Wages Bar HOW TO 3 nake “Uarear y COMM RGIAL MICROBREWS RTS and-morel me ESemPoniy TsSyes = : 3) BPORTER ES ah aWine Maker ia es) Inowp-packe panes Do aL) cd two GREAT HOBBIES in one GREAT ISSUE! With a range of content covering brewing beer with kits & extracts to all-grain AND — making wine from kits, concentrates, juices and fresh grapes, the Beginner's Guide is i the perfect reference for. A * Your friends just starting cut in the hobby * Abrewer interested in making wine OR a winemaker interested in making boer + Homebrew & winemaking starter kits" At just $4.99 (86.99 CAN) retail, you won't find a more valuable reference to get you started on the right foot in the great hobbies of brewing and winemaking Available at better homebrew and winemal or order today by calling 802-362-3981 also available online! Order your copy today at www.brewyourownstore.com ee g retailers * Attention homebrew & winemaking supply shop owners ~ call us today at 802-362-3981 to discuss volume discounts to resell the Beginner's Guide in your shop!MAINNRIKHAKUH MGS a5 THE HOW-TO HOMEBREW BEER MAGAZINE RECIP Make Your Favorite Commercial Beer at Home. Stout Recipes Porter Recipes. Brown Ale Recipes Red or Amber Ale Recipes Scottish Ale Recises IPA fand beyond IPA) Recipes Pale Ale and Other Light Ale Recipes Wheet Beer Recices Belgian or Belgian Inspired Ale Recipes Lager Recipes Specialty Beer Recipes Winter Beer Recipes Recipe Index by Name Recipe Index by Brewery Recipe Index by Style Recipe Index by CountryNU era Extract efficiency: 55% (ie — Spourd of 210% malt which has potential oxract vue of 1.957 in one ga lon of water, would ytd wort of 1.024) Extract valuos for matt extract: Fquio mat ext (UME) = 1 035-1.037 tied at exact (OME) = 1.045 Potential extract fer grains: 2-ow bave mais = 1.0371 028 ‘wea mal = 10 6-10v base vals = 1.095, Mune mall = 1.038 Vienna ra = 1.085 cyst mals = 1.031.036 gale mals = 1.094 i tensed pals = 1,024~1.02 Hakod maize and hn = 1.037—1.098 Hops: ‘We calcul BUs basee on 25% hop ization for acre Nour Boot Nop eles al spect rails less than 1.050, Brew {WE WOW.70 WOMEBREW BEER WACAZIRE EDITOR Chie Cally ART DIRECTOR Coleen Jewett ASSOCIATE EDITOR ‘Garroit Heaney TECHNICAL EDITOR Ashion Lewis EDITORIAL INTERN Dave Green CONTRIBUTING WRITERS Stave Bader, Thom Ca Horst Dornbusch, tll lore Mare Martin, Terry Poster, Gown Burusilver, Kristin Grant, Paul Zoeco CONTRIBUTING ARTISTS Don Marti, Tan Mackenzie Shawn Turner, Jin Woodwant CONTRIBUTING PHOTOGRAPHER Charles A. Packor CANINE ASSISTANT Hold PUBLISHER, Brad Ring ASSOCIATE PUBLISHER & ADVERTISING DIRECTOR, iow Rattoe ADVERTISING SALES COORDINATOR, Toho Ragozainn BOOKKEEPER Fim Moalion NEWSSTAND DIRECTOR Carl Kept EDITORIAL REVIEW BOARD Matt Cole Rocky River Ohio] resting Co, Horst Dornbusch « Bucr Author Mark Gasete* Homebrew Consultant {Cts Graham + Beer, Beer and Nore Bees (Graig Hartinger © Mechant du Vin Anita Johnson » Great Fertuadans (IN) Sarlon Lang » ileimearest Consultant . Capital Bring i. ‘Gre Noonan + Vermont Pub & Trowery Ralph Olson * Hopi USA toc Mark Sramatulsh* ati Express ‘Tess Seamatulskt « Naliee Exptess Ton Weerts-* Heeebrey Consaant How to reach us Euitorial and Advertising Office Brew Vi On Main Sire, Suito A (Manehesiar Centar, YE 05283 Tot (802) 362-8081 Fax (802) 362-2977, EMail: BYD@byo.com ‘Advertising Contact ev Hatton eveehyo.com Euitorial Contact Garis Colby ehris@yo.com Subscriptions Only irew Your Own PO, Box 469121 Escondido, © To: (800) 900-7594 NCE 8)0-5,00 PST ‘nal: Byo@pespublink com Fac; (760) 738-4805 Special Subscription Offer Stasues for $24.95, Wob Sito won bye com Ab contents of Beat of Brew Your Own's 180 Cassie Clone Recipes are Coryright © 2005 ‘oy Batenkll Corimunicaions, unless etter wiee noted, Brew eur Own ie a rogiterad watermark owned by Battal Gommunicavons, @ Vermont corporation Athough a eesonable aerate are made to fnsure accuracy, the publisher doas not assume ay fabily for enor © omissions anywhare inthe publeation, All rights reserved. Reamacuctin fh pari oF In whole ‘mout writen pannission = stitlyprohbi- cd Printed inthe United States of Aare,1 50 Homebrew Clone Recipes MAKE YOUR favorite commercial beer AT HOME OVER THE YEARS, WE'VE PRESENTED MANY CLONE RECIPES IN THE PAGES OF BYO, NOW, WE PRESENT A COLLECTION OF THESE CLONES, FROM THE DARKEST STOUT TO THE LIGHTEST LAGER . . AND EVERYTHING IN BETWEEN. ssarpesing that a popelue topic among us fs clone brow recipes — homebrew ecipes for commercial boers, Io this special row Your Own. 0 present 150 clono recipes: Most af thsae elones were formu: Iaged wth input from the Irewory, Wh the exception ‘of (0 now reeipos — for Murphy's Stout and Old Peculiar — all are drawn from the pages of BY. All elder recipes sve been updat ed 10 moot BYO'S standardized ‘acsumptions (adopted in 2003 and ound on the facing page. In ad Udon, meny were updated to take inte account nw information —and a few (Gor example, our Fat Tire clone} were completely revatuped. Among these recipes you'll find old siandbys, new trendsetters and a. few homebrewer fayorlwes that are ne longer breyved coit= mercially (fer example, Red Hook Double Black Sum), But what de you dof you can't fi one of your favorite heer? Read wn and find out how to do i yoursel, wo of What you'll need To formulate & clone reeipe. you'll ‘want to use some srt of beer recipe eal culsior. This en be a stand alone pro- ran — like ProMash, Beersmith or Strasgebrew —an online calrulator, lke », Chris Colby tho Roclpatr at brawery-ong, oF « hor: ‘made spreadsheet, ko the Exe Work: ‘i specie grasity (OG) and eoler (nt SAM) from the amount of malts in the roelpe Final specific gravity (PG) fren tho atten uation of the yeast, bitering (in BUS) from the amount of hops added and aleve bol diy ABV) fron ho drop in specific gravity, you can easily gonseale a "Test draft” of clone recipe. “The sacond, and most important, thing you'll nood {0 formulate a clone is Information — and lots of To draw” up 44 decent clone rosips, you'll nood the above beer spevificalions plus informa tion on boa the ingredients In ehe boor and the procaduees used to make it, Kor lngredionts, youl neo fo know the (7998 and perenntage of malts used, the &¢po8 fof hops used and when they are added ‘the kind of yeast and information on any fothor ingredionts (ket adjuncts, spices, fruits, 12) On the procedural side. you Stould find out the Gotalls of the: masts program, bell Unes, fermentation tom- Tasse, you ean calealate original peratures and any umisval process lused. This s 8 lot of information, but — 1851 show you — there aro somo short cuts yeu can take Where to got the information needed Information on @ commercial deve ‘ean coms from a variety of soureos. First tnd foremost. you may be able to get much of all of the information straight from the brosiee If sour lyeal brewpub) bas # portor you jst love, stop by during the day sometime — when the brewer by reat likely thon — and wake i you ean syocom 1alk to him. Some brewers are reluctant Ww ive oUt any infrmation about the ‘beets, ann others axe bound by conte tialty agreements, hie many arbors are ‘nappy to “tak shop.” Information about beer may also appear on a brewwery’s senbsite on their packaging 1 you can get any snfonmmation from the brewor ar breswery, yout may be able 1 find at east some information (sneh as ‘@eohol conten, n ABN] at oust websites ton sh I nisl Recipes for similar bears ripe. Abd ‘nally a enurse, you can use your sons ean holp you davolop a clone ‘0 t fguro ont some wapocts aa ber You can enetainly see the color of a Deer; And, If you have a color chart — sich as the one that appeared in che Mayflune 2003 issu0 of BY — you can estimate the enor rating (in SRM Tasting you similar boors of knossn binterness Cand hop types) ean Delp you make decisions hnbout ow much ane ehat hap tea, ‘Once you've gathored —or gunssed at — ‘il the information you nved, you'ee rudy to dr ap dealt ncipe en target and sone other, In the cloning lab ‘Ones: you have all tho information, assembled, one way to construct a clone fs ta take a trial and ervor method ‘entorng tl information into your hes Ing calculater, 1 use abis method when ‘eanstrueting clones for BYD. As an extn ple of how to do this, Il show you how 1 cloned areal workd Ise — Summit Winter Alo — using info Lior webshu and my eeeallostions af tast- Ing. this tier nadia found on Beer Stats for Summit Winter Ale {from Summits wedsite) Ca 18.5 Pao Bu: 20 Calor 21 ABV: 5.9% Malis 2-tow Harington, Caramel Backerat Hops: Willamette, Fugole, Tetnanger Start construction of your elone by sgolting & rough ices of osy cl enale youl noed ta roach your astimate ofthe bee's bvigmal gravity. To do this, just 2 Baaw Your Ove Clone Ren sue ontor varios amounts of base malt until you get a number equal to your orignal gravity estimate. On my spreadsheet, 1 Find that | would ned 12 tbs. (5.4 ke of 2-row palo F 1,058, Extract brewers will use light malt faxtract as their base malt. but the rest of the process Is Ue same for both extract and all-gra What if, however. your only indies tom vf in ste oF the hol content? Usiry only thie place of Information, you can sul estimate the OG lof your beer vo be cloned. The amount of {nm bot i primarily determined by how mueh malt stars the yoast “eat” Different yeast strains, however, wil fer= iu different percentage of wort sug tars, IF you know the boer's yeast strain foe can moke a reasonable guoss), you am tse ite average mate tho original gravy from a uaient (in ABV) of the beer. In your me was tho lo recipe © type oF type in a reasonable number for attenuation. Thon Alin amounts of base malt until sou rewel the evrreet ABV, (IE You have nn idea: of what aitenuation to ih, try 75%. This i about average for most ales.) Next if you have tho percentages of he other malts, just multiply the etal amount of geain by these prrcentages and AN them sn. For example, Ife ki Wks so doa"t — that Summit used 10% caramel malt, wo'd know to add about 1.1 I. (0.49 kg) ofcaramel, IFyou don't have tany faformation on tho proportion of ths Various malts, the calor of the beer ean help sou make a reasonable guess Color and mait flavor I you don't know the perceniage of other malts, start adding the uther malts in reasonable amounts into your brewing. calculator (You can use faformation on bears are brewed as a basis for what a reasonable amount i.) In the case of a bewr with spoealty malt sboth of knoven color rat- Ing), there Is only one combination that wll yiold the right color and gravity for the beor. I thers are three ar more malts, there are-an infinite number of solutions to the paca. Using: tral and orror, 1 found that 1.25 Ibs. (0.57 kg) of erestal mat (75 °L) ase malt anid on and 1.0.08 28 ¢) of lack patent malt get rms 10 Une Fight eooe for Summit Winter Als. hooking ot other similar recipes, specially recipes from my_hernebrow nobook, this soetns reasonable, How did { ecide to use crystal 76? \Woll from expesience. | knew the amount oF Black patent malt that wold give a rigs amount of calor, but only a tinge of Naver (as: I remember Summit Winter having). From shory, 1 found — by teat sd error — that when Lusi enya 75, | ot & reasonable amount of eeystal in ‘hy reelge for & boor of thls ype. Prom ‘experienc, [vas protty sro thatthe bu fof the beer sould bo similar to avht 1 romomber the hoor having, (Io adliton, tho relatively small amount of crystal nalts makes seasa when you look at the rach «9 got the FG thw beer needs to fight alcohol contont. ‘Noto that, as you ae your ealeulations, you ill need to er malts anto Aloceoase the amount of bis ama to keop ‘ho beer at tho enerret OG, This ean, im turn, chiang the color of your beer. With ‘muldple malts, this ew load 1 a tot of Addling, However, after you'v come Us ‘Tow thes, you'l got betior at it, Aor adding tho spovially malts, I neqded wo seal the pale malt amount buck w 10 ths, 1.02. (4.9 hg) to maintain the OG new your original gravity and colar match your ila wsiimates, take a 100k At the final gravity (HG) anu aleehol eon: ‘eat tin ABN}. If you're lucky, they might be right on. If not, adjast dio amouae at tianuatin se the EGis right fn our ease wwe don't have the final gravity, hut we have the aleohiol content la order eo ge tho cornet ABV: Lnneded wo lower tho FG wo 1012. Sometimes you may enter all of your Information inte sour brewing ealeulacor and the resalis won't mateh up vvth the birewery's fiformetion, For example, you may enter the smount and color ratings of the malts they use and end up with @ calealated caloe other Uxan the SEM they flaie (or dhe color you've seo). Likowsn, tho alzohol ewetent dey elaimn may not Jibe with tho drop in specific gravity Ube hoor undergoes From the standpoint of cloning, you ond to decile ows to deal with this ds eeopatney- "Tho host way. in ny opinion. Is lo ook over your brewingg nateboak arnt