Attack of the Hop Clones

Like hops? Well, with the kind help from some of the most popular brewers of hoppy beers, we’ve rounded up a bunch of recipes that are sure to get any hophead salivating.

90-Minute IPA clone
(Dogfish Head)

(5 gallons/19 L, all-grain)
OG = 1.088  FG = 1.021
IBU = 90  SRM = 13  ABV = 8.7%

Ingredients

16.5 lbs. (7.5 kg) Pilsner malt
1.66 lbs. (0.75 kg) amber malt (35 °L)
16 AAU Amarillo hops (90–0 mins)
(2.0 oz./57 g of 8.0% alpha acids)
8.0 AAU Simcoe hops (90–0 mins)
(0.62 oz./17 g of 13% alpha acids)
8.0 AAU Warrior hops (90–0 mins)
(0.53 oz./15 g of 15% alpha acids)
1 oz. (28 g) Amarillo hops (dry hops)
0.5 oz (14 g) Simcoe hops (dry hops)
0.5 oz. (14 g) Warrior hops (dry hops)
1 tsp. Irish moss (15 mins)
Wyeast 1099 (Whitbread Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

Mash in at 122 °F (50 °C), then raise the temperature to 149 °F (65 °C) until conversion is complete. Mash out to 170 °F (77 °C). Boil the wort for 105 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over 0.25 oz. (7 g) of hops every 7.5 minutes.) Start fermentation at 71 °F (22 °C) and let raise to 74 °F (23 °C). Dry hop in secondary at 71 °F for 3–5 days, then cool to 32 °F (0 °C).

Extract option:
Replace Pilsner malt with 8.0 lbs. (3.6 kg) dried malt extract and 1.75 lbs. (0.79 kg) of Pilsner malt. Steep crushed grains in 1.1 gallons(4 L) of water at 150 °F (66 °C) for 45 minutes. Follow the remaining instructions in the all-grain recipe.

Thanks to Sam Calagione and Andy Tveekrem of Dogfish Head for their help in constructing this clone.

 

AleSmith IPA clone
(AleSmith Brewing Company)

(5 gallons/19 L, all-grain)
OG = 1.073  FG = 1.014
IBU = 93  SRM = 9  ABV = 7.6%

Ingredients

14.66 lbs. (6.6 kg) Gambrinus 2-row pale malt
2.0 oz. (56 g) crystal malt (15 °L)
2.0 oz. (56 g) CaraPils malt (6 °L)
2.0 oz. (56 g) Munich malt (10 °L)
2.0 oz. (56 g) wheat malt
1.0 oz. (28 kg) honey malt
7.0 AAU Columbus hops (FWH) (0.5 oz./14 g of 14% alpha acids)
7.0 AAU Simcoe hops (FWH)(0.53 oz./15 g of 13% alpha acids)
3.25 AAU Columbus hops (60 mins) (0.23 oz./6.5 g of 14% alpha acids)
1.33 AAU Amarillo hops (30 mins)
(0.17 oz./4.8 g of 8.0% alpha acids)
2.25 AAU Simcoe hops (15 mins)
(0.17 oz./4.8 g of 13% alpha acids)
2.66 AAU Columbus hops (10 mins)
(0.19 oz./5.4 g of 14% alpha acids)
2 AAU Cascade hops (5 mins)
(0.4 oz./11 g of 5.0% alpha acids)
5 AAU Cascade hops (1 mins)
(1.0 oz./28 g of 5.0% alpha acids)
0.5 oz. (14 g) Columbus hops (dry hop)
0.5 oz. (14 g) Amarillo hops (dry hop)
0.5 oz. (14 g) Cascade hops (dry hop)
0.25 oz. (7 g) Simcoe hops (dry hop)
0.25 oz. (7 g) Chinook hops (dry hop)
1 tsp. Irish moss (15 mins)
White Labs WLP001(California Ale) 0.75 cups corn sugar (for priming)

Step by Step

Mash at 152 °F (67 °C) for 60 minutes. Boil for 90 minutes, following hop addition schedule. Whirlpool wort and let sit for 15 minutes before you begin cooling. Fermentation temperature  68.5 °F (20.3 °C).

Extract option:
Replace pale malt with 7.25 lbs. (3.3 kg) light dried malt extract and
1.0 lb. (0.45 kg) 2-row pale malt. Steep crushed pale malt plus specialty malts in 64 oz. (1.9 L) of water at 152 °F for 45 minutes. Follow the boiling and fermentation instructions above.

Thanks to Peter Zien of AleSmith for his extensive help in constructing this clone.

Dreadnaught clone
(Three Floyd’s Brewing Co.)

(5 gallons/19 L, all-grain)
OG = 1.084  FG = 1.021
IBU = 100  SRM = 11  ABV = 8.1%

Ingredients

16.25 lbs. (7.4 kg) American 2-row pale malt
1.25 lbs. (0.57 kg) melanoidin malt (27 °L)
8.0 AAU Warrior hops (60 mins)
(0.53 oz./15 g of 15% alpha acids)
8.0 AAU Simcoe hops (60 mins)
(0.62 oz./17 g of 13% alpha acids)
8.0 AAU Centennial hops (45 mins)
(0.72 oz./20 g of 11% alpha acids)
8.0 AAU Centennial hops (30 mins)
(0.72 oz./20 g of 11% alpha acids)
8.0 AAU Cascade hops (15 mins)
(1.6 oz./45 g of 5.0% alpha acids)
1.5 oz. Cascade whole hops (dry hops)
1 tsp. Irish moss (15 mins)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale)
0.75 cups corn sugar (for priming)

Step by Step

This is a single infusion mash at 159 °F  (71 °C) for 60 minutes. Boil the wort 90 minutes, adding hops at the times indicated in the ingredient list. Ferment at 68 °F (20 °C).

Extract option:
Replace pale malt with 8.0 lbs. (3.6 kg) dried malt extract and 1.33 lbs. (0.6 kg) 2-row pale malt. Steep crushed grains in 103 fl. oz. (3 L) of water at 159 °F (71 °C) for 45 minutes.

Thanks to Nick Floyd of Three Floyd’s Brewing Co. for the information used to construct this clone.

 

Hop Rod Rye clone
(Bear Republic Brewing Co.)

(5 gallons/19 L, all-grain)
OG = 1.072  FG = 1.017
IBU = 84  SRM = 17  ABV = 7.2%

Ingredients

8.75 lbs. (4.0 kg) 2-row pale malt
2.5 lbs. (1.1 kg) rye malt
1.25 lbs. (0.57 kg) flaked rye
1.15 lbs. (0.52 kg) Munich malt
0.625 lbs. (0.28 kg) wheat malt
0.625 lbs. (0.28 kg) CaraPils malt
1.75 oz. (49 g) black malt
10.4 AAU Tomahawk hops (60 mins)
(0.74 oz./21 g of 14% alpha acids)
4.73 AAU Centennial hops (30 mins)
(0.43 oz./12 g of 11% alpha acids)
24.3 AAU Tomahawk hops (0 mins)
(1.7 oz./49 g of 14% alpha acids)
0.75 oz. (21 g) Amarillo hops (dry hop)
1.0 oz. (28 g) Centennial hops (dry hop)
1 tsp Irish moss (15 mins)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V) yeast
0.75 cups corn sugar (for priming)

Step by Step

Mash in at 145 °F (63 °C) then ramp temperature to 152 °F (67 °C) for conversion. Mash out to 170 °F (77 °C). Boil for 90 minutes, adding hops at the times indicated in the ingredient list. Whirlpool the wort and let it sit for 15 minutes prior to cooling. Ferment at 68 °F (20 °C).

Extract option:
Replace the 2-row pale malt with 4.25 lbs. (1.9 kg) dried malt extract and 1.0 lb. (0.45 kg) 2-row pale malt. Steep crushed grains in 2.25 gallons (8.5 L) of water at 152 °F (67 °C) for
45 minutes.

 

Racer 5 clone
(Bear Republic Brewing Co.)

(5 gallons/19 L, all-grain)
OG = 1.071  FG = 1.015
IBU = 60  SRM = 10  ABV = 7.2%

Ingredients

11.25 lbs. (5.1 kg) 2-row pale malt
1.66 lbs. (0.75 kg) wheat malt
0.625 lbs. (0.28 kg) crystal malt (15 °L)
0.42 lbs. (0.19 kg) dextrose (corn sugar)
0.21 lbs. (95 g) CaraPils malt
6.1 AAU Chinook hops (90 mins)
(0.51 oz./14 g of 12% alpha acids)
8.7 AAU Cascade hops (60 mins)
(1.74 oz./49 g of 5.0% alpha acids)
0.3 oz. Centennial hops (dry hop)
0.3 oz. Amarillo hops (dry hop)
0.2 oz. Cascade hops (dry hop)
0.2 oz. Tomahawk hops (dry hop)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V) yeast
0.75 cups corn sugar (for priming)

Step by Step

Mash in at 145 °F (63 °C) then ramp temperature to 152 °F (67 °C) for conversion. Mash out to 170 °F (77 °C). Boil for 90 minutes, adding hops at the times indicated in the ingredient list. Ferment at 68 °F (20 °C).

Extract option:
Replace pale malt with 6.0 lbs. (2.7 kg) dried malt extract and 0.33 lbs. (0.15 kg) 2-row pale malt. Steep crushed grains in 1 gallon (3.8 L) of water at 152 °F (67 °C) for 45 minutes.

Thanks to Richard Norgrove of Bear Republic Brewing Co. for his homebrew clones.

 

Pliny the Elder clone
(Russian River Brewing Co.)

(5 gallons/19 L, all-grain)
OG = 1.074  FG = 1.014
IBU = 100+  SRM = 8  ABV = 8–8.5%

Ingredients

12.2 lbs. (5.5 kg) 2-row malt
0.28 lbs. (0.13 kg) crystal malt (45 °L)
0.86 lbs. (0.39 kg) CaraPils malt
1.0 lb. (0.45 kg) dextrose(corn sugar)
19.5 AAU Chinook whole hops (mash hops)  (1.5 oz./43 g of 13% alpha acids)
42.9 AAU Warrior hops (90 mins)
(2.75 oz./78 g of 15.6% alpha acids)
6.1 AAU Chinook hops (90 mins)
(0.5 oz./14 g of 12.2% alpha acids)
12 AAU Simcoe hops (45 mins)
(1.0 oz./28 g of 12% alpha acids)
14.3 AAU Columbus hops (30 mins)
(1.0 oz./28 g of 14.3% alpha acids)
20.5 AAU Centennial hops (0 min)
(2.25 oz./64 g of 9.1% alpha acids)
12 AAU Simcoe hops (0 min)
(1.0 oz./28 g of 12% alpha acids)
3.25 oz. Columbus hop (dry hop)
1.75 oz. Centennial hops (dry hop)
1.75 oz. Simcoe hops (dry hop)
1 tsp. Irish moss (15 mins)White Labs WLP001 (California
Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

Mash at 150–152 °F (66–67 °C). Boil 90 minutes, adding hops at the time indicated in recipe. Ferment at 68 °F (20 °C). Dry hop two weeks.

Extract option:
Replace 2-row malt with 6.15 lbs. (2.8 kg) dried malt extract and 1.0 lb. (0.45 kg) 2-row malt. Steep crushed grains in 1 gallon (3.8 L) of water at 151 °F (66 °C) for 45 minutes. See remaining instructions above.

Thanks to Vinnie Cilurzo from Russian River Brewing for his homebrew clone.

 

Imperial IPA (I2PA) clone
(Rogue Brewing)

(5 gallons/19 L, all-grain)
OG = 1.080  FG = 1.020
IBU = 62  SRM = 7  ABV = 7.8%

Ingredients

16.25 lbs. (7.4 kg) British pale malt
13.5 AAU Newport hops (60 min)
(1.0 oz./28 g of 13.5% alpha acids)
5.0 AAU Cascade hops (30 min)
(1.0 oz./28 g of 5.0% alpha acids)
7.0 AAU Sterling hops (15 min)
(1.0 oz./28 g of 7.0% alpha acids)
1.0    oz. (28 g) Amarillo hops (dry hops)
1 pkg Whirfloc (20 min)
White Labs WLP0051 (California V) yeast
4.0 oz. corn sugar (for priming)

Step by Step

Mash at 154 °F (68 °C). Boil for 90 minutes, adding hops at the time indicated in the recipe. Ferment at 68 °F (20 °C).

Extract option:
Replace pale malt with 11.0 lbs. (5.0 kg) English light malt extract and 2.0 lbs. (0.91 kg) 2-row pale malt. Steep crushed pale malt in 80 fl. oz. (2.4 L) of water at 154 °F (68 °C) for 45 minutes.
Thanks to John Maier of Rogue and Jason Petros of Beer, Beer and More Beer for their homebrew clone.

 

Lagunitas IPA clone
(Lagunitas Brewing)

(5 gallons/19 L, all-grain)
OG = 1.059  FG = 1.015
IBU = 67  SRM = 9  ABV = 5.7%

Ingredients

11.33 lbs. (5.1 kg) 2-row pale malt
0.4 lbs. (0.18 kg) dextrine malt
0.3 lbs. (0.14 kg) crystal malt (60 °L)
0.2 lbs. (91 g) light Munich malt (4 °L)
8.25 AAU Horizon hops (60 mins)
(0.75 oz./21 g of 11% alpha acids)
4.5 AAU Cascades hops (30 mins)
(0.90 oz./26 g of 5.0% alpha acids)
1.25 AAU Willamette hops (30 mins)
(0.25 oz./7.1 g of 5.0% alpha acids)
15.75 AAU Cascade hops (0 min)
(3.15 oz./89 g of 5.0% alpha acids)
Wyeast 1056 (American Ale) or White
Labs WLP001 (California Ale) yeast

Step by Step

Mash at 154 °F (68 °C). Boil for 90 minutes, adding hops as indicated in the ingredient list. After the boil, let the wort sit for 15 minutes before cooling. Ferment at 70 °F (21 °C).

Extract option:
Replace pale malt with 5 lbs. 9 oz. (2.5 kg) of light dried malt extract and 1.0 lb. (0.45 kg) 2-row pale malt. Steep crushed pale malt and other malts in 76 oz. (2.2 L) of water at 154 °F (68 °C) for 45 minutes.
Thanks to Tony Magee of Lagunitas Brewing for his homebrew clone, upon which this clone is based.

 

Acme IPA clone
(North Coast Brewing)

(5 gallons/19 L, all-grain)
OG = 1.062  FG = 1.011
IBU = 56  SRM = 7  ABV = 6.6%

Ingredients

11.33 lbs. (5.1 kg) Great Western 2-row pale malt
1.0 lb. (0.45 kg) Vienna malt
0.33 lbs. (0.15 kg) Munich malt
0.33 lbs. (0.15 kg) CaraPils malt
3.3 AAU Clusters hops (60 mins)
(0.47 oz./13 g of 7.0% alpha acids)
3.3 AAU Clusters hops (30 mins)
(0.47 oz./13 g of 7.0% alpha acids)
14 AAU Northern Brewer (0 mins)
(1.6 oz./44 g of 9.0% alpha acids)
1 tsp. Irish moss (15 mins)
Wyeast 1056 or White Labs WLP001

Step by Step

Mash at 154 °F (68 °F) for 60 mins. Recirculate for 20 minutes, then collect 7 gallons (26 L) of wort. Boil for 90 minutes, adding Clusters hop charges with 60 minutes and 30 minutes left in boil. At 15 minutes left in the boil, add the Irish moss. At knockout, add the Northern Brewer hops, whirlpool the wort and let it sit for 30 minutes (covered) before you begin cooling. After 30 minutes, chill wort, aerate and pitch yeast. Ferment at 68 °F (20 °C).

Extract option:
Replace 2-row malt with 5.5 lbs. (2.5 kg) of light dried malt extract and 1.0 lb. (0.45 kg) 2-row malt. Steep crushed 2-row, Vienna, Munich and CaraPils malts in 110 oz. (3.25 L) of water at 154 °F (68 °C) for 45 minutes.  Follow all-grain instructions for boiling and fermentation.
Thanks to Mark Ruedrich of North Coast Brewing for information on Acme IPA used to construct this clone.

 

Elissa IPA clone
(St. Arnolds Brewing Co.)

(5 gallons/19 L, all-grain)
OG = 1.061  FG = 1.010
IBU = 60  SRM = 10  ABV = 6.6%

Ingredients

12 lbs. (5.4 kg) Maris Otter pale malt
0.71 lbs. (0.32 kg) Crisp crystal malt (45 °L)
13.5 AAU Cascade hops (60 mins)
(2.7 oz./34 g of 5.0% alpha acids)
6.0 AAU Cascade hops (15 mins)
(1.2 oz./34 g of 5.0% alpha acids)
6.0 AAU Cascade hops (4 mins)
(1.2 oz./34 g of 5.0% alpha acids)
0.8 oz. (23 g) Cascade whole hops (dry hop)
1 tsp. Irish moss (15 mins)
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale)       yeast

Step by Step

Brock Wagner says, “Use water with very low CaCO3.  Gypsum is your friend.” Mash at 156–158 °F (69–70 °C). Boil 90 minutes. Ferment at 72 °F (22 °C).

Extract option:
Replace pale malt with 5.85 lbs. (2.65 kg) light dried malt extract and 1.0 lb. (0.45 kg) 2-row pale malt. Steep crushed malts in 70 fl. oz. (2.1 L) of water at 156-158 °F (69-70 °C) for
45 minutes.
Clone by Bev D. Blackwood II. Thanks to Brock Wagner of St. Arnold Brewing Company for the recipe.

 

Celebration Ale clone
(Sierra Nevada)

(5 gallons/19 L, all-grain)
OG = 1.064  FG = 1.014
IBU = 60  SRM = 12  ABV = 6.4%

Ingredients

11.5 lbs. (5.2 kg) 2-row pale malt
1.0 lb. (0.45 kg) crystal (35 °L)
0.5 lb. (0.23) CaraPils malt
11 AAU Chinook hops (60 mins)
(1.0 oz./28 g of 11% alpha acids)
8.5 AAU Cascade hops (30 mins)
(1.7 oz./48 g of 5.0% alpha acids)
0.66 oz. (19 g) Cascade hops (dry hop)
0.66 oz. (19 g) Centennial (dry hop)
1 tsp. Irish moss (15 mins)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

Mash at 156 °F (69 °C) for 60 minutes. Boil wort for 90 minutes, adding hops as indicated in the recipe. Ferment at 66 °F (19 °C). Dry hop in secondary for 5 days at 60 °F (16 °C).

Extract option:
Replace 2-row malt with 5.5 lbs. (2.5 kg) dried malt extract and 1.5 lb. (0.68 kg) 2-row malt. Steep crushed grains in 120 fl. oz. (3.5 L) of water at 156 °F (69 °C) for 45 minutes. Follow all-grain instructions for boiling and fermenting.
Clone modified from a recipe printed in the October 2000 issue of BYO.

 

Two Hearted Ale clone
(Kalamazoo Brewing Company)

(5 gallons/19 L, all-grain)
OG = 1.058  FG = 1.012
IBU = 56  SRM = 8  ABV = 5.9%

Ingredients

9.33 lbs. (4.2 kg) 2-row pale malt
2.0 lbs. (0.91 kg) Vienna malt
0.5 lbs. (0.23 kg) crystal (10 °L)
0.33 lbs. (0.15 kg) CaraPils malt (6 °L)
5.5 AAU Centennial hops (60 mins)
(0.5 oz./14 g of 11% alpha acids)
5.5 AAU Centennial hops (45 mins)
(0.5 oz./14 g of 11% alpha acids)
5.5 AAU Centennial hops (30 mins)
(0.5 oz./14 g of 11% alpha acids)
5.5 AAU Centennial hops (15 mins)
(0.5 oz./14 g of 11% alpha acids)
0.33 oz. (9.4 g) Centennial hops (0 min)
0.33 oz. (9.4 g) Centennial (dry hop)
0.5 tsp. Irish moss (15 mins)
Wyeast 1272 (American Ale II), White Labs WLP051 (California V) or yeast cultured from a bottle of this beer
0.75 cups corn sugar (for priming)

Step by Step

Mash at 152 °F (67 °C) for 1 hour. Boil wort for 75 minutes, adding Centennial hops at the times indicated in the recipe. Ferment at 70 °C (21 °C). Dry hop for 3 days in secondary.

Extract option:
Replace 2-row malt with 4.5 lbs. (2.0 kg) dried malt extract and 1.0 lb. (0.45 kg) 2-row malt. Steep crushed grains in 1.2 gallons (4.6 L) of water at 152 °F (67 °C) for 45 minutes. Boil extract version for only 60 minutes.

Ruination 1.0 IPA clone
(Stone Brewing Company)

(5 gallons/19 L)
OG = 1.075  FG = 1.010
IBU = 100+ SRM = 6  ABV = 7.7%

Ingredients

6.6 lbs. (3 kg) light malt extract syrup
2.0 lbs. (0.9 kg) light dry malt extract
1.0 lb. (0.45 kg) Briess 2-row malt
1 lb. (0.45 kg) Briess crystal malt (15 ºL)
1 tsp. Irish moss (60 minutes)
36.0 AAU Magnum hops (bittering hop)
(2.25 oz./64 g of 16.0% alpha acids)
15.7 AAU Centennial hops (aroma/finishing hop)
(1.5 oz./43 g of 10.5% alpha acid)
21.0 AAU Centennial hops
(2.0 oz./56 g of 10.5% alpha acid)
White Labs WLP001 (California Ale) yeast or Wyeast 1056 (American Ale)yeast
0.75 cup of corn sugar (for priming)

Step-by-step

Steep the 2 crushed grains in 3 gallons (11.4 L) of water at 149 ºF (65 ºC) for 30 minutes. Remove grains from wort, add Magnum hops, malt syrup and bring to a boil. Add Irish moss and boil for 60 minutes. Add the first addition of Centennial hops at the end of the boil, and let steep for 5 minutes. Add wort to 2 gallons (7.6 L) cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 L). Cool the wort to 75 ºF (24 ºC), aerate the beer and pitch yeast. Allow the beer to cool over the next few hours to 68 ºF (20 ºC) and hold at this temperature until the yeast has finished fermentation. Add last addition of Centennial hops for dry hopping. Dry hop for 3 to 5 days, then bottle your beer, carbonate and enjoy!

All-grain option:
Use 14.6 lbs. (6.6 kg) 2-row malt and 1.0 lbs. (0.45 kg) of crystal malt (15 ºL ) in your grain bill. Mash your grains at 149 ºF (65 ºC) for 60 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon (20.9 L) yield (~7 gallons or 26.6 L). Decrease Magnum boiling hops to 1.75 oz. (50 g) to account for higher extraction ratio of a full boil. The remainder of the recipe is the same as above. A 2-3 quart (~2-3 L) yeast starter is strongly recommended. To make one, boil 0.5-0.75 lbs. (0.22-0.34 kg) of dried malt extract in 2-3 quarts (~2-3 L) of water. Cool, aerate and pitch the yeast 2-3 days before brewday. Don’t use stale, leftover hops! Use the freshest hops you can find. Avoid hops that look brown or smell cheesy.