We need your help to maintenance this website. Let the mash rest for 40 minutes. Thank you for interesting in our services. Posted Oct 8, Ril1se grains with 0. In this special issue of Brew Your Own, we present clone r ecipes. Add the Goldings hops aroma for the last two minutes of the boil.
|Published (Last):||5 March 2017|
|PDF File Size:||17.17 Mb|
|ePub File Size:||14.15 Mb|
|Price:||Free* [*Free Regsitration Required]|
Most importantly, in order to get good performance from your yeast, you need to pitch an adequate number of cells. In a few of these recipes, the yeast strain specified is known or suspected to be from the brewery in question.
In the other cases, a strain showing similar characteristics was chosen. In either case, the characteristics the yeast strain gives off during fermentation and conditioning depend on you pitching an adequate amount of yeast. Suggested yeast starter sizes are given for each beer. Following those suggestions should lead you to a good fermentation and better beer compared to just pitching the contents of your smack pack or tube. You should also aerate your wort well and hold the fermentation temperature as constant as possible.
For beers with some adjunct in the grain bill, a small amount of yeast nutrients are recommended in the ingredient list. For all-grain brewers, wort production should be very straightforward. Extract brewers should be prepared to steep a fairly large amount of grain.
These are actually small partial mashes, so follow the amount of water and temperatures specified as closely as you can practically manage.
Your brew kettle should be big enough to begin boiling 3 gallons 11 L of wort. Expect to end up with 2. Add boiling water, heated in a separate pot, if the wort dips below this level.
If you follow these wort volume recommendations, and add your extract late as described in the instructions , your beer color and hop utilization should be fine. Wait until the side of the brewpot is cool to the touch before transferring the wort to your fermenter. The next day, I grabbed a bottle from my local supermarket. I searched for the roast aroma and you know what? Michael Jackson claims that Bass uses a single addition of Challenger and North-down hops. This clone is for the bottled version of Bass Pale Ale available in the U.
Ingredients 7. If you start with very soft, distilled or reverse osmosis RO water, use 5 teaspoons of gypsum and 4 teaspoons of chalk for your 13 gallons 49 L. Heat Collect around 5. Add hops, Irish moss and yeast nutrients at times indicated.
Cool wort, aerate well and pitch yeast. Place crushed grains in a nylon steeping bag. Heat 3 quarts 2. Add dried malt extract and corn sugar and bring to a boil. Add first charge of hops and boil for 60 minutes. Add other hops, Irish moss and yeast nutrients at times indicated. With 15 minutes left in boil, shut off heat and stir in liquid malt extract. Resume heating and finish boil. Cool wort and transfer to fermenter. Top up to 5 gallons 19 L with brewing liquor, aerate wort well and pitch yeast.
I went with a bit of lactose, which brewers yeast cannot ferment, instead. You can add more or less chocolate extract to taste. Ingredients 6 lb. Collect 4.
Add hops at times indicated in ingredient list. Add sugars, Irish moss and yeast nutrients with 15 minutes remaining in the boil.
Dissolve cocoa in hot water and also add with 15 minutes remaining. Cool wort, aerate and pitch yeast. Add chocolate essence in secondary. Heat 3. Rinse grain bag with 1. Add dried malt extract, sugars and water to make 3 gallons 11 L and bring to a boil. Add hops and boil for 60 minutes. With 15 minutes left, turn off heat and stir in liquid malt extract. Add cocoa powder dissolved in hot water , second dose of hops, Irish moss and yeast nutrients and resume boiling.
Cool wort, transfer to fermenter and top up to 5 gallons 19 L. Aerate and pitch yeast. Add chocolate extract in secondary. Brewers blend a strong, dark ale that has been aged and a smaller, younger amber ale. As a consequence, this average-strength brown ale shows some plum and raisin characteristics more frequently encountered in an old ale. The strong dark beer is not sold separately, but the amber ale is as Newcastle Amber Ale. A few sources give enough information to come up with a decent clone of the amber ale.
You can make 5 gallons 19 L of this beer in one fermenter by adding the ingredient list of two of the component beers and dividing by two. Ingredients 2 gallons 7. Brew amber ale recipe below , ferment for days and rack to secondary. Once amber ale falls clear, rack 2 gallons 7. Rack 3 gallons 11 L of amber ale into it. Alternately, rack beers to bottling bucket, stir gently and bottle. Keg or bottle remaining old ale and amber ale and enjoy separately.
Collect 7 gallons 26 L of wort. Boil wort for minutes, adding hops at the times indicated in ingredients list. Add Irish moss and yeast nutrients with 15 minutes left. Rack to secondary and let condition in a cool place. Heat 2. Cool wort and transfer for fermenter. Mash for 60 minutes. To avoid oversparging the small grain bill, collect only about 3. Rack to secondary and let the beer fall clear prior to blending. Rinse grains with 1. Bring to a boil, add first charge of hops and boil for 60 minutes.
The website specifies Maris Otter malt, but does not give the maltster. Fuggles and Goldings are used in the kettle; Goldings and Target are dry hopped. Ingredients 12 lb. Collect 6. Boil wort for 90 minutes, adding hops at the times indicated in ingredients list.
Add dried malt extract and water to make 3 gallons 11 L. Boil for 60 minutes, adding hops at the times indicated. With 15 minutes left, turn off the heat and stir in the liquid malt extract. Add Irish moss and resume heating. Add water to make 5 gallons 19 L of wort.
Aerate wort and pitch yeast. They were very similar. All it took was a couple obvious tweaks and I had a beer with the same chocolatey aroma and dark grain flavor. Brewed correctly, this clone tastes and smells almost exactly like the real thing. Be sure, however, to make a yeast starter. Ingredients 9 lb. Add dried malt extract and water to make 3 gallons 11 L of wort. Bring to a boil. Add first addition of hops and boil for 60 minutes. Add remaining hops at times indicated. Cool wort and siphon to fermenter.
Add water to make 5 gallons 19 L , aerate wort and pitch yeast. Written by Chris Colby.
BYO 150 CLASSIC CLONE RECIPES PDF
Zulkizahn Sparge grains with 1. COM 13 Ingredients 2 lb. Hold until converted, about 1 hom. Add sugar and Irish moss for final 15 minutes of boil. L, extract Replace the light malt syrup with 9 lb.
5 British Ale Clone Recipes
15 Classic Winter Warmer Clone Recipes