July-August 2010

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Whirlpool Dynamics: The physics of trub removal

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Whirlpooling is a method for separating trub from wort that is widely used by homebrewers and commercial brewers. In commercial breweries, trub-containing wort is pumped tangentially into a tank with a flow

Recipe

Recipe

Holden’s Black Country Bitter clone

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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.

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Recipe

Rudgate Viking clone

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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.

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Recipe

Bateman’s XXXB Bitter clone

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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.

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CAMRA Champion Clones

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In 1971, four British journalists, on holiday in Dunquin, Ireland, sat in Kruger’s Bar and hatched a plan. Reacting to the decline of traditional, cask-conditioned ales in British pubs, they formed the

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Recipe

Mauldon’s Black Adder clone

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

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Recipe

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

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Barley Brown’s Brewing Co.’s Turmoil Cascadian Dark Ale clone (5 gallons/19 L, all-grain) OG = 1.070 FG = 1.010 IBU = 94 SRM = 35 ABV = 8.4% Ingredients 11.5 lbs. (5.2

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Recipe

Timothy Taylor Brewery: Boltmaker clone

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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.

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Recipe

Coach House: Post Horn Premium Ale clone

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

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Recipe

American Rye

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

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Recipe

American Wheat

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

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Recipe

Surly Brewing Company Furious IPA clone

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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

Recipe

Widmer Brewing’s W-10 Pitch Black IPA clone

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

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Cascadian Dark Ale/Black IPA Clones

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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.

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From Grain to Glass: Your First All-Grain Beer

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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.

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American Wheat: Tips from the Pros

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

Mr. Wizard

Mr. Wizard

Tasting Fermentation

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

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American Wheat

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

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Brewing Historical Porter with Brett

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