phildo79
Member
Rogue Chocolate Stout Clone 93/100
INGREDIENTS
For 5 gallons (19 L)
11.0 lb (5 kg) Great Western two-row pale malt
0.5 lb (227 g) 120 L crystal malt
0.5 lb (227 g) chocolate malt
0.5 lb (227 g) rolled oats
3.0 oz (85 g) roast barley
1.5 oz (42 g) chocolate extract (in secondary)
1.0 oz (28 g) Cascade pellet hops, 5% a.a. (90 min)
1.0 oz (28 g) Cascade pellet hops, 5% a.a. (30 min)
1.0 oz (28 g) Cascade pellet hops, 5% a.a. (knockout)
1.0 tsp (5 ml) Irish moss (20 min)
Wyeast 1764 Pacman Ale yeast or White Labs WLP001 California Ale yeast
SPECIFICATIONS
Original Gravity: 1.069
Final Gravity: 1.017
ABV: 6.83%
IBU: 30
SRM: 25
DIRECTIONS
To brew the Rogue Chocolate Stout clone homebrew recipe, mash at 150°F (65°C) for 60 minutes. Sparge at 175°F (79°C) to collect 6.5 gallons (24.6 L) of pre-boiled wort. Boil for 90 minutes. Cool to 60°F (16°C) and pitch yeast.
Ferment at 60°F (16°C) for one week. Siphon into secondary at 50-55°F (10-13°C) onto chocolate extract and hold until fermentation is complete, then package and condition.
Extract Option
To brew the Rogue Chocolate Stout clone, steep specialty malts in 150°F (65°C) water for 20 minutes. Strain, add 7.5 lb (3.4 kg) light malt extract sytup and proceed with one-hour boil, adding hops at specified intervals.
Lagunitas Brown Shugga’ Clone 91/100
INGREDIENTS
For 5.5 Gallons (20.82 L)
14.0 lb (6.35 kg) two-row pale malt
3.5 lb (1.59 kg) wheat malt
1.0 lb (0.45 kg) Crisp C60 60°L crystal malt
1.0 lb (0.45 kg) 10°L Munich malt
4.0 oz (113 g) Baird 105°L crystal malt
4.0 oz (113 g) Baird 150°L crystal malt
8.0 oz (227 g) dark brown sugar (45 min)
1.5 oz (42.5 g) Willamette, 4.1% a.a. (90 min)
0.3 oz (8.5 g) Horizon, 13% a.a. (45 min)
1.1 oz (31.2 g) Willamette, 4.1% a.a. (45 min)
0.1 oz (3 g) Horizon, 13% a.a. (0 min)
0.3 oz (8.5 g) Liberty, 4.5% a.a. (0 min)
0.75 oz (21 g) Centennial, 8% a.a. (0 min)
0.75 oz (21 g) Cascade, 5.4% a.a. (dry)
0.75 oz (21 g) Centennial, 8% a.a. (dry)
0.75 oz (21 g) Liberty, 4.5% a.a. (dry)
White Labs WLP002 or Wyeast1968
Whirlfloc at 15 min
SPECIFICATIONS
Original Gravity: 1.104
Final Gravity: 1.035
ABV: 9%
IBU: 36
SRM: 16
DIRECTIONS
To brew the Lagunitas Brown Shugga’ clone, use carbon-filtered tap water. Adjust water with gypsum in mash. Single infusion mash at 155°F (68°C). Mash out at 168°F (76°C). Boil for 90 minutes. Whirlpool knockout (0 min) hops for 5 minutes before chilling.
Ferment at 64°F (18°C). Dry hop one week in primary. Package and age at least two months, the brown sugar flavors will come out and the hops will begin to recede after about six weeks.
Extract Version
To brew the Lagunitas Brown Shugga' clone mini-mash version, substitute 10 lb (454 kg) pale malt extract syrup for the two-row pale. Conduct a mini-mash with the 3.5 lb wheat, 1 lb Munich and crystal malts at 155°F (68°C) for one hour. Strain, rinse grains, dissolve extract and proceed with boil.
Lagunitas Little Sumpin’ Sumpin’ Clone 94/100
INGREDIENTS
For 5.5 Gallons (20.82 L)
7.0 lb (3.18 kg) two-row pale malt
5.0 lb (2.27 kg) white wheat malt
1.75 lb (0.79 kg) torrified wheat
1.0 lb (0.45 kg) rice hulls (in mash, optional)
3.0 oz (85 g) caramel wheat malt
0.75 oz (21 g) Nugget, 13% a.a. (60 min)
0.25 oz (7 g) Willamette, 5.5% a.a. (30 min)
0.25 oz (7 g) Willamette, 5.5% a.a. (15 min)
1.0 oz (28 g) Santiam, 6% a.a. (15 min)
0.75 oz (21 g) Amarillo, 8.5% a.a. (dry hop 5 days)
0.75 oz (21 g) Cascade, 5.5% a.a. (dry hop 5 days)
0.75 oz (21 g) Centennial, 10% a.a. (dry hop 5 days)
0.75 oz (21 g) Chinook, 13% a.a. (dry hop 5 days)
0.75 oz (21 g) CTZ, 14% a.a. (dry hop 5 days)
Whirlfloc tablet (15 min)
White Labs WLP007 Dry English ale yeast
SPECIFICATIONS
Original Gravity: 1.071
Final Gravity: 1.015
ABV: 7.5%
IBU: 40
SRM: 5
DIRECTIONS
To brew this Little Sumpin’ Sumpin’ clone, use 1 gram of gypsum-per-gallon to treat distilled or RO water. Mash with rice hulls to aid with lautering if desired. Use a single infusion mash at 150°F (66°C), no mash out. Do a 90 minute boil and follow hop schedule.
Primary fermentation at 67°F (19°C). Dry hop five days in primary.
Filter if you have the means, fine with gelatin in secondary if you don’t.
Drink as fresh as possible (~2-3 weeks after packaging) for maximum dry hop character.
Extract Option
Substitute 3.9 lb (1.77 kg) pale malt extract syrup for the two-row pale and 7 lb wheat malt extract syrup for the wheat malt, torrified wheat and caramel wheat. Note that extract recipe will be slightly darker (9 SRM) than all-grain version.
Firestone Walker Wookey Jack Clone 95/100
INGREDIENTS
For 5.5 gallons (20.82 L)
13.5 lb (6.12 kg) pale two-row malt
1.66 lb (0.75 kg) Briess rye malt
0.5 lb (227 g) Weyermann 175° L Cara-Rye malt
0.5 lb (227 g) Weyermann 525° L Carafa III malt
0.5 lb (227 g) Briess 550° L Midnight Wheat malt
0.5 oz (14 g) Magnum hops, 13% a.a. (90 min)
1.0 oz (28 g) Citra hops, 12.4% a.a. (20 min)
1.0 oz (28 g) Amarillo Gold hops, 8.5% a.a. (20 min)
1.75 oz (50 g) Amarillo Gold hops, 8.5% a.a. (whirlpool 5 min)
1.75 oz (50 g) Citra hops, 12.4% a.a. (whirlpool 5 min)
1.0 oz (28 g) Amarillo Gold hops (dry hop days 1-3)
1.0 oz (28 g) Citra hops (dry hops days 1-3)
1.0 oz (28 g) Amarillo Gold hops (dry hop days 4-7)
1.0 oz (28 g) Citra hops (dy hop days 4-7)
White Labs WLP007 Dry English Ale yeast (2,500 mL starter)
SPECIFICATIONS
Original Gravity: 1.080
Final Gravity: 1.015
ABV: 8.4%
IBU: 60
SRM: 38
Efficiency: 75%
DIRECTIONS
To create this Firestone Walker Wookey Jack clone, mash at 145-148°F (63-64°C) for 60 minutes. Increase to 155°F (68°C) for 10 minutes, then sparge.
Boil for a total of 90 minutes.
Ferment at 62°F (17°C) for 10 days. After fermentation is complete, add first two dry hops in a weighted hop bag. Steep for three days, then remove and add second two dry hops. Steep four days, then package.
Extract Version
Substitute 10.25 lb pale malt extract syrup for pale two-row malt. Mash rye malt with Cara-Rye and color malts for 45 minutes at 155°F (68°C). Rinse, dissolve extract completely and proceed with boil. Expect a slightly higher finishing gravity with extract version.
Anchor Steam Clone 87/100
INGREDIENTS
For 5 gallons (19 L)
9.0 lb (4.1 kg) | German Pils malt
1.0 lb (0.45 kg) | 40°L Crystal malt
0.5 lb (227 g) | Special Roast
1.0 oz (28 g) | Northern Brewer hops, 7.4% a.a. (first wort)
0.75 oz (21 g) | Northern Brewer hops, 7.4% a.a. (20 min)
1.0 oz (28 g) | Northern Brewer hops, 7.4% a.a. (knockout)
1 Whirfloc tablet or 1 tsp (5 ml) Irish moss (20 min)
White Labs WLP810 San Francisco or Wyeast 2112 California lager yeast
SPECIFICATIONS
Original Gravity: 1.050
Final Gravity: 1.014
ABV: 4.7%
IBU: ~35
SRM: 9
Boil Time: 60 minutes
Efficiency: 70%
DIRECTIONS
Note: This recipe is intended to yield 5.5 gallons at the end of the boil, with 5 gallons racked into primary.
Mash grains at 148°F (64°C) for 60 minutes. Sparge at 175°F (79°C) to collect 6.5 gallons (24.6 L) of wort before the boil.
At the end of the boil, chill to 60°F (16°C), aerate and pitch. Ferment at 60°F (16°C) for 7-10 days, then transfer to secondary. When fully attenuated, package, condition and enjoy!
Extract Option
Substitute 5.5 lb (2.5 kg) light dry malt extract or 7 lb (3.18 kg) pale liquid malt extract for pils malt.
Put crushed specialty malts in a grain bag and then place into a pot with cold water. Heat pot, stirring every few minutes.
Just as the pot begins to simmer, remove the grain bag and let drain into the pot. Add the malt extract and stir until dissolved.
Follow the directions above for boil and post-boil instructions
INGREDIENTS
For 5 gallons (19 L)
11.0 lb (5 kg) Great Western two-row pale malt
0.5 lb (227 g) 120 L crystal malt
0.5 lb (227 g) chocolate malt
0.5 lb (227 g) rolled oats
3.0 oz (85 g) roast barley
1.5 oz (42 g) chocolate extract (in secondary)
1.0 oz (28 g) Cascade pellet hops, 5% a.a. (90 min)
1.0 oz (28 g) Cascade pellet hops, 5% a.a. (30 min)
1.0 oz (28 g) Cascade pellet hops, 5% a.a. (knockout)
1.0 tsp (5 ml) Irish moss (20 min)
Wyeast 1764 Pacman Ale yeast or White Labs WLP001 California Ale yeast
SPECIFICATIONS
Original Gravity: 1.069
Final Gravity: 1.017
ABV: 6.83%
IBU: 30
SRM: 25
DIRECTIONS
To brew the Rogue Chocolate Stout clone homebrew recipe, mash at 150°F (65°C) for 60 minutes. Sparge at 175°F (79°C) to collect 6.5 gallons (24.6 L) of pre-boiled wort. Boil for 90 minutes. Cool to 60°F (16°C) and pitch yeast.
Ferment at 60°F (16°C) for one week. Siphon into secondary at 50-55°F (10-13°C) onto chocolate extract and hold until fermentation is complete, then package and condition.
Extract Option
To brew the Rogue Chocolate Stout clone, steep specialty malts in 150°F (65°C) water for 20 minutes. Strain, add 7.5 lb (3.4 kg) light malt extract sytup and proceed with one-hour boil, adding hops at specified intervals.
Lagunitas Brown Shugga’ Clone 91/100
INGREDIENTS
For 5.5 Gallons (20.82 L)
14.0 lb (6.35 kg) two-row pale malt
3.5 lb (1.59 kg) wheat malt
1.0 lb (0.45 kg) Crisp C60 60°L crystal malt
1.0 lb (0.45 kg) 10°L Munich malt
4.0 oz (113 g) Baird 105°L crystal malt
4.0 oz (113 g) Baird 150°L crystal malt
8.0 oz (227 g) dark brown sugar (45 min)
1.5 oz (42.5 g) Willamette, 4.1% a.a. (90 min)
0.3 oz (8.5 g) Horizon, 13% a.a. (45 min)
1.1 oz (31.2 g) Willamette, 4.1% a.a. (45 min)
0.1 oz (3 g) Horizon, 13% a.a. (0 min)
0.3 oz (8.5 g) Liberty, 4.5% a.a. (0 min)
0.75 oz (21 g) Centennial, 8% a.a. (0 min)
0.75 oz (21 g) Cascade, 5.4% a.a. (dry)
0.75 oz (21 g) Centennial, 8% a.a. (dry)
0.75 oz (21 g) Liberty, 4.5% a.a. (dry)
White Labs WLP002 or Wyeast1968
Whirlfloc at 15 min
SPECIFICATIONS
Original Gravity: 1.104
Final Gravity: 1.035
ABV: 9%
IBU: 36
SRM: 16
DIRECTIONS
To brew the Lagunitas Brown Shugga’ clone, use carbon-filtered tap water. Adjust water with gypsum in mash. Single infusion mash at 155°F (68°C). Mash out at 168°F (76°C). Boil for 90 minutes. Whirlpool knockout (0 min) hops for 5 minutes before chilling.
Ferment at 64°F (18°C). Dry hop one week in primary. Package and age at least two months, the brown sugar flavors will come out and the hops will begin to recede after about six weeks.
Extract Version
To brew the Lagunitas Brown Shugga' clone mini-mash version, substitute 10 lb (454 kg) pale malt extract syrup for the two-row pale. Conduct a mini-mash with the 3.5 lb wheat, 1 lb Munich and crystal malts at 155°F (68°C) for one hour. Strain, rinse grains, dissolve extract and proceed with boil.
Lagunitas Little Sumpin’ Sumpin’ Clone 94/100
INGREDIENTS
For 5.5 Gallons (20.82 L)
7.0 lb (3.18 kg) two-row pale malt
5.0 lb (2.27 kg) white wheat malt
1.75 lb (0.79 kg) torrified wheat
1.0 lb (0.45 kg) rice hulls (in mash, optional)
3.0 oz (85 g) caramel wheat malt
0.75 oz (21 g) Nugget, 13% a.a. (60 min)
0.25 oz (7 g) Willamette, 5.5% a.a. (30 min)
0.25 oz (7 g) Willamette, 5.5% a.a. (15 min)
1.0 oz (28 g) Santiam, 6% a.a. (15 min)
0.75 oz (21 g) Amarillo, 8.5% a.a. (dry hop 5 days)
0.75 oz (21 g) Cascade, 5.5% a.a. (dry hop 5 days)
0.75 oz (21 g) Centennial, 10% a.a. (dry hop 5 days)
0.75 oz (21 g) Chinook, 13% a.a. (dry hop 5 days)
0.75 oz (21 g) CTZ, 14% a.a. (dry hop 5 days)
Whirlfloc tablet (15 min)
White Labs WLP007 Dry English ale yeast
SPECIFICATIONS
Original Gravity: 1.071
Final Gravity: 1.015
ABV: 7.5%
IBU: 40
SRM: 5
DIRECTIONS
To brew this Little Sumpin’ Sumpin’ clone, use 1 gram of gypsum-per-gallon to treat distilled or RO water. Mash with rice hulls to aid with lautering if desired. Use a single infusion mash at 150°F (66°C), no mash out. Do a 90 minute boil and follow hop schedule.
Primary fermentation at 67°F (19°C). Dry hop five days in primary.
Filter if you have the means, fine with gelatin in secondary if you don’t.
Drink as fresh as possible (~2-3 weeks after packaging) for maximum dry hop character.
Extract Option
Substitute 3.9 lb (1.77 kg) pale malt extract syrup for the two-row pale and 7 lb wheat malt extract syrup for the wheat malt, torrified wheat and caramel wheat. Note that extract recipe will be slightly darker (9 SRM) than all-grain version.
Firestone Walker Wookey Jack Clone 95/100
INGREDIENTS
For 5.5 gallons (20.82 L)
13.5 lb (6.12 kg) pale two-row malt
1.66 lb (0.75 kg) Briess rye malt
0.5 lb (227 g) Weyermann 175° L Cara-Rye malt
0.5 lb (227 g) Weyermann 525° L Carafa III malt
0.5 lb (227 g) Briess 550° L Midnight Wheat malt
0.5 oz (14 g) Magnum hops, 13% a.a. (90 min)
1.0 oz (28 g) Citra hops, 12.4% a.a. (20 min)
1.0 oz (28 g) Amarillo Gold hops, 8.5% a.a. (20 min)
1.75 oz (50 g) Amarillo Gold hops, 8.5% a.a. (whirlpool 5 min)
1.75 oz (50 g) Citra hops, 12.4% a.a. (whirlpool 5 min)
1.0 oz (28 g) Amarillo Gold hops (dry hop days 1-3)
1.0 oz (28 g) Citra hops (dry hops days 1-3)
1.0 oz (28 g) Amarillo Gold hops (dry hop days 4-7)
1.0 oz (28 g) Citra hops (dy hop days 4-7)
White Labs WLP007 Dry English Ale yeast (2,500 mL starter)
SPECIFICATIONS
Original Gravity: 1.080
Final Gravity: 1.015
ABV: 8.4%
IBU: 60
SRM: 38
Efficiency: 75%
DIRECTIONS
To create this Firestone Walker Wookey Jack clone, mash at 145-148°F (63-64°C) for 60 minutes. Increase to 155°F (68°C) for 10 minutes, then sparge.
Boil for a total of 90 minutes.
Ferment at 62°F (17°C) for 10 days. After fermentation is complete, add first two dry hops in a weighted hop bag. Steep for three days, then remove and add second two dry hops. Steep four days, then package.
Extract Version
Substitute 10.25 lb pale malt extract syrup for pale two-row malt. Mash rye malt with Cara-Rye and color malts for 45 minutes at 155°F (68°C). Rinse, dissolve extract completely and proceed with boil. Expect a slightly higher finishing gravity with extract version.
Anchor Steam Clone 87/100
INGREDIENTS
For 5 gallons (19 L)
9.0 lb (4.1 kg) | German Pils malt
1.0 lb (0.45 kg) | 40°L Crystal malt
0.5 lb (227 g) | Special Roast
1.0 oz (28 g) | Northern Brewer hops, 7.4% a.a. (first wort)
0.75 oz (21 g) | Northern Brewer hops, 7.4% a.a. (20 min)
1.0 oz (28 g) | Northern Brewer hops, 7.4% a.a. (knockout)
1 Whirfloc tablet or 1 tsp (5 ml) Irish moss (20 min)
White Labs WLP810 San Francisco or Wyeast 2112 California lager yeast
SPECIFICATIONS
Original Gravity: 1.050
Final Gravity: 1.014
ABV: 4.7%
IBU: ~35
SRM: 9
Boil Time: 60 minutes
Efficiency: 70%
DIRECTIONS
Note: This recipe is intended to yield 5.5 gallons at the end of the boil, with 5 gallons racked into primary.
Mash grains at 148°F (64°C) for 60 minutes. Sparge at 175°F (79°C) to collect 6.5 gallons (24.6 L) of wort before the boil.
At the end of the boil, chill to 60°F (16°C), aerate and pitch. Ferment at 60°F (16°C) for 7-10 days, then transfer to secondary. When fully attenuated, package, condition and enjoy!
Extract Option
Substitute 5.5 lb (2.5 kg) light dry malt extract or 7 lb (3.18 kg) pale liquid malt extract for pils malt.
Put crushed specialty malts in a grain bag and then place into a pot with cold water. Heat pot, stirring every few minutes.
Just as the pot begins to simmer, remove the grain bag and let drain into the pot. Add the malt extract and stir until dissolved.
Follow the directions above for boil and post-boil instructions
