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w e all have our favourite beers that we would love to emulate but to what lengths do we go? To some the Holy Grail is to get a perfect clone but I personally would be perfectly happy to end up with something similar, who knows, my beer made in the style of a world renowned brew may even better (to me at least) than the original. The page title may be somewhat misleading as the idea is not really to replicate or clone commercial recipes, but to give some ideas of how to create a beer “in the style of” our desired brew. Whenever one designs recipes it is always useful to have a recipe calculator handy but be ready for lots of trial & error work.

I shall only consider malt extract recipes here, this limits the additional grains to roast barley & black, chocolate & crystal malts as other grains need a full or partial mash recipe to extract the sugars etc.

YEAST CLONING

Bottle conditioned beers normally get that way by the brewer adding fermentable materials to a “live” beer containing a viable yeast content, unfortunately for the would-be yeast cloner, the yeast added at bottling can be a different strain to the brewing strain(s).

Yeast recovery is a more apt name than cloning & can be performed by following these steps:-

1) The beer containing our wanted yeast should be stored, undisturbed, somewhere cool for a few days, thus allowing more yeast to settle to bottom of the bottle.

2) Make a yeast starter. When cooled to around room temperature, carefully open the donor bottle & slowly pour the contents into a glass, leaving the last centimetre or so in the bottle as this should contain most of the yeast.

3) Whilst drinking & enjoying the beer, swirl & shake the bottle to dislodge any yeast that has compacted in the bottom & pour this into the starter.

4) To ensure you have enough yeast it may be a good idea to use a second bottle but if still in doubt you could add a third but if ....

BEER CLONING

I suppose the big question is: “Where does one start?” If, for example you like Woodforde’s ales, the answer is simple, buy one of their kits & Irish stout lovers will find lots of suitable kits available from most manufacturers. Staying with kits, Brew It Yourself have a database of kits that people think are similar to commercial brews but I’m a bit dubious about a lot of the comparisons - Woodforde’s Great Eastern is like Old Speckled Hen? Not to me it aint! I would sling in 500g of crystal malt & increase the bitterness by about 5EBU, you can always modify a kit, thus making it more to your own personal taste.

The best way to clone a beer is to have the exact recipe, ingredients (inc. yeast & water), exactly the same brewing equipment & cloned brewers, you may then end up with something quite similar. Now that’s not very helpful is it? Fortunately quite a few clone recipes are readily available on the internet, some are very complex & some are easy but a lot seem to just be repeated (cloned) with a new “designer’s” name added. So which do we chose? I’m all for the easy option but I like to compare the published & (my) calculated figures with any known facts about the original. Some figures may seem to wildly disagree but facts such as hop alpha acid, brew efficiency, yeast efficiency & priming sugar should be taken into consideration. Another very good source of information can be the brewer’s web site, The American Summit Brewery & our own Coniston Brewing Company are just two good examples.

When sampling a “clone” it is a good idea to have a bottle of the original handy for comparison, your recipe can then be modified if required. A glass or two of the stuff may also help inspire you when compiling your recipe, as will any information printed on the label such as the ABV & the list of ingredients, you can also make a guess at the colour of your beer but it’s not very easy.

Below are a couple of “clone” beers I’ve “designed” purely as examples, I have not brewed them & so cannot comment on their accuracy or quality.

Replicating Commercial Brews
Or Send In The Clones

Yeast Cloning

Beer Cloning

MOORLANDS OLD SPECKLED STYLE BEER

Malt extract - light

Crystal malt - light

Sugar

Priming sugar g/litre

Challenger hops (7.5% AA)

Goldings (5.3% AA)

English Ale yeast

2500g

550g

3.16g (1 level 5ml tsp/litre)

50g

10g (last 15mins)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1047.5

1007

5.6

35 (for 20% hop utilization)

10-13

RECIPE NOTES:-

To get the quoted 20% hop utilization boil the malt extract, crystal malt, sugar & hops for 60 mins in 13.5 litres of water.

LEFFE BLONDE STYLE

Malt extract - light

Sugar

Priming sugar g/litre

Styrians (4.5% AA)

Saaz OR Styrians

Belgian Abbey yeast.

3700g

500g

6.3g (2 level 5ml tsp/litre)

61g

10g for 15 mins

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1058

1011

6.6

24 (for 20% hop utilization)

10-12

RECIPE NOTES:-

To me, Leffe has a taste of coriander & so it may be worth trying about 7g of seeds for the last 10-15 min of the boil.

LEFFE BRUIN STYLE

Malt extract - light

Chocolate malt

Sugar

Priming sugar g/litre

Styrians (4.5% AA)

Saaz OR Styrians

Belgian Abbey yeast.

3500g

100g

500g

6.3g (2 level 5ml tsp/litre)

61g

10g for 15 mins

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1057

1011

6.5

24 (for 20% hop utilization)

10-12

RECIPE NOTES:-

See above notes.

For a strong Christmas lager see the “Sammy Clause” recipe, based on Schloss Eggenberg’s Samichlaus.

NETHERGATE OLD GROWLER

Malt extract - light

Crystal malt - light

Black malt

Sugar

Priming sugar g/litre

Goldings (5.3% AA)

Fuggles (4.5% AA)

English Ale yeast

3300g

400g

180g

110g

4.73g (1.5 level 5ml tsp/litre)

55g

10g (15 mins)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1052

1011

5.6

37 (for 20% hop utilization)

10-13

“Death Of A Clown” by Dave Davis 1967, written by Davis & Davis (presumably Dave & brother Ray).

It’s worth visiting this page just to hear that, isn't it?

SAMUEL SMITH’S IMPERIAL STOUT STYLE

Malt extract - light

Roast barley

Sugar

Priming sugar g/litre

Goldings (5.3% AA)

Fuggles (4.5% AA)

English Ale yeast

3800g

300g

475g

4.73g (1.5 level 5ml tsp/litre)

55g

64g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1062

1011

50 (for 20% hop utilization)

127

10-13

St. SYLVESTRE 3 MONTS STYLE

A French Biere de Garde, a “beer for keeping”. It is “lagered” for several weeks at 0°C before bottling.

Malt extract - extra light

Sugar

Priming sugar g/litre

Brewers Gold (8% AA)

Tettnang hops (5% AA)

5150g

425g

4.73g (1.5 level 5ml tsp/litre)

18g

33g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1076

1014

8.5

27 (for 20% hop utilization)

10-13

SIERRA NEVADA CELEBRATION ALE STYLE

Sierra Nevada use 5 different hops in this powerful American brew.

Malt extract - light

Crystal malt - light

Sugar

Priming sugar g/litre

Chinook (11.4% AA)

Cascade (7.5% AA)

Centennial (8% AA)

American/Californian yeast

3890g

250g

450g

3.16g (1 level 5ml tsp/litre)

50g

12 + 4g dry

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1062

1011

6.8

62 (for 20% hop utilization)

10-13

LITTLE CREATURES PALE ALE STYLE

From the Little Creatures Brewery in Fremantle, Western Australia & was originally established in 2000 by the brewers of the Matilda Bay Brewing Company.

Malt extract - light

Crystal malt - light

Sugar

Priming sugar g/litre

Chinook (11.4% AA)

Cascade (7.5% AA)

3150g

75g

250g

3.16 (1 level 5ml tsp/litre)

29g

10g (15 min) + 10 in fermenter

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1047

1009

5.2

31 (for 20% hop utilization)

10-13

WOODFORDE’S PHOENIX XXX STYLE

Try to use Woodeforde’s yeast (as supplied with their kits).

Malt extract - light

Crystal malt - light

Sugar

Priming sugar g/litre

Chinook (11.4% AA)

Cascade (7.5% AA)

3150g

75g

250g

3.16g (1 level 5ml tsp/litre)

29g

10g (15 min) + 10 in fermenter

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1047

1009

5.2

31 (for 20% hop utilization)

10-13

Well I’ve tried to do a fair number of styles from a fair number of countries, well, what about Wales, Scotland & Ireland you may (or may not) ask? It’s unfair to miss them out. AND there’s YORKSHIRE, the home of many a good beer. And, unfortunately, John Smith’s Smooth & once Tetley’s! (Yorkshire jokes - some people actually buy their “beers”!)

FELINFOEL BITTER STYLE

Felinfoel brewery is situated in Felinfoel, a small Welsh village adjoining Llanelli.

Malt extract - light

Crystal malt - light

Black treacle

Sugar

Priming sugar g/litre

Challenger (7.7% AA)

WGV’s (6.3% AA)

Bramling Cross (6.2% AA)

1700g

95g

250g

200g

3.16g (1 level 5ml tsp/litre)

28g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1033

1005

3.8

28 (for 20% hop utilization)

10-13

TRAQUAIR HOUSE ALE STYLE

The brewery was originally an 18th century brewery producing beer for the house & it’s associated workers. It became disused some time after 1800 but the equipment remained untouched until rediscovered in 1965.

Malt extract

Roast barley

Priming sugar g/litre

WGV’s (6.3% AA)

Scottish yeast (71% efficient)

5400g

75g

3.16g (1 level 5ml tsp/litre)

68g + 10 for last 15 mins.

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1074

1021

7.2

35 (for 20% hop utilization)

10-13

HARVIESTOUN ORIGINAL 80/- STYLE

A second Scottish brew from err Scotland

Malt extract

Crystal malt - light

Soft brown sugar

Priming sugar g/litre

Fuggles (4.5% AA)

Goldings (5.3% AA)

2500g

375g

200g

3.16g (1 level 5ml tsp/litre)

51g

14g (15 min)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1040

1008

4.1

23 (for 20% hop utilization)

10-13

THEAKSTON OLD PECULIER STYLE

Dave Line suggests priming this ale with black treacle.

Malt extract - light

Crystal malt

Black malt

Sugar

Priming sugar g/litre

Challenger (7.7% AA)

Fuggles (4.5% AA)

English Ale yeast

2500g

400g

125g

580g

3.16g (1 level 5ml tsp/litre)

27g

27 + 10g (15min)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1048

1007

5.6

30 (for 20% hop utilization)

10-13

WITKAP STIMULO STYLE

A Belgian “Single”.

Malt extract - extra light

Sugar

Priming sugar g/litre

Saaz hops (4.25% AA)

Saaz or Syrians

Coriander ground (optional)

Trappist/Belgian Ale yeast (75%).

3000g

620g

6.3g (2 level 5ml tsp/litre)

80g

8g (last 15 mins. of boil)

7.5g (3.5 x 5ml tsp, 15 min.)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1051

1008

24 (for 20% hop utilization)

10-14

WESTMALLE DUBBEL STYLE

A Belgian “Dubble”.

Malt extract - extra light

Chocolate malt

Sugar

Priming sugar g/litre

Saaz hops (4.25% AA)

Tettnang hops (5% AA)

Styrian (4.5%)

Trappist/Belgian Ale yeast (75%).

4250g

140g

300g

6.3g (2 level 5ml tsp/litre)

22g

17g

12g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1064

1014

20 (for 20% hop utilization)

10-14

WESTMALLE TRIPEL STYLE

The original (Belgian) “Triple”.

Malt extract - extra light

Sugar

Priming sugar g/litre

Styrian (4.5%)

Tettnang hops (5% AA)

Saaz hops (4.25% AA)

Coriander

Orange peel

Trappist/Belgian Ale yeast (75%).

4200g

1110g

6.3g (2 level 5ml tsp/litre)

75g

22g (last 15 mins. of boil)

10g (last 15 mins. of boil)

1-3 x 5ml tsp, 15 min.

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1075

1010

35 (for 20% hop utilization)

10-14

UPPER CANADA WHEAT BEER STYLE

From Ontario.

DRY wheat malt extract

DRY malt extract - extra light

Priming sugar g/litre

Northern Brewer (7.5% AA)

1000g

500g

6.3g (2 level 5ml tsp/litre)

50g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1039

1009

4.3

17.7 (for 20% hop utilization)

9-11

RECIPE NOTES:-

The volume has been reduced to allow the use of 500g packs of Dried Malt Extracts.

KALTENBERG KŐNIG LUDWIG DUNKEL STYLE

German dark lager.

Malt extract - extra light

Chocolate malt

Priming sugar g/litre

Hallertauer (2% AA)

3000g

130g

6.3g (2 level 5ml tsp/litre)

235 + 15g (15 mins)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1049

1011

5.3

25 (for 20% hop utilization)

9-11

RECIPE NOTES:-

An excessive amount of hops are needed.

MACKESON STYLE STOUT

Malt extract - extra light

Chocolate malt

Black malt

Lactose

Priming sugar g/litre

Target (11.2% AA)

2000g

450g

120g

580g

3.15g (1 level 5ml tsp/litre)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1030 (40 inc lactose)

1007 (16 inc lactose)

26 (for 20% hop utilization)

205

10-13

RECIPE NOTES:-

Add the lactose after the boil.

OMMEGANG HENNEPIN STYLE

An American Saison-style farmhouse Belgian ale with a spicy character.

Malt extract - extra light

Sugar

Priming sugar g/litre

Styrians (4.5% AA)

Saaz hops (4.25% AA)

Ginger

Orange peel

Trappist/Belgian Ale yeast (75%).

3300g

1025g

6.3g (2 level 5ml tsp/litre)

57g

10g (15 mins)

15g (15 mins)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1061

1007

7.5

24 (for 20% hop utilization)

10-13

SARAH HUGHE’S DARK RUBY MILD STYLE

A Victorian MILD recipe.

Malt extract - light

Crystal malt - med.

Priming sugar g/litre

Fuggles (4.5% AA)

Goldings (5.3% AA)

English Ale yeast

3900g

600g

3.15g (1 level 5ml tsp/litre)

36g

30 + 10g (15 mins)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1058

1013.5

30 (for 20% hop utilization)

10-13

MURPHY’S IRISH STOUT STYLE

The most easy-drinking & undemanding of the Irish stouts.

Malt extract

Roast barley

Chocolate malt

Sugar

Priming sugar g/litre

Target (11.2% AA)

1800g

350g

70g

350g

4.73 (1.5 level 5ml tsp/litre)

37g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1034

1005

36 (for 20% hop utilization)

168

10-13

Arkell’s Mash Tun Mild Style	Erdinger	Mackeson Style Stout	Theakston Old Peculier
Ayinger Fortunator (Celebrator)	Felinfoel Bitter Style	Murphy’s Irish Stout Style	Traquair House Ale Style
Budvar Budweiser Style Pilsner	Flowers IPA Style	Nethergate Old Growler	Upper Canada Wheat Beer
Carlsberg Elephant Style Beer	Gouden Carolus Ambrio Style	Old Speckled Hen	Westmalle Dubbel Style
Chimay Red Style	Grolsch Style	Ommegang Hennepin Style	Westmalle Tripel Style
Coniston Brewery Bluebird Bitter	Harviestoun Original 80/-	Samuel Smith’s Imperial Stout	Witkap Stimulo Style
Duvel Green Style Beer	Leffe Blonde	Sarah Hughe’s Dark Ruby Mild	Woodforde’s Phoenix XXX
Duvel Style Beer	Leffe Bruin	Sierra Nevada Celebration Ale
Eldridge Pope Goldie Barley Wine	Little Creatures Pale Ale	St. Sylvestre 3 Monts

GOUDEN CAROLUS AMBRIO STYLE BEER

A Flemish strong Brown ale from Belgium, the name means “Golden Charles”.

Malt extract - extra light

Chocolate malt

Sugar

Priming sugar g/litre

Goldings (5.3% AA)

Tettnang hops (5% AA)

Coriander ground

Dried, bitter orange peel

4150g

50g

500g

6.3g (2 level 5ml tsp/litre)

32g

24g + 10 for last 15 mins.

8g for last 15 mins.

12 for last 15 mins.

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1070

1013

25 (for 20% hop utilization)

10-12

RECIPE NOTES:-

To get the quoted 20% hop utilization boil the malt extract & hops for 60 mins in 21.9 litres of water (or for 90 mins in 19.4 litres), the sugar should be added to the mash tun.

If dried, bitter orange peel is not available, try about 45g of fresh peel, sweet can be used.

Again, this recipe is not a clone, just a similar style.

FLOWERS IPA STYLE

Malt extract - medium

Crystal malt - light

Sugar

Priming sugar g/litre

Target (11.2% AA)

Styrian (4.5%)

English Ale yeast

1875g

240g

330g

3.16g (1 level 5ml tsp/litre)

20 + 4g (15min)

5 + 5g (15min)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1033

1005

3.8

24 (for 20% hop utilization)

10-13

GROLSCH STYLE

A lager from the Netherlands.

Malt extract - extra light

Crystal malt - light

Priming sugar g/litre

Hallertauer (2% AA)

Saaz hops (4.25% AA)

3300g

140g

6.3g (2 level 5ml tsp/litre)

50g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1046

1011

27 (for 20% hop utilization)

9-11

DUVEL STYLE BEER

I’ll start with Duvel as most beer lovers accept it as a prime example of a good beer. My research tells me to expect an OG in the low to mid 1070s, an FG of <1010, a colour of <10 EBC & a bitterness approaching 30 EBU, bottled Duvel is 8.5% ABV. This immediately rules out an internet recipe I found that uses 6 different grains, two different sugars added in 5 separate lots, two different hops added in 5 stages. The OG was quoted as 1211 with 64EBU & over 21% ABV, even high alcohol wine yeasts would struggle to attain that!

Another recipe I found was Jamil Z's Strong Golden recipe, classed as a Duvel clone & carbonated to a very high 4 volumes (Atm.) of CO2. I assumed the original recipe was for 23 litres with a brew efficiency of 75% & converted it from using Pilsner malt to a wet malt extract recipe using the same hops but with an assumed 4.25% AA. For safety reasons I reduced the carbonation to around 2.5 Atm., this is attained by adding 6.3 or 2 level 5ml tsp of priming sugar per litre when using glass bottles. After juggling things around a bit, I settled on the recipe below. The effective OG (after priming) is about 1070, all the other figures seem a reasonable fit & it is relatively simple.

Malt extract - extra light

Sugar

Priming sugar g/litre

Saaz hops (4.25% AA)

Coriander ground (optional)

Orange zest (optional)

White Labs WLP570 or Wyeast 1388 yeast

3600g

1200g

6.3g (2 level 5ml tsp/litre)

80g

4.6g (2 level 5ml tsp)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1068

1007

8.5

29.6 (for 20% hop utilization)

10-12

RECIPE NOTES:-

The yeasts specified can be replaced by any Belgian Golden ale or Trappist ale or, if you can’t get them use the best “ale” yeast you can get, strong ales like a lot of yeast at the start of fermentation & so it is best to use a yeast starter, failing that, 15 mins before pitching, re-hydrate 2 sachets of yeast in about 50ml of water with about ½ a tsp of sugar dissolved in it. Moortgat’s Duvel uses two separate strains of yeast, both developed from a McEwan’s yeast which originally contained 10-20 different strains (does this make them re-strained yeasts?).

Duvel has coriander & orange peel in the taste, the amounts specified are added for the last 10-15 mins of the boil & estimated to be on the low side, it is better to add too few than too many, later recipes can be modified to give better results. The hops can be replaced by Styrian Goldings or even just plain Goldings, a lot of recipes use a mixture of Saaz & Styrians. Note that different hops have different % AA (Alpha Acid) or bittering properties & so the quantities may need re-calculating.

To get the quoted 20% hop utilization boil the malt extract & hops for 90 mins in 17.9 litres of water, the sugar should be added to the mash tun.

Jamil’s original recipe started fermentation at around 18°C & built up to about 28°C over 7 days, I would personally ferment at a constant temperature in order to keep things simple.

ARKELL’S MASH TUN MILD STYLE

This ale is mentioned on my “Malts & Sugars” page & so I thought I may as well add it to this page, especially as Milds/Browns do not seem to get a fair crack of the whip.

My research tells me that it is 3.5% ABV in the bottle, has a colour around 100EBC, 24 EBUs of bitterness from Fuggles hops &, when made with pale malt, about 30% of the weight is crystal malt (possibly some of this is chocolate malt) & 4% sugar.

Malt extract - light

Crystal malt - light

Chocolate malt

Sugar

Priming sugar g/litre

Fuggles hops (4.5% AA)

English Ale yeast

1700g

800g

200g

100g

3.16g (1 level 5ml tsp/litre)

62g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1034

1007

3.67

100

10-13

RECIPE NOTES:-

Boiling the hops in 11 litres gives a 20% hop extract efficiency if the sugar is omitted & added later into the tun, adding the sugar to the boil reduces the bitterness to about 23.3 EBU, if you are bothered by this then add another 2g of hops to compensate.

You can simplify this recipe by using 1000g crystal malt & no chocolate malt, dark malt extract would give a colour of around 75EBC (still very dark). This would of course, affect the taste somewhat but again, this is not intended as a clone.

BUDVAR BUDWEISER STYLE PILSNER

You will no doubt be pleased that this recipe is intended to be in the Czech style rather than the vastly inferior American “Bud”.

Malt extract - extra light

Priming sugar g/litre

Saaz hops (4.25% AA)

Czech Pilsner/Lager yeast

3500g

6.3g (2 level 5ml tsp/litre)

55g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1046

1007

20 (for 20% hop utilization)

10-13

RECIPE NOTES:-

In a grain brew, lager malt would be used, I have had to substitute extra light malt extract here which will, unfortunately, virtually double the colour of the brew.

To get the quoted 20% hop utilization boil the malt extract & hops for 90 mins in 14.5 litres of water (16 litres for 60 mins will give the same results).

I have seen bitterness figures ranging from 19 to 40EBUs for this brew but I believe my figure of 20 is about right. It is easy enough to work out different hopping rates to modify the bitterness. Once again I would suggest comparing the finished brew with a bottle of the real thing & make adjustments to any future brew if required.

If more hop character is required then try adding some late hops, if more bitterness is require then increase the quantity of hops used. If a sweeter or dryer beer is wanted then use a yeast with a lower or higher efficiency (obtaining this information for UK yeasts could prove impossible).

DUVEL GREEN STYLE BEER

I believe this non-bottle conditioned beer that is also known as “Draft” in the Americas, it should not be confused with the “Groen” or “Verde” or “Gefilterd” Duvel at 7.5% (also sometimes referred to as “Green”, I’m getting confused now!).

Malt extract - extra light

Sugar

Priming sugar g/litre

Saaz hops (4.25% AA)

Styrian Goldings (4.5% AA)

White Labs WLP570 or Wyeast 1388 yeast

3300g

715g

6.3g (2 level 5ml tsp/litre)

34g

24g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1056

1007

6.8

26 (for 20% hop utilization)

10-12

RECIPE NOTES:-

As usual, the yeast used will affect the F. G. % hence the alcohol content, I have assumed an intermediate figure for the yeasts specified,

again the yeast can be substituted.

CARLSBERG ELEPHANT STYLE BEER

Carlsberg Elephant beer 7.2% is a strong Pilsner, named after the two pairs of life-sized stone elephants that form part of the “Elephant Gate” at Carlsberg’s brewery in Copenhagen, Denmark.

Malt extract - extra light

Sugar

Priming sugar g/litre

Hallertauer (2% AA)

3850g

580g

6.3g (2 level 5ml tsp/litre)

215 + 15g (15 mins)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1061

1009

7.2

38 (for 20% hop utilization)

9-11

RECIPE NOTES:-

An excessive amount of hops are needed.

AYINGER FORTUNATOR (CELEBRATOR) STYLE

Malt extract - light

Chocolate malt

Sugar

Priming sugar g/litre

Hallertuer (2%)

Bavarian Lager or Oktoberfest/Marzen yeast (75%)

4700g

120g

6.3g (2 level 5ml tsp/litre)

122 + 10g (15min)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1067

1016

7.2

22 (for 20% hop utilization)

9-11

CHIMAY RED STYLE

Sainsbury's made Chimay popular with discerning beer lovers when started importing it (U. K.).

Malt extract

Black malt

Sugar

Priming sugar g/litre

Tettnang hops (5% AA)

Hallertauer hops (2% AA)

Recovered yeast or a Belgian Abbey yeast.

4200g

90g

500g

6.3g (2 level 5ml tsp/litre)

50g

38g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1063

1013

7.1

28 (for 20% hop utilization)

10-12

RECIPE NOTES:-

The yeasts suggested are only 74-75% efficient typically, hence the high F.G.

ELDRIDGE POPE GOLDIE BARLEY WINE STYLE

Malt extract - light

Priming sugar g/litre

Fuggles (4.5% AA)

Goldings (5.3% AA)

Styrians (4.5% AA)

English Ale yeast

(+ Wine yeast?)

6570g

4.73g (1 level 5ml tsp/litre)

45g

25g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1089

1021

9.4

45 (for 20% hop utilization)

10-13

RECIPE NOTES:-

The boil volume will have to be 31 litres, boiled for 1 hour & reduced to 23 litres. (Or boil half the malt extract & so forth.)

Use an English Ale yeast, if it “sticks” then use a wine yeast.

ERDINGER STYLE

Wheat Malt extract (50/50)

Priming sugar g/litre

Hallertuer (2%)

Wheat Beer yeast.

3200g

6.3g (2 level 5ml tsp/litre)

104g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1049

1011

5.3

18 (for 20% hop utilization)

13.5

9-11

CONISTON BREWERY BLUEBIRD BITTER STYLE BEER

Another well-respected ale, the Coniston Brewing Company’s site tells us that their award winning Bluebird Bitter is 3.6% ABV, 21-22 EBC in colour with a bitterness in the 36-38 EBU range. Pale & “a touch of crystal” malts are used with Challenger hops.

With a little bit of patience & number crunching I came up with the following recipe.

Malt extract - light

Crystal malt (light)

Priming sugar g/litre

Challenger hops (7.5% AA)

English Ale yeast

2250g

400g

3.16g (1 level 5ml tsp/litre)

56g

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1034

1008

3.6

36.5 (for 20% hop utilization)

10-13

RECIPE NOTES:-

Malt colours are always difficult to estimate & the manufacturer’s quoted figures generally have around 20% tolerance, my calculations assume that a pale crystal malt is used with a mid-range figure of about 78 EBC for a 10% solution, in practice it depends what your local shop has in stock. Having said that, who cares about colour?