10 Clones from the Dark Side
“The largest factor that contributes to a fine dark beer is balance. Balance. Balance. Balance.” says Mike Hoops, head brewer at Minneapolis Town Hall Brewery. “Each ingredient contributes to the final product even if the addition seems very small. Each ingredient lends to the beer’s balance and individual identity.”
“Balance is the most crucial ingredient,” agrees Bryan Selders, lead brewer at Dogfish Head Brewery in Rehoboth Beach, Delaware. Indeed, most of the brewers queried for this article agree balance must be achieved when producing dark beers. And it’s a fine line to walk. Too much roast, and the brew can pick up burnt or bitter qualities that are less than pleasing to the palate. Not enough roast and the beer may appear “thin” or “watery” for a particular style.
“Selecting the right specialty malts is absolutely essential in achieving this (balance),” Selders adds. “Using these malts in quantities, which balance all of the parts to make the whole, should be the goal of the brewer. You don’t want your amber malt to say ‘Hey fool! Look at me!’”
Any beer that is not see-through can be called dark and that includes a variety of styles. In the following collection of recipes, we have stouts, porters, brown ales, a Scotch ale, an abbey ale and — from Grand Teton Brewing — a dark ESB.
Most dark beers tend to be malt-accented, relying on roasted malts often combined with additional black patent malts or chocolate malts. Secondary flavors, such as coffee (in the case of Lagunitas Cappuccino Stout), oak chips and vanilla (in the case of Dominion Oak Barrel Stout), licorice and orange peel (in the case of Ommegang Abbey Ale) and smoke (in the case of Alaskan Smoked Porter) further add additional complexity to the already rich flavor profiles typical of dark brews.
One characteristic all dark beers share is the robust goodness of roasted grains that yield a hearty, warming and satisfying feel full of “massive flavors,” as Boulder’s Avery Brewing head brewer Adam Avery is fond of saying. There is added depth and character to dark beers that only roasted malts can provide.
“I think the accentuated bready, roasty and caramelized aromas have a universal appeal in all aspects of gastronomy and culinary arts. Nothing grabs attention like fresh baked bread, meat roasts, or homemade caramels,” says Randy Thiel, brewmaster at Brewery Ommegang in Cooperstown, New York. “These flavors and aromas have a natural segue into beers.”
The recipes are presented here in both all-grain and extract versions. All-grain brewers can follow their normal procedures, with the option of stirring the dark grains into the top layer of the mash to aid in lautering.
Extract brewers should follow the procedures as closely as possible to get the most from the recipes. Many of the extract recipes include base grains among the grains to be steeped, making the steep a partial mash. So, follow the recommendations for temperature and amount of water to prevent starch haze in your beer. (You might not be able to see it in a dark beer, but it renders your brew more susceptible to contamination.) Likewise, the amount of rinse water specified will get enough color in your wort without extracting astringent tannins from the grains.
Both all-grain and extract brewers are advised to make a 2–3 quart (~2–3 L) yeast starter. To do this, boil 6–9 oz. (170–260 g) of dried malt extract in the volumes above to produce a starter around SG 1.035.
Ommegang Abbey Ale clone
(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.013
IBU = 22 SRM = 27 ABV = 7.8%
“The crystal and special roasted malts merge well together to yield soft caramel and raisin notes. These flavors will evolve gracefully as the beer ages.” — Randy Thiel
Ingredients
5 lbs. 9.6 oz. (2.54 kg) Pilsner malt
2.25 lbs. (1.02 kg) aromatic malt
1 lb. 6.4 oz. (0.64 kg) crystal malt (20 °L)
2.25 lbs. (1.02 kg) Briess Special Roast malt (50 °L)
2.66 lbs (1.21 kg) corn sugar
6.25 AAU Styrian Goldings hops (60 mins) (1.25 oz./35 g of 5% alpha acids)
0.33 oz. Styrian Goldings hops (0 mins)
0.25 oz. (7 g) Curacao orange peel
0.5 oz. (14 g) licorice root
Wyeast 1214 (Belgian Ale) yeast or cultured Ommegang yeast
1.2 cups corn sugar (for priming)
Step by Step
Step mash with a 10-min. rest at 113 °F (45 °C), a 10-min. rest at 144 °F (62 °C), a 15-min. rest at 154 °F (68 °C), a 15-min. rest at 162 °F (72 °C) and a 5-min. rest at 169 °F (76 °C). Boil for 90 minutes, adding corn sugar at the beginning of the boil. Add orange peel and licorice for final 15 minutes of the boil. Ferment 76–84 °F (24–29 °C). (Yes, that hot.) Condition for 2 weeks at 28 °F (-2 °C). Keg and adjust to 3.0 volumes CO2. Or bottle in heavy bottles with corn sugar with a target of 3.5 volumes of CO2.
Ommegang Abbey Ale clone
(5 gallons/19 L, extract w/ grains)
OG = 1.074 FG = 1.013
IBU = 22 SRM = 27 ABV = 7.8%
Ingredients
3.33 lbs (1.51 kg) Weyermann Bavarian Pilsner liquid malt extract (late addition)
1 lb. 2 oz. (0.51 kg) Pilsner malt
2.25 lbs. (1.02 kg) aromatic malt
1 lb. 6.4 oz. (0.64 kg) crystal malt (20 °L)
2.25 lbs. (1.02 kg) Briess Special Roast malt (50 °L)
2.66 lbs (1.21 kg) corn sugar
6.25 AAU Styrian Goldings hops (60 mins)
(1.25 oz./35 g of 5% alpha acids)
0.33 oz. Styrian Goldings hops (0 mins)
0.25 oz. (7 g) Curacao orange peel
0.5 oz. (14 g) licorice root
Wyeast 1214 (Belgian Ale) yeast or cultured Ommegang yeast
1.2 cups corn sugar (for priming)
Step by Step
Heat 10.5 qts. (9.9 L) of steeping water in your brewpot to 124 °F (51 °C). In a separate pot, heat 7.9 qts. (7.4 L) of rinse water to 170 °F (77 °C). Place crushed grains in a large steeping bag and submerge bag in your brewpot. Heat steeping water quickly to 144 °F (62 °C), stirring occasionally, then turn down heat and slowly raise temperature to 169 °F (76 °C). It should take about 30 minutes to go from 144 °F (62 °C) to 169 °F (76 °C). Remove the grain bag and place in a colander over your brewpot. Rinse grains slowly and evenly with hot rinse water. Heat this “grain tea” — approximately 17.4 qts. (16.4 L) — to a boil. Boil for 60 minutes, adding corn sugar at beginning of boil and hops at time indicated. Add liquid malt extract, orange peel and licorice with 15 minutes left in the boil. (NOTE: there is no malt extract to add at the beginning of the boil.) Cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. See the all-grain recipe for fermentation and other remaining instructions.
Thanks to Randy Thiel, Brewmaster at Ommegang, for his homebrew recipe.
Dogfish Head India Brown Ale clone
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.016
IBU = 50 SRM = 32 ABV = 6.9%
Ingredients
10.75 lbs. (4.88 kg) Pilsner malt
15.2 oz. (0.43 kg) flaked maize
10.9 oz. (0.31 kg) amber malt
10.8 oz. (0.31 kg) crystal malt (60 °L)
6.5 oz. (0.18 kg) coffee malt
2.2 oz. (0.06 kg) roasted barley
6 oz. (0.17 kg) brown sugar
11.5 AAU Warrior hops (60 mins)
(0.72 oz./20 g of 16% alpha acids)
6 AAU Golding hops (10 mins)
(1.2 oz./34 g of 5% alpha acids)
6 AAU Liberty hops (0 mins)
(1.33 oz./38 g of 4.5% alpha acids)
8 oz. (453 g) Goldings hops (dry hop)
8 oz. (453 g) Liberty hops (dry hop)
White Labs WLP005 (British Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Caramelize sugar in kettle prior to runoff. Mash at 152 °F (67 °C) in
3.75 gallons (14 L) of water. Boil 90 minutes. Ferment at 70 °F (21 °C).
Dogfish Head India Brown Ale clone
(5 gallon/19 L, extract w/ grains)
OG = 1.070 FG = 1.016
IBU = 50 SRM = 32 ABV = 6.9%
Ingredients
1.25 lbs. (0.57 kg) Muntons Light dried malt extract
5.25 lbs (2.3 kg) Muntons Light liquid malt extract (late addition)
1.0 lb. (0.45 kg) Pilsner malt
15.2 oz. (0.43 kg) brewers corn syrup
10.9 oz. (0.31 kg) amber malt
10.8 oz. (0.31 kg) crystal malt (60 °L)
6.5 oz. (0.18 kg) coffee malt
2.2 oz. (0.06 kg) roasted barley
6 oz. (0.17 kg) brown sugar
11.5 AAU Warrior hops (60 mins)
(0.72 oz./20 g of 16% alpha acids)
6 AAU Golding hops (10 mins)
(1.2 oz./34 g of 5% alpha acids)
6 AAU Liberty hops (0 mins)
(1.33 oz./38 g of 4.5% alpha acids)
8 oz. (453 g) Goldings hops (dry hop)
8 oz. (453 g) Liberty hops (dry hop)
White Labs WLP005 (British Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
In your brewpot, add just enough water to the brown sugar to dissolve it. Heat to a boil and caramelize sugar (without scorching it). Then, add 4.3 qts. (4.1 L) of water to your brewpot and heat to 163 °F (73 °C). Place crushed grains in a steeping bag and steep grains at around 152 °F (67 °C) for 45 minutes. During the steep, heat 3.2 qts. (3.1 L) of rinse water to 170 °F (77 °C) in a separate pot. After steep, rinse grains, add water to make at least 2.5 gallons (9.5 L) of “grain tea” (wort) and bring to a boil. Add dried malt extract and corn syrup and boil for 60 minutes, adding hops at times indicated in recipe. Add liquid malt extract with 15 minutes left in boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water and aerate. Pitch yeast and ferment at 70 °F (21 °C).
Thanks to Bryan Selders, Lead Brewer at Dogfish Head, for providing the information used to produce this clone.
Avery New World Porter clone
(5 gallon/19 L, all-grain)
OG = 1.067 FG = 1.017
IBU = 44 SRM = 63 ABV = 6.5%
Ingredients
9 lbs. 7.5 oz. (4.3 kg) 2-row pale malt
2.33 lbs. (1.06 kg) Munich malt (10 °L)
1 lb. 2.66 oz. (0.53 kg) crystal malt (120 °L)
9.33 oz. (0.26 kg) CaraPils malt
9.33 oz. (0.26 kg) chocolate malt
7 oz. (0.20 kg) black patent malt
4.24 AAU Columbus hops (60 mins)
(0.33 oz./9.2 g of 13% alpha acids)
3.24 AAU Columbus hops (30 mins)
(0.25 oz./7.1 g of 13% alpha acids)
12.5 AAU Columbus hops (0 mins)
(0.96 oz./27 g of 13% alpha acids)
8.2 AAU Fuggles hops (0 mins)
(1.64 oz./46 g of 5% alpha acids)
1.2 oz. (34 g) Fuggles hops (dry hop)
Wyeast 1028 (London Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Mash 156 °F (69 °C). Boil 90 minutes. Whirlpool for 15 minutes before cooling. Ferment at 70 °F (21 °C).
Avery New World Porter clone
(5 gallon/19 L, extract w/ grains)
OG = 1.067 FG = 1.017
IBU = 44 SRM = 63 ABV = 6.5%
Ingredients
2.0 lbs. (0.91 kg) Briess Light dried malt extract
4.88 lbs (2.21 kg) Briess Light liquid malt extract (late addition)
1.33 lbs. (0.60 kg) Munich malt (10 °L)
1 lb. 2.66 oz. (0.53 kg) crystal malt (120 °L)
9.33 oz. (0.26 kg) CaraPils malt
9.33 oz. (0.26 kg) chocolate malt
7.0 oz. (0.20 kg) black patent malt
4.24 AAU Columbus hops (60 mins)
(0.33 oz./9.2 g of 13% alpha acids)
3.24 AAU Columbus hops (30 mins)
(0.25 oz./7.1 g of 13% alpha acids)
12.5 AAU Columbus hops (0 mins)
(0.96 oz./27 g of 13% alpha acids)
8.2 AAU Fuggles hops (0 mins)
(1.64 oz./46 g of 5% alpha acids)
1.2 oz. (34 g) Fuggles hops (dry hop)
Wyeast 1028 (London Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
In your brewpot, heat 5.8 qts. (5.5 L) of water to 167 °F (75 °C). Place crushed grains in a large steeping bag and steep at 156 °F (69 °C) for 45 minutes. Check temperature every 10 minutes; if steeping temperature drops below 156 °F (69 °C), heat to 161 °F (72 °C). In a separate pot, heat 4.4 qts. (4.1 L) of rinse water to 170 °F (77 °C). Rinse grains and bring “grain tea” (wort) to a boil. Boil for 60 minutes, adding hops at times indicated. Add liquid malt extract with 15 minutes left in the boil. Cool wort, transfer to fermenter, top up to 5 gallons (19 L) and aerate wort. Pitch yeast from starter and ferment at 70 °F (21 °C).
Thanks to Adam Avery for the information used to formulate this clone.
Lagunitas Cappuccino Stout clone
(5 gallon/19 L, all-grain)
OG = 1.070 FG = 1.014
IBU = 52 SRM = 35 ABV = 7.2%
Ingredients
10 lbs. 1 oz. (4.6 kg) 2-row pale malt
1 lb. 12.5 oz (0.81 kg) wheat malt
1 lb. 4.75 oz. (0.59 kg) crystal malt (60 °L)
9.5 oz. (0.27 kg) chocolate malt
9.5 oz. (0.27 kg) corn sugar
3 oz. (0.09 kg) coffee
7.4 AAU Horizon hops (60 mins)
(0.67 oz./19 g of 11% alpha acids)
0.72 AAU Willamette hops (30 mins)
(0.14 oz./4.1 g of 5% alpha acids)
2.15 AAU Cascade hops (30 mins)
(0.36 oz./10 g of 6% alpha acids)
4.9 AAU Willamette hops (0 mins)
(0.98 oz./28 g of 5% alpha acids)
5.9 AAU Cascade hops (0 mins)
(0.98 oz./28 g of 6% alpha acids)
0.07 oz.(1.9 g) Willamette hops (dry hop)
0.08 oz.(2.4 g) Cascade hops (dry hop)
Wyeast 1056 (American Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Mash at 155 °F (68 °C). Boil 60 minutes, adding corn sugar at beginning of boil. Ferment 70 °F (21 °C). Brew coffee and add in secondary.
Lagunitas Cappuccino Stout clone
(5 gallon/19 L, extract w/ grains)
OG = 1.070 FG = 1.014
IBU = 52 SRM = 35 ABV = 7.2%
Ingredients
1.0 lbs. (0.45 kg) Briess Light dried malt extract
5.33 lbs (2.4 kg) Alexanders Pale liquid malt extract (late addition)
1.0 lb. (0.45 kg) 2-row pale malt
1 lb. 12.5 oz (0.81 kg) wheat malt
1 lb. 4.75 oz. (0.59 kg) crystal malt (60 °L)
9.5 oz. (0.27 kg) chocolate malt
9.5 oz. (0.27 kg) corn sugar
3 oz. (0.09 kg) coffee
7.4 AAU Horizon hops (60 mins)
(0.67 oz./19 g of 11% alpha acids)
0.72 AAU Willamette hops (30 mins)
(0.14 oz./4.1 g of 5% alpha acids)
2.15 AAU Cascade hops (30 mins)
(0.36 oz./10 g of 6% alpha acids)
4.9 AAU Willamette hops (0 mins)
(0.98 oz./28 g of 5% alpha acids)
5.9 AAU Cascade hops (0 mins)
(0.98 oz./28 g of 6% alpha acids)
0.07 oz.(1.9 g) Willamette hops (dry hop)
0.08 oz.(2.4 g) Cascade hops (dry hop)
Wyeast 1056 (American Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Heat 7.0 qts. (6.6 L) of water to 166 °F (74 °C). Place crushed grains in a steeping bag and steep at 155 °F (68 °C) for 45 minutes. (Check temperature every 10 minutes and heat steeping water to 160 °F (71 °C) when it falls below 155 °F (68 °C).) In a separate pot, heat 5.25 qts. (5.0 L) rinse water to 170 °F (77 °C). Rinse grains and bring “grain tea” (wort) — around 11.6 qts. (10.9 L) total — to a boil. Add dried malt extract and corn sugar and boil for 60 minutes, adding hops at times indicated in recipe and add liquid malt extract with 15 minutes left in boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) and aerate. Pitch yeast and ferment 70 °F (21 °C). Brew coffee and add in secondary.
Thanks to Tony Magee from Lagunitas for the recipe for Cappuccino Stout.
Minneapolis Town Hall’s Hope and King Scotch Ale clone
(5 gallon/19 L, all-grain)
OG = 1.063 FG = 1.018
IBU = 22 SRM = 32 ABV = 5.8%
Ingredients
11 lbs. 4 oz. (5.10 kg) Simpsons Golden Promise malt
6 oz. (0.17 kg) flaked barley
4 oz. (0.11 kg) Munich malt (10 °L)
10.33 oz. (0.29 kg) crystal malt (60 °L)
4 oz. (0.11 kg) US chocolate malt
2 oz. (0.06 kg) UK roasted barley (500 °L)
5 AAU Centennial hops (90 mins)
(0.5 oz./14 g of 10% alpha acids)
0.5 oz. (14 g) Kent Golding hops (0 mins)
White Labs WLP005 (British Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Mash at 153 °F (67 °C). Boil for 90 minutes. Ferment at 67 °F (19 °C).
Minneapolis Town Hall’s Hope and King Scotch Ale clone
(5 gallon/19 L, extract w/ grains)
OG = 1.063 FG = 1.018
IBU = 22 SRM = 32 ABV = 5.8%
Ingredients
0.75 lbs. (0.34 kg) Northwestern Gold dried malt extract
4.88 lbs (2.21 kg) Northwestern Gold liquid malt extract (late addition)
3.5 lbs. (1.6 kg) Simpsons Golden Promise malt
6 oz. (0.17 kg) flaked barley
4 oz. (0.11 kg) Munich malt (10 °L)
10.33 oz. (0.29 kg) crystal malt (60 °L)
4 oz. (0.11 kg) US chocolate malt
2 oz. (0.06 kg) UK roasted barley (500 °L)
5.5 AAU Centennial hops (60 mins)
(0.55 oz./16 g of 10% alpha acids)
0.5 oz. (14 g) Kent Golding hops (0 mins)
White Labs WLP005 (British Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Heat 7.7 qts. (7.7 L) of water to 164 °F (73 °C), place crushed grains in steeping bag and steep for 45 minutes at around 153 °F (67 °C). In a separate pot, heat 5.8 qts. (5.5 L) of rinse water to 170 °F (77 °C). Rinse grains and bring the “grain tea” (wort) to a boil. (You will have about 12.7 qts. (12 L) total.) Add Centennial hops and dried malt extract and boil for 60 minutes. Add liquid malt extract with 15 minutes left and the Goldings hops at the end of the boil. Cool wort, transfer to fermenter and top up with water to 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 67 °F (19 °C).
Thanks to Minneapolis Town Hall’s brewer Mike Hoops for the information used to formulate this clone.
Tommyknocker Imperial Nut Brown clone
(5 gallon/19 L, all-grain)
OG = 1.080 FG = 1.019 IBU = 50
SRM = 32 ABV = 7.9%
Ingredients
12 lbs. 13 oz. (5.81 kg) 2-row pale malt
1 lb. 9.5 oz. (0.72 kg) Munich malt
1 lb. 2 oz. (0.51 kg) crystal malt (40 °L)
7.5 oz. (0.21 kg) chocolate malt
10.5 oz. (0.30 kg) maple syrup
15 AAU Willamette hops (60 mins)
(3 oz./85 g of 5% alpha acids)
Wyeast 1056 (American Ale) yeast or White Labs WLP001 (California Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Mash at 154 °F (68 °C). Boil for 2 hours, adding maple syrup at knockout. Ferment at 72 °F (22 °F).
Tommyknocker Imperial Nut Brown clone
(5 gallon/19 L, extract w/ grains)
OG = 1.080 FG = 1.019
IBU = 50 SRM = 32 ABV = 7.9%
Ingredients
2.4 lbs. (1.1 kg) Muntons Light dried malt extract
6.0 lbs (2.7 kg) Coopers Light liquid malt extract (late addition)
1 lb. 9.5 oz. (0.72 kg) Munich malt
1 lb. 2 oz. (0.51 kg) crystal malt (40 °L)
7.5 oz. (0.21 kg) chocolate malt
10.5 oz. (0.30 kg) maple syrup
15 AAU Willamette hops (60 mins)
(3 oz./85 g of 5% alpha acids)
Wyeast 1056 (American Ale) yeast or White Labs WLP001 (California Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
In your brewpot, heat 4.8 qts. (4.5 L) of water to 165 °F (74 °C). Place crushed grain in a steeping bag and steep at 154 °F (68 °C) for 45 minutes. In a separate pot, heat 3.6 qts. (3.4 L) of rinse water to 170 °F (77 °C). Rinse grains and add water to “grain tea” (wort) make at least 2.5 gallons (9.5 L). Boil for 60 minutes, adding hops and dried malt extract at beginning of the boil. Add liquid malt extract with 15 minutes left and maple syrup at the end of the boil. Cool wort, transfer to fermenter and add water to make 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 72 °F (22 °F).
Thanks to Eric Rode, Lead Brewer at Tommyknocker for the information used to formulate this clone.
Grand Teton Brewing’s Bitch Creek ESB clone
(5 gallon/19 L, all-grain)
OG = 1.061 FG = 1.014
IBU = 54 SRM = 23 ABV = 6.1%
Ingredients
8 lbs. 5 oz. (3.77 kg) 2-row pale malt
14.5 oz. (0.41 kg) CaraAroma® malt
1 lb. 5 oz. (0.60 kg) crystal malt (60 °L)
2 lbs. 1.25 oz. (0.94 kg) Weyermann melanoidin malt
6.25 oz. (0.18 kg) CaraAmber® malt
1.47 AAU Galena hops (45 mins)
(0.12 oz./3.5 g of 12% alpha acids)
1.47 AAU Chinook hops (45 mins)
(0.12 oz./3.5 g of 12% alpha acids)
1.47 AAU Centennial hops (45 mins)
(1.5 oz./4.2 g of 10% alpha acids)
1.76 AAU Galena hops (30 mins)
(0.15 oz./4.2 g of 12% alpha acids)
1.76 AAU Chinook hops (30 mins)
(0.15 oz./4.2 g of 12% alpha acids)
2.47 AAU Centennial hops (30 mins)
(0.25 oz./7.0 g of 10% alpha acids)
2.67 AAU Galena hops (15 mins)
(0.22 oz./6.3 g of 12% alpha acids)
2.67 AAU Chinook hops (15 mins)
(0.22 oz./6.3 g of 12% alpha acids)
3.21 AAU Centennial hops (15 mins)
(0.32 oz./9.1 g of 10% alpha acids)
10.75 AAU Centennial (5 mins)
(1.1 oz./30 g of 10% alpha acids)
0.53 oz. (15 g) Centennial (0 mins)
0.58 oz. (16 g) Centennial dry hops Wyeast 1056 (American Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Mash at 156 °F (69 °C). Boil 90 minutes. Ferment at 60 °F (16 °C).
Grand Teton Brewing’s Bitch Creek ESB clone
(5 gallon/19 L, extract w/ grains)
OG = 1.061 FG = 1.014
IBU = 54 SRM = 23 ABV = 6.1%
Ingredients
0.75 lbs. (0.34 kg) Muntons Light dried malt extract
4.5 lbs (2.0 kg) light liquid malt extract (late addition)
8 oz. (0.23 kg) 2-row pale malt
14.5 oz. (0.41 kg) CaraAroma® malt
1 lb. 5 oz. (0.60 kg) crystal malt (60 °L)
2 lbs. 1.25 oz. (0.94 kg) Weyermann melanoidin malt
6.25 oz. (0.18 kg) CaraAmber® malt
1.47 AAU Galena hops (45 mins)
(0.12 oz./3.5 g of 12% alpha acids)
1.47 AAU Chinook hops (45 mins)
(0.12 oz./3.5 g of 12% alpha acids)
1.47 AAU Centennial hops (45 mins)
(1.5 oz./4.2 g of 10% alpha acids)
1.76 AAU Galena hops (30 mins)
(0.15 oz./4.2 g of 12% alpha acids)
1.76 AAU Chinook hops (30 mins)
(0.15 oz./4.2 g of 12% alpha acids)
2.47 AAU Centennial hops (30 mins)
(0.25 oz./7.0 g of 10% alpha acids)
2.67 AAU Galena hops (15 mins)
(0.22 oz./6.3 g of 12% alpha acids)
2.67 AAU Chinook hops (15 mins)
(0.22 oz./6.3 g of 12% alpha acids)
3.21 AAU Centennial hops (15 mins)
(0.32 oz./9.1 g of 10% alpha acids)
10.75 AAU Centennial (5 mins)
(1.1 oz./30 g of 10% alpha acids)
0.53 oz. (15 g) Centennial (0 mins)
0.58 oz. (16 g) Centennial dry hops
Wyeast 1056 (American Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Heat 7.7 qts. (7.4 L) of water to 167 °F (75 °C) and steep grains at 156 °F (69 °C) for 45 minutes. Check temp every 10 minutes; if below 156 °F (69 °C), heat to 161 °F (72 °C). In a separate pot, heat 5.8 qts. (5.5 L) of water to 170 °F (77 °C) to rinse the grains. After grains are rinsed, bring the “grain tea” (wort) to boil. Add dried malt extract and boil for 60 minutes, adding hops as indicated. Add liquid malt extract with 15 minutes left in boil. Cool wort and transfer to fermenter. Add water to make 5 gallons (19 L) of wort. Aerate and pitch yeast. Ferment at 60 °F (16 °C).
Thanks to Brewer Rob Mullin from Grand Teton Brewing for the information used to formulate this clone.
Dominion Oak Barrel Stout clone
(5 gallon/19 L, all-grain)
OG = 1.056 FG = 1.017
IBU = 52 SRM = 61 ABV = 5.1%
Ingredients
8 lbs. 1 oz. (3.66 kg) 2-row pale malt
6.5 oz. (0.19 kg) CaraPils malt
15 oz. (0.43 kg) Munich malt
10 oz. (0.28 kg) crystal malt (40 °L)
6 oz. (0.17 kg) rauchmalz
6.5 oz. (0.19 kg) wheat malt
10 oz. (0.28 kg) chocolate malt
12 oz. (0.34 kg) roasted barley (500 °L)
13 AAU Perle hops (60 mins)
(1.9 oz./53 g of 7% alpha acids)
8 AAU Willamette hops (5 mins)
(1.6 oz./45 g of 5% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
1 1/2 vanilla beans
2.5 oz. (71 g) oak cubes
0.75 cups corn sugar (for priming)
Step by Step
Mash at 154 °F (68 °C). Boil for 90 minutes. Ferment at 66 °F (19 °C). Add vanilla beans (sliced down center) and oak cubes in secondary.
Dominion Oak Barrel Stout clone
(5 gallon/19 L, extract w/ grains)
OG = 1.056 FG = 1.017
IBU = 52 SRM = 61 ABV = 5.1%
Ingredients
0.66 lbs. (0.30 kg) Briess Light dried malt extract
4.13 lbs (1.87 kg) Alexanders Pale liquid malt extract (late addition)
1.0 lb. (0.45 kg) 2-row pale malt
6.5 oz. (0.19 kg) CaraPils malt
15 oz. (0.43 kg) Munich malt
10 oz. (0.28 kg) crystal malt (40 °L)
6 oz. (0.17 kg) rauchmalz
6.5 oz. (0.19 kg) wheat malt
10 oz. (0.28 kg) chocolate malt
12 oz. (0.34 kg) roasted barley (500 °L)
13 AAU Perle hops (60 mins)
(1.9 oz./53 g of 7% alpha acids)
8 AAU Willamette hops (5 mins)
(1.6 oz./45 g of 5% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
1 1/2 vanilla beans
2.5 oz. (71 g) oak cubes
0.75 cups corn sugar (for priming)
Step by Step
In your brewpot, heat 7.66 qts. (7.2 L) of water to 165 °F (74 °C). Place crushed grains in a steeping bag and steep 154 °F (68 °C) for 45 minutes. Check temperature every 10 minutes and heat steeping water to 159 °F (71 °C) if it falls below 154 °F (68 °C). Heat 5.75 qts. (5.4 L) of rinse water to 170 °Ï (77 °C) in a separate pot. Rinse grains and heat “grain tea” (wort) — of which you’ll have about 12.6 qts. (12.0 L) — to a boil. Add dried malt extract and hops and boil for 60 minutes. Add liquid malt extract with 15 minutes remaining. Cool wort, transfer to fermenter and top up to 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 66 °F (19 °C). Add vanilla beans (sliced down center) and oak cubes in secondary.
(Most winemaking shops sell oak cubes; a medium toasted French oak would work well.)
Thanks to Old Dominion for the information used to formulate this clone.
Capital Brown Ale clone
(5 gallon/19 L, all-grain)
OG = 1.048 FG = 1.012
IBU = 20 SRM = 17 ABV = 5.8%
Ingredients
8.65 lbs. (3.92 kg) Maris Otter pale ale malt
1.0 lb. (0.45 kg) Simpsons Cara malt
4.5 oz. (0.13 kg) crystal malt (90 °L)
1.5 oz. (43 g) black patent malt
5.4 AAU Fuggless hops (60 mins)
(1.1 oz./31 g of 5% alpha acids)
Wyeast 1028 (London Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Mash at 154 °F (68 °C). Boil for 90 minutes. Ferment at 70 °F (21 °C).
Capital Brown Ale clone
(5 gallon/19 L, extract w/ grains)
OG = 1.048 FG = 1.012
IBU = 20 SRM = 17 ABV = 5.8%
Ingredients
1.0 lbs. (0.45 kg) Muntons Light dried malt extract
3.66 lbs. (1.66 kg) Muntons Light liquid malt extract (late addition)
2.0 lbs. (0.91 kg) Maris Otter pale ale malt
1.0 lb. (0.45 kg) Simpsons Cara malt
4.5 oz. (0.13 kg) crystal malt (90 °L)
1.5 oz. (43 g) black patent malt
5.4 AAU Fuggles hops (60 mins)
(1.1 oz./31 g of 5% alpha acids)
Wyeast 1028 (London Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Heat 5.0 qts. (4.8 L) of water to 165 °F (74 °C). Steep crushed grains at 154 °F (68 °C) for 45 minutes. Heat 3.8 qts. (3.6 L) of rinse water to 170 (77 °C). Rinse grains, add dried malt extract and enough water to make at least 2.5 gallons (9.5 L). Boil for 60 minutes, adding hops at the beginning of the boil. Add liquid malt extract with 15 minutes left in boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) and aerate. Pitch yeast and ferment beer at 70 °F (21 °C).
Thanks to Kirby Nelson of Capital Brewing for the information used to formulate this clone.
Alaskan Smoked Porter clone
(5 gallon/19 L, all-grain)
OG = 1.065 FG = 1.015
IBU = 45 SRM = 58 ABV = 6.5%
Ingredients
8.25 lbs. (3.74 kg) 2-row pale malt
4.0 lbs. (1.81 kg) Munich malt
12 oz. (0.34 kg) crystal malt (45 °L)
11 oz. (0.31 kg) chocolate malt
7 oz. (0.20 kg) black patent malt
10.75 AAU Chinook hops (60 mins)
(0.90 oz./25 g of 12% alpha acids)
3.75 AAU Willamette hops (15 mins)
(0.75 oz./21 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Smoke 1.0 lb. (0.45 kg) of the Munich malt with alder wood. Mash at 154 °F (68 °C). Boil for 90 minutes. Ferment at 68 °F (20 °C).
Extract with grains option:
Replace pale and Munich malt with 2.25 lbs. (1.0 kg) dried malt extract, 4.75 lbs. (1.25 kg) liquid malt extract and 1.25 lbs. (0.56 kg) Munich malt. Smoke 1 lb. (0.45 kg) of the Munich malt. Heat 4.7 qts. (4.4 L) of water to 165 °F (74 °C). Steep crushed grains at 154 °F (68 °C) for 45 minutes. Rinse with 3.5 qts. (3.3 L) of water at 170 °F (77 °C). Add dried malt extract and water to make 2.5 gallons (9.5 L) of wort. Boil for 60 minutes, adding hops at times indicated and liquid malt extract with 15 minutes remaining. Cool wort, transfer to fermenter and add water to make 5 gallons (19 L). Aerate wort, pitch yeast and ferment at 68 °F (20 °C).
Thanks to Kristi Monroe and Curtis Holmes from Alaskan Brewing for their assistance in making this clone.
