The Right Way To Make Beer Clone Recipes
Though I make a vast majority of my own beer, I nonetheless like to move to my native tap house and have a fresh, high quality craft beer from time to time. I benefit from this in a couple of ways and so can you.
First, it helps with the continuous schooling of my ardour for beer making by discussing the specifics of the beers I’m drinking with the knowledgeable bar staff. I also solicit suggestions from my fellow patrons at occasions and their input could be informational as well. This can result in inspiration for tweaking an current recipe you employ or creating one from scratch.
Second, have you ever been out at a bar or restaurant and tried a beer that you simply absolutely liked? That has occurred to me greater than once. For most individuals, that initiates the need to buy extra of that beer at any time when they visit their native watering gap or liquor store. However, for me and the eager home brewer, this could possibly be a chance to duplicate our favorite grownup beverage. The problem is that the beer bottle doesn’t have the recipe on it and most of the time, that data generally is a highly guarded secret.
Well, it is a good factor that there are clone recipes to make beer like our favorites. The simplest approach is to Google “beer clone recipes”. You can find and sufficient quantity to begin exploring. One in every of my favorite sites for clone recipes and home brewing information normally is BYO.com. I’ve hand picked 5 clone beer recipes from their website to get you started. Good luck and enjoy!
Sierra Nevada Pale Ale Clone Creator: Greg Snapp
Hundreds of our clients at my home brew store have made this. Most swear it’s equivalent to the original. Dry hopping is important for traditional Cascade flavor and aroma. (5 gallons)
Ingredients:
* 8 oz. caramel malt, 30degrees Lovibond * 6 oz. DeWolf-Cosyns cara-pils malt * 6 lbs. gentle malt syrup * 1.5 oz. Perle hops (8.2% alpha acid) for 60 min. * 2.5 oz. Cascade hops (5.4% alpha acid): 1 oz. for 15 min., 1 oz. for five min., 0.5oz. pellets (dry hopping). * Wyeast 1056 (American ale) * 11/4 cup dry malt extract
Step by Step:
Add grains to 1.5 gal. water. Carry slowly to 170degrees F. Remove grains and produce to a boil.
Total boil is 60 min. Boil 10 min. and add Perle hops. Boil forty five min. more, including water as wanted to keep up liquid level. Make first Cascade addition. Boil 5 min. more. Flip off heat. Wait 10 min. Add 1 oz. Cascade. Wait 3 to 5 min. Take away hops and transfer to ferment er.
Top up to 5 gal. Pitch yeast at 70degrees F.
Ferment three days and rack to secondary. Dry hop with 0.5 oz. Cascade pellets. Ferment two weeks at 65degrees F. Prime and bottle.
Fullsail Golden Clone Author: James Crane
The rye adds a pungent fruitiness characteristic of Full Sail Golden ale. (5 gallons)
Components:
* 6 lbs. pale malt extract * 1 lb. light dry malt extract * 8 oz. crystal malt, 10degrees Lovibond * eight oz. flaked rye * 3 oz. Cascade hops (6.1% alpha acid): 1 oz. for 60 min., 1 oz. for 30 min., 1oz. for two min. * 750 ml. starter of Wyeast 1056 (American ale) or White Labs California Ale pitchable yeast * three/4 cup dextrose for priming
Step by Step:
Steep grains for 30 min. in 2.5 gal. water at 150degrees F. Take away grains and produce to a boil.
Take away from heat and add extract. Total boil is 60 min. Return to boil and add 1 oz. Cascade. Boil 30 min. extra and add 1 oz. Cascade. Boil 28 min. more and add 1 oz. Cascade. Boil 2 min. more. Top as much as 5 gal. with cold, preboiled water. Cool under 75degrees F and pitch yeast.
Ferment at 68degrees to 70degrees F till accomplished (about 5 days). Secondary ferment 10 days to 2 weeks. Prime with dextrose and bottle
Sierra Nevada Stout Clone
Creamy and malty with notes of darkish caramel, chocolate, gentle molasses and ripe plums. An American stout that actually typifies citrusy hops and black malt.
(5 gallons/19 L, all-grain) OG = 1.065 FG = 1.019 IBU = 60 SRM = forty ABV = 5.eight%
Elements:
* 9.zero lbs. (4.1 kg) American pale malt * 3.0 lbs. (1.4 kg) Munich malt (10 levels L) * 1.0 lb. (0.forty five kg) American Black Patent malt (500 levels L) * 0.sixty seven lbs. (0.30 kg) American crystal malt (60 degrees L) * 14 AAU Magnum hops (60 mins) o (1.zero oz./28 g of 14% alpha acids) * 5.eight AAU Cascade hops (10 mins) o (1.zero oz./28 g of 5.seventy five% alpha acids) * 2.zero oz. (fifty seven g) Willamette hops (zero min) * Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast * 1 cup corn sugar (for priming)
Step by Step:
Mash 154 degrees F (68 levels C) for 60 minutes in 16 qts. (15 L) of mash liquor. Boil wort for 60 minutes. Ferment for 7 days at 68 degrees F (20 degrees C). Rack to secondary and condition for 14 days at 68 degrees F (20 degrees C).
(5 gallons/19 L, partial mash) OG = 1.065 FG = 1.019 IBU = 60 SRM = 40 ABV = 5.8%
Elements:
* third lbs. (0.15 kg) American pale malt * 3.zero lbs. (1.4 kg) Munich malt (10 levels L) * 1.0 lb. (0.forty five kg) American black patent malt (500 levels L) * 0.sixty seven lbs. (0.30 kg) American crystal malt (60 degrees L) * 2.0 lbs. (0.ninety one kg) Briess Light dried malt extract * 4.zero lbs. (1.eight kg) Briess Gentle liquid malt extract (late addition) * 14 AAU Magnum hops (60 minutes) o (1.0 oz./28 g of 14% alpha acids) * 5.eight AAU Cascade hops (10 mins) o (1.zero oz./28 g of 5.seventy five% alpha acids) * 2.zero oz. (57 g) Willamette hops (zero min) * Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast * 1 cup corn sugar (for priming)
Step by Step:
Mash at 154 degrees F (68 degrees C) for 60 minutes in 7.5 qts. (7.1 L) of mash liquor. Combine partial mash wort with dried malt extract and enough water to make not less than 3.5 gallons (13 L). Boil wort for 60 minutes. Add liquid malt extract with quarter-hour left in boil. Ferment at 68 degrees F (20 degrees C). Rack to secondary and condition beer for 14 days at 68 degrees F (20 levels C).
Sam Adams Winter Brew
(5 gallon, extract with grains) OG = 1.069 FG = 1.016 IBUs = 26 to 30
Elements:
* 6.6 lbs. Briess wheat malt extract syrup * 1.5 lbs. crystal malt (60degrees Lovibond) * 1 lb. wheat malt * 1.5 lbs. Munich malt (20degrees Lovibond) * 1 teaspoon Irish moss * 1 oz. Curaco orange peel (bitter orange peel) * 0.5 oz. ginger root (freshly grated) * 0.5 tsp. cinnamon (powdered) * 9.5 AAU East Kent Goldings o (2 oz. of 4.75% alpha acid) * 4.5 AAU Tettnanger o (1 oz. of 4.5% alpha acid) * 4.7 AAU Hallertau Hersbrucker o (1 oz. of 4.7% alpha acid) * 3/4 cup corn sugar to prime * German Lager yeast (White Labs WLP830) or Bavarian Lager yeast (Wyeast 2206)
Step by Step:
Steep the grains in 2.5 gallons of water at 150 F for 30 minutes. Strain out the grains, add the wheat malt syrup and return to a boil. When the wort begins boiling, add East Kent Golding hops, Irish moss, and boil for 60 minutes. Add spices for the last quarter-hour of the boil.
Add Tettnanger and Hallertau hops for the last 2 minutes of the boil. Take away from warmth and cool wort in ice bathtub or with wort chiller. Transfer to fermentation vessel (glass carboy). Add enough cold water to the wort to deliver the quantity as much as 5.5 gallons. Pitch yeast and ferment at 50 to 55 F for three to four weeks. Prime, then bottle or keg. You must lager this beer for about four weeks previous to serving.
All-Grain Choice:
Substitute the wheat malt syrup with 3.5 kilos of pale malt. Enhance the Munich malt to 4 pounds and the wheat malt to 4 pounds. Also change the boiling hops to a smaller quantity, 7 AAU (1.5 oz of 4.75% alpha acid). I might counsel a two-step mash schedule for this beer. This entails doing a 30-minute protein relaxation at 122 F, followed by 60 minutes at 155 F.
Word that the amount of boiling hops are slightly decrease for the all-grain batch. This is because of the higher hop extract effectiveness that outcomes from a full boil of your complete wort volume. The rest of the hop, spice additions and fermenting instructions are the identical because the above extract-with-grains recipe instructions.
Bend Brewing Co. Hophead IPA Clone
The secret to a very good Imperial IPA is dry-hopping. It could actually make or break this style. It is vitally necessary to have a huge aroma that leads you into the beer, complementing the inherent bitterness. – Tonya Cornett, Brew master
Hophead Imperial IPA Bend Brewing Co.
American-Type India Pale Ale (5 gallons/19 L, all-grain)
OG = 1.073 FG = 1.017 IBU = a hundred SRM = 6 ABV = eight%
Elements:
*14 lb. 10 oz. (6.6 kg) 2-row pale malt *8.zero oz. (0.23 kg) crystal malt (30 levels L) *1.1 oz. (31 g) Saaz hops (first wort hops) *19 AAU Chinook hops (90 min) o(1.6 oz./forty four g of 12% alpha acids) *1.eight oz. (51 g) Northern Brewer hops (5 minutes) *1.8 oz. (51 g) Cascade hops (5 minutes after knockout) *1.5 oz. (forty three g) Cascade hops (dry hop) *W yeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (2.5 qt./~2.5 L yeast starter) *0.75 cups corn sugar (for priming)
Step by Step:
Mash at one hundred fifty five levels F (sixty eight degrees C) for 60 minutes. Boil for 90 minutes. Ferment at 68 levels F (20 degrees C). Dry hop for 7 days.
Extract possibility:
Scale back amount of pale malt to 1.5 lb. (0.sixty eight kg).
Add 7.1 lbs. (3.2 kg) light dried malt extract at starting of boil. You will have to perform a full-wort boil to get the desired stage of bitterness.
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