Recipes
Recipe-type: Clone
Russian River Brewing Co.’s Happy Hops clone
As hazy IPAs were gaining popularity, and before Russian River had brewed Mind Circus, our hazy IPA, I wanted to see if I could brew a beer that had all the juicy notes of a hazy IPA, but that was clear to the look. So Happy Hops became what I jokingly called our, “not so hazy, hazy IPA.” It is more of a progressive/modern IPA in that it has a lower bitterness compared to our other IPAs, but it carries lots of rich, juicy hop notes due to backloading the whirlpool with a sizable hop addition as well as a good size dry hop charge. – Vinnie Cilurzo
Russian River Brewing Co.’s Consecration clone
Consecration is a dark ale that is initially fermented with Belgian Abbey Ale yeast. After the beer is done fermenting and all the primary yeast is removed, the beer goes into barrels (this homebrew version calls for oak chips, for ease) with dried currants and Brettanomyces yeast initially. After 2–3 months, the bacteria is added. All of this is left to age in used Cabernet Sauvignon wine barrels until it is ready to rack off the fruit and be packaged. – Vinnie Cilurzo
Deviant Wolfe Brewing Co.’s Norwegian Wizard Crisis clone
This hazy IPA is a staple in Deviant Wolfe’s lineup that relies on kveik yeast for a quick, warm fermentation. There are significant hops additions, all of which come post-boil.
Frost Beer Works’ Fall Ale clone
Fall Ale is an American strong ale made with heritage crystal malt, rye, and oats, that tastes like Autumn in New England.
3 Sons Brewing Co.’s Summation clone
This is the base recipe for Summation, which 3 Sons often brews variations of with added flavors like coffee, vanilla, and more. If you wish to create a variation with adjuncts, add after barrel aging.
Cerebral Brewing Co.’s Standard Practice clone
Stouts and barleywines aren’t the only styles you should consider aging in barrels. This helles lands on the other end of the flavor intensity threshold and is perfect for any occasion. This beer received a gold medal in 2022 at the Festival of Barrel Aged Beers.
Firestone Walker Brewing Co.’s Parabola clone
Parabola is arguably Firestone Walker’s most notorious barrel-aged beer and is released as a vintage beer each year. This imperial stout is thick with bold yet balanced flavors of chocolate, charred oak, vanilla, black cherry, and coffee.
Mortalis Brewing Co.’s Ophion clone
This is the base recipe for Ophion, which Mortalis has released numerous variants of over the years with differing aging times and occasional adjunct additions like vanilla beans, coconut, and more.
Turning Point Brew Co.’s Nightcall clone
The bitterness of this Yorkshire bitter is below the minimum for a best bitter under the BJCP Style Guide. Bitterness is still present with the lower ABV beer, but the star of the show is the malt character. A healthy addition of melanoidin malt gives the beer the classic biscuit flavor Yorkshire bitters are known for, with more caramel character being added with the brown and crystal malts. The late addition of the East Kent Golding hops add floral notes with a hint of fruit character from the Archer addition. As my Grandad would have said: “A proper pint.”
Marble Beers’ Manchester Bitter clone
You can see the focus on the distinctive color with the use of the extra pale malt, giving wiggle room to build some malt flavor with crystal and Munich malts. The ABV is the mid-range of a best bitter, but just tips over the maximum IBUs. What you’re left with is a light and refreshing but incredibly bitter beer.
River’s Edge Brewing Co.’s Indubious Belgian-style Dubbel clone
Indubious, which won a silver medal at the 2015 Great American Beer Festival, is a Belgian-style dubbel brewed with caramel and aromatic malt, and boosted with caramelized candi sugar to hit an ABV of 8.1%.
Piney River Brewing Co.’s Black Walnut clone
A dark wheat ale brewed with black walnuts that contribute a nutty, fruity flavor
