CAMRA Champion Clones
In 1971, four British journalists, on holiday in Dunquin, Ireland, sat in Kruger’s Bar and hatched a plan. Reacting to the decline of traditional, cask-conditioned ales in British pubs, they formed the Campaign for the Revitalisation of Ale in an attempt to reverse this trend. By 2010, membership in their group — which changed its name to the Campaign for Real Ale (or CAMRA) in 1973 — had grown to over 100,000. Today, CAMRA continues to advocate for real ale, real cider, traditional British pubs and consumer rights. Every year since 1974, they have published the “Good Beer Guide” and in 1977, they started the annual Great British Beer Festival (GBBF). Starting in 1978, they began awarding the Champion Beer of Britain (CBOB) awards. CAMRA judges visit pubs all over the UK and sample ales in their native pubs. Outstanding beers advance to regional panels and finally to the judging at the GBBF. CBOB awards are now given in 13 categories, with a gold, silver and bronze medal additionally being awarded to the three beers judged best overall.
From the list of past winners, I have constructed six award-winning British beer clones based on information from my book, “The Home Brewer’s Recipe Database” — which contains information on the ingredients and statistics of numerous commercial beers — and the “2009 Good Beer Guide.” I took the list of winning beers from CAMRA’s web site and first eliminated any beers for which homebrew clones were already available. I then screened out beers for which I didn’t have sufficiently complete data to produce a well-informed recipe. Fortunately, the resulting “short list” contained a number of beers for which all the relevant data was available. The one missing component in all cases is the yeast, but I have suggested yeasts to try based on the tasting notes in the “Good Beer Guide.” Whether or not you serve these as real ales, enjoy these clones.
Les Howarth is the author of “The Home Brewer’s Recipe Database,” now in its second edition. It is also available as an e-book, found at www.lulu.com/content/paperbackbook/the-home-brewers-recipe-database/7297456.
CAMRA clone recipes
Bateman’s XXX BBitter Clone
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.012
IBU = 37 SRM = 12 ABV = 4.8%
Bateman’s XXXB Bitter won Gold in the Premium Bitter/Special Bitter/Strong Bitter category in 1986, 1987, 1988, 1989 and 1997. It is described as “A brilliant blend of malt, hops and fruit on the nose with a bitter bite over the top of a faintly banana maltiness that stays the course. A russet-tan brown classic.” From this I would suggest a yeast that provides a fruity character. The data I have for this beer is: OG: 1.048–1.049. Malt bill: 72–87% Pipkin or Maris Otter pale malt, 7.5–12% crystal malt, 0–3% wheat flour, 15–18% invert sugar. Hops: Challenger, Goldings. IBU: 37. EBC: 40–42.
Ingredients
7.0 lbs. (3.2 kg) Pipkin or Maris Otter pale malt
15 oz. (425 g) crystal malt (60 °L)
1.25 oz. (35 g) wheat flour
1 lb. 3 oz. (538 g) invert sugar
6 AAU Challenger hops (90 min.) (0.75 oz./21 g of 8% alpha acid)
2.5 AAU East Kent Goldings hops (90 min.) (0.50 oz./14 g of 5% alpha acid)
2 AAU Challenger hops (10 min.) (0.25 oz/7.1 g of 8% alpha acid)
2.5 AAU East Kent Goldings hops (10 min.) (0.5 oz./14 g of 5% alpha acid)
1 tsp. Irish moss (15 min.)
White Labs WLP022 (Essex Ale), White Labs WLP005 (British Ale), Wyeast 1099 (Whitbread Ale) or Wyeast 1318 (London Ale III) yeast
Step by Step
Mash grains (and flour) at 154 °F (68 °C) for 60 minutes. 90-minute boil time, with sugar addition in the last 15 minutes of boil. Ferment at 70–72 °F (21–22 °C).
Bateman’s XXXB Bitter Clone
(5 gallons/19 L, extract with grains)
OG = 1.049 FG = 1.012
IBU = 37 SRM = 12 ABV = 4.8%
Ingredients
0.75 lbs. (0.34 kg) Muntons Light dried malt extract
3.3 lbs. (1.5 kg) Muntons Light liquid malt extract (late addition)
1.0 lb. (0.45 kg) Pipkin or Maris Otter pale malt
15 oz. (425 g) crystal malt (60 °L)
1.25 oz. (35 g) wheat flour
1 lb. 3 oz. (538 g) invert sugar
6 AAU Challenger hops (90 min.) (0.75 oz./21 g of 8% alpha acid)
2.5 AAU East Kent Goldings hops (90 min.) (0.50 oz./14 g of 5% alpha acid)
2 AAU Challenger hops (10 min.) (0.25 oz/7.1 g of 8% alpha acid)
2.5 AAU East Kent Goldings hops (10 min.) (0.5 oz./14 g of 5% alpha acid)
1 tsp. Irish moss (15 min.)
White Labs WLP022 (Essex Ale), White Labs WLP005 (British Ale), Wyeast 1099 (Whitbread Ale) or Wyeast 1318 (London Ale III) yeast
Step by Step
Steep crushed grains and flour in 3 qts. (~3 L) of water at 154 °F (68 °C) for 45 minutes. Combine “grain tea,” water and dried malt extract to make 3.0 gallons (11 L) of wort. Boil for 90 minutes, adding sugar and liquid malt extract in last 15 minutes of the boil. Ferment at 70–72 °F (21–22 °C)
Mauldon’s Black Adder clone
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.014
IBU = 37 SRM = 32 ABV = 5.3%
Mauldon’s Black Adder won Supreme Champion Gold in 1991 and is described as a “Superbly balanced dark, sweet ale, but with rich vine fruit throughout.” I would again suggest a yeast that provides a fruity character. The data I have for this stout is OG: 1.053–1.055. Malt bill: 46% Maris Otter pale malt, 46% Halcyon pale malt, 3% crystal malt, 5% black malt. Hops: Challenger, optional Goldings. IBU: 27–37. EBC: More than 300.
Ingredients
5 lb. 4 oz. (2.4 kg) Maris Otter pale malt
5 lb. 4 oz (2.4 kg) Halcyon pale malt
5.0 oz. (141 g) crystal malt (60 °L)
8.25 oz (233 g) black malt
9.5 AAU Challenger hops (90 mins) (1.4 oz./39 g of 7% alpha acid)
5 AAU East Kent Goldings hops (0 mins) (1.0 oz./28 g of 5% alpha acid)
1 tsp. Irish moss (15 mins)
White Labs WLP022 (Essex Ale), White Labs WLP005 (British Ale), Wyeast 1099 (Whitbread Ale) or Wyeast 1318 (London Ale III) yeast
Step by Step
Mash grains at 154 °F (68 °C) for 60 minutes. Boil wort for 90 minutes. Ferment at 70 °F (21 °C).
Mauldon’s Black Adder clone
(5 gallons/19 L, extract with grains)
OG = 1.055 FG = 1.014
IBU = 37 SRM = 31 ABV = 5.3%
Ingredients
2 lb. 6 oz. (1.1 kg) Coopers light dried malt extract
3 lb. 12 oz. (1.7 kg) Coopers Light liquid malt extract
1 lb. 3 oz. (0.54 kg) pale malt (Maris Otter, Halcyon or blend of the two)
5.0 oz. (140 g) crystal malt (60 °L)
8.25 oz (233 g) black malt
9.5 AAU Challenger hops (90 mins) (1.4 oz./39 g of 7% alpha acid)
5 AAU East Kent Goldings hops (0 mins) (1.0 oz./28 g of 5% alpha acid)
1 tsp. Irish moss (15 mins)
White Labs WLP022 (Essex Ale), White Labs WLP005 (British Ale), Wyeast 1099 (Whitbread Ale) or Wyeast 1318 (London Ale III) yeast
Step by Step
Steep crushed grains in 3 qts. (~3 L) of water at 154 °F (68 °C) for 45 minutes. Combine “grain tea,” water and dried malt extract to make 3.0 gallons (11 L) of wort. Boil for 90 minutes, adding liquid malt extract in the last 15 minutes of the boil. Ferment at 70 °F (21 °C).
Coach House Post Horn Premium Ale Clone
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.011
IBU = 38 SRM = 9 ABV = 5.0%
Coach House Post Horn Premium Ale won Gold for Strong Bitter/Ale in 1994. It is described as a “Dry golden bitter with a blackcurrant fruitiness and good hop flavours leading to a strong, dry finish.” From this I would suggest a yeast that provides a dry character.
The data I have for this beer is OG: 1.050. Malt bill: 94.5% Maris Otter pale malt, 5.5% pale crystal malt. Hops: Fuggles, Target. Dry hops: Yes. IBU: 38. EBC: 18.
Ingredients
9 lb. 10 oz. (4.4 kg) Maris Otter pale malt
8.5 oz. (240 g) crystal malt (40 °L)
7.2 AAU Target hops (90 min.) (0.65 oz./18 g of 11% alpha acid)
2.3 AAU Fuggles hops (90 min.) (0.5 oz./14 g of 4.5% alpha acid)
9 AAU Fuggles hops (0 min.) (2.0 oz./57 g of 4.5% alpha acid)
1 tsp. Irish moss
White Labs WLP005 (British Ale), Wyeast 1098 (British Ale) or Wyeast 1335 (British Ale II) yeast
Step by Step
Mash at 150 °F (66 °C) for 60 minutes. 90 minute boil time. Ferment at 70 °F (21 °C).
Coach House Post Horn Premium Ale Clone
(5 gallons/19 L, extract with grains)
OG = 1.050 FG = 1.011
IBU = 38 SRM = 9 ABV = 5.0%
Ingredients
1.75 lbs. (0.79 kg) Briess Light dried malt extract
3.75 lbs. (1.7 kg) Briess Light liquid malt extract (late addition)
1.5 lb. (0.68 kg) Maris Otter pale malt
8.5 oz. (240 g) crystal malt (40 °L)
7.2 AAU Target hops (90 min.) (0.65 oz./18 g of 11% alpha acid)
2.3 AAU Fuggles hops (90 min.) (0.5 oz./14 g of 4.5% alpha acid)
9 AAU Fuggles hops (0 min.) (2.0 oz./57 g of 4.5% alpha acid)
1 tsp. Irish moss
White Labs WLP005 (British Ale), Wyeast 1098 (British Ale) or Wyeast 1335 (British Ale II) yeast
Step by Step
Steep crushed grains in 3 qts. (~3 L) of water at 150 °F (66 °C) for 45 minutes. Combine “grain tea,” water and dried malt extract to make 3.0 gallons (11 L) of wort. Boil for 90 minutes, adding liquid malt extract in the last 15 minutes of the boil. Ferment at 70 °F (21 °C).
Timothy Taylor Best Bitter Clone
(5 gallons/19 L, all-grain)
OG = 1.037 FG = 1.008
IBU = 29 SRM = 11 ABV = 3.7%
Timothy Taylor Best Bitter won Supreme Champion Silver in 1993. Its description is “Hops and fruit combine well with a nutty malt character in this drinkable bitter. Bitterness increases down the glass and lingers in the aftertaste.” The data I have for this beer is OG: 1.037. Malt bill: 95% Golden Promise pale malt, 5% roast crystal malt. Hops: Fuggles, Goldings. Late hops: Styrian Goldings. EBC: 27–29.
Ingredients
7 lb. 2 oz. (3.2 kg) Golden Promise pale malt
5.75 oz (163 g) crystal malt (120 °L )
3.8 AAU East Kent Goldings hops (90 min.) (0.75 oz./21 g of 5% alpha acid)
3.4 AAU Fuggles hops (90 min.) (0.75 oz./21 g of 4.5% alpha acid)
5.4 AAU Styrian Goldings hops (0 min.) (1.0 oz./28 g of 5.4% alpha acid)
1 tsp. Irish moss (15 min.)
Wyeast 1028 (London Ale) or Wyeast 1098 (British Ale) yeast
Step by Step
Mash at 152 °F (67 °C) for 60 minutes. Boil for 90 minutes. Ferment at 68 °F (20 °C).
Timothy Taylor Best Bitter clone
(5 gallons/19 L, extract with grains)
OG = 1.037 FG = 1.008
IBU = 29 SRM = 11 ABV = 3.7%
Ingredients
0.5 lbs. (0.23 kg) Muntons Light dried malt extract
3.3 lbs. (1.5 kg) Muntons Extra Light liquid malt extract (late addition)
1 lb. 10 oz. (0.74 kg) Golden Promise pale malt
5.75 oz (163 g) crystal malt (120 °L )
3.8 AAU East Kent Goldings hops (90 min.) (0.75 oz./21 g of 5% alpha acid)
3.4 AAU Fuggles hops (90 min.) (0.75 oz./21 g of 4.5% alpha acid)
5.4 AAU Styrian Goldings hops (0 min.) (1.0 oz./28 g of 5.4% alpha acid)
1 tsp. Irish moss (15 min.)
Wyeast 1028 (London Ale) or Wyeast 1098 (British Ale) yeast
Step by Step
Steep crushed grains in 3 qts. (~3 L) of water at 152 °F (67 °C) for 45 minutes. Combine “grain tea,” water and dried malt extract to make 3.0 gallons (11 L) of wort. Boil for 90 minutes, adding liquid malt extract in the last 15 minutes of the boil. Ferment at 68 °F (20 °C).
Rudgate Viking clone
(5 gallons/19 L, all-grain)
OG = 1.039 FG = 1.010
IBU = 24 SRM = 11 ABV = 3.8%
Rudgate Viking won Silver in the Bitter category in 2002 and is described as “An initially warming and malty, full-bodied beer, with hops and fruit lingering into the aftertaste.”
The data I have for this beer is OG: 1.039. Malt bill: 90% Halcyon pale malt, 10% crystal malt. Hops: Fuggles, Northdown or Challenger, Goldings. Late hops: Goldings. IBU: 24. EBC: 24–30.
Ingredients
7 lb. 4 oz. (3.3 kg) Halcyon pale malt
12 oz. (340 g) crystal malt (60 °L)
4.0 AAU Northdown hops (90 min.) (0.48 oz./13 g of 8.4% alpha acid)
2.0 AAU East Kent Goldings hops (90 min.) (0.4 oz./11 g of 5% alpha acid)
5 AAU East Kent Goldings hops (0 min.) (1.0 oz./28 g of 5% alpha acid)
1 tsp. Irish moss (15 min.)
White Labs WLP037 (Yorkshire Square Ale) or Wyeast 1099 (Whitbread Ale) yeast
Step by Step
Mash at 154 °F (68 °C) for 60 minutes. Boil for 90 minutes. Ferment at 68 °F (20 °C).
Rudgate Viking clone
(5 gallons/19 L, extract with grains)
OG = 1.039 FG = 1.010
IBU = 24 SRM = 11 ABV = 3.8%
Ingredients
14 oz. (0.40 kg) Muntons Light dried malt extract
3.3 lbs. (1.5 kg) Muntons Extra Light liquid malt extract (late addition)
1.25 lbs. (0.57 kg) Halcyon pale malt
12 oz. (340 g) crystal malt (60 °L)
4.0 AAU Northdown hops (90 min.) (0.48 oz./13 g of 8.4% alpha acid)
2.0 AAU East Kent Goldings hops (90 min.) (0.4 oz./11 g of 5% alpha acid)
5 AAU East Kent Goldings hops (0 min.) (1.0 oz./28 g of 5% alpha acid)
1 tsp. Irish moss (15 min.)
White Labs WLP037 (Yorkshire Square Ale) or Wyeast 1099 (Whitbread Ale) yeast
Step by Step
Steep crushed grains in 3 qts. (~3 L) of water at 154 °F (68 °C) for 45 minutes. Combine “grain tea,” water and dried malt extract to make 3.0 gallons (11 L) of wort. Boil for 90 minutes, adding liquid malt extract in the last 15 minutes of the boil. Ferment at 68 °F (20 °C).
Holden’s Black Country Bitter clone
(5 gallons/19 L, all-grain)
OG = 1.039 FG = 1.010
IBU = 27 SRM = 9 ABV = 3.8%
Holden’s Black Country Bitter won Silver in the Bitter category in 2005 and is described as “A medium-bodied, golden ale; a light, well-balanced bitter with a subtle, dry, hoppy finish.” The data I have for this beer is: OG: 1.039. Malt bill: 85–95% Maris Otter pale malt, 0–10% crystal malt, 0–5% torrefied wheat, 0–2% brewing sugar. Hops: Fuggles, optional Goldings. Dry hops: Fuggles. EBC: 24–26.
Ingredients
7 lb. 4 oz. (3.3 kg) Maris Otter pale malt
6.0 oz. (170 g) crystal malt (60 °L)
3.0 oz. (85 g) torrefied wheat
1.25 oz. (34 g) invert sugar
6.8 AAU Fuggles hops (90 min.) (1.5 oz./43 g of 4.5% alpha acid)
2.2 AAU Fuggles hops (dry hops) (0.5 oz./14 g of 4.5% alpha acid)
1 tsp. Irish moss (15 min.)
White Labs WLP005 (British Ale), Wyeast 1098 (British Ale) or Wyeast 1335 (British Ale II) yeast
Step by Step
Mash grains at 154 °F (68 °C) for 60 minutes. Boil 90 minutes, adding sugar for the final 15 minutes of the boil. Ferment at 70 °F (21 °C).
Holden’s Black Country Bitter
(5 gallons/19 L, extract with grains)
OG = 1.039 FG = 1.010
IBU = 27 SRM = 9 ABV = 3.8%
Ingredients
7.0 oz. (198 g) Coopers light dried malt extract
3 lb. 12 oz. (1.7 kg) Coopers Light liquid malt extract (late addition)
1 lb. 7 oz. (0.65 kg) Maris Otter pale malt
6.0 oz. (170 g) crystal malt (60 °L)
3.0 oz. (85 g) torrefied wheat
1.25 oz. (34 g) invert sugar
6.8 AAU Fuggles hops (90 min.) (1.5 oz./42 g of 4.5% alpha acid)
2.2 AAU Fuggles hops (dry hops) (0.5 oz./14 g of 4.5% alpha acid)
1 tsp. Irish moss (15 min.)
White Labs WLP005 (British Ale), Wyeast 1098 (British Ale) or Wyeast 1335 (British Ale II) yeast
Step by Step
Steep crushed grains in 3 qts. (~3 L) of water at 154 °F (68 °C) for 45 minutes. Combine “grain tea,” water and dried malt extract to make 3.0 gallons (11 L) of wort. Boil the wort for 90 minutes, adding sugar and liquid malt extract in the last 15 minutes of the boil. Ferment at 70 °F (21 °C).
