10 Classic Clones

Now you can make your own recreations of Anchor Steam, Fuller’s ESB, Guinness Draught, Sierra Nevada Pale Ale, Orval Trappist Ale, Duvel, Paulaner Hefe-Weizen, Pilsner Urquell, Celebrator and Warsteiner Premium Varum. There are a lot of new beers on the market these days. While new types of beer come (and sometimes go), many classic beers remain on the shelf and entice us back repeatedly — perhaps reminding us of why we began enjoying good beer in the first place.

We used data from many sources — including our own measurements of the color and final gravity, published alcohol content, information from breweries websites and details from books — combined with our own tasting notes and brewing experiences to come up with these clones.

For our extract brewing readers, we detail the brewing methods that are most likely to yield the best possible color and bitterness — but still allow the wort to be made on a stovetop. For best results, you should be able to bring 3 gallons (11 L) of wort to a rolling boil; we recommend using a 5-gallon (19 L) (or larger) stainless steel brewpot to allow ample space for foaming. Also, extract brewers should follow the steeping instructions as best they can — the temperatures and water volumes given are fairly specific because some base malts are used in these recipes. Steeping at different temperatures or in larger volumes of water, may result in starch haze.

A big part of the flavor and aroma of any beer comes from the yeast strain it is fermented with. For many of these clones, the recommended yeast strain is known or suspected of coming from the respective brewery. To get a representative performance from these yeast strains, we strongly suggest that you follow our yeast starter recommendations. For each recipe, we give a yeast starter size that should yield an adequate cell count. For every 1.0 qt. (0.95 L) of your starter, use approximately 6.2 oz. (0.18 kg) of dried malt extract. (This will yield a wort with an original gravity around 1.035.) Let the starter ferment for 2 or 3 days at room temperature, then discard the starter beer and pitch only the yeast. Making a starter takes some extra effort, but you’ll thank us when your friends sample your clone and say, “This tastes like the real thing!”

Fuller’s ESB clone

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.014
IBU = 35 SRM = 15 ABV = 5.9%

This is a clone of the bottled version of Fuller’s ESB (5.9% ABV), the beer available in the US. There is also a cask version (at 5.5% ABV) available in England. Fuller’s is a little darker and a little drier than its rival, Bass, and it shows a little more hop flavor. The biggest difference, however, is the distinctive character that derives from the yeast. The Fuller’s website gives the types of hops used and the yeast strains listed below are reputed to be from Fuller’s. With these yeast strains, you need to pitch an adequate amount of yeast or it may settle out before fermentation is complete.

Ingredients

9 lbs. 2 oz. (4.2 kg) English 2-row pale ale malt (3 °L)
2.0 lbs. (0.91 kg) flaked maize
1 lb. 2 oz. (0.51 kg) crystal malt (60 °L)
5.25 AAU Target hops (60 mins) (0.53 oz./15 g of 10% alpha acids)
2.6 AAU Challenger hops (60 mins) (0.34 oz./10 g of 7.5% alpha acids)
0.83 AAU Northdown hops (15 mins) (0.1 oz./2.7 g of 8.5% alpha acids)
1.66 AAU Goldings hops (15 mins) (0.33 oz./9.4 g of 5% alpha acids)
1/4 tsp yeast nutrients
1 tsp Irish moss
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (2 qt./2 L starter)
0.75 cups corn sugar (for priming)

Step by Step

Heat 15 qts. (14 L) of water to 165 °F (74 °C) and stir in crushed grains and flaked maize. Mash at 154 °F (68 °C) for 60 minutes. Stir boiling water into mash to boost temperature to 168 °F (76 °C) and hold for 5 minutes. Recirculate for 20 minutes then begin running off wort. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops to boil for the times indicated in recipe. Add yeast nutrients and Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete. Bottle a few days later, when beer falls clear.

Fuller’s ESB clone

(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.014
IBU = 35 SRM = 14 ABV = 5.9%

Ingredients

1.45 lbs. (0.66 kg) Muntons Light dried malt extract
4.0 lbs. (1.8 kg) light liquid malt extract (late addition)
1 lb. 2 oz. (0.51 kg) English pale ale malt (3 °L)
1 lb. 2 oz. (0.51 kg) crystal malt (60 °L)
1 lb. 5 oz. (0.60 kg) corn sugar
5.25 AAU Target hops (60 mins) (0.53 oz./15 g of 10% alpha acids)
2.6 AAU Challenger hops (60 mins)(0.34 oz./10 g of 7.5% alpha acids)
0.83 AAU Northdown hops (15 mins) (0.1 oz./2.7 g of 8.5% alpha acids)
1.66 AAU Goldings hops (15 mins) (0.33 oz./9.4 g of 5% alpha acids)
1/4 tsp yeast nutrients
1 tsp Irish moss
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (2 qt./2 L starter)
0.75 cups corn sugar (for priming)

Step by Step

In a large soup pot, heat 3.4 quarts (3.2 L) of water to 165 °F (74 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 154 °F (68 °C) for 45 minutes. While grains steep, begin heating 2.25 gallons (8.5 L) of water in your brewpot. When steep is over, remove 1.1 qts. (1 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. This will strain out any solid bits of grain and rinse some sugar from the grains. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minutes boil. With 15 minutes left in boil, add sugar, remaining hops, yeast nutrients and Irish moss. Then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete. Bottle a few days later, when beer falls clear.

Guinness Draught clone

(5 gallons/19 L, all-grain)
OG = 1.038 FG = 1.006
IBU = 45 SRM = 40 ABV = 4.2%

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. Do not use roasted barley (300 °L), roasted malt (500 °L) or black patent malt (500 °L). The yeast strains listed below are reputed to be from Guinness. Make sure the dark malt is crushed adequately, but not turned to powder or dust.

Ingredients

5.0 lbs. (2.3 kg) English 2-row pale ale malt
2.5 lbs. (1.1 kg) flaked barley
1.0 lb. (0.45 kg) roasted barley (500 °L)
12 AAU East Kent Goldings hops (60 min) (2.4 oz./68 g of 5% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast (2 qt./2 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step

Heat 2.66 gallons (10 L) of water to 161 °F (72 °C) and stir in crushed grains and flaked barley. Mash at 150 °F (66 °C) for 60 minutes. Stir boiling water into grain bed until temperature reaches 168 °F (76 °C) and rest for 5 minutes. Recirculate until wort is clear, then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops with 60 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 72 °F (22 °C). Rack to secondary when fermentation is complete. Bottle a few days later, when beer falls clear. If beer is kegged, consider pushing with a nitrogen blend (see the Jan-Feb 2005 issue for more information on this).

Guinness Draught clone

(5 gallons/19 L, extract with grains)
OG = 1.038 FG = 1.006
IBU = 45 SRM = 40 ABV = 4.2%

Ingredients

14.5 oz. (411 g) Muntons Light dried malt extract
2.66 lbs. (1.21 kg) Muntons Light liquid malt extract (late addition)
1 lbs. 6 oz. (0.62 kg) English pale ale malt (3 °L)
10 oz. (0.28 kg) flaked barley
1.0 lb. (0.45 kg) roasted barley (500 °L)
12 AAU East Kent Goldings hops (60 min) (2.4 oz./68 g of 5% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast (2 qt./2 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step

Place crushed grains and flaked barley in a steeping bag. In a large kitchen pot, heat 4.5 qts. (4.3 L) to 161 °F (72 °C) and submerge grain bag. Let grains steep for 45 minutes at around 150 °F (66 °C). While grains are steeping, begin heating 2.1 gallons (7.9 L) of water in your brewpot. When steep is over, remove 1.25 qts. (1.2 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steeping bag in it. Pour diluted grain tea through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract and hops and begin the 60 minute boil. With 15 minutes left in boil, turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 72 °F (22 °C). Rack to secondary when fermentation is complete. Bottle when beer falls clear.

To get that “Guinness tang,” try this. After pitching the yeast to your stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus. Cover bottle with aluminum foil and let ferment. When beer in bottle is done fermenting, pour it in a saucepan and heat to 160 °F (71 °C) for 15 minutes. Cool the beer and pour and pour it back in the bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging.

Sierra Nevada Pale Ale clone

(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.011
IBU = 37 SRM = 10 ABV = 5.3%

The Sierra Nevada website has tons of information about their flagship brew, including the new information that they now use Magnum hops. Use only fresh hops that have been stored correctly (frozen, preferably in an airtight container) for the best hop flavor and aroma.

Ingredients

9 lbs. 15 oz. (4.5 kg) 2-row pale malt
1.0 lb. (0.45 kg) crystal malt (40 °L)
2.5 AAU Magnum hops (60 mins) (0.18 oz./5.1 g of 12% alpha acids)
4.8 AAU Perle hops (60 mins) (0.7 oz./19 g of 7% alpha acids)
5 AAU Cascade hops (15 mins) (1.0 oz./28 g of 5% alpha acids)
0.75 oz. (21 g) Cascade hops (0 mins)
0.75 oz. (21 g) whole Cascade hops (dry hop)
1 tsp Irish moss
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (1.5 qt./1.5 L yeast starter)
7/8 cup corn sugar (for priming)

Step by Step

Heat 3.42 gallons (13 L) of water to 161 °F (72 °C), stir in crushed grains and mash at 150 °F (66 °C). Mash for 60 minutes then stir in boiled water to raise grain bed temperature to 168 °F (76 °C). Hold for 5 minutes. Recirculate until wort is clear (about 20 minutes), then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops at times indicated in recipe. Add Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary when fermentation is complete and add dry hops. Bottle when beer falls clear.

Sierra Nevada Pale Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.052 FG = 1.011
IBU = 37 SRM = 11 ABV = 5.3%

Ingredients

1.8 lbs. (0.82 kg) Briess Light dried malt extract
4.0 lbs. (1.8 kg) Briess Light liquid malt extract (late addition)
1.0 lb. (0.45 kg) 2-row pale malt
1.0 lb. (0.45 kg) crystal malt (40 °L)
2.5 AAU Magnum hops (60 mins) (0.18 oz./5.1 g of 12% alpha acids)
4.8 AAU Perle hops (60 mins) (0.7 oz./19 g of 7% alpha acids)
5 AAU Cascade hops (15 mins) (1.0 oz./28 g of 5% alpha acids)
0.75 oz. (21 g) Cascade hops (0 mins)
0.75 oz. (21 g) whole Cascade hops (dry hop)
1 tsp Irish moss
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (1.5 qt./1.5 L yeast starter)
7/8 cup corn sugar (for priming)

Step by Step

In a large soup pot, heat 3.0 quarts (2.8 L) of water to 161 °F (72 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 150 °F (66 °C) for 45 minutes. While grains steep, begin heating 2.4 gallons (9.1 L) of water in your brewpot. When steep is over, remove 0.83 qts. (0.78 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. This will strain out any solid bits of grain and rinse some sugar from the grains. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minutes boil. With 15 minutes left in boil, add hops and Irish moss, then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, add last charge of hops, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary when fermentation is complete and add dry hops. Bottle when beer falls clear.

Anchor Steam clone

(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.013
IBU = 33 SRM = 12 ABV = 4.9%

Like Sierra Nevada Pale Ale, Anchor Steam is an American classic. Brewed with an interesting yeast strain that is usually used between typical lager and ale temperatures, Anchor Steam is a little darker and has a touch more caramel malt character to it. And, Anchor Steam has less hop bitterness and flavor than Sierra Nevada. Pitching enough yeast and holding fermentation temperatures constant will give your clone the right flavor and aroma.

Ingredients

9.66 lbs. (4.4 kg) 2-row pale malt
1.0 lbs. (0.45 kg) crystal malt (60 °L)
7 AAU Northern Brewer hops (60 mins) (0.8 oz./22 g of 9% alpha acids)
3.3 AAU Northern Brewer hops (15 mins) (0.4 oz./10 g of 9% alpha acids)
0.5 oz. (14 g) Northern Brewer hops (0 mins)
1 tsp Irish moss
Wyeast 2112 (California Lager) or White Labs WLP810 (San Francisco Lager) yeast (2 qt./2 L yeast starter)
7/8 cup corn sugar (for priming)

Step by Step

Heat 3.33 gallons (12.6 L) of water to 165 °F (74 °C), stir in crushed grains and mash at 154 °F (68 °C). Mash for 60 minutes then stir in boiled water to raise grain bed temperature to 168 °F (76 °C). Hold for 5 minutes. Recirculate until wort is clear (about 20 minutes), then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops at times indicated in recipe. Add Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 64 °F (18 °C). Rack to secondary when fermentation is complete. Bottle when beer falls clear.

Anchor Steam clone

(5 gallons/19 L, extract with grains)
OG = 1.051 FG = 1.013
IBU = 33 SRM = 13 ABV = 4.9%

Ingredients

1.875 lbs. (0.85 kg) Northwestern Gold dried malt extract
3.75 lbs. (1.7 kg) Northwestern Gold liquid malt extract (late addition)
1.0 lb. (0.45 kg) 2-row pale malt
1.0 lb. (0.45 kg) crystal malt (60 °L)
7 AAU Northern Brewer hops (60 mins)(0.8 oz./22 g of 9% alpha acids)
3.3 AAU Northern Brewer hops (15 mins) (0.4 oz./10 g of 9% alpha acids)
0.5 oz. (14 g) Northern Brewer hops (0 mins)
1 tsp Irish moss
Wyeast 2112 (California Lager) or
White Labs WLP810 (San Francisco Lager) yeast (2 qt./2 L yeast starter)
7/8 cup corn sugar (for priming)

Step by Step

In a large soup pot, heat 3.0 quarts (2.8 L) of water to 165 °F (74 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 154 °F (68 °C) for 45 minutes. While grains steep, begin heating 2.25 gallons (8.5 L) of water in your brewpot. When steep is over, remove 1 qt. (0.9 L) of water from brewpot and add to the “grain tea” in steeping pot. Place a colander over your brewpot and place your steeping bag in it. Pour grain tea (with water added) through the grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minutes boil. With 15 minutes left in boil, add hops and Irish moss. Then turn off heat and stir in liquid malt extract well, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, add last charge of hops, then cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 64 °F (18 °C). Rack to secondary when fermentation is complete. Bottle when beer falls clear.

Orval Trappist Ale clone

(5 gallons/19 L, all-grain)
OG = 1.059 FG = 1.002
IBU = 33 SRM = 12 ABV = 6.2%

Orval pours orange-brown with a big, rocky head. The very spritzy levels of carbonation and lightly sour 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.

Ingredients

6.25 lbs. (2.8 kg) Belgian pale ale malt
2.5 lbs. (1.1 kg) Vienna malt (60 °L)
0.25 lbs. (0.11 kg) crystal malt (160 °L)
1.75 lbs. (0.79 kg) cane sugar
7.5 AAU Hallertau-Hersbrücker hops (60 mins) (1.9 oz./53 g of 4% alpha acids)
2.5 AAU Styrian Goldings hops (15 mins) (0.5 oz./14 g of 5% alpha acids)
0.33 oz. (9.4 g) Styrian Goldings hops (dry hops)
1/4 tsp. yeast nutrients
Wyeast 3522 (Belgian Ardennes) or White Labs WLP530 (Abbey Ale) yeast (1.5 qt./1.5 L yeast starter)
Wyeast 3526 (Brettanomyces lambicus) or White Labs WLP650 (Brettanomyces bruxellensis) yeast
1.2 cups corn sugar (for priming)

Step by Step

Heat 2.8 gallons (10.6 L) of water to 164 °F (73 °C), stir in crushed grains and mash at 153 °F (67 °C). Mash for 60 minutes then stir in boiled water to raise grain bed temperature to 168 °F (76 °C). Hold for 5 minutes. Recirculate until wort is clear, then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops at times indicated in recipe. Add sugar and yeast nutrients with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch beer yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete and add Brettanomyces and dry hops. Let condition for 2 months before bottling. Bottle in heavy bottles.

Orval Trappist Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.059 FG = 1.002
IBU = 33 SRM = 12 ABV = 6.1%

Ingredients

1.75 lbs. (0.79 kg) Coopers Light dried malt extract
2.25 lbs. (1.0 kg) Coopers Light liquid malt extract
2.0 lbs. (0.91 kg) Belgian pale ale malt
13 oz. (0.37 kg) Vienna malt (6 °L)
0.25 lbs. (0.11 kg) crystal malt (160 °L)
1.75 lbs. (0.79 kg) cane sugar
7.5 AAU Hallertau-Hersbrücker hops (60 mins) (1.9 oz./53 g of 4% alpha acids)
2.5 AAU Styrian Goldings hops (15 mins) (0.5 oz./14 g of 5% alpha acids)
0.33 oz. (9.4 g) Styrian Goldings hops (dry hops)
1/4 tsp. yeast nutrients
Wyeast 3522 (Belgian Ardennes) or White Labs WLP530 (Abbey Ale) yeast (1.5 qt./1.5 L yeast starter)
Wyeast 3526 (Brettanomyces lambicus) or White Labs WLP650 (Brettanomyces bruxellensis) yeast
1.2 cups corn sugar (for priming)

Step by Step

In a large soup pot, heat 4.6 quarts (4.4 L) of water to 164 °F (73 °C). Add crushed grains to grain bag and steep around 153 °F (67 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is over, remove 1.5 qts. of water from brewpot and add to the “grain tea” in steeping pot. Place a colander over your brewpot and place your steeping bag in it. Pour grain tea (with water added) through the grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minutes boil. With 15 minutes left in boil, add hops, sugar and yeast nutrients. Then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, add last charge of hops, then cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 64 °F (18 °C). Rack to secondary and add Brettanomyces and dry hops. Let condition for 2 months before bottling. Bottle in heavy bottles.

Duvel clone

(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.006
IBU = 30 SRM = 5 ABV = 8.5%

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.

Ingredients

1.8 lbs. (0.82 kg) Coopers Extra Light dried malt extract
3.5 lbs. (1.6 kg) Coopers Light liquid malt extract (late addition)
3.0 lbs. (1.4 kg) Pilsner malt
1 lb. 11 oz. (0.77 kg) corn sugar (kettle)
11 oz. (0.31 g) corn sugar (dosage)
6 AAU Styrian Goldings hops (60 mins) (1.2 oz./34 g of 5% alpha acids)
3.75 AAU Saaz hops (15 mins) (0.93 oz./27 g of 4% alpha acids)
0.75 oz. (21 g) Saaz hops (0 mins)
1/4 tsp yeast nutrients (kettle)
1/16 tsp (“a pinch”) yeast nutrients (dosage)
1 tsp Irish moss
Wyeast 1388 (Belgian Strong Ale) or White Labs WLP570 (Belgian Golden Ale) yeast (3 qt./3 L yeast starter)
1 cup corn sugar (for priming)

Step by Step

In a large soup pot, heat 4.5 quarts (4.3 L) of water to 161 °F (72 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 150 °F (66 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is over, remove 1.5 qts. (1.4 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steeping bag in it. Pour diluted grain tea through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minute boil. With 15 minutes left in boil, add kettle sugar, hops and Irish moss, then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, add last charge of hops, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary and add dosage sugar. Bottle when beer falls clear.

All-grain option:

Replace grains and extracts with 10.5 lbs. (4.8 kg) Pilsner malt, 8.5 oz. (0.24 kg) CaraPils malt, 1 lb. 11 oz. (0.77 kg) corn sugar (kettle) and 11 oz. (0.31 g) corn sugar (dosage). In your kettle, mash in to 131 °F (55 °C) and heat the mash slowly, over 15 minutes, to 140 °F (60 °C). Add boiling water to raise temperature to 148 °F (64 °C) and hold for 60 minutes. Mash out to 168 °F (76 °C). Boil for 90 minutes, following remaining instruction in extract recipe.

Paulaner Hefe-Weizen clone

(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.010
IBU = 18 SRM = 5 ABV = 5.6%

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!

Ingredients

1.5 lbs. (0.68 kg) Briess dried wheat malt extract
3.75 lbs. (1.7 kg) Weyermann Bavarian Hefeweizen light liquid wheat malt extract (late addition)
2.1 lbs. (0.95 kg) wheat malt
0.91 lbs. (0.41 kg) Pilsner malt
4.75 AAU Hallertau-Hersbrücker hops(1.2 oz./34 g of 4% alpha acids)
Wyeast 3638 (Bavarian Wheat) or White Labs WLP380 (Hefeweizen IV) yeast(1.5 qt./1.5 L yeast starter)
1.2 cups corn sugar (for priming)

Step by Step

In a large soup pot, heat 4.5 quarts (4.3 L) of water to 169 °F (76 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 158 °F (70 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is over, remove 1.5 qts. (1.4 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steeping bag in it. Pour diluted grain tea through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minutes boil. With 15 minutes left in boil, turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary when fermentation is complete. Bottle a few days later, when beer falls clear.

All-grain option:

Replace grains and extract with 7.5 lbs. (3.4 kg) wheat malt and 3.25 lbs. (1.5 kg) Pilsner malt. Use a single decoction mash with a 30 minute rest at 131 °F (55 °C) and a 45 minute rest at 153 °F (67 °C). Boil for 120 minutes.

Pilsner Urquell clone

(5 gallons/19 L, extract with grains)
OG = 1.048 FG = 1.014
IBU = 40 SRM = 7 ABV = 4.4%

Brewed in Plzen, Czechoslovakia, Pilsner Urquell is the original Pilsner beer. For the best results, brew this clone with soft water.

Ingredients

1.0 lb. (0.45 kg) Light dried malt extract
3.75 lbs. (1.7 kg) Coopers Light liquid malt extract (late addition)
1.75 lbs. (0.79 kg) Pilsner malt
0.5 lbs. (0.23 kg) Vienna malt
0.25 lbs. Munich malt (10 °L)
0.5 lbs. (0.23 kg) CaraPils malt
8.75 AAU Cluster hops (60 mins) (1.3 oz./38 g of 6.5% alpha acids)
3.75 AAU Saaz (Zatek) hops (15 mins) (0.93 oz./27 g of 4% alpha acids)
0.75 oz. (21 g) Saaz (Zatek) hops (0 mins)
1 tsp Irish moss
Wyeast 2001 (Urquell Lager) or White Labs WLP800 (Pilsner) yeast (3 qt./3 L starter)
0.75 cup corn sugar (for priming)

Step by Step

In a large soup pot, heat 4.5 quarts (4.3 L) of water to 169 °F (76 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 158 °F (70 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is over, remove 1.5 qts. (1.4 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. This will strain out any solid bits of grain and rinse some sugar from the grains. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minute boil. Add other hop charges at times indicated. With 15 minutes left in boil, add Irish moss. Then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort, transfer to fermenter and top up to 5 gallons (19 L) with water. Aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below.

All-grain option:

Replace grains and extracts listed above with 8.0 lbs. (3.6 kg) Pilsner malt, 1.0 lb. (0.45 kg) Vienna malt, 0.5 lbs. (0.23 kg) Munich malt (10 °L) and 0.5 lbs. (0.23 kg) CaraPils malt. Perform a single decoction mash with a 15 minute rest at 131 °F (55 °C) and a 45 minute rest at 155 °F (68 °C). Boil wort for 90 minutes.

Warsteiner Premium Varum clone

(5 gallons/19 L, extract with grains)
OG = 1.046 FG = 1.009
IBU = 33 SRM = 4 ABV = 4.8%

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.

Ingredients

1.35 lbs. (0.61 kg) Coopers Extra Light dried malt extract
3.75 lbs. (1.7 kg) Weyermann Bavarian Pilsner liquid malt extract (late addition)
1.7 lbs. (0.77 kg) Pilsner malt
0.25 lbs. (0.11 kg) CaraPils malt
6.65 AAU Magnum hops (60 mins) (0.48 oz./13 g of 14% alpha acids)
2 AAU Tettnang hops (15 mins) (0.5 oz./14 g of 4% alpha acids)
2 AAU Hallertau-Hersbrücker hops (15 mins) (0.5 oz./14 g of 4% alpha acids)
0.25 oz. (7 g) Hallertau-Hersbrücker hops (0 mins)
0.25 oz. (7 g) Saaz hops (0 mins)
1 tsp Irish moss
Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) yeast (4 qt./4 L yeast starter)
7/8 cup corn sugar (for priming)

Step by Step

In a large soup pot, heat 3.0 quarts (2.0 L) of water to 167 °F (75 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 156 °F (69 °C) for 45 minutes. While grains steep, begin heating 2.4 gallons (9.0 L) of water in your brewpot. When steep is over, remove 1.0 qt. (0.9 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. This will strain out any solid bits of grain and rinse some sugar from the grains. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minute boil. Add other hop charges at times indicated. With 15 minutes left in boil, add Irish moss. At end of boil, turn off heat and stir in liquid malt extract. Stir well to dissolve extract, and let hot wort sit (covered) for 15 minutes before cooling. Cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 55 °F (13 °C). Rack to secondary and lager for at least five weeks.

All-grain option:

Replace the grains and extracts above with 9.0 lbs. (4.1 kg) Pilsner malt and 6.0 oz. (170 g) CaraPils malt. Use a step infusion mash with 15 minute rests at 131 °F (55 °C) and 140 °F (60 °C) and 45 minute rest at 149 °F (65 °C). Boil wort for 90 minutes.

Celebrator clone

(5 gallons/19 L, extract with grains)
OG = 1.073 FG = 1.021
IBU = 22 SRM = 30 ABV = 6.7%

This massively malty Bavarian doppelbock is darker than Salvator and shows a distinct chocolate malt character. Brew now for winter.

Ingredients

2.75 lbs. (1.25 kg) Light dried malt extract
5.33 lbs. (2.42 kg) Weyermann Bavarian Dunkel liquid malt extract (late addition)
1.33 lbs. (0.6 kg) Munich malt (10 °L)
1.33 lbs. (0.6 kg) Munich malt (20 °L)
0.33 lbs. (0.15 kg) chocolate malt
6 AAU Hallertau hops (60 mins) (1.5 oz./42 g of 4% alpha acids)
1 tsp Irish moss
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Octoberfest/Märzen) yeast (4 qt./4 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step

In a large soup pot, heat 4.4 quarts (4.2 L) of water to 169 °F (76 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 158 °F (70 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is over, remove 1.5 qts. (1.4 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. This will strain out any solid bits of grain and rinse some sugar from the grains. Heat liquid in brewpot to a boil, then stir in dried malt extract, add hops and begin the 60 minute boil. With 15 minutes left in boil, add Irish moss. Then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 55 °F (13 °C). When fermentation is complete, allow temperature to rise to 60 °F (16 °C) for two days, then rack to secondary and cool to 40 °F (4.4 °C). Lager for at least six weeks, then bottle or keg.

All-grain option:

Replace the extracts and malts given above with 10.2 lbs. (4.6 kg) Pilsner malt, 2.33 lbs. (1.05 kg) Munich malt (10 °L), 2.33 lbs. (1.05 kg) Munich malt (20 °L) and 0.5 lbs. (0.23 kg) chocolate malt. Perform a single decoction mash with a 15 minutes rest at 131 °F (55 °C) and a rest at 158 °F (70 °C) for 45 minutes. Boil wort for 90 minutes.