American Homebrewer's Association Clones - 2019 (part 1)

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Feb 5, 2014
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N. Ireland
Exile Brewing Company Sir Moch-A-Lot Mocha Stout 89/100


For 5 gal (18.9 L)

5.8 lb (2.63 kg) Pilsner malt

2.8 lb (1.27 kg) Golden Promise

2.0 lb (0.91 kg) Flaked Oats

1.2 lb (0.54 kg) Simpson brown malt

0.9 lb (0.41 kg) Chocolate malt

0.8 lb (0.36 kg) Caramel 45

0.6 lb (0.27 kg) Black malt

1.2 oz (34 g) Cascade hops, 5.5% a.a. (60 min)

0.2 lb Cacao Nibs

Cold Brew Coffee


Original Gravity: 1.069

ABV: 7.1%

IBU: 20


Single infusion mash at 154° F (68° C). Ferment at 68° F (20° C). Cold crash to 38° F (3° C) once fermentation has completed. Add cacao nibs for 5 days. Rack off of the cacao nibs and add fresh cold brew to taste. Carbonate to 2.0 volumes of CO2.

Tree House Brewing – Julius NEIPA (100/100)

(5 gallons/19 L, all-grain)

OG = 1.061 FG = 1.014

IBU = 75 SRM = 8 ABV = 6.5%

This “New England style” IPA is bursting with American hops filled with mango, passionfruit, and citrus.


11 lbs. (5 kg) UK pale ale malt

1 lb. (0.45 kg) oat malt

5 oz. (142 g) honey malt

5 oz. (142 g) Carapils® malt

5 oz. (142 g) flaked oats

8 oz. (227 g) turbinado sugar (15 min.)

8 mL HopShot™ (60 min.)

2 oz. (57 g) Citra® hops (hop stand)

2 oz. (57 g) Mosaic® hops (hop stand)

1 oz. (28 g) Simcoe® hops (hop stand)

2.5 oz. (71 g) Citra® hops (dry hop)

2 oz. (57 g) Mosaic® hops (dry hop)

1.5 oz. (43 g) Simcoe® hops (dry hop)

Wyeast 1318 (London Ale III) or White Labs WLP022 (Essex Ale) or Wyeast 1335 (British Ale II) yeast

3⁄4 cups (150 g) dextrose (if priming)

Step by Step

This recipe is designed for homebrewers to achieve 5.5 gallons (21 L) wort in their fermenter on brew day. This will help offset the loss of volume to the heavy hopping rate of this beer. Build your water profile to achieve a 100:200 PPM sulfate: chloride profile. Crush the malt and add to 4.5 gallons (17 L) strike water to achieve a stable mash temperature at 154 °F (68 °C). After 60 minutes, begin to lauter. Collect 7 gallons (26.5 L) of wort in the kettle. Boil for 60 minutes, adding the hop extract after the wort comes to a boil and the turbinado sugar with 15 minutes left in the boil. After the boil, chill the wort down to 180 °F (82 °C) and then add the hop stand addition. Stir the wort, then let settle for 30 minutes before cooling to yeast pitching temperature. Ferment at 68 °F (20 °C). As the kräusen begins to fall, typically day 4 or 5, add the dry hops and spunding valve. Let the beer sit on the hops for 3 days. Bottle with priming sugar or keg and force carbonate to 2.4 volumes of CO2.

Extract with grains option:

Substitute the pale ale malt in the all-grain recipe with 6 lbs. (2.7 kg) extra light dried malt extract. Place the crushed malt in a muslin bag. Steep the grains in 1 gallon (4 L) water at 154 °F (68 °C) for 45 minutes. Remove the grain bag and wash with 2 qts. (2 L) hot water. Top off the kettle to 6.5 gallons (25 L), stir in the dried malt extract and heat up to boil. Follow the remaining portion of the all-grain recipe.

Nortons Brewing Co. Don’t Poke the Bear Milk Stout


For 5 gal (18.9 L)

12 lb Maris Otter Pale malt

1.3 lb Rahr White Wheat malt

11.5 oz Weyermann Munich I

9.7 oz Crisp Chocolate malt

9.6 oz Flaked Oats

9.6 oz Flaked Barley

7.8 oz Crips Roasted Barley

0.4 oz Galena hops, 12.5% a.a. (60 min)

0.9 oz Mt. Hood hops, 6% a.a. (15 min)

1.5 lb Lactose (20 min)

Wyeast 1028 London Ale yeast

Yeast Nutrient (10 min)

1 oz Dutch Cocoa (30 min)

6 oz Cocoa Nibs (see instructions)

2 Vanilla Beans (see instructions)

2 oz Coffee (see instructions)


Original Gravity: 1.096

Final Gravity: 1.035

ABV: 8.2%

IBU: 17.1

SRM: 38.3


Single infusion mash at 152° F for 60 minutes. Mash out at 168° F for 10 minutes. Sparge at 168° F for 10 minutes. Whirlpool for 10 minutes before chilling. Ferment at 68° F. Add coca nibs in a sanitized muslin bag after 75% of fermentation is complete. A diacetyl rest is recommended. Add cold brew, made from your favorite coffee, to secondary and rack on top. Add vannila tincture (started on brew day) to secondary for 1 week.

Sierra Nevada Resilience IPA 89/100


For 5 gallons (18.9 L)

11 lb. (4.99 kg) Rahr 2-Row (90%)

1.25 lb. (0.57 kg) Crisp Crystal 60L (10%)

1.0 oz. (28 g) Centennial hops @ 80 min (33 IBU)

1.0 oz. (28 g) Cascade hops @ 15 min (8.5 IBU)

1.0 oz. (28 g) Centennial hops @ 15 min (15.5 IBU)

0.5 oz. (14 g) Cascade hops @ Whirlpool (2.6 IBU)

0.5 oz. (14 g) Centennial hops @ Whirlpool (4.7 IBU)

0.5 oz. (14 g) Cascade hops @ dry hop (0 IBU)

0.5 oz. (14 g) Centennial hops @ dry hop (0 IBU)

Imperial Dry Hop yeast or American ale yeast of your choice.


Original Gravity: 1.065 (16 P)

Final Gravity: 1.016 (3.9 P)

IBU: 64

SRM: 11


Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.

Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.

Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.

Cold crash to drop hops out of suspension. Rack to secondary or keg.

Extract Option:

Substitute 8 lb. (3.63 kg) pale liquid malt extract or 7.5 lb. (3.40 kg) pale dry malt extract for 2-row malt. Steep crystal malt in brew pot for 20 minutes at 167°F (75°C). After steeping, remove specialty grains and bring water to a boil. Note: when adding malt extract, it is recommended to turn off or remove heat so as not to scorch the extract on the bottom of the pot.

Bell’s Brewery Expedition Stout Clone 95/100


For 5 gallons (19 L)

12.5 lb. (5.67 kg) two-row malt

1.25 lb. (0.57 kg) black malt

1.25 lb. (0.57 kg) roasted barley

0.5 lb. (227 g) chocolate malt

0.5 lb. (227 g) flaked barley

4 oz. (113 g) Caramunich malt

4 lb. (1.8 kg) amber malt extract

3 lb. (1.36 kg) dark malt extract

4 oz. (113 g) Centennial hops (45 min.)

1.5 oz. (42 g) Centennial hops (30 min.)

0.25. oz (7 g) Centennial hops (flameout)

0.25 oz. (7 g) calcium chloride

Wyeast 1056 American Ale yeast


Original Gravity: 1.110-1.115

Final Gravity: 1.028-1.032

ABV: 10.7%

SRM: 81

Boil Time: 90 minutes


Mash rest at 150°F (66°C) for 20 minutes, collect wort slowly, and sparge at 170°F (77°C). Add malt extract to filled kettle. Boil for 90 minutes, adding 4 oz. (113 g) of hops at 45 minutes, 1.5 oz. (42 g) at 30 minutes, and 0.25. oz (7 g) at flameout. Pitch twice the usual amount of HEALTHY yeast cells, and aerate twice as much as normal. Pitch a new, healthy yeast culture to prime at bottling. Prime to reach about 2.3 volumes (4.6 g/L) of CO2. Age for as long as you can wait, ideally at least three to six months.

Primary Fermentation: 7–10 days at 72°F (22°C)

Secondary Fermentation: 2 days at 55°F (13°C), 7 days at 40°F (4°C)


The key to success is a healthy, vigorous yeast, asserts Alec Mull, who provided the recipe. “Otherwise, the beer will never go terminal, and the residual starch will make it cloyingly sweet.” For a 5-gallon batch of imperial stout in the 1.100 OG range, he recommends “pitching the slurry from at least a 1-liter starter, or brew another 5-gallon batch of normal-strength stout or ale and repitch the slurry from that.”


Homebrewers may use up to 5 percent caramel malt in the mash, depending on how sweet they wish the beer to be. Any of the high-alpha acid Pacific Northwest hops may be used alone or in combination. The homebrewer may also substitute English hops for a "more mellow, traditional imperial."
I'd never heard of turbinado sugar before, an American term I assume. Googled it, but am unclear whether 'soft dark brown' or Demarara is the closest UK equivalent.

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