Below are a few of Cascade's Master Craftsman favourite recipes.

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You may experiment with these in many ways. For example:

• vary the hopping rates
• use different hop varieties
• alter the amount of light liquid malt extract and/or partially replace with dextrose (glucose)
• use different yeasts

You may also speed up the start of fermentation using a "Yeast Starter" culture. A yeast starter is made by stirring the yeast into a nutrient solution at a suitable temperature, allowing it to acclimatise, and then adding the starter into the fresh wort in the fermenter. The following is one of many good ways of making a starter.

1. Ensure the equipment is sanitised and rinsed with cooled boiled water.
2. About three hours before starting to brew, add 500 mL of water to a saucepan and stir in two tablespoons of malt extract (from the home brew can or another liquid or powder).
3. Boil for 20 minutes, cover with aluminium foil and cool to 25°C
4. Add the yeast and stir well.
5. Keep at about 25°C for two hours, occasionally swirl.
6. When the fermenter has been made to 23 L, pour in the starter and gently stir.

My favourite is a two can Chocolate Mahogany Porter that I call

The Ultimate Winter Warmer:

• 2 cans Chocolate Mahogany Porter (use only one yeast sachet)
• 2 kg light liquid malt extract
• 20 gram Saaz hop pellets, added before fermentation (boil the pellets in 200-400 mL of water or 10% malt extract solution for 2 minutes, strain into the fermenter, press the liquid out of the hops)

Other favourites of mine are:

Refreshing Chilled Summer Beer

• 1 can Spicy Ghost Draught
• 0.7 kg light liquid malt extract
• 0.5 kg dextrose
• 0.3 kg maltodextrin (corn syrup)
• 15 gram Cascade hop pellets (or a more bitter hop), added before fermentation (boil the pellets in 200-400 mL of water or 10% malt extract solution for 15-20 minutes, strain into the fermenter, press the liquid out of the hops)
• 10 gram Saaz hop pellets (as per the two can recipe)

Summer Blonde Style

• 1 can Spicy Ghost Draught
• 0.7 kg liquid wheat malt extract
• 0.5 kg light liquid malt extract
• 0.3 kg dextrose
• 0.3 kg maltodextrin (corn syrup)
• 10 gram Cascade hop pellets (prepared as per the above Spicy Ghost Draught recipe)
• 10 gram Saaz hop pellets (prepared as per the two can recipe)
• use a wheat beer yeast (e.g.Safbrew T58)

Australian Lager Style

• 1 can Golden Harvest Lager
• 1 kg light liquid malt extract
• 0.5 kg dextrose
• 0.3 kg maltodextrin (corn syrup)
• 15 gram Saaz hop pellets (prepared as per the two can recipe)

Beer With Attitude, IPA style

• 1 can Imperial Voyage Pale Ale
• 1.3 kg light liquid malt extract
• 0.3 kg dextrose
• 0.3 kg maltodextrin (corn syrup)
• 15 gram Cascade hop pellets (or a more bitter hop) (prepared as per the Spicy Ghost Draught recipe)

Full Flavoured Mahogany Porter

• 1 can Chocolate Mahogany Porter
• 1.5 kg light liquid malt extract
• 0.3 kg maltodextrin (corn syrup)
• 15 gram Saaz hop pellets (prepared as per the two can recipe)