September 2015
Recipe
Heretic Brewing Co.’s Evil Twin clone
Heretic describes Evil Twin as follows: “This blood-red ale may not be what you might expect from a malty and hoppy craft beer. Evil Twin has a rich malt character, without being overly sweet. It has a huge hop character, without being overly bitter. It is a great example of a bold, rich, balanced craft beer, without being heavy and hard to drink in quantity. Our Evil Twin is only bad because it is too good to resist.”
Recipe
Oskar Blues Brewery’s Ten FIDY clone
This recipe was developed to be brewed using a parti-gyle technique, producing 3 gal (11 L) of finished Ten FIDY and a second, larger volume, small beer. Ten FIDY is a first runnings beer. Oskar Blues often utilizes second runnings in a different beer.
Recipe
Jack’s Original Lager
Jack’s Original Lager (5 gallons/19 L, all-grain) OG = 1.047 FG = 1.011IBU = 40 SRM = 3 ABV = 4.8% This is my attempt to brew a historic Michelob. I have
Article
Pre-Prohibition Lager
Can you believe there was a time before Budweiser? It may be a ubiquitous presence in the US (and around the world) today, but Budweiser has a long history. In fact, the
Project
Wooden Two-Tier Brew Stand
Build a two-tiered brew stand that, when placed next to a propane burner, becomes a true three-tier, gravity-fed brew stand with the hot liquor cooler on the highest tier and the mash tun on the middle tier.
Article
Roasting Your Own Grains
Part of the joy in homebrewing is making a beer that is uniquely your own, and one way of taking that a step further is by roasting your own malt. All you’ll
Recipe
Terrapin Beer Company’s Wake-n-Bake Coffee Oatmeal Imperial Stout clone
This imperial oatmeal stout is brewed using “Wake-N-Bake” beans from Athens, Georgia’s Jittery Joe’s coffee. If you want to brew it the way the Terrapin brewers do, source the beans directly from the source at Jittery Joe’s (which you can do online).
Recipe
Defiance Brewing Company’s Fuzzy Knuckles clone
This impressive imperial stout from Hays, Kansas is brewed with coffee and cacao nibs and described by the brewer as an “approachable, full-bodied beast.
Recipe
Ninkasi Brewing Co.’s Vanilla Oatis Oatmeal Stout clone
Ninkasi describes Vanilla Oatis Oatmeal Stout as, “Characterized by a roasted front flavor, smooth rich oats, a touch of chocolate flavor, and a rich vanilla complexity imparted by whole vanilla beans. To achieve this higher level of decadence, we added in whole vanilla beans to the final stage of conditioning — the same process we use to dry hop a beer. It is bigger than a traditional stout with more alcohol, body, and a touch more bitterness to keep it balanced.”
Recipe
Bluejacket’s Mexican Radio clone
A spiced stout brewed with oats and lactose, then finished with vanilla beans, ancho chili peppers, cinnamon sticks, and roasted caco nibs. A truly innovative stout.
Recipe
Jolly Pumpkin Artisan Ales: Biere de Mars clone
This amber ale features a fluffy white head, medium body, and crisp dry mouthfeel.
Recipe
Firestone Walker Brewing Company: Double Barrel Ale clone
Double Barrel Ale utilizes the Firestone Union system, which will be very difficult to duplicate at home. But here is our best attempt at getting a Double Barrel Ale clone.
Recipe
Anchorage Brewing Company: Love Buzz clone
Saison brewed with rose hips, peppercorns, and fresh orange peels. Second fermentation with Brettanomyces in Pinot Noir barrels. Dry-hopped with Citra® hops after an extensive time in the barrel.
Recipe
Trillium Brewing Company: Fort Point Pale Ale clone
Trillium’s website describes this beer as, “Layers of hops-derived aromas and flavors of citrus zest and tropical fruit rest on a pleasing malt backbone. Dangerously drinkable with a dry finish and soft mouthfeel from wheat. Our year round hoppy pale ale culminates in a restrained bitterness and dry finish.”
Recipe
The Alchemist: Moose Knuckle clone
This is an American pale ale recipe pulled from the old files of The Alchemist Pub & Brewery, prior to the devastating 2011 flood from Hurricane Irene that badly damaged the original brewpub property in Waterbury, Vermont and forced the closure of that location.
Recipe
Starr Hill Brewery: Jomo clone
This year-round offering from Starr Hill is fermented with Southern German lager yeast, its crisp, clean taste, and noticeable hop aroma are effectively balanced with a slight malty sweetness. Jomo has won multiple awards, including two gold medals (2004, 2011) at the Great American Beer Festival.
Recipe
Maine Beer Company: Dinner clone
Maine Beer Co.’s iconic New England-style IPA features an intense citrus, grapefruit, tropical fruit, lemon, and pine hop profile.
Recipe
Right Brain Brewery: Black “Eye” PA clone
Right Brain’s Black “Eye” PA is a traditional American IPA darkened with toasted malts that add chocolate notes to a classic hoppy brew. Right Brain’s offering was an early pioneer of this now-popular take on IPA.
Recipe
Fortside Brewing Company: Black RyePA clone
This is a black IPA that is enhanced with some rye malt. It pours a very dark brownish-black color with a nice billowing light tan head. Big tropical fruit and citrus rind aromas mix with sweet brown sugar and subtle rye notes. Lots of silky body creates great mouthfeel that showcases the rye and roasted malts. The silky body of this beer also delivers loads of tropical hop flavor with slight pine resin to the middle of your tongue. It finishes very balanced with a soft bitterness that goes well with the dark malt framework.
Recipe
Ithaca Beer Company: Flower Power IPA clone
According to Ithaca Beer Co.’s website, “Enjoy the clover honey hue and tropical nose. Simultaneously Punchy and soothing with a big body and a finish that boasts pineapple and grapefruit. Flower power is hopped and dry-hopped five different times throughout the brewing and fermentation process.”
Recipe
Bozeman Brewing Company: Bozone Hefeweizen clone
2010 North American Beer Awards bronze medal winner is an American version of a German classic wheat beer. Bozeman uses Montana-grown malted pale barley, but if you can’t source that, any 2-row should work.
Recipe
Surly Brewing Co.’s Bender clone
Bender is a category-bending American brown ale brewed with oat crystal malt. It is described by the brewery as “crisp and lightly hoppy, complemented by the velvety sleekness oats deliver. Belgian and British malts usher in cascades of cocoa, bitter coffee, caramel, and hints of vanilla and cream.”
Recipe
Big Horse Brewing Company: Macstallion Scotch Export Ale clone
“Traditionally brewed with a 3-hour long boil, using two row carafa and roasted barley malt. This produces a deep copper to brown colored brew. Full bodied, with pronounced malty caramel and roasted malt flavor.”
Recipe
The Bruery: Terreux Saison Rue clone
This beer was one of the original beers brewed at The Bruery, but is now brewed under their Bruery Terreux label. It is an unfiltered, bottle conditioned Belgian-stule farmhouse ale.
Article
20 Clone Recipes from 20 Years
In our premiere issue (released in July 1995), Editor Craig Bystrynski, introduced the world to a magazine that promised to, “Celebrate the art and science of brewing.” He added, “We write about
Article
Baking with Beer: Homebrewed Desserts
Barley and wheat have been around since the beginning of our civilization. These two grains are the building blocks for our society as we know it. Yet these grains are used and
Article
Top 10 Homebrew Priorities
If this is your copy of Brew Your Own and you didn’t randomly pick up this magazine in the world’s hippest dentist office, then there’s an outstanding chance that what I’m about
Article
Australian Sparkling Ale
Australian sparkling ale was added to the Beer Judge Certification Program Style Guide in 2015, but it’s been brewed in Australia since the 19th century to compete against pale ales imported from England.
Article
Carbonating High-Alcohol Beer, CO2 Protection & Filtering: Mr. Wizard
Q I fermented a Russian imperial stout for 10 days, held in the secondary for 20 days, and did a third transfer/conditioning for 30 days. Next, I transferred it into a freshly
Article
Making Pre-Prohibition Beers: Tips from the Pros
When American Prohibition started in 1920 (and earlier in some U.S. states) the doors forever closed at many American breweries. Beer styles changed after the repeal of Prohibition and many recipes were
Article
Big Horse Brewing Company’s McStallion Scotch Export Ale: Replicator
Dear Replicator, I’m hoping to convince my husband to brew something other than the super bitter beers he likes. I normally just drink big red wines. This winter we were touring waterfalls
Article
Foraging for Wild Brewing Ingredients
There was a long time when nature was humanity’s supermarket, pharmacy, and even homebrewing store. When our ancestors wanted a beer they first had to gather and process grain to provide sugar,
Recipe
1904 Pale Ale
Terry Foster provides homebrewers a historic recipe for a turn of the century American Pale Ale.
Recipe
Very Small Modern IPA
Very Small Modern IPA (5 gallons/19 L, all-grain) OG = 1.037 FG = 1.009 IBU = 27 SRM = 7 ABV = 3.6% Ingredients 7 lbs. (3.2 kg) Maris Otter pale ale
Recipe
Modern British IPA
Modern British IPA (5 gallons/19 L, all-grain) OG = 1.056 FG = 1.012 IBU = 45 SRM = 8 ABV = 5.9% Ingredients 11 lbs. (5 kg) Golden Promise™ pale ale malt
Recipe
1868 East India Pale Ale
1868 East India Pale Ale (5 gallons/19 L, all-grain) OG = 1.067 FG = 1.015 IBU = 100+ SRM = 6 ABV = 7.1% Ingredients 14 lbs. (6.4 kg) Maris Otter pale
Article
Brewing British IPA
While the IPA contineus to dominate the craft beer market today, the original IPAs from England bare little resemblance to what modern craft brewers are cranking out. Revisit the roots of the original IPA beer style and learn how it has evolved. Plus: Three British IPA recipes.
Article
Pre-Prohibition Techniques
Learn to brew like they did pre-Prohibition, with the help of someone who has the old brewing notebooks.
