rating of 13.4%.

Note that most of the all-grain recipes assume the reader will know how to treat their own water appropriately to the style. We do have some water notes here, but in general assume familiarity. In many cases since we moved out onto the Rideau and haven't had the well water checked yet, we use the 19 litre (5 US gallon) bottles of reverse-osmosis water, often without any treatment at all. Sometimes we put in some Gypsum, and sometimes some "brewing salts" in very small amounts. And note this is about the only time we'd knowingly use a substance of unknown composition in our beer, and wouldn't even use brewing salts with your average tap water since it would have adequate trace minerals. We use about 1/4 to 3/4 tsp of brewing salts per the entire 60 litres / 5 US gallons of water. And for ales we'll throw in another tablespoon or two of Gypsum.