Date: December 2008
Boulevard Brewing’s Nutcracker Ale clone
Boulevard’s annual winter warmer is a hearty brew with a deep amber color.
Jasper Murdock’s Alehouse: Whistling Pig Red Ale clone
Jasper Murdock’s is a small brewpub located in the The Norwich Inn located in Norwich, Vermont. Their Whistling Pig Red Ale is a classic Irish red ale with subtle hop nose provided by EKG hops.
Hank is Wiser Brewery’s Porter Potty Porter clone
Porter Potty Porter clone Hank is Wiser Brewery, KS (5 gallons/19 L, extract with grains) OG = 1.050 FG = 1.012 IBU = 48 SRM = 25 ABV = 5% Ingredients 6.6
Apricot Wheat
Jamil Zainasheff provides readers with a recipe for an easy drinking apricot wheat ale.
Stone Brewing Co.’s 12th Anniversary Bitter Chocolate Oatmeal Stout clone
This beer is bursting with decadant chocolate bitterness and balanced with a big oatmeal mouthfeel.
Stone Brewing Co.’s Imperial Russian Stout clone
According to Stone’s website, “This massive and intensely aromatic beer abounds with notes of chocolate, coffee, black currants, anise and roastiness, and its heavy palate is nothing to be trifled with.”
Stone Brewing Co.’s Smoked Porter clone
This smoky porter brewed with peat-smoked malt features hints of chocolate and coffee.
Stone Ruination IPA (1.0) clone
This recipe is for the original formulation of Ruination, a West Coast IPA that defined the style with resinous pine, a big malt backbone, and a lovely orange amber color.
Stone Brewing Co.’s IPA clone
According to Stone Brewing Co.’s website, “. . .this golden beauty explodes with tropical, citrusy, piney hop flavors and aromas, all perfectly balanced by a subtle malt character. This crisp, extra hoppy brew is hugely refreshing on a hot day, but will always deliver no matter when you choose to drink it.”
Stone Pale Ale (1.0) clone
This is a recipe for the original Stone Pale Ale. According to the farewell post to the 1.0 version, Stone Brewing Co. posted this about the beer, “Maltier and more full-bodied than most American pale ales—not to mention tons hoppier than most beers at the time—it was a bold direction to go with the only beer in a fledgling portfolio.”
Smoke on the Lager (Rauchbier)
A Märzen-style rauchbier
Cause of my diacetyl
At first glance I suspect that the yeast strains you like may be the culprit. Most of the strains are described as highly flocculent on the Wyeast Web site and these
