Canned Craft Beer Clone Recipes
It wasn’t so long ago that a trip to the local liquor store for some canned beer presented but a few options. If you were lucky, there may have been some imports such as Bitburger or Warsteiner. In certain parts of the country, regional breweries — Yuengling, for example — offered some flavorful canned beers. And, of course, there was a brief moment in the ‘80s when Foster’s “oil cans” made a bit of a splash. However, for most US residents, canned beer was largely the domain of American Pilsner type beers produced by larger breweries.
That scenario started to change back in 1989 when Guinness introduced Draught Guinness in a widget can. Upon opening the can, the widget dispersed nitrogen and caused the beer to pour with foam similar to Guinness pushed by beer gas (a mixture of nitrogen and CO2). A few breweries, including Murphy’s and Boddingtons, followed suit with their own widget cans, but the idea of canning beer didn’t spread very far.
Then, in 2002, Oskar Blues kicked off what they call the “Canned Beer Apocalypse” with the introduction of Dale’s Pale Ale — an amber beer with hopping levels similar to an IPA. Dale’s Pale Ale quickly gained a lot of attention, and now an increasing number of craft brewers are exploring cans as a packaging option. Colorado’s New Belgium Brewery has released their flagship beer — Fat Tire — in cans and a canned version of Sierra Nevada Pale Ale is at a liquor store near you.
“It’s definitely more common to see craft beer in cans now, and I think it is more accepted by not just the brewing community, but the craft beer-drinking public,” explains Oskar Blues head brewer Dave Chichura.
“Every year there are more brewers turning to cans because it’s the best package for beer. We all take great pleasure in introducing people to their first canned craft beer experience; it really opens people’s minds. They are blown away that a huge hop aroma or high-viscosity liquid can come from a can. I never get tired of turning people on to that experience.”
Overcoming Stereotypes
Perhaps the biggest hurdle faced by Dale Katechis when he starting canning his beers was the perception that beer in a can would absorb flavor characteristics from the can. While this was true with tin cans, and in the early days of aluminum as well, today’s cans sport a thin coating that prevents the beer from actually touching the metal.
“(Beer drinkers are) getting past the misnomers of canned beer being flaccid, bland alcohol-delivery devices,” Chichura says. “They’re realizing that the beers don’t taste like metal. They smell and taste the freshness that the can maintains.”
Gabe Wilson, lead brewer at SanTan Brewing Company in Chandler, Arizona agrees, “There are still those out there who have negative perceptions of canned beer, or those who are convinced that canned craft beer is merely a fad, but I think that the majority of craft beer drinkers are able to overcome their prior perceptions of canned beer and realize that it was not cans they had negative perceptions of, but the beer the cans contained.”
Still, as Wilson alludes to, nothing changes overnight.
Yet the benefits of canned beer easily outweigh the misperceptions, and more and more brewers — and consumers — are latching onto the idea of canned beer, and not just for what’s inside. There are number of reasons typically cited by these breweries for utilizing cans over bottles, and these range from beer quality to environmental concerns.
For starters, cans keep beer fresher longer. Even with the darkest glass bottles, some light can penetrate and that light affects the beer’s chemistry. Ever wonder why green bottle beers like Moosehead or Heineken taste “skunky?” That flavor is the direct result of the spectrums of light penetrating the glass. Cans are also airtight, preventing early oxidization.
Cans are also more portable than bottles, being both lighter (by about 35 percent) and safer to haul around than bottles. Backpackers and campers know all too well that every ounce matters in that pack, so cans are the best way to enjoy quality refreshment after a long hike — and they won’t discover a wet sleeping bag from a broken glass bottle!
“You can go up (a mountain), take your beer, drink it on top, crush the can and carry it out,” says Shaun O’Sullivan, co-founder of 21st Amendment Brewing Company, another leader in canned craft beer. “It’s great; you can’t beat it.”
Additionally, cans chill faster than glass, a good thing anytime, but certainly when relying on a mountain stream for cooling.
Lastly, cans are more environmentally friendly. Cans use less packaging — no labels or cardboard six-pack holders — cost less to transport due to weight and size (110 cases of cans fit on a pallet compared to 70 cases of bottles), and the energy expenditure in recycling aluminum cans is less than glass. It’s a win-win all around, for the beer drinker, the brewer (since cans also cost less) and Mother Earth.
Oskar Blues Old Chub Scotch Ale clone
Oskar Blues Old Chub Scotch Ale clone(5 gallons/19 L, all-grain)
OG = 1.078 FG = 1.020
IBU = 35 SRM = 32 ABV = 7.4%
Ingredients
13 lb. 10 oz. (6.2 kg) North American 2-row malt
18 oz. (0.52 kg) English dark crystal malt
12 oz. (0.34 kg) Munich malt (10 °L)
3.5 oz. (99 g) English chocolate malt
6 oz. (0.17 kg) Special B malt
4.5 oz. (0.13 kg) Weyermann smoked malt
9.6 AAU Nugget hops (60 mins)
(0.8 oz./23 g of 12% alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis Safale US05 yeast
(3.5 qt./3.5 L yeast starter)
Step by Step
Single infusion mash at 155 °F (68 °C). Boil for 90 minutes. Ferment at 69 °F (21 °C). We turn this beer out in about 15 days usually. I recommend at least 3 weeks for a homebrewed version. It’s important to maintain fermentation temperature below 70 °F (21 °C) to keep esters from getting out of control. Ensure no diacetyl left in beer before cooling fermented beer (if you indeed do that). To do this, put a small beer sample in a sealable jar. Immerse jar in 170 °F (77 °C) water bath until the sample is 170 °F (77 °C), holding for 15 minutes. Cool jar to room temperature in a cool water bath, then smell sample. If you detect any buttery notes, continue to age beer at room temperature and check again the next day. Cool beer once diacetyl is not detected.
Oskar Blues Old Chub Scotch Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.078 FG = 1.020
IBU = 35 SRM = 32 ABV = 7.4%
Ingredients
8 oz. (0.23 kg) North American 2-row malt
18 oz. (0.52 kg) English dark crystal malt
12 oz. (0.34 kg) Munich malt (10 °L)
3.5 oz. (99 g) English chocolate malt
6 oz. (0.17 kg) Special B malt
4.5 oz. (0.13 kg) Weyermann smoked malt
3.0 lbs. (1.4 kg) light dried malt extract (such as Muntons)
5.5 lbs. (2.5 kg) light liquid malt extract (such as Muntons)
9.6 AAU Nugget hops (60 mins)
(0.8 oz./23 g of 12% alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis Safale US05 yeast
Step by Step
Steep grains at 155 °F (68 °C) in 5 quarts (4.7 L) of water. Rinse grain and add water to “grain tea” to make at least 3.5 gallons (13 L), add dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at beginning of boil. Stir in liquid malt extract near end of boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water. Aerate and pitch an adequate amount of yeast. Ferment at 69 °F (21 °C).
Surly Bitter Brewer clone
Surly Bitter Brewer clone(5 gallons/19 L, all-grain)
OG = 1.040 FG = 1.008
IBU = 37 SRM = 13 ABV = 4.1%
Ingredients
3 lb. 9 oz. (1.6 kg) Fawcett Optic malt
3 lb. 9 oz. (1.6 kg) Canadian Malting pale ale malt
12 oz. (0.34 kg) Simpsons Golden Naked Oats
6.0 oz. (0.17 kg) Simpsons medium crystal malt
0.8 oz. (23 kg) Simpsons roasted barley
3.5 AAU Glacier hops (FWH)
(0.5 oz./14 g of 7% alpha acids)
8 AAU Warrior hops (90 mins)
(0.5 oz./14 g of 16% alpha acids)
1.75 oz. (50 g) Glacier hops (0 mins)
2.5 oz. (71 g) Glacier hops (dry hops)
Wyeast 1335 (British Ale II) yeast (1 qt./1 L yeast starter)
Step by Step
Mash at 153 °F (67 °C). Add first wort hops (FWH) to wort as you are collecting it. Boil wort for 90 minutes. Ferment at 68 °F (20 °C).
Surly Bitter Brewer clone
(5 gallons/19 L, extract with grains)
OG = 1.040 FG = 1.008
IBU = 37 SRM = 13 ABV = 4.1%
Ingredients
1.0 lb. (0.45 kg) Fawcett Optic malt
1.0 lb (0.45 kg) Canadian Malting pale ale malt
3.0 lbs. (1.4 kg) Golden Light dried malt extract
12 oz. (0.34 kg) Simpsons Golden Naked Oats
6.0 oz. (0.17 kg) Simpsons medium crystal malt
0.8 oz. (23 kg) Simpsons roasted barley
3.5 AAU Glacier hops (First Wort Hop)
(0.5 oz./14 g of 7% alpha acids)
8 AAU Warrior hops (90 mins)
(0.5 oz./14 g of 16% alpha acids)
1.75 oz. (50 g) Glacier hops (0 mins)
2.5 oz. (71 g) Glacier hops (dry hops)
Wyeast 1335 (British Ale II) yeast
Step by Step
Steep grains in 1.0 gallon (4 L) of water at 153 °F (67 °C) for 45 minutes. Rinse grains with a half gallon (2 L) of 170 °F (77 °C) water. Add water to make at least 3.0 gallons (11 L), add roughly half of the dried malt extract and first wort hops (FWH) and bring to a boil. Boil for 90 minutes, adding bittering hops at beginning of boil. Stir in remaining malt extract near end of boil. (Don’t let boil volume fall too far below 3 gallons/11 L; keep a small pot of boiling water handy to keep the volume up.) Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water. Aerate and pitch yeast. Ferment at 68 °F (20 °C).
21st Amendment Bitter American clone
(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.015
IBU = 44 SRM = 11 ABV = 4.2%
Ingredients
8.5 lbs. (3.9 kg) Golden Promise pale malt
10 oz. (0.28 kg) Munich malt
5.0 oz. (0.14 kg) Crisp crystal malt (15 °L)
5.0 oz. (0.14 kg) Crisp crystal malt (45 °L)
8.5 AAU Warrior hops (90 mins)
(0.5 oz./14 g of 17% alpha acids)
6 AAU Cascade hops (15 mins)
(1.0 oz./28 g of 6.0 alpha acids)
1.5 oz. (43 g) Centennial hops (0 mins)
1.6 oz. (45 g) Centennial hops (dry hop)
0.88 oz. (25 g) Simcoe hops (dry hop)
White Labs WLP001 (California Ale) (1.5 qt./1.5 L yeast starter)
Step by Step
Mash at 158 °F (70 °C) for 60 minutes, followed by a mash out to 168 °F (76 °C). (Don’t let the mash or wort temperature dip below 158 °F/70 °C; you need to make a wort that is not very fermentable to achieve high FG.) Boil wort for 90 minutes, adding hops at times indicated. Ferment at 66 °F (19 °C). Dry hop in secondary or keg.
21st Amendment Bitter American clone
(5 gallons/19 L, extract with grains)
OG = 1.048 FG = 1.015
IBU = 44 SRM = 11 ABV = 4.2%
Ingredients
12 oz. (0.34 kg) Golden Promise pale malt
10 oz. (0.28 kg) Munich malt
5.0 oz. (0.14 kg) Crisp crystal malt (15 °L)
5.0 oz. (0.14 kg) Crisp crystal malt (45 °L)
2.0 lbs. (0.91 kg) light dried malt extract (such as Briess)
3.0 lbs. (1.4 kg) light liquid malt extract (such as Briess)
8.5 AAU Warrior hops (90 mins)
(0.5 oz./14 g of 17% alpha acids)
6 AAU Cascade hops (15 mins)
(1.0 oz./28 g of 6.0 alpha acids)
1.5 oz. (43 g) Centennial hops (0 mins)
1.6 oz. (45 g) Centennial hops (dry hop)
0.88 oz. (25 g) Simcoe hops (dry hop)
White Labs WLP001 (California Ale)
Step by Step
Steep grains at 158 °F (70 °C). Boil wort for 90 minutes, adding hops and dried malt extract at beginning of boil. Stir in liquid malt extract near end of boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water. Aerate and pitch yeast. Ferment at 66 °F (19 °C).
Anderson Valley Barney Flats Oatmeal Stout clone
(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.017
IBU = 14 SRM = 49 ABV = 5.8%
Ingredients
8.75 lbs. (4.0 kg) 2-row malt
12 oz. (0.34 kg) crystal malt (40 °L)
12 oz. (0.34 kg) crystal malt (80 °L)
12 oz. (0.34 kg) Munich malt (20 °L)
1.3 oz. (37 g) roasted malt
14 oz. (0.39 kg) chocolate malt
15 oz. (0.42 kg) flaked oats
4 AAU Columbus hops (60 mins)
(0.29 oz./8.1 g of 14% alpha acids)
0.25 oz. (7.1 g) Northern Brewer hops (0 mins)
Anderson Valley house yeast, Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
(2 qt./2 L yeast starter)
Step by Step
Mash at 154 °F (68 °C) in 18 qts. (17 L) of water. Collect wort until last runnings dip below 3.0 °P (1.012). Adjust pre-boil volume to have enough for a 90 minute boil. Fermentation temperature is 68 °F (20 °C).
SanTan Epicenter Ale clone
(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.014
IBU = 21 SRM = 24 ABV = 5.4%
Ingredients
9.0 lb. (4.1 kg) 2-row brewers malt
13 oz. (0.37 kg) caramel malt (80 °L)
8.0 oz. (0.23 kg) Munich malt (20 °L)
8.0 oz. (0.23 kg) wheat malt
8.0 oz. (0.23 kg) Victory® malt
8.0 oz. (0.23 kg) Vienna malt
1.0 oz. (28 g) roasted barley
5 AAU Fuggle hops (60 mins)
(1 oz./28 g of 5% alpha acids)
1 whirlflock tablet (10 mins)
White Labs WLP001 (California Ale) yeast (1.5 qt./1.5 L yeast starter)
Step by Step
Mash at 152 °F (67 °C) in 16 qts. (15 L) of water. Boil wort for 90 minutes, adding hops and whirlfloc at times indicated. Ferment at 70 °F (21 °C).
SanTan Epicenter Ale clone
(5 gallons/19 L, extract)
OG = 1.056 FG = 1.014
IBU = 21 SRM = 24 ABV = 5.4%
Ingredients
4 lb. 5 oz. (2.0 kg) Briess Gold dried malt extract
6.0 oz. (0.17 kg) Briess Amber dried malt extract
1 lb. 4 oz. (0.56 kg) Briess Dark dried malt extract
3.0 oz. (85 g) Briess Wheat dried malt extract
1.0 oz. (28 g) roasted barley
5 AAU Fuggle hops (60 mins)
(1 oz./28 g of 5% alpha acids)
1 whirlflock tablet (10 mins)
White Labs WLP001 (California Ale) yeast
Step by Step
Stir the malt extracts into 3 gallons (11 L) of water in your brewpot. Heat to a boil, steeping roasted barley until temperature reaches 160 °F (71 °C). Boil wort for 60 minutes, adding hops at beginning. Ferment at 70 °F (21 °C).
