10 GABF Gold Medal Clones
The beer landscape in the United States was, well, let’s say it was an empty landscape,” Charlie Papazian says with a slight laugh, referring to the microbrew prospects in the U.S. in the early 1980s when the annual Great American Beer Festival (GABF) was first envisioned. “It was by and large an empty landscape as far as flavor, diversity and having choices.”
When the first GABF was held, in 1982, only 20 breweries attended — and only three of those were micro-breweries. In fact, there were only 44 breweries operating nationally. “We were just doing good with getting some porters and stouts and a stray India pale ale,” Papazian continues.
Twenty-five years on, the beer climate in the United States has warmed significantly. In 2006, 385 breweries attended the GABF, offering more than 1,600 beers for tasting. For American breweries, winning a gold at the GABF is about as good as it gets. Brewmasters work hard to create a beer that is not only balanced and flavorful, but something that also stands out in a crowded field.
In 2006, judging took place in 69 beer categories like American-Style Pale Ale and American-Style IPA. This year’s GABF will be held October 11 – 13 in Denver. And while the judges won’t reveal the reasons behind their selections, the brewmasters who provided the recipes for this article hope you agree that each is gold medal worthy.
Great Divide Brewing Company: Old Ruffian clone
(5 gallons/19 L, all-grain)
OG = 1.096 FG = 1.026
IBU = 90 SRM = 11 ABV = 10.2%
Ingredients
19 lbs. (8.6 kg) American 2-row pale malt
0.5 lb. (0.23 kg) crystal malt (75 °L)
0.5 lb. (0.23 kg) Victory® malt
0.25 lb. (0.11 kg) flaked wheat
36 AAU Chinook hops (60 min.) (3 oz./85 g at 12% alpha acids)
16 AAU Amarillo® hops (30 min.) (2 oz./57 g at 8% alpha acids)
24 AAU Amarillo® hops (5 min.) (3 oz./85 g at 8% alpha acids)
White Labs WLP051 (California V Ale) or Wyeast 1272 (American II Ale) yeast (5 quarts/~5 L yeast starter)
2/3 cup (133 g) dextrose (if priming)
Step by Step
This is a very big beer. See below for two options for generating your wort. In all cases, use a single infusion mash (or steep) at 154 °F (68 °C), held for 45–60 minutes. Add hops as indicated in the ingredient list.
Pitch the yeast from your yeast starter, aerate very well and hold fermentation temperature at 66 °F (19 °C). Keg or bottle the beer when fermentation is complete and beer has fallen clear.
Alternatively, you could try bourbon barrel aging this beer as Great Divide does, or by adding toasted oak cubes or staves that have been soaked in bourbon. Be sure to taste samples regularly to observe the level of bourbon and oak flavors over time in the beer so they do not overwhelm the nuances of your Old Ruffian clone.
Long boil option: Mash grains listed in ingredient list with 28 quarts (26 L) of mash liquor. After mash, recirculate wort until clear. Collect wort until the specific gravity of the final runnings falls below 1.010. (This may be up to 12 gallons (45 L), depending on a number of variables.) Keep your sparge water heated such that your grain bed temperature creeps up to 168 °F (76 °C) near the end of wort collection. Boil wort to reduce volume to 6 gallons (23 L). Add first dose of hops and boil them for an hour, aiming for 5 gallons (19 L) of post-boil wort.
First wort option: Add enough pale malt to your mash tun so that you can run off 6 gallons (23 L) of first wort without adding sparge water. For this you will need between 26.75 lbs. to 32.5 lbs. (12-15 kg) of pale malt (in addition to the specialty malts and flaked wheat), depending on how much water your grains normally absorb. You will need roughly 9–10 gallons (34–38 L) of mash liquor (and 12–14 gallons/45–53 L of mash tun space to hold it all). Your 6 gallons (23 L) of pre-boil wort should have a specific gravity of 1.085–1.090. Boil for one hour to reduce wort to a volume of 5 gallons (19 L). Note: You can (and should) sparge the grain bed to collect wort for a second beer.]
Partial mash option: Substitute 17 lbs. (7.7 kg) of the 2-row pale malt in the all-grain recipe with 9 lbs. (4.1 kg) of extra light dried malt extract. Steep the crushed 2-row and specialty grains in 1 gallon (4 L) water at 154 °F (68 °C) for 60 minutes. Remove the grain bag and place in a colander. Slowly rinse the grains with 1 gallon (4 L) hot water. Top off the kettle to 6 gallons (23 L) and stir in the dried malt extract while off of heat. Be sure all the extract is dissolved, then bring the wort to a boil. Follow the remaining all-grain instructions.
Tumble Off Pale Ale clone
Barley Brown’s Brew Pub, Oregon
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.008
IBU = 35 SRM = 7 ABV = 5.7%
Ingredients
4 lb. 4 oz. (1.9 kg) pale ale malt (Maris Otter)
5 lb. 2 oz. (2.3 kg) 2-row pale malt
0.33 lb. (0.15 kg) caramel malt (10 °L)
0.33 lb. (0.15 kg) caramel malt (30-37 °L)
0.5 lb. (0.23 kg) Munich malt (10 °L)
0.25 lb. (0.11 kg) flaked barley
5.4 AAU Chinook hops (60 min.) (0.45 oz./13 g of 12 % alpha acids)
3.6 AAU Amarillo® hops (30 min.) (0.45 oz./13 g of 8% alpha acids)
0.36 oz. (10 g) Amarillo® hops (10 min.)
0.36 oz. (10 g) Cascade hops (2 min.)
0.36 oz. (10 g) Crystal hops (0 mins)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Fermentis US-05 (dried) yeast (1 qt./~1 L yeast starter)
3/4 cup corn sugar (if priming)
Step by Step
Mash at 152 °F (67 °C) for 60 minutes. Boil for 75 minutes. Ferment at 70 °F (21 °C). Dry hop with Cascade hops for 1 week.
Partial mash option: Reduce amount of each pale malt to 7 oz. (0.2 kg) each. Add 1.75 lbs. (0.79 kg) light dried malt extract at beginning of boil and 3 lb. 10 oz. (1.8 kg) light liquid malt extract as a late addition.
Amherst Brewing Co.’s Anniversary Ale clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.016
IBU = 62 SRM = 12 ABV = 7.0%
Ingredients
11.9 lbs. (5.4 kg) Muntons pale ale malt
1.16 lbs. (0.53 kg) Weyermann Carafoam® malt
1.16 lbs. (0.53 kg) Muntons light crystal malt
0.58 lb. (0.26 kg) Weyermann melanoiden malt
5.2 AAU Columbus hops (60 min.) (0.4 oz./11 g of 13% alpha acids)
11.3 AAU Columbus hops (45 min.) (0.87 oz./25 g of 13% alpha acids)
1 oz. (28 g) Columbus hops (5 min.)
1.5 oz. (43 g) Columbus hops (0 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Fermentis US-05 yeast (1.5 qt./~1.5 L yeast starter)
3/4 cup corn sugar (if priming)
Step by Step
Mash at 152 °F (67 °C). Boil for 90 minutes. Ferment at 68 °F (20 °C).
Extract option: Reduce amount of pale malt to 10 oz. (0.27 kg). Add 2.0 lbs. (0.91 kg) light dried malt extract at beginning of boil and 5.5 lbs. (2.5 kg) light liquid malt extract as a late addition. Begin boil with at least 3.5 gallons (13 L) of wort.
Bend Brewing Co.’s Hophead Imperial IPA clone
(5 gallons/19 L, all-grain)
OG = 1.079 FG = 1.017 IBU = 100+ SRM = 6 ABV = 8.7%
Ingredients
16 lbs. (7.3 kg) 2-row pale malt
8 oz. (0.23 kg) crystal malt (30 °L)
4.4 AAU Saaz hops (first wort hop) (1.1 oz./31 g at 4% alpha acids)
19 AAU Chinook hops (90 min.) (1.6 oz./45 g at 12% alpha acids)
16.2 AAU Northern Brewer hops (5 min.) (1.8 oz./51 g at 9% alpha acids)
1.8 oz. (51 g) Cascade hops (0 min.)
1.5 oz. (43 g) Cascade hops (dry hop)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (2.5 qt./~2.5 L yeast starter)
3⁄4 cups corn sugar (if priming)
Step by Step
Mash at 155 °F (68 °C) for 60 minutes. Total boil time is 90 minutes, adding the first wort hops to the brewpot during the sparge phase. Once the wort comes to a boil add the Chinook hops. Wait 85 minutes then add the Northern Brewer hops. After turning off heat, wait five minutes then add the hop stand Cascade addition. Stir the wort vigorously then let settle for 15 minutes before chilling. Ferment at 68 °F (20 °C). Dry hop for seven days before bottling or kegging.
Extract option: To get the specified level of bitterness, you can either perform a full-wort boil or perform a partial boil and add half the dried malt extract in the final 15 minutes of the boil. Replace all the 2-row pale malt with 8.5 lbs. (3.9 kg) light dried malt extract, added at the beginning of boil (or split if doing partial boil). Steep the cracked crystal malt in the brew water as the water is coming up to a boil. Remove the malt when the water hits about 170 °F (77 °C). The boil and fermentation schedule are the same as the all-grain version.
Odell Brewing Company: 5 Barrel Pale Ale
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.013
IBU = 38 SRM = 7 ABV = 5.2%
Ingredients
8 lbs. (3.6 kg) English pale ale malt
1.75 lbs. (0.79 kg) Gambrinus ESB malt
0.75 lbs. (0.34 kg) dark Munich malt (20 °L)
9.5 AAU Willamette hops (90 min.) (0.75 oz./21 g of 5.5% alpha acids)
2.3 AAU Crystal hops (45 min.) (0.5 oz./14 g of 4.6% alpha acids)
2.75 AAU Willamette hops (15 min.) (0.5 oz./14 g of 5.5% alpha acids)
2.75 AAU Willamette hops (0 min.) (0.5 oz./14 g of 5.5% alpha acids)
4.6 AAU Crystal hops (0 min.) (1 oz./28 g of 4.6% alpha acids)
1 oz. (28 g) Crystal whole hops (hopback)
1 oz. (28 g) Willamette whole hops (hopback)
1 oz. (28 g) Crystal hops (dry hop)
1 oz. (28 g) Willamette hops (dry hop)
White Labs WLP007 (Dry English Ale) or Wyeast 1098 (Dry Whitbread) yeast
3/4 cup (150 g) dextrose (if priming)
Step by Step
Mash the grains at 152 °F (67 °C). Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect about 7 gallons (27 L) of wort.
Boil 90 minutes, adding hops as directed. After the boil is complete, give the wort a stir to create a whirlpool, then let settle for 20 minutes. If you don’t have a hopback device, add the hopback hops during the final couple minutes of the whirlpool, just prior to chilling. Then chill and pitch yeast.
After primary fermentation, add dry hops 3–5 days and then chill to as close to 32 °F (0 °C) as you can for 1–2 weeks. Bottle or keg as normal.
Partial mash option: Omit pale ale malt. Replace with 1.75 lbs. (0.8 kg) light dried malt extract added at beginning of boil and 3.3 lbs. (1.5 kg) Maris Otter liquid malt extract added at the end of the boil. Place crushed grains in a nylon steeping bag and steep at 155 °F (68 °C) in 3.5 qts. (3.3 L) of water for 45 minutes. Rinse grains with 1.5 qts. (1.4 L) of water at 170 °F (77 °C). Add water (to save time, preferably boiling water) to “grain tea” to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at times indicated. Stir in liquid malt extract with 15 minutes remaining in boil. Follow the remaining portion of the all-grain recipe, topping off to 5 gallons (19 L) after cooling.
Flossmoor Station Brewery Black Wolf Schwarzbier
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.013 IBU = 30 SRM = 28 ABV = 5.5%
Ingredients
9.5 lbs. (4.3 kg) Pilsner malt
11 oz. (0.32 kg) Munich malt (20 °L)
4.8 oz. (136 g) aromatic malt
11 oz. (312 g) Carafa II® malt
1.6 oz. (45 g) roasted barley
4.6 AAU German Perle hops (80 min.)
(0.6 oz./17 g of 7.7% alpha acids)
2 oz. (57 g) German Hallertau hops (10 min.)
White Lab WLP830 (German Lager) or Wyeast 2124 (Bohemian Lager) or Saflager 34/70 yeast
3/4 cup corn sugar (if priming)
Step by Step
Mash the Pilsner, Munich, and aromatic malts at 148–152 °F (64–67 °C) for 60 minutes. Add the Carafa II® and roasted barley to the mash just before sparging. (A decoction mash could and should be used if your system allows.) Sparge as normal, and bring the wort to a boil.
Boil for 90 minutes, adding the hops at the times indicated in the ingredients list. When the boil is complete, chill the wort down to pitching temperature, transfer to a fermenter, and pitch the yeast.
Start the fermentation at 70 °F (21 °C) and once initial fermentation starts, lower the temperature to the low 50’s °F (~11 °C). Ferment to final gravity at 52–54 °F (11–12 °C). Lager at 32–34 °F (0–2 °C) for 4–8 weeks. Then bottle or keg as usual.
Extract with grains option:
Reduce amount of Pilsner malt to 3 oz. (85 g). Add 2 lbs. (0.91 kg) of light dried malt extract and 4.25 lbs. (1.9 kg) light liquid malt (late addition). Steep the specialty grains at around 152 °F (67 °C in 2 gallon (3.8 L) of water in a large kitchen pot. Put the crushed grains in a large steeping bag and submerge bag in the kitchen pot for 30–45 minutes. At the end of the steep, remove the bag from the steeping pot and let drip dry for a minute or so. Add the “grain tea” to your brew pot and add the light liquid malt extract. Boil for 60 minutes, adding the hops at the times indicated in the ingredients list. With 15 minutes left in the boil, stir in the liquid malt extract. After the boil, cool the wort, top up with enough cool water to make 5 gallons (19 L), aerate, and pitch yeast. Follow the remainder of the all-grain recipe.
Sunfest Münchner-Style Helles clone
(Ham’s Restaurant & Brewhouse, North Carolina)
(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.013
IBU = 15 SRM = 7 ABV = 5.1%
Ingredients
9.0 lbs. (4.1 kg) 2-row Pilsner malt
0.5 lbs. (0.23 kg) Munich malt (10 °L)
0.5 lbs. (0.23 kg) Munich malt (20 °L)
1.0 lbs. (0.45 kg) Carapils® malt
1 AAU Magnum hops (75 min.) (0.07 oz./2.0 g of 14% alpha acids)
1 AAU Perle hops (75 min.) (0.13 oz./3.5 g of 8% alpha acids)
2.75 AAU Perle hops (20 min.) (0.34 oz./9.6 g of 8% alpha acids)
1.25 AAU Mt. Hood hops (5 min.)
German lager yeast
1 cup corn sugar (for priming)
Step by Step
Mash at approximately 154 °F (68 °C) for 60 minutes. Vorlauf until wort clarity is acceptable. Boil for 90 minutes. Pitch a fairly malty lager yeast strain at approximately 48 °F (8.8 °C).
Allow to free rise to 52 °F (11 °C) during fermentation. At approximately 58% attenuation, allow temp to rise to 55 °F (13 °C). Once terminal gravity is reached, cool 3 °F (1.5 °C)/day to 36 °F (2.2 °C).
Allow to cold condition for a least three weeks.
Extract with grains option:
Omit Pilsner malt. Add 2.0 lbs. (0.91 kg) light dried malt extract at beginning of boil and 4.0 lbs. (1.8 kg) light liquid malt extract as a late addition.
Smoke River Rauchbier
Great Basin Brewing Co.
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.016
IBU = 18 SRM = 32 ABV = 5.0%
Beers with smoke flavors are most satisfying when the body is full and there is a strong hint of sweetness in the palate to balance the toasty smoke-rich flavor and aroma.
— Tom Young, Brewmaster
Ingredients
2.0 lbs. (0.91 kg) Weyermann rauchmalz (smoked malt)
2.0 lbs. (0.91 kg) Weyermann Pilsner malt (home smoked)
2.0 lbs. (0.91 kg) Weyermann Munich Type 2 malt (home smoked)
2.0 lbs. (0.91 kg) Weyermann Munich Type 1 malt
1.0 lb. (0.45 kg) Weyermann Pilsner malt
10 oz. (0.28 kg) Weyermann CaraMunich Type 2® malt
8 oz. (0.23 kg) Weyermann dehusked Carafa Type 2® malt
4.75 AAU Northern Brewer hops (90 mins) (0.52 oz./15 g of 9% alpha acids)
0.5 oz. (14 g) Hallertau hops (0 mins)
Wyeast 2124 (Bavarian Lager)
1.0 cup corn sugar (for priming)
Step by Step
Infusion mash at 153–154 °F (67–68 °C) for 45 minutes. Sparge with water up to 165 °F (74 °C). Ferment at 52 °F (11 °C) until finished. Two-day diacetyl rest at 62 °F (17 °C). Lager at 32 °F (0 °C) for at least one month.
Goddess Porter
Big Time Brewing Co.
(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.018
IBU = 33 SRM = 47 ABV = 5.5%
Porter is a style with a lot of latitude, and I like to find a balance between the subtle sweetness and dark malt character, without being too overwhelming in terms of the natural flavors. Keeping the finishing hops lower will help accentuate the malt aspects.
— Bill Jenkins, Brewmaster
Ingredients
9 lb. 10 oz. (4.5 kg) pale malt
1.0 lb (0.45 kg) Munich malt
9.0 oz. (0.26 kg) flaked barley
9.0 oz. (0.26 kg) chocolate malt
3.6 oz. (100 g) crystal malt (75°L)
3.6 oz. (100 g) crystal malt (15°L)
3.6 oz. (100 g) roasted barley
1.8 oz. (51 g) black malt
8 AAU Chinook hops (60 mins) (0.63 oz./18 g of 13% alpha acids)
0.75 oz. (21 g) Centennial hops (0 mins)
ale yeast (1 quart/~1 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Mash at 154 °F (68 °C) for 45 minutes in 4 gallons (15 L) of water. Boil for 90 minutes, adding hops at times indicated in ingredent list. Cool wort and transfer to fermenter. Aerate throughly and ferment at 68 °F (20 °C).
Extract option:
Omit pale malt. Steep grains — almost 3 lbs. (1.4 kg) total — in 4.5 qts. (4.2 L) of water at 154 °F (68 °C) for 30 minutes. Add 2.0 lbs. (0.91 kg) light dried malt extract at the beginning of the boil and boil for 60 minutes. Add 4.5 lbs. (2.0 kg) light liquid malt extract as a late addition. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate wort and ferment at 68 °F (20 °C).
