Ale Home-Brew Recipes

Ale

Ommegang Abbey Clone

Type: Ale

Style: Belgian Specialty Ale

Batch Size: 5 gallons (19L)

Quantity	Ingredient	Instruction
10.5 lbs	Pale ale malt (two-row)
1.5 lbs	Munich malt 10L
1.25 lbs	Dark candi sugar
0.5 lb	Crystal malt 60L

3.5 oz	Crystal malt 150L
2 oz	Chocolate malt
0.75 oz	Magnum pellet hops 13 a.a.	First wort hop
0.5 oz	Hersbrucker pellet hops 4.75 a.a.	Boil 10 minutes
0.5 oz	Hersbrucker pellet hops 4.75 a.a.
	Belgian Abbey Yeast

Original Gravity: 1.083

Final Gravity: 1.014

ABV: 9%

IBU: 39

SRM: 38

Directions:

Conduct a step mash with rests at 145° F (63° C) for 45 minutes, 155° F (68° C) for 30 minutes, and mash out at 160° F (86° C) for 10 minutes. If possible, use decoctions to move from one rest to the next. Otherwise, use infusions, direct heat, or your preferred method. Collect runoff, add candi sugar, and boil, adding hops as indicated. Chill to 75° F (24° C), aerate, pitch yeast, and ferment at 77° F (25° C). Bottle prime with 6 oz. (170 g) dark candi sugar.

Lagunitas Little Sumpin’ Sumpin’ Clone

Type: Ale

Style: American Pale Ale

Batch Size: 5.5 gallons

Quantity	Ingredient	Instruction
7.0 lbs	Pale ale malt
5.0 lbs	white wheat malt
1.75 lbs	torrified wheat
1.0 lb	rice hulls (in mash, optional)
3.0 oz	Caramel 60L
0.75 oz	Nugget 13 a.a.	Boil 60 minutes
0.25 oz	Willamette 5.5 a.a.	Boil 30 minutes
0.25 oz	Willamette 5.5 a.a.	Boil 15 minutes
1.0 oz	Santiam 6 a.a.	Boil 15 minutes
0.75 oz	Amarillo 8.5 a.a.	Dry hop 5 days
0.75 oz	Cascade 5.5 a.a.	Dry hop 5 days
0.75 oz	Centennial 10 a.a.	Dry hop 5 days
0.75 oz	Chinook 13 a.a.	Dry hop 5 days
0.75 oz	CTZ 14 a.a.	Dry hop 5 days
	Whirlfloc tablet	15 minutes
	White Labs WLP007 Dry English ale yeast

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-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

Dogfish Head 90 Minutes IPA Clone

Type: Ale

Style: India Pale Ale

Batch Size: 5 gallons

QuantityE11D7B4:B4:D13	Ingredient	Instruction
16.0 lbs	Pale ale malt
1.0 lbs	Munich malt 10L
2.5 oz	Amarillo – pellet – 8 a.a.	90 minutes, see directions
0.75 oz	Simcoe – pellet – 13 a.a.	90 minutes, see directions
0.5 oz	Warrior – pellet – 15 a.a.	90 minutes, see directions
1.0 oz	Amarillo – pellet – 8 a.a.	dry hop
0.5 oz	Simcoe – pellet – 13 a.a.	dry hop
0.5 oz	Glacier whole hops 5.8 a.a.	dry hop
	Wyeast 1056 American Ale Yeast

Original Gravity: 1.086

Final Gravity: 1.016

ABV: 9.0%

IBU: 90

Efficiency: 70%

Directions:

This Dogfish Head 90 Minute IPA Clone is created with a single infusion mash at 150°F (66°C) for 60 minutes.

Boil for 90 minutes. Combine all of your kettle hops into one bowl, weigh out 0.2 ounces (5.6 grams) of the hop mixture and add to the boil every five minutes for the duration of the boil.

Ferment at 72°F (22°C) until gravity reaches terminal. Rack into secondary and add dry hops for at least one week. Package and serve.

Newcastle Brown Ale Clone

Type: Ale

Style: Northern English Brown Ale

Batch Size: 10 gallons

Quantity	Ingredient	Instruction
17 lbs	Pale ale malt
2 lbs	Crystal malt 60L
3 oz	Black malt
3 oz	Chocolate malt
8 oz	Torrefied wheat
2 oz	E. Kent Goldings hops 5 a.a.	Boil 90 minutes
2 oz	E. Kent Goldings hops 5 a.a.	Boil 30 minutes
1 tsp	Irish moss
	Wyeast No. 1028 Special London or White Labs English ale yeast
0.75 c.	Corn sugar per blended 5 gallon batch, for priming

Original Gravity: 1.043

Final Gravity: 1.010

ABV: 4.33%

IBU: 27

SRM: 23

Directions:

Mash grains at 154°F (68°C) for 60 minutes. Sparge into two kettles, one at a time, then adjust wort gravity to 1.050 and 1.035, respectively. Commence boil and add half the boiling hops to each kettle at the specified time, then half the flavor hops at the specified time. Chill to 64°F (18°C) and pitch yeast. Ferment out, then carefully blend the ales 50/50, and condition. The blended gravity should be right between the two finish gravities.

Iceberg On The Horizon Pale Ale

Type: Ale

Style: American Pale Ale

Batch Size: 5 gallons

Quantity	Ingredient	Instruction
8 lbs	Base malt
1 lbs	Munich malt 10L
1 lbs	Vienna malt
12 oz	Melanoidin malt
8 oz	Wheat malt
4 oz	Dextrine malt
4 oz	Crystal malt 15L
2 oz	Amber malt
0.60 oz	Horizion 12 a.a.	60 minutes
0.60 oz	Horizion 12 a.a.	45 minutes
1 oz	Glacier 5.60 a.a.	10 minutes
1 oz	Glacier 5.60 a.a.	0 minutes
1 oz	Glacier 5.60 a.a.	Dry Hop 14 days
1 tsp	Yeast Nutrient	Primary 3.0 days
1 Pkg	American Ale (Wyeast labs #1056) [Starter 2000 ml]

Original Gravity: 1.058

Final Gravity: 1.010

ABV: 6.28%

IBU: 46.5

SRM: 7.9

Directions:

30 min Protein Rest @122 F
60 min Saccrification Rest @ 154 F
30 min Fly Sparge @ 170 F

Russian River Pliny the Elder

Type: Ale

Style: Imperial IPA

Batch Size: 6 gallons

Quantity	Ingredient	Instruction
13.25 lbs	Base malt
0.6 lb	Crystal 40L
0.6 lb	Dextrine Malt
0.75 lb	Corn Sugar – Dextrose
3.5 oz	Columbus – pellet – 15 a.a.	Boil 90 minutes
0.75 oz	Columbus – pellet – 15 a.a.	Boil 45 minutes
1 oz	Simcoe – pellet – 12.7 a.a.	Boil 30 minutes
1 oz	Centennial – pellet – 10 a.a.	0 minutes
2.5 oz	Simcoe – pellet – 12.7 a.a.	0 minutes
1 oz	Columbus – pellet – 15 a.a.	Dry Hop 13 days
1 oz	Centennial – pellet – 10 a.a.	Dry Hop 13 days
1 oz	Simcoe – pellet – 12.7 a.a.	Dry Hop 13 days
0.25 oz	Columbus – pellet – 15 a.a.	Dry Hop 5 days
0.25 oz	Centennial – pellet – 10 a.a.	Dry Hop 5 days
0.25 oz	Centennial – pellet – 10 a.a.	Dry Hop 5 days
	Wyeast – American Ale 1056

OG: 1.072 FG: 1.018 ABV: 7.09% IBU: 232.89 SRM: 6.33

Directions:

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose,
and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter
and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then
add the second set. Age five more days then bottle or keg the beer.

Dead Ringer IPA

Type: Ale

Style: American IPA

Batch Size: 5 gallons

Quantity	Ingredient	Instruction
11 lbs	Pale ale malt
1 lb	Crystal 40L
1 oz	Centennial – pellet – 10 a.a.	Dry Hop 30 days
0.75 oz	Centennial – pellet – 10 a.a.	Boil 60 minutes
1 oz	Centennial – pellet – 10 a.a.	Boil 20 minutes
2 oz	Centennial – pellet – 10 a.a.	Boil 5 minutes
	Fermentis/ Safale – American Ale Yeast US-05

Original Gravity: 1.066

Final Gravity: 1.018

ABV: 6.34%

IBU: 66.15

SRM: 8.19

Imperial Red Wheat

Type: Ale

Style: American Barleywine

Batch Size: 5.5 gallons

Quantity	Ingredient	Instruction
15 lbs	Base malt
5 lbs	Red Wheat
5 lbs	Vienna
1 lb	Crystal 20L
4 oz	Chocolate malt
1 oz	Chinook – pellet – 13 a.a.	Boil 120 minutes
1 oz	Chinook – pellet – 13 a.a.	Boil 15 minutes
	Fermentis/Safale – American Ale Yeast US-05

Original Gravity: 1.108

Final Gravity: 1.022

ABV: 11.28%

IBU: 54.7

SRM: 15.51

Mash Guidelines:

Sparge @ 148 F, for 90 minutes.

Robust Porter 3

Type: Ale

Style: American Porter

Batch Size: 5 gallons

Quantity	Ingredient	Instruction
10 lbs	Pale ale malt
1 lb	Munich
0.5 lb	Black malt
0.5 lb	Chocolate malt
1 lb	Crystal 40L
0.5 oz	Columbus – pellet – 15 a.a.	Boil 60 minutes
1 oz	Cascade – pellet – 7 a.a.	Boil 15 minutes
	White Labs – Dry English Ale Yeast WLP007
1 each	Whirlfloc – Fining	Boil 5 minutes

Original Gravity: 1.066

Final Gravity: 1.016

ABV: 6.46%

IBU: 41.52

SRM: 35.2

Colossus of Clout

Type: Ale

Style: American Stout

Batch Size: 5.5 gallons

Quantity	Ingredient	Instruction
17 lbs	Base malt
1.937 lb	Flaked Oats
1.6 lb	Crystal 60L
1.6 lb	Chocolate malt
1.375 lb	Roasted Barley
2 lb	Dextrose
1.5 oz	Warrior – pellet – 16 a.a	Boil 69 minutes
1 oz	Nugget – pellet – 14 a.a.	Boil 30 minutes
3 each	Vanilla Beans	Secondary 15 days
8 oz	Basil Hayden Bourbon	Secondary 15 days
8 oz	Cocoa Nibs	Secondary 15 days
3 oz	Toasted French Oak Cubes	Secondary 15 days
1 each	Whirlfloc	Boil 15 minutes
	White Labs – English Ale Yeast WLP002

Original Gravity: 1.131

Final Gravity: 1.039

ABV: 12.05%

IBU: 80.96

SRM: 50

Mash Guidelines:

9.5 gal Sparge @ 155 F, for 75 minutes.

Starting Mash Thickness: 1.5 qt/lb

Rowdy

Type: Ale

Style: American Wheat or Rye Beer

Batch Size: 5.5 gallons

Quantity	Ingredient	Instruction
8.75 lbs	Pale ale malt
1.8 lbs	Rye
1 lb	Crystal 20L
0.5 lb	Dextrine malt
0.5 lb	Munich 30L
0.25 lb	Black Malt
11 g	Bravo – pellet – 15.5 a.a.	Boil 60 minutes
14 g	Centennial – pellet – 10 a.a.	Boil 20 minutes
13 g	Zythos – pellet – 11 a.a.	Boil 20 minutes
30 g	Centennial – pellet – 10 a.a.	Boil 5 minutes
15 g	Centennial – pellet – 10 a.a.	Dry hop 2 days
15 g	Zythos – pellet – 11 a.a.	Dry hop 2 days
	Wyeast – American Ale 1056

Original Gravity: 1.064

Final Gravity: 1.016

ABV: 6.28%

IBU: 50.45

SRM: 16.45

Mash Guidelines: Infusion @ 149F, for 50 minutes.

Great Lakes Brewing Co. – Edmund Fitzgerald Porter Clone

Type: Ale

Style: Brown Porter

Batch Size: 5.5 gallons

Quantity	Ingredient	Instruction
2 lb	Pale ale malt
12 oz	Crystal 60L
8 oz	Chocolate malt
8 oz	Roasted Black malt
5 lb	Dry malt extract – dark
1.75 oz	Northern Brewer – pellet – 7.8 a.a.	Boil 90 minutes
1 oz	Fuggles – pellet – 4.5 a.a.	Boil 60 minutes
1 oz	Cascade – pellet – 7 a.a.	Boil 30 minutes
1 oz	Cascade – pellet – 7 a.a.	Boil 0 minutes
1 tsp	Irish moss	Boil
	Wyeast – London ESB Ale 1968

Original Gravity: 1.057

Final Gravity: 1.018

ABV: 5.13%

IBU: 59.6

SRM: 34.11

Mash Guidelines:

2.5 gal. Mash grains. 150F, for 45 minutes

0.5 gal. Rinse grains, boil, add malts, boil, start hop schedule. 150F.

Other directions:

Ferment at 62 for two weeks, transfer to secondary and condition cool at 50-55 for 3-4 weeks.

Bottle and age at 50 degrees for 3 weeks.

Chocolate Brown Porter

Type: Ale

Style: Brown Porter

Batch Size: 5.5 gallons

Quantity	Ingredient	Instruction
11 lbs	Base malt
0.75 lb	Crystal 80L
0.5 lb	Brown sugar
0.5 lb	Amber malt
0.25 lb	Flaked oats
0.25 lb	Honey
0.25 lb	Chocolate malt
0.125 lb	Black malt
1 oz	Nugget – pellet – 14 a.a.	Boil 60 minutes
0.5 oz	Willamette – pellet – 4.5 a.a.	Boil 15 minutes
0.5 oz	Willamette – pellet – 4.5 a.a.	Boil 5 minutes
	Danstar – Nottingham Ale Yeast

Original Gravity: 1.065 Final Gravity: 1.015 ABV: 6.61% IBU: 54.76 SRM: 20.99

Mash Guidelines:

22 qt. Infusion @ 152F, for 75 minutes.

10 qt. End of mashout. Sparge @ 170F.

Other Directions:

Brown sugar added as syrup on day three of primary fermentation.
2. Honey is added as a syrup to secondary on day one.
3. Primary fermentation is 9 to 10 days.
4. Secondary fermentation is for two weeks.
5. Carboy is then cold crashed at 34 degrees F for 5 days.
6. Gelatin solution is then added and allowed to settle for another 3 days.
7. At this point I will rack this to a keg or bottling bucket.