600+ Clone Beers and Original Home Brew Recipes

Try this Sierra Nevada Clone Recipe Kit

Woodforde’s Norfork Ales Headcracker Pale, Real Ale Kit

Description:

Overall, Dark, Clean, with lots of yeast esters, fruit esters, and floral hop aromas above the strong bittering, and less powerful burnt notes and fruit acids. All this on top of a very large mouth feel. Needs to age for several months, (at least) to reach peak.

Ingredients:

• 5 pounds, 2–row pale malt (mash)
• 1 pound, Vienna malt (mash)
• 1/2 pound, Munich malt (mash)
• 1/2 pound, 90 L. crystal malt (mash)
• 1/2 pound, 20 L. crystal malt (mash)
• 1 pound, chocolate malt (steep)
• 1/2 pound, Cara-Pils malt (steep)
• 1/4 pound, black patent malt (steep)
• 2–1/2 pounds, Australian light DME
• 1 ounce, Chinook hops (13.7% alpha)
• 3/4 ounce, Perle hops (7.8% alpha)
• 1–1/2 ounce, Cascade hops (5% alpha)
• Wyeast Irish ale yeast
• 3 pounds, raspberries

Procedure:

Mash grains using single-step infusion with 170 strike water, held at 150–160 for 1 hour. Sparge into brewpot where other grains were already steeped using sparging bag. Add more run off as available. Bring to boil and add DME. Boil 3/4 ounce Chinook and 1/4 ounce Perle for 60 minutes. At 30 minutes, add 1/4 ounce Chinook, 1/4 ounce Perle and 1/4 ounce Cascade. In last few minutes add 1/4 ounce Perle and 1/4 ounce Cascade. Dry hop with 1 ounce Cascade.

Quickly racked to two five gallon primaries using counter-flow chiller. Pitched Wyeast Irish Ale Yeast from DME starter into 1.054 OG wort. Racked to secondary with three pounds of rasperries (frozen) and dry hops. Bottled at unrecoreded FG.

600+ Clone Beers and Original Home Brew Recipes

Try this Sierra Nevada Clone Recipe Kit

Woodforde’s Norfork Ales Headcracker Pale, Real Ale Kit

Description:

This had a very strong raspberry taste with a slightly coffee/dark malt and hoppy/bitter aftertaste. The raspberry taste is accompanied by a sort of astringency or acidity that will supposedly soften with age. It’s still very young for an Imperial stout.

Ingredients:

• 15-1/4 pounds, bulk light extract
• 3/4 pound, roasted barley
• 3/4 pound, black patent malt
• 3/4 pound, chocolate malt
• 2 pounds, English crystal malt
• 3-3/4 ounces, Bullion pellets (9.6 alpha)
• 1-1/4 ounces, Northern Brewer pellets (6.7% alpha)
• 2 ounces, Kent Goldings pellets
• 13 pounds, fresh raspberries
• 4 teaspoons, gypsum
• Sierra Nevada yeast
• 1 cup, corn sugar (priming)

Procedure:

This makes 6-1/2 to 7 gallons. This is based on Papazian’s recipe from the Summer 1990 issue of Zymurgy, except that I use more raspberries than Charlie. Follow his directions, or E-mail me for directions. (Directions are pretty standard.)

The Bullion hops and Northern Brewer are used for bittering and are added to the boil. The Kent Goldings pellets are used for dry-hopping.

Description:

One of the brews I concocted this fall that turned out to be very good was this one.

Ingredients:

• 3.3 lbs hopped dark liquid malt extract
• 3 lbs light dry malt extract
• 1 oz. cascade hops (1/2 brewing 1/2 finishing)
• 5 lbs fresh raspberries
• Wyeast liquid English Ale yeast

Procedure:

I mixed the wort and cooked it for 30 minutes then lowered the temp to 170 and kept it there for about ten minutes. After one week I transferred the brew from primary to secondary fermenter. I kept it in the secondary fermenter for 3 1/2 weeks then bottled.