July/August 2010

article

Whirlpool Dynamics: The physics of trub removal

By Chris Bible

recipe

Holden’s Black Country Bitter clone

By Les Howarth

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.

recipe

Rudgate Viking clone

By Les Howarth

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.

recipe

Bateman’s XXXB Bitter clone

By Les Howarth

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.

article

CAMRA Champion Clones

By Les Howarth

recipe

Mauldon’s Black Adder clone

By Les Howarth

A dark bitter stout. Roast and nut aromas with a fruity balance of hops and dark malt provide an excellent lingering finish.

recipe

Barley Brown’s Brewing Co.’s Turmoil Cascadian Dark Ale clone

By Marc Martin

recipe

Timothy Taylor Brewery: Boltmaker clone

By Les Howarth

Formerly known as Best Bitter, this classic English bitter was renamed in 2012 but retains its classic copper/amber color, citrus and fruity hop character, and a roasted, malty bitter finish.

recipe

Coach House: Post Horn Premium Ale clone

By Les Howarth

This extra special bitter pours a gold color and features a light, floral hop aroma.

recipe

American Rye

By Jamil Zainasheff

If you’re looking for a well-balanced American rye, you’re in luck. Recipe provided by Jamil Zainasheff.

recipe

American Wheat

By Jamil Zainasheff

If you’re looking for a well-balanced American wheat, you’re in luck. Recipe provided by Jamil Zainasheff.

recipe

Surly Brewing Company Furious IPA clone

By Marc Martin

According to Surly Brewing Co., Furious is “An amber-colored ale with citrusy-hoppy aromas and flavors, balanced out by a chewy caramel malt backbone (sweetness), with a refreshing bitter finish.”

recipe

Widmer Brewing’s W-10 Pitch Black IPA clone

By BYO Staff

A black IPA?! Originally released in 2010 as W-10, Widmer now simply calls this beer Pitch Black IPA.

article

Cascadian Dark Ale/Black IPA Clones

By Marc Martin

A new style of beer is emerging from the breweries of the Pacific Northwest. Dark like a porter, but hoppy like an IPA. Some call it Cascadian dark ale. Others call it Black IPA. We’ve got three clone recipes you’ll call delicious.

article

From Grain to Glass: Your First All-Grain Beer

By Chris Colby

All-grain brewing can be a complex subject, but the basic idea is straightforward. And, you can dive in and learn the practical aspects of all-grain brewing at home before tackling the more technical stuff. We’ll show you how.

article

American Wheat: Tips from the Pros

By Betsy Parks

Three US brewers discuss brewing a style that is all about the USA: American wheat.

mr-wizard

Tasting Fermentation

By Ashton Lewis

Should you taste your beers throughout the brewing and fermentation process? The Wiz thinks so.

article

American Wheat

By Jamil Zainasheff

American wheat owes some of its heritage to German wheat beers, but this style is decidedly New World.

article

Brewing Historical Porter with Brett

By Terry Foster

Historically, porter was transferred in oak casks, which very likely contributed Brettanomyces to the brew. Can that phenomenon be recreated?