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This is the small print where I deny everything and refuse to take any responsibility for anything. Any opinions given should not be taken as facts & any facts given should not be taken as opinions. As an extra precaution all the really small print is in white text, this is copyrighted .


E. & O. E.


Copyright www.petespintpot.co.uk  2008. First published 17 October 2008, last updated  19 March 2017.


Pete’s Pint Pot is dedicated to the home production & sensible drinking of beer, wine, cider & meads plus a little bit of china painting & a few bits of photograph tampering.


If you are affected by any of the articles on this site or any of the issues raised in them, I truly feel very sorry for you.


Finally the sanity clause: As Chico Marx

famously said to brother Groucho,


  “Everybody knows there ain't no

     Sanity Clause!”



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Replicating Commercial Brews
Or Send In The Clones #Home #YEAST

Yeast Cloning

#BEER

Beer Cloning

Arkell’s Mash Tun Mild Style

Erdinger Style

Mackeson Style Stout

St. Sylvestre 3 (Trois) Monts

Ayinger Fortunator (Celebrator)

Felinfoel Bitter Style

Murphy’s Irish Stout Style

Taps Cream Ale Style

Bridgeport Porter Style

Flowers IPA Style

Nethergate Old Growler Style

Theakston Old Peculier

Budvar Budweiser Style Pilsner

Gouden Carolus Ambrio Style

Old Speckled Hen Style

Traquair House Ale Style

Carlsberg Elephant Style Beer

Grolsch Style

Ommegang Hennepin Style

Upper Canada Wheat Beer

Chimay Red Style

Harviestoun Original 80/-

Redback Original Wheat Beer

Westmalle Dubbel Style

Coniston Brewery Bluebird Bitter

Hopback Summer Lightning

Samuel Smith’s Imperial Stout

Westmalle Tripel Style

Duvel Green Style Beer

Leffe Blonde Style

Sarah Hughe’s Dark Ruby Mild

Witkap Stimulo Style

Duvel Style Beer

Leffe Bruin Style

Sierra Nevada Celebration Ale

Woodforde’s Phoenix XXX

Eldridge Pope Goldie Barley Wine

Little Creatures Pale Ale

Stella Artois Style

Wychwood Hobgoblin Ale Style





Annual 2015

Commercial Beer

Reviews

Beers I Have Known

Pete’s YoBrew Beer +

Wine & Jam Calculators

            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 (coloured malts) as other grains need a full or partial mash recipe to extract the sugars etc.


The hops are boiled with the extract & any coloured malts but omitting any sugars, they are added to the fermenter.


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


The yeast efficiency for all beer recipes on “Pete’s Pint Pot   is generally assumed to be 76% unless otherwise stated.


ALL RECIPES ARE FOR 23 LITRES UNLESS OTHERWISE STATED.

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)

Boil vol.

Boil time (exc. the sugar)

English Ale yeast

1700g

800g

200g

100g

3.15g (1 level 5ml tsp/litre)

62g

11.5 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1034

1033

1007

3.5

23

24

100

10-13

RECIPE NOTES:-

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)

Boil vol.

Boil time

3500g

6.3g (2 level 5ml tsp/litre)

55g

16.5 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1049.5

1046

1011

5.1

23

20

8

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.

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)

Boil vol.

Boil time (exc. the sugar)

White Labs WLP570 (75.5%) or Wyeast 1388 yeast (75%)

3400g

810g

6.3g (2 level 5ml tsp/litre)

40g

29g

16 litres

60 min.



O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1061

1059

1010

6.8

23

26 (for 20% hop utilization)

8

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 (7.6% AA)

Boil vol.

Boil time (exc. the sugar)

3850g

680g

6.3g (2 level 5ml tsp/litre)

52 + 12g (15 mins)

18 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1065

1063

1011

7.2

23

38

9

9-11

RECIPE NOTES:-

“Pacific” Hallertauer are specified otherwise an excessive amount of hops are needed.

AYINGER FORTUNATOR (CELEBRATOR) STYLE

Malt extract - light

Chocolate malt

Sugar

Priming sugar g/litre

Hallertuer (2%)

Boil vol.

Boil time (exc. the sugar)

Bavarian Lager or Oktoberfest/Marzen yeast (75%)

4700g

120g

170g

6.3g (2 level 5ml tsp/litre)

122 + 10g (15min)

22.75 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1070

1067

1016

7.2

23

22

60

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)

Boil vol.

Boil time (exc. the sugar)

Recovered yeast or a Belgian Abbey yeast (75%)

4200g

90g

400g

6.3g (2 level 5ml tsp/litre)

50g

38g

20 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1066

1064

1014

7

23

28 (for 20% hop utilization)

54

10-12

RECIPE NOTES:-

The yeasts suggested are only 74-75% efficient typically, hence the high F.G. 10g “Pacific” Hallertauer can be substituted for the “normal German” Hallertauer hops.

ERDINGER STYLE

Wheat Malt extract (50/50)

Priming sugar g/litre

Hallertuer (2%)

Boil vol.

Boil time

German Wheat Beer yeast (76.5%)

3650g

6.3g (2 level 5ml tsp/litre)

1100g

16 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1051

1049

1011

5.3

23

18

13.5

9-11

Alternatively, you could use 29g “Pacific” Hallertauer (7.6%) for the boil - keeping  the vol. & time the same.

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)

Boil vol.

Boil time

English Ale yeast

2250g

400g

3.15g (1 level 5ml tsp/litre)

56g

12 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1035

1034

1008

3.6

23

36.5 (for 20% hop utilization)

23

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?

MOORLANDS OLD SPECKLED HEN STYLE

Malt extract - light

Crystal malt - light

Sugar

Priming sugar g/litre

Challenger hops (7.5% AA)

Goldings (5.3% AA)

Boil vol.

Boil time (exc. the sugar)

English Ale yeast

2580g

540g

610g

3.15g (1 level 5ml tsp/litre)

50g

10g (last 15mins)

14 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1051

1049

1008

5.6

23

35

29

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

Boil vol.

Boil time (exc. the sugar)

White Labs WLP570 (75.5%) or Wyeast 1388 yeast (75%)

3700g

530g

6.3g (2 level 5ml tsp/litre)

59g

10g for 15 mins

17.5 litres

60 min


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1061

1059

1011

6.6

23

24

16

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

Boil vol.

Boil time (exc. the sugar)

White Labs WLP570 (75.5%) or Wyeast 1388 yeast (75%)

3600g

100g

500g

6.3g (2 level 5ml tsp/litre)

57g

10g for 15 mins

17.5 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1060

1058

1011

6.5

23

24

55

10-12

RECIPE NOTES:-

See above notes.

NETHERGATE OLD GROWLER

Malt extract - light

Crystal malt - light

Black malt

Sugar

Priming sugar g/litre

Goldings (5.3% AA)

Fuggles (4.5% AA)

Boil vol.

Boil time (exc. the sugar)

English Ale yeast

3300g

400g

180g

140g

4.725g (1 level 5ml tsp/litre)

55g

10g (15 mins)

17.5 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1054

1052

1011

5.6

23

37

99

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)


Boil vol.

Boil time (exc. the sugar)

3100g

200g

280g

3.15g (1 level 5ml tsp/litre)

34g

10g (15 min) + 10g in fermenter

15.5 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1049

1048

1010

5.2

23

40

20

10-13

KALTENBERG KÖNIG LUDWIG DUNKEL STYLE

German dark lager.

Malt extract light

Chocolate malt

Priming sugar g/litre

Hallertauer (2% AA)

Boil vol.

Boil time

A yeast efficiency of 76% is assumed here whereas it is brewed with 79%.

3450g

100g

6.3g (2 level 5ml tsp/litre)

135 + 15g (15 mins)

17 litres

60 min


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1044

1041

1010

5.1

23

25

47

9-11

RECIPE NOTES:-

An excessive amount of hops are needed, use “Pacific” Hallertauer hops (7.5&AA) if possible - 33 + 10g (15 mins)?

MACKESON STYLE STOUT

Malt extract light

Chocolate malt

Black malt

Lactose

Priming sugar g/litre

Target (11.2% AA)

Boil vol.

Boil time

1800g

420g

120g

580g

3.15g (1 level 5ml tsp/litre)

27

10.25 litres

60 min.


O.G. (Including primer)

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)

1029 (39 inc lactose)

1007 (16 inc lactose)

3

23

26

195

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 (4.5% AA)

Ginger

Orange peel

Boil vol.

Boil time (exc. the sugar)

Trappist/Belgian Ale yeast (75%)

3370g

1180g

6.3g (2 level 5ml tsp/litre)

57g

10g (15 mins)

15g (15 mins)

15g (15 mins)

16 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1067

1065

1010

7.7

23

24

15

10-13

GOUDEN CAROLUS AMBRIO  STYLE BEER

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

Malt extract - light

Chocolate malt

Sugar

Priming sugar g/litre

Goldings (5.3% AA)

Tettnang hops (5% AA)

Coriander ground

Dried, bitter orange peel

Boil vol.

Boil time (exc. the sugar)

4150g

50g

800g

6.3g (2 level 5ml tsp/litre)

30g

22 + 10g for last 15 mins.

8g for last 15 mins.

12g for last 15 mins.

19.75 litres

60 min


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1072

1069

1012

8

23

25

35

10-12

RECIPE NOTES:-

If dried, bitter orange peel is not available, try about 24g 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%)

Boil vol.

Boil time (exc. the sugar)

English Ale yeast

1900g

240g

360g

3.15g (1 level 5ml tsp/litre)

20 + 4g (15min)

5 + 4g (15min)

9.75 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1035

1034

1006

3.8

23

24

23

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)

Boil vol.

Boil time (exc. the sugar)

3250g

130g

6.3g (2 level 5ml tsp/litre)

50g

47g

15.5 litres

60 min



O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1048

1046

1010

5

23

27

8

9-11

St. SYLVESTRE 3 (TROIS) 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

Tettnang hops (5% AA)

Brewers Gold (8% AA)

Boil vol.

Boil time (exc. the sugar)

5200g

450g

4.725g (1 level 5ml tsp/litre)

33g

18g

22 litres

90 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1079

1077

1016

8.5

23

27

12

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)

Boil vol.

Boil time (exc. the sugar)

American/Californian yeast

3900g

250g

450g

3.15g (1 level 5ml tsp/litre)

52g

10 + 4g dry

10 + 4g dry

19.5 litres

60 min


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1063

1062

1012

6.8

23

65

18

10-13

UPPER CANADA WHEAT BEER STYLE

The Province of Upper Canada, the predecessor of modern Ontario where this beer is brewed, was formed in 1791 by the British Empire to govern the central third of the lands in British North America & to accommodate Loyalist refugees from the United States of America after the American Revolution.


TO MAKE 20 LITRES.

DRY wheat malt extract  

DRY malt extract - extra light

Priming sugar g/litre

Northern Brewer (7.5% AA)

Boil vol.

Boil time (exc. the sugar)

Wheat beer yeast


1000g

500g

6.3g (2 level 5ml tsp/litre)

18g

8.25 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1042

1039

1009

4.3

14

19

6

9-11

RECIPE NOTES:-

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

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)

Boil vol.

Boil time

English Ale yeast

3900g

600g

3.15g (1 level 5ml tsp/litre)

36g

30 + 10g (15 mins)

20.5 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1060

1058

1014

6

23

30)

37

10-13

WESTMALLE DUBBEL STYLE

A Belgian “Dubble”.

Malt extract - extra light

Chocolate malt

Sugar

Priming sugar g/litre

Saaz hops (4.5% AA)

Tettnang hops (5% AA)

Styrian (4.5%)

Boil vol.

Boil time (exc. the sugar)

White Labs WLP570 (75.5%) or Wyeast 1388 yeast (75%)

4250g

140g

330g

6.3g (2 level 5ml tsp/litre)

22g

17g

12g

20.5 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1066

1064

1014

7

23

20

57

10-14

WESTMALLE TRIPEL STYLE

The original (Belgian) “Triple”.

Malt extract - extra light

Crystal malt (light)

Sugar

Priming sugar g/litre

Styrian (4.5%)

Tettnang hops (5% AA)

Saaz hops (4.5% AA)

Coriander

Orange peel

Boil vol.

Boil time (exc. the sugar)

White Labs WLP570 (75.5%) or Wyeast 1388 yeast (75%)

4200g

250g

1160g

6.3g (2 level 5ml tsp/litre)

75g

20g (last 15 mins. of boil)

10g (last 15 mins. of boil)

1-3 x 5ml tsp, 15 min.

1-3 x 5ml tsp, 15 min.

20.5 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1080

1078

1013

9

23

35

18

10-14

WOODFORDE’S PHOENIX XXX STYLE

Malt extract - light

Crystal malt - light

Sugar

Priming sugar g/litre

Chinook (11.4% AA)

Cascade (7.5% AA)


Boil vol.

Boil time (exc. the sugar)

3180g

75g

270g

3.15g (1 level 5ml tsp/litre)

28g

10g (15 min) + 10 in fermenter

15.25 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1049

1048

1010

5.2

23

31

16

10-13

Well I’ve tried to do a fair number of styles from a fair number of countries, but, 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 (7.5% AA)

WGV’s (6.3% AA)

Bramling Cross (6.2% AA)

Boil vol.

Boil time (exc. the sugar)

1800g

110g

280g

300g

3.15g (1 level 5ml tsp/litre)

28g

9g

9g

9 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1035

1034

1007

3.8

23

28

20

10-13

WITKAP STIMULO STYLE

A Belgian “Single”.

Malt extract - extra light

Sugar

Priming sugar g/litre

Saaz hops (4.5% AA)

Saaz or Syrians

Coriander ground (optional)

Boil vol.

Boil time (exc. the sugar)

White Labs WLP570 (75.5%) or Wyeast 1388 yeast (75%)

3000g

680g

6.3g (2 level 5ml tsp/litre)

58g

8g (last 15 mins. of boil)

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

14 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1053

1052

1009

6

23

24

7

10-14

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

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)

Boil vol.

Boil time

Scottish yeast (71% efficient)

5420g

75g

3.15g (1 level 5ml tsp/litre)

68 + 10g for last 15 mins.

23 litres

90 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1075

1074

1021

7.2

23

35 (for 20% hop utilization)

53

10-13

HARVIESTOUN ORIGINAL 80/- STYLE

A second Scottish brew from err Scotland

Malt extract

Crystal malt - light

Brown sugar

Priming sugar g/litre

Fuggles (4.5% AA)

Goldings (5.3% AA)

Boil vol.

Boil time (exc. the sugar)

2400g

300g

190g

3.15g (1 level 5ml tsp/litre)

50g

15g (15 min)

12.5 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1039

1038

1008

4.1

23

23

25

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 (7.5% AA)

Fuggles (4.5% AA)

Boil vol.

Boil time (exc. the sugar)

English Ale yeast

2520g

400g

125g

670g

3.15g (1 level 5ml tsp/litre)

27g

27 + 10g (15min)

13.5 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1050

1049

1008

5.6

23

30 (for 20% hop utilization)

74

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)

Boil vol.

Boil time (exc. the sugar)

1800g

350g

75g

400g

4.725g (1.5 level 5ml tsp/litre)

37g

10 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1036

1034

1006

4

23

36

178

10-13

STELLA ARTOIS STYLE

The ABV is 5.2% for the “old” Stella style but it can be diluted to 24 litres for the “modern” Stella (5%).

Malt extract - extra light

Priming sugar g/litre

Saaz (2.2% AA)

Boil vol.

Boil time

German Lager yeast (76.5%)

3560g

6.3g (2 level 5ml tsp/litre)

100 + 30g (15 mins)

17 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1050

1048

1011

5.2

23

21

9

9-10

REDBACK ORIGINAL WHEAT BEER STYLE

Australian wheat beer from the Matilda Bay Brewing Co.

Wheat Malt extract (55%wheat)

Crystal malt - light

Sugar

Priming sugar g/litre

Pride Of Ringwood (8% AA)

Boil vol.

Boil time (exc. the sugar)

Wheat Beer yeast

2800g

50

200g

7.9g (2½  level 5ml tsp/litre)

27g + 9g (15 min)

13 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1044

1041

1009

4.7

23

22

13

10-13

SAMUEL SMITH’S IMPERIAL STOUT STYLE

Malt extract - light

Roast barley

Sugar

Priming sugar g/litre

Goldings (5.3% AA)

Fuggles (4.5% AA)

Boil vol.

Boil time (exc. the sugar)

English Ale yeast

3850g

300g

520g

4.725g (1.5 level 5ml tsp/litre)

55g

64g

19.5 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1065

1063

1012

7

23

50

164

10-13

DUVEL STYLE BEER

I’ll start with Duvel as most beer lovers accept it as a prime example of an excellent bier. 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 1074, 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)

Boil vol.

Boil time (exc. the sugar)

White Labs WLP570 (75.5%) or Wyeast 1388 yeast (75%)

3800g

1275g

6.3g (2 level 5ml tsp/litre)

80g

4.6g (2 level 5ml tsp)

8g

18 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1074

1072

1011

8.5

23

29.5 (for 20% hop utilization)

9

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.

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.

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)

Boil vol.

Boil time

English Ale yeast

(+ Wine yeast?)

6580g

4.725g (1 level 5ml tsp/litre)

53g

42g

30g

23 litres

90 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1090

1089

1021

9.3

23

45 (for 17.4% hop utilization)

29

10-13

RECIPE NOTES:-

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

WYCHWOOD HOBGOBLIN ALE STYLE

Malt extract

Crystal malt

Black malt

Priming sugar g/litre

Progress (6.2% AA)

Styrian Goldings (4.5% AA)

Boil vol.


3750g

200g

20g

3.15g (1 level 5ml tsp/litre)

38g

15 + 10g (15min)

16.5 litres



O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1053

1052

1012

5.2

23

28

31

10-13

HOPBACK SUMMER LIGHTNING  STYLE

Malt extract

Priming sugar g/litre

Challenger (7.5% AA)

Goldings (5.3%AA)

Boil vol.

Boil time

Scottish yeast (71% efficient)

3500g

3.15g (1 level 5ml tsp/litre)

55g

9g for last 15 mins.

16.5 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1048

1047

1021

4.9

23

40 (for 20% hop utilization)

15

10-13

TAPS CREAM ALE STYLE

Malt extract - extra light

Sugar

Priming sugar g/litre

Perle hops (8.25% AA)

Fuggles

Kolsch yeast.

Boil vol.

Boil time (exc. the sugar)

3000g

725g

6.3g (2 level 5ml tsp/litre)

18g

10g (end)

14 litres

60 min.


O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1055

1053

1008

6.1

23

12

7

<10

Ferment at around 15°C.

BRIDGEPORT PORTER  STYLE

Malt extract - light

Black malt

Roast barley

Priming sugar g/litre

Magnum (13% AA)

EKG (3.7% AA)

Boil vol.

Boil time


3500g

280g

30g

4.73g (1.5 level 5ml tsp/litre)

26g

30g (5 mins)

19.5 litres

60 min.



O.G. (Including primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1056

1054

1012

5.5

23

35

9

9-11

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