Writer: Dave Green
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.
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.
Hill Farmstead Brewery’s Everett clone
Named for Brewmaster Shaun Hill’s grandfather’s brother, this porter is brewed using American malted barley, English and German roasted malts, American hops, and the Hill Farmstead house ale yeast. It features deep dark flavors of coffee and chocolate.
Mikkeller’s Beer Geek Breakfast Stout clone
Beer Geek Breakfast, which adds French press coffee to an oatmeal stout, is the beer that put Mikkeller on the map and was voted number one stout on Ratebeer.com.
What’s In Your Wort?
Learn about the sugars and other carbohydrates that make up the composition of your beer’s wort.
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.”
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.
Milkshake IPA: Tips from the Pros
Brewer: Michael Tonsmeire, Sapwood Cellars in Columbia, MD Milkshake IPA is one of the latest adaptations in the Specialty IPA category, but many would argue against this nomenclature. With very subdued hop
Hit Your Post-Boil Volume
Looking for some helpful advice on finding the sweet spot on your wort volume after the boil? We’ve got some advice.
Learn the Rules of Pitching
There are few things more defeating to a homebrewer than to check on the fermenter containing sweet wort crafted two days earlier, only to find no signs of life in the fermenter.
Pressurizing Your Fermenter: Tips from the Pros
Brewer: Mike Gleason, Jack’s Abby Craft Lagers in Framingham, MA There is a lot of buzz surrounding the use of a spunding valve on fermenters these days throughout the homebrewing community. Some
Managing pH with Brewing Water Adjustments
If you want to take your beers to the next level, master some of the ways to get your post-boil wort’s pH within the happy range of around 5.1–5.5.
