The Brew Your Own Big Book of Clone Recipes: Featuring 300 Homebrew Recipes from Your Favorite Breweries

Description

For more than two decades, homebrewers around the world have turned to Brew Your Own magazine for the best information on making incredible beer at home. Now, for the first time, 300 of BYO’s best clone recipes for recreating favorite commercial beers are coming together in one book.

Inside you'll find dozens of IPAs, stouts, and lagers, easily searchable by style. The collection includes both classics and newer recipes from top award-winning American craft breweries including Brooklyn Brewery, Deschutes, Firestone Walker, Hill Farmstead, Jolly Pumpkin, Modern Times, Maine Beer Company, Stone Brewing Co., Surly, Three Floyds, Tröegs, and many more.  Classic clone recipes from across Europe are also included. Whether you're looking to brew an exact replica of one of your favorites or get some inspiration from the greats, this book is your new brewday planner.


From the Publisher

Summit Brewing Company Summit Extra Pale Ale

(5 gallons/19 L, all-grain) OG = 1.049 FG = 1.010 IBU = 49 SRM = 12 ABV = 5.2%

First brewed in 1984, this English-style pale ale is bronze in color with caramel, biscuity malts balanced by an earthy hop bite and juicy, citrus flavors. This remains a popular beer on tap in Minneapolis and beyond.

Step By Step

This is a single-infusion mash. Mix the crushed grain with 3.5 gallons (13.2 liters) of 170°F (77°C) water to stabilize at 152°F (67°C) for 60 minutes. Sparge slowly with 175°F (79°C) water. Collect approximately 6 gallons (23 liters) of wort runoff to boil for 60 minutes. Add hops and Irish moss at times indicated. Cool, aerate, and pitch yeast. Ferment at 68°F (20°C). After fermentation is complete, bottle or keg as usual.

Extract With Grains Option:

Substitute the 2-row pale malt in the all-grain recipe with 3.3 pounds (1.5 kilograms) Briess light liquid malt extract and 2.5 pounds (1.13 kilograms) light dried malt extract, and decrease both crystal malts by 2 ounces (57 grams). Steep the crushed grain in 5 gallons (19 liters) of water at 152°F (67°C) for 30 minutes. Remove grains from the wort and rinse with 1 quart (1 liter) of 175°F (79°C) water. Add malt extracts and bring to a boil. Follow the remaining portion of the all-grain recipe.

9.25 lb. (4.2 kg) 2-row pale malt

4 oz. (113 g) Weyermann Caramunich III malt (57 °L)

12 oz. (0.34 kg) crystal malt (90 °L)

7 AAU Horizon pellet hops (60 min.) (¾0.7 oz./20 g at 13% alpha acids)

2.4 AAU Fuggle pellet hops (30 min.) (0.5 oz./14 g at 4.75% alpha acids)

2.9 AAU Cascade pellet hops (30 min.) (0.5 oz./14 g at 5.75% alpha acids)

2.9 AAU Cascade pellet hops (0 min.) (0.5 oz./14 g at 5.75% alpha acids)

½ tsp. Irish moss (15 min.)

White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast

¾ cup (150 g) dextrose (if priming)

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