Annie Johnson
Recipe: Annie’s Wee ScottieThis extract-based wee heavy recipe offers the chance to try boiling down some wort in the kettle to develop caramelization and deeper malt flavor.
Subscriber- Depth Charge! Boil Reductions for (Wee) Heavy Flavor
Sometimes known as “kettle caramelization,” the Maillard richness of a boil reduction can add deeper malt flavor to any beer you brew—even if it’s not Scottish.
Recipe: Annie’s Quantum Firecracker Pale AleMalt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.
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No Rests For the Wicked: Getting Punchy With Hop ExtractsPro brewers these days are learning about how best to take advantage of cold-side aroma extracts and other advanced hop products. Why shouldn’t you?
Recipe: Annie’s Olde Patterson 0600 Malt LiquorThis extract-based ode to American malt liquor—and to an old friend—gets appropriately large portions of adjuncts and enzyme to boost attenuation. Serve it cold!
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Malt Liquor: American Nostalgia, ExtractedSince adjunct lagers are cool again, it may be time to give American malt liquor a fresh look. Lean and strong, this adjunct-laden product of the post-Prohibition era has the power to evoke simpler times.
Recipe: Annie’s Gourdgeous Pumpkin AleBe generous with the gourd and toast your own allpsice for this smashing pumpkin ale that’s easy as, well, pie.
No Rests for the Wicked: Pumpkin Ale, Easy as PiePumpkin ale is a seasonal American tradition strong enough to smash even the most cynical pumpkin-spice fatigue. It’s also fun to make—and drink, and share—at home.
Recipe: Annie’s Sandy Beaches Cold IPADespite it’s lean malt frame and body-lightening adjuncts, cold IPA is well within the reach of homebrewers who like to employ partial-mashes and extracts.
Cold IPA, Extracted: It’s a Cold Snap!Crack some grains and cook some rice if you want, but attacking cold IPA with the partial-mash method is simple. Let the pedants argue about whether it’s a style—we’re too busy brewing and drinking it.
Recipe: Annie’s Three Paths Pale AlePale ale makes an ideal base for trying out the split-batch method and experimenting with the different flavors you can get from one kettle of wort and a single brew day. Following this recipe, you’ll get an American-style pale ale, a Belgian-style pale ale, and a British-style strong bitter—but it’s easy to imagine more variations.
Modular Pale Ale: Explore the Split-Batch MultiverseThere is not one pale ale—they are infinite. For example: There are a few classic types that can be assembled from essentially the same wort based on some key choices. Let’s explore the versatility.