May/June 2005

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10 Classic Clones

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Brauerei Aying Ayinger Celebrator clone

By Chris Colby

This massively malty Bavarian dopplebock is darker than Salvator and shows a distinct chocolate malt character.

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Warsteiner Brauerei: Warsteiner Premium Verum clone

By Chris Colby

Warsteiner is a well-known German Pilsner. This light-colored lager has a more rounded, less crisp, malt profile compared to Bitburger. Treat your yeast well to reach the fairly low final gravity of this beer.

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Plzensky Prazdroj’s Pilsner Urquell clone

By Chris Colby

Brewed in Plzen, Czech Republic, Pilsner Urquell is the original Pilsner beer. Brew this clone with soft water.

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Paulaner Hefe-Weizen clone

By Chris Colby

Paulaner Hefe-Weizen is a well-balanced example of a hefe-weizen. Follow the mash details and watch your fermentation temperatures to get the much sought after “breadiness” and banana/clove aroma of a German hefe-weizen. Prost!

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Brouwerij Duvel Moortgat’s Duvel clone

By Chris Colby

Duvel is the classic Belgian golden ale. Although it is very strong (8.5% ABV), the beer is extremely light in color and dry in taste. The dense, white head that sits above the beer lasts until the beer is done. In the US, bottles of Duvel often show some oxidation in the aroma. Brewing it fresh at home gives you a glimpse of what it tastes like in Belgium. The yeast will not have an easy job here; they are dealing with a high-gravity, high-adjunct wort. Help them (and yourself) out by making a big yeast starter for a high cell count at pitching.

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Brasserie D’Orval’s Orval Trappist Ale clone

By Chris Colby

Orval pours orange-brown with a big, rocky head. The very spritzy levels of carbonation and lightly sour with a distinctive Brett character make the beer feel prickly on the tongue. Orval beer is distinctly dry and has little hop bitterness or flavor, although it is the only Trappist ale to be dry hopped. You’ll really taste the pale malt base, so don’t use US, German or English malts for this.

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Anchor Brewing Co.’s Anchor Steam clone

By Dave Louw

This beer takes its name from the days when beer was made in the cool climate of San Francisco on rooftops in the nineteenth century—open vessels were used to help cool the beer quickly. Steam is the beer that convinced Fritz Maytag to buy the brewery in 1965 and carry on the brewing tradition that started there in the late 1800s. It features a deep amber color and Northern Brewer hops.

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Sierra Nevada Brewing Co.’s Pale Ale clone

By BYO Staff

Updated recipe with the latest information gleaned from Sierra Nevada’s website. ‘The’ classic American Pale Ale.

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Guinness Draught clone

By BYO Staff

Guinness Draught, the kind found in widget cans or bottles, is an Irish dry stout. Guinness has a sharper roast character and more hop bitterness than Murphy’s. The key to making a great clone is using roasted unmalted barley (or black barley) with a color rating around 500 °L.

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Flanders Brown Ale

By Horst Dornbusch

Horst Dornbusch profiles Flanders Brown Ale and provides readers with a recipe found here. This style is also known as Oud Bruin, which often are sour, but not always. This version adds some sour-tang to the beer’s profile.

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Birch Sap Lager

By BYO Staff

"This recipe is from the Specialty/-Experimental/Historical category of the GNBC recipe book and is of local interest."
– Jay Levell

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Rauchbear

By BYO Staff

This beer took First Place in the Classic Rauchbier category at the 2001 Alaska State Fair Homebrew Competition. — Mark Ryan

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Tröegs HopBack Amber Ale clone

By Steve Bader

This hoppy amber ale features a complex balance of chewy caramel and toffee notes from the malt and grapefruit flavors from the hops.

mr-wizard

Extract Addition times

By BYO Staff

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Understanding Residual Alkalinity & pH

By Bill Pierce

Predicting mash pH based on residual alkalinity. Plus: What’s the best beer color for your water type?

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Build Two Hopbacks: Projects

By Thom Cannell

Maximize hop aroma with one of our two simple hopbacks.

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Making & Using Dark Roast Extract

By Chris Colby

How to blend a pale beer with a dark roast extract to build the perfect pint of stout.

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Balancing Hoppy Beers: Tips from the Pros

By BYO Staff

Keep your hops from going over the top with these tips from Ed Kopta and John Maier.

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Alaskan Homebrewing

By Jeff Kane

How the harsh environment shaped the brewing scene in our 49th state. Plus: Recipes for birch beer and smoked porter.