A complex malty English Brown Ale.

Brewer: Jon Stika
Type: All Grain
Style: English Brown Ale
OG: 1.056
FG: 1.020

9 pounds pale malt
1 pound crystal malt
1/2 pound wheat malt
3 ounces roasted barley
1/2 pound molasses
1/4 pound brown sugar
1 ounce Willamette hop pellets (4.9%AA)
1 ounce Northern Brewer hop pellets (7.1%AA)

Single infusion mash starting at 157F for one hour in 13 1/2 quarts water.  Sparge with 13 1/2 quarts of 168F water pH 5.7 – 6.5.  Sparge runoff should be about 1 cup every 40 seconds.  Boil 10 minutes and add Willamette hops.  Boil another 40 minutes and add Northern Brewer hops.  Boil 10 more minutes then cool and transfer to fermenter.  Pitch Wyeast 1968 or other British ale yeast and ferment between 65F and 70F.  Package and condition for at least one month before consumption.

Michelob Amber Bock clone
Brewer: Jon Stika
Type: All Grain
Style: Bock
Added: 10/29/2005
OG: 1.043
FG: 1.016

For a 5 gallon batch.  96 oz Pale malt, 14 oz Munich malt, 12 oz 10L Crystal malt, 12 oz Vienna malt, 8 oz Wheat malt, and 6 oz Roasted Barley.  Single infusion mash starting at 154F for 80 minutes.  .5 oz Santium 7.6% AA for 30 minutes, .5 oz Cascade 5.8% AA for 20 minutes, dry hop with .5 oz Cascade in secondary fermenter for 5 days. Wyeast 1007 German Ale.  75% mash extract efficiency.


A slightly sweet sparkling traditional mead.

Brewer: Jon Stika
Type: Wild Fruit/Other
Style: Traditional Mead
OG: 1.083
FG: 1.008

9.5 pounds raw honey
5 teaspoons acid blend
3 Tablespoons yeast nutrient
Wyeast 3184 Sweet Mead yeast

Boil 5 gallons of water for 10 minutes then allow to cool to 180F.  Dissolve acid blend and yeast nutrient in water then stir in honey until completely dissolved.  Cool to 80F and pitch yeast.  Ferment at 70F-80F until fermentation is complete (usually months).  Keg and force carbonate and add more honey if desired to sweeten to taste.

This ale should share some characteristics of an american and english pale ale. Mainly in the fact that I utilized british malts and mostly american hops.

Brewer: Ryan Jilek
Type: All Grain
Style: American Ale
OG: 1.055
FG: 1.012

8.33 lbs. Crisp Maris Otter (2-row)    
0.63 lbs. Crystal 20L                 
0.42 lbs. Torrified Wheat Malt           


  0.80 oz.    Perle      60 min. 
  0.50 oz.    Cascade    15 min. 
  0.50 oz.    Cascade    1 min. 
  0.50 oz.    Cascade    Dry Hop  


  0.08 Oz     Irish Moss   15 Min.(boil)  


WYeast 1056 Amercan Ale/Chico

Mash Schedule  
          Step Rest Start Stop Heat  Infuse Infuse 
Step Name Time Time Temp  Temp Type  Temp   Amount 
Rest       5    90  154   154 Infuse 167    16.00 
Mash Out   5    30  168   168 Direct ---  -------

A nearly opaque british stout with a slightly sweet finish and smooth roastiness.

Brewer: Jon Stika
Type: All Grain
Style: Stout
OG: 1.053
FG: 1.015

8.5 pounds pale malt
8 ounces roasted barley
8 ounces chocolate malt
6 ounces flaked barley
6 ounces flaked oat
8 ounces 10L crystal malt
8 ounces wheat malt

1.5 ounces Northdown pelleted hops 7.6%AA. Mash at 156F and sparge with 3.6 gallons 168F water.  Top up to 6.5 gallons for one hour boil. Add hops for last 35 minutes of boil.  Cool, transfer to primary fermenter and pitch with Wyeast 1968 London Ale yeast and ferment at 68F.