Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 2 November 2008 07:27
600+ Clone Beers and Original Home Brew Recipes
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Woodforde’s Norfork Ales Headcracker Pale, Real Ale Kit
Description:This beer was the creation of making a smooth wiess like beer, but not as sharp, to satisfy my girlfriend’s love for lemon flavored beer. It’s pretty strong too. Very good lemon aroma and soft sweet aftertaste. I have made three batches and each has been great! |
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Ingredients:
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Procedure:Boil 2 gallons of water, remove from heat and add the malt extracts and honey. Add 1-1/2 ounces of the hops at this time. Return to heat and boil for 50 minutes. After removing from heat, add the remaining 1/2 ounce of hops, the lemon extract, and the juice from the 4 lemons. Chill wort to 72 degrees, transfer to primary fermenter and pitch yeast. Ferment for 7 days at 72 degrees. Rack to secondary fermenter and let sit another 7 days. Bottle and let sit for 4 weeks. |
Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 2 November 2008 07:22
Description:
I recently attempted to clone Pyramid Apricot Ale.
I just sampled my first bottle. I was disappointed at the relative lack of apricot character. By the way, I used the ‘standard’ apricot essence that I bought from HopTech but is readily available from a number of different vendors.
I tried a side by side comparison with a bottle of Pyramid and noted that the commercial ale had a more pronounced apricot character. Now, I am not looking to make apricot nectar, but I would have hoped for more apricot flavor.
Ingredients:
* 4 lbs. Alexander wheat extract
* 1.4 lbs. Alexander wheat kicker
* 4 oz. malto-dextrin
* 14 IBU domestic Hallertauer (60 minute boil)
* Wyeast # 1056 liquid yeast
* 3/4 cup corn sugar
* 4 oz. apricot essence added to bottling bucket
Last Updated on Sunday, 4 April 2010 06:32 Written by admin Sunday, 2 November 2008 07:19
Description:
It drew raves from friends when I first made it. The peach is very apparent, especially in the nose.
Ingredients:
* 4 lb. British 2 row pale malt
* 2.5 lb. wheat malt
* 1 tsp. gypsum
* 1 lb. clover honey
* 1 oz. Saaz hop pellets (3.2%AA)
* 10 lb. peaches
* Wyeast 1214 Belgian Ale Yeast
Procedure:
Add grains and gypsum to 8-2/3 qt. water at 133 deg.F. Protein rest at 122 deg.F for 30 minutes. Raise temp. to 155 deg.F and hold for 1 hour. Sparge with 5 gallons water. Collect wort, add honey, boil for 75 minutes adding hops for last 45 minutes. Cool, pitch, ferment for 1 week.
Meanwhile, wash, split, and pit peaches. Place in plastic bags and freeze. When ready to rack beer into secondary, thaw peaches and mash them in the bags. Put peaches into bottom of 6 gallon carboy. Rack beer onto mashed peaches. Attach blowoff hose to carboy. Leave in secondary for at least 2 weeks. Bottle with 1 c. corn sugar.
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