the best of

15 Classic Belgian-
Style Clone Recipes

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 ALLAGASH BREWING CO.’S ALLAGASH BREWING CO.’S
CURIEUX CLONE CURIEUX CLONE
(ALL-GRAIN) (EXTRACT ONLY)
(5 gallons/19 L, all-grain) (5 gallons/19 L, extract only)
OG = 1.073 FG = 1.006 OG = 1.073 FG = 1.006
IBU = 30 SRM = 4 ABV = 9.3% IBU = 30 SRM = 4 ABV = 9.3%

“Curieux is a fairly simple recipe starting with our Tripel, which is Ingredients
then aged in bourbon barrels and blended with another batch of 6.5 lbs. (3 kg) Pilsen dried malt extract
fresh Tripel.” 1.7 lbs. (0.77 kg) granulated sugar (10 min.)
– Michael O’Connor, Allagash Brewing Company 3 AAU German Perle hops (75 min.)
(0.8 oz./23 g at 8% alpha acids)
Ingredients 3 AAU German Spalt hops (10 min.)
12 lbs. (5.4 kg) 2-row pale malt or Pilsner malt (0.9 oz./26 g at 4.2% alpha acids)
1.7 lbs. (0.77 kg) granulated sugar (10 min.) 0.9 oz. (26 g) Styrian Golding hops (0 min.)
3 AAU German Perle hops (75 min.) 1
⁄2 tsp. yeast nutrient (10 min.)
(0.8 oz./23 g at 8% alpha acids) 1
⁄2 Whirlfloc® tablet (10 min.)
3 AAU German Spalt hops (10 min.) Bourbon soaked oak chips or spirals
(0.9 oz./26 g at 4.2% alpha acids) Wyeast 3787 (Trappist High Gravity) yeast or
0.9 oz. (26 g) Styrian Golding hops (0 min.) White Labs WLP530 (Abbey Ale) or
1
⁄2 tsp. yeast nutrient (10 min.) Wyeast 1214 (Belgian Abbey) or
1
⁄2 Whirlfloc® tablet (10 min.) White Labs WLP550 (Belgian Ale) or
Bourbon soaked oak chips or spirals yeast harvested from Allagash White yeast
Wyeast 3787 (Trappist High Gravity) yeast or White Labs 3
⁄4 cup corn sugar (if priming)
WLP530 (Abbey Ale) or Wyeast 1214 (Belgian Abbey) or
White Labs WLP550 (Belgian Ale) or yeast harvested from Step by Step
Allagash White yeast Heat 6.5 gallons (25 L) water in your brew pot up to a boil. Add
3
⁄4 cup corn sugar (if priming) the dried malt extract when the water approaches a boil. Stir
well then bring it to a boil. Boil the wort for 75 minutes adding
Step by Step hops at times indicated in the ingredients list. Add the sugar,
Mash at 149 °F (65 °C) for 45 minutes using 3.75 gallons yeast nutrients, and Whirlfloc® with 10 minutes remaining in
(14.2 L) of strike water. You can perform a mash-out if you’d the boil.
like but it’s not necessary. Run off and boil the wort for 90 When the boil is complete, chill the wort to 65 °F (18 °C)
minutes adding hops at times indicated in the ingredients list. and oxygenate well. Rack to your fermenter and pitch lots of
Add the sugar, yeast nutrients, and Whirlfloc® with 10 minutes healthy yeast. Follow the all-grain recipe at left for yeast rec-
remaining in the boil. ommendations and the fermentation and wood-aging instruc-
After the boil, chill to 65 °F (18 °C) and oxygenate. Rack to tions. Allagash bottles/keg conditions, but feel free to package
your fermenter and pitch yeast. You can allow the temperature the beer any way you choose. If the beer has been aging for
to rise after a couple days of fermentation. The beer’s terminal several months, you can opt to add extra yeast if you plan to
gravity should be around 1.006.” bottle condition this beer. Find more tips in the all-grain ver-
For wood-aging and blending, O’Connor states, “we gener- sion Step by Step.
ally age Tripel in bourbon barrels for 6–8 weeks at 55 °F (18
°C). It is then blended to taste with fresh Tripel before packag- Tips for Success:
ing. Curieux should have a subtle bourbon character with hints Allagash has their our own proprietary strain of yeast. The in-
of vanilla and coconut. To replicate this at home, try soaking gredients list contains several great strains readily available
1–2 oz. of oak chips or spirals in your favorite bourbon for a to homebrewers. O’Connor recommends, “if you’re feeling ad-
couple weeks. Then when fermentation is complete, rack into venturous and practice excellent sanitation, you can propa-
a secondary vessel on top of the bourbon soaked oak. I rec- gate the Allagash house yeast from a bottle of Allagash White.
ommend tasting the beer every two to three days. It probably Our other beers contain an additional yeast strain added just
won’t take long for the beer to develop the subtle flavors that before packaging so a bottle of white is the only way to pro-
you’re looking for. Oak cubes are also an option but be aware cure the house strain.
that the entire process may take much longer when both soak-
ing the oak in bourbon and aging the beer on the cubes.
“Package the beer as soon as it has developed the desired
character. Allagash bottles/keg conditions, but feel free to
package the beer any way you choose.” If the beer has been
aging for several months, you can opt to add extra yeast if you
plan to bottle condition this beer.

2 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 BREWERY OMMEGANG’S BREWERY OMMEGANG’S
HENNEPIN CLONE HENNEPIN CLONE
(ALL-GRAIN) (EXTRACT WITH GRAINS)

(5 gallons/19 L, all-grain) (5 gallons/19 L, extract with grains)

OG = 1.070 FG = 1.008 OG = 1.070 FG = 1.008
IBU = 24 SRM = 5 ABV = 8% IBU = 24 SRM = 5 ABV = 8%

Ingredients Ingredients
8.75 lbs. (4 kg) of Belgian Pilsner malt 0.25 lbs. (0.11 kg) Muntons Light dried malt extract
2.5 lbs. (1.1 kg) Belgian pale malt 6.6 lbs. (2.97 kg) Muntons Light liquid malt extract
2 lbs. (0.91 kg) light candi sugar (late addition)
1 lb. 9 oz. (0.7 kg) Belgian Pilsner malt 2 lbs. (0.91 kg) light candi sugar
7.0 oz. (0.20 kg) Belgian pale malt 1 lb. 9 oz. (0.7 kg) Belgian Pilsner malt
6.5 AAU Styrian Golding hops (60 min.) 7 oz. (0.2 kg) Belgian pale malt
(1.3 oz./36 g of 5% alpha acid) 6.5 AAU Styrian Golding hops (60 min.)
1.75 AAU Saaz hops (2 min.) (1.3 oz./36 g of 5% alpha acid)
(0.5 oz./14 g of 3.5% alpha acid) 1.75 AAU Saaz hops (2 min.)
1 tsp. Irish moss (15 min.) (0.5 oz./14 g of 3.5% alpha acid)
1 oz. (28 g) dried ginger root (15 min.) 1 tsp. Irish moss (15 min.)
1 oz. (28 g) bitter orange peel (15 min.) 1 oz. (28 g) dried ginger root (15 min.)
White Labs WLP550 (Belgian Ale) or 1 oz. (28 g) bitter orange peel (15 min.)
Wyeast 1214 (Belgian Abbey) yeast White Labs WLP550 (Belgian Ale) or
(1 qt./~1 L yeast starter) Wyeast 1214 (Belgian Abbey) yeast
3
⁄4 cups corn sugar (for priming) (1 qt./~1 L yeast starter)
3
⁄4 cups corn sugar (for priming)
Step by Step
Brewery Ommegang uses a multiple-step mash starting at Step by Step
122 °F (50 °C) and ending at 152 °F (67 °C). After collecting Steep crushed grains in 3 qts. (2.8 L) of water at 150 °F (66 °C)
the wort, add Styrian Golding hops and boil for 60 minutes. for 45 minutes. Rinse grains with 1.5 qts. (~1.5 L) of water at
Add the ginger root, bitter orange peel, liquid malt extract and 170 °F (77 °C). Add water to make 3 gallons (11 L). Add dried
Irish moss for the last 15 minutes of the boil. Add 0.5 ounce malt extract and sugar and bring the wort to a boil. Add Styr-
(14 g) of Saaz hops for the last two minutes of the boil. ian Golding hops and boil for 60 minutes. Add the ginger root,
When done boiling, cool wort and transfer to fermenter and bitter orange peel, liquid malt extract and Irish moss for the
top up to 5 gallons (19 L) with cool water, if needed. Aerate last 15 minutes of the boil. Add 0.5 ounce (14 g) of Saaz hops
wort and pitch yeast. Ferment at 68 °F (20 °C). (Option: Pitch for the last two minutes of the boil.
yeast at 64 °F (18 °C) and let temperature rise during fermen- When done boiling, cool wort and transfer to fermenter and
tation (as high as 77 °F /25 °C). Bottle your beer, age for two to top up to 5 gallons (19 L) with cool water, if needed. Aerate
three weeks and enjoy! wort and pitch yeast. Ferment at 68 °F (20 °C). (Option: Pitch
yeast at 64 °F (18 °C) and let temperature rise during fermen-
tation (as high as 77 °F /25 °C). Bottle your beer, age for two
to three weeks and enjoy!

3 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 BROUWERIJ BOSTEELS’ BROUWERIJ BOSTEELS’
DEUS CLONE DEUS CLONE
(ALL-GRAIN) (EXTRACT ONLY)
(5 gallons/19 L, all-grain) (5 gallons/19 L, extract only)
Virtual OG = 1.102 FG = 1.012–1.014 Virtual OG = 1.102 FG = 1.012–1.014
IBU = 8 SRM = 5–6 ABV = 11.3–11.6% IBU = 8 SRM = 5–6 ABV = 11.3–11.6%

Ingredients Ingredients
11 lbs. (5.0 kg) Malterie Franco-Belge pale ale malt 8.3 lbs. (3.76 kg) of liquid malt extract or 6.75 lbs. (3.06 kg)
1.1 lbs. (0.50 kg) Weyermann acidulated malt of dry malt extrac5 lbs. (2.27 kg) dextrose (corn sugar)
5 lbs. (2.27 kg) dextrose (corn sugar) or light Belgian 5 lbs. (2.27 kg) dextrose (corn sugar) or light Belgian
candi sugar candi sugar
2.25 AAU Tettnanger hops (bittering) 2.25 AAU Tettnanger hops (bittering)
(0.5 oz./14 g of 4.5% alpha acid) (0.5 oz./14 g of 4.5% alpha acid)
0.5 oz. (15 g) whole-kernel coriander 0.5 oz. (15 g) whole-kernel coriander
2 tsp. Irish moss 2 tsp. Irish moss
0.35 oz. (10.5 grams) bentonite 0.35 oz. (10.5 grams) bentonite
Wyeast 1388 (Belgian Strong Ale) Wyeast 1388 (Belgian Strong Ale)
or White Labs WLP570 (Belgian Golden Ale) yeast or White Labs WLP570 (Belgian Golden Ale) yeast
Wyeast 3021 (Pasteur Champagne Pris de Mousse) yeast Wyeast 3021 (Pasteur Champagne Pris de Mousse) yeast
Wyeast 3347 (Eau de Vie) yeast Wyeast 3347 (Eau de Vie) yeast
1 lb. (0.45 kg) corn sugar (for priming) 1 lb. (0.45 kg) corn sugar (for priming)
1.5 lbs. (0.68 kg) light dried malt extract (for dosage) 1.5 lbs. (0.68 kg) light dried malt extract (for dosage)

Step by Step Step by Step

Multi-step mash base malts for 60 minutes at 100 °F (38 °C), Add crushed grains in a muslin bag to 6.5 gallons (25 L) of
15 minutes at 113 °F (45 °C), 30 minutes at 122 °F (50 °C) water in your brew pot and bring to a boil. Add the malt extract
and 30 minutes at 149 °F (65 °C). Mash out to 172 °F (78 °C). when the water reaches a boil, stiring well so as not to scorch
Sparge with 170 °F (77 °C) water and collect 4.5 gallons the bottom of the pan. Boil for 75 minutes, adding bittering
(17 L) of wort. Boil for 75 minutes, adding bittering hops with hops with 60 minutes remaining in boil. Cool wort, aerate, and
60 minutes remaining in boil. Cool wort, aerate, and pitch Bel- pitch Belgian Strong Ale yeast. Ferment at 70 °F (21 °C), then
gian Strong Ale yeast. Ferment at 70 °F (21 °C), then fine with fine with bentonite.
bentonite. Secondary fermentation: Make sugar solution and mix into
Secondary fermentation: Make sugar solution and mix into wort with Champagne yeast. Fine with bentonite when sec-
wort with Champagne yeast. Fine with bentonite when sec- ondary fermentation is complete.
ondary fermentation is complete. Tertiary fermentation: Make second sugar solution with 1 lb.
Tertiary fermentation: Make second sugar solution with 1 lb. (0.45 kg) sugar and stir into beer with Eau de Vie yeast; siphon
(0.45 kg) sugar and stir into beer with Eau de Vie yeast; siphon into Champagne bottles. Age beer for 2 months. Packaging:
into Champagne bottles. Age beer for 2 months. Packaging: Proceed with riddling and disgorgement (as described in the
Proceed with riddling and disgorgement (as described in the May-June 2004 issue of Brew Your Own). Alternately, you can
May-June 2004 issue of Brew Your Own). Alternately, you can skip this step and simply bottle condition the beer. Serve at
skip this step and simply bottle condition the beer. Serve at 36–39 °F (2–4 °C) in a Champagne flute.
36–39 °F (2–4 °C) in a Champagne flute.

4 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 BRASSERIE D’ORVAL’S BRASSERIE D’ORVAL’S
ORVAL TRAPPIST ALE CLONE ORVAL TRAPPIST ALE CLONE
(ALL-GRAIN) (EXTRACT WITH GRAINS)
(5 gallons/19 L, all-grain) (5 gallons/19 L, extract with grains)
OG = 1.059 FG = 1.002 OG = 1.059 FG = 1.002
IBU = 33 SRM = 12 ABV = 6.2% IBU = 33 SRM = 12 ABV = 6.1%

Ingredients Ingredients
6.25 lbs. (2.8 kg) Belgian pale ale malt 1.75 lbs. (0.79 kg) Briess light dried malt extract
2.5 lbs. (1.1 kg) Vienna malt (60 °L) 2.25 lbs. (1.0 kg) Briess light liquid malt extract
0.25 lbs. (0.11 kg) crystal malt (160 °L) 2 lbs. (0.91 kg) Belgian pale ale malt
1.75 lbs. (0.79 kg) cane sugar 13 oz. (0.37 kg) Vienna malt (6 °L)
7.5 AAU Hallertau-Hersbrücker hops (60 min.) 0.25 lbs. (0.11 kg) crystal malt (160 °L)
(1.9 oz./53 g of 4% alpha acids) 1.75 lbs. (0.79 kg) cane sugar
2.5 AAU Styrian Goldings hops (15 min.) 7.5 AAU Hallertau-Hersbrücker hops (60 min.)
(0.5 oz./14 g of 5% alpha acids) (1.9 oz./53 g of 4% alpha acids)
0.33 oz. (9.4 g) Styrian Goldings hops (dry hops) 2.5 AAU Styrian Goldings hops (15 min.)
1
⁄4 tsp. yeast nutrients (0.5 oz./14 g of 5% alpha acids)
Wyeast 3522 (Belgian Ardennes) or 0.33 oz. (9.4 g) Styrian Goldings hops (dry hops)
White Labs WLP530 (Abbey Ale) yeast 1
⁄4 tsp. yeast nutrients
(1.5 qt./1.5 L yeast starter) Wyeast 3522 (Belgian Ardennes) or
Wyeast 3526 (Brettanomyces lambicus) or White Labs WLP530 (Abbey Ale) yeast
White Labs WLP650 (Brettanomyces bruxellensis) yeast (1.5 qt./1.5 L yeast starter)
(secondary fermentation) Wyeast 3526 (Brettanomyces lambicus) or
1.2 cups corn sugar (if priming) White Labs WLP650 (Brettanomyces bruxellensis) yeast
(secondary fermentation)
Step by Step 1.2 cups corn sugar (if priming)
Heat 2.8 gallons (10.6 L) of water to 164 °F (73 °C), stir in
crushed grains and mash at 153 °F (67 °C). Mash for 60 min- Step by Step
utes then stir in boiled water to raise grain bed temperature In a large soup pot, heat 4.6 quarts (4.4 L) of water to 164 °F
to 168 °F (76 °C). Hold for 5 minutes. Recirculate until wort (73 °C). Add crushed grains to grain bag. Submerge bag and
is clear, then begin running wort off to kettle. Sparge with let grains steep around 153 °F (67 °C) for 45 minutes. While
170 °F (77 °C) water. grains steep, begin heating 2.1 gallons (7.8 L) of water in your
Boil wort for 90 minutes, adding hops at times indicated brewpot. When steep is over, remove 1.5 qts. of water from
in recipe. Add sugar and yeast nutrients with 15 minutes left brewpot and add to the “grain tea” in steeping pot. Place a
in boil. Cool wort and transfer to fermenter. Aerate wort and colander over your brewpot and place your steeping bag in it.
pitch beer yeast. Ferment at 70 °F (21 °C). Rack to secondary Pour grain tea (with water added) through the grain bag. Heat
when fermentation is complete and add Brettanomyces and liquid in brewpot to a boil, then stir in dried malt extract, add
dry hops. Let condition for 2 months before bottling. Bottle in first charge of hops and begin the 60 minutes boil. With 15
thick-walled bottles. minutes left in boil, add hops, sugar and yeast nutrients. Then
turn off heat and stir in liquid malt extract. Stir well to dis-
solve extract, then resume heating. (Keep the boil clock run-
ning while you stir.) At the end of the boil, cool wort and trans-
fer to fermenter. Add water to make 5 gallons (19 L), aerate
wort and pitch yeast. Ferment at 64 °F (18 °C). Rack to second-
ary and add Brettanomyces and dry hops when fermentation is
complete. Bottle when beer falls clear. Bottle in heavy bottles.

5 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 BRASSERIE À VAPEUR’S BRASSERIE À VAPEUR’S
SAISON DE PIPAIX CLONE SAISON DE PIPAIX CLONE
(ALL-GRAIN) (EXTRACT WITH GRAINS)
(5 gallons/19 L, all-grain) (5 gallons/19 L, extract with grains)
OG = 1.054 FG = 1.007 OG = 1.054 FG = 1.007
IBU = 21 SRM = 11 ABV = 6% IBU = 21 SRM = 11 ABV = 6%

Vapeur’s saison is orange/amber, darker than most saisons. It is Ingredients

also more heavily spiced than other saisons. A slight tartness, 5 lbs. (2.3 kg) light liquid malt extract (such as Weyermann
relatively low ABV (as Belgian beers go) and dry finish keep the Bavarian Pilsner malt extract)
beer eminently quaffable. 2.25 lbs. (1 kg) Vienna malt
2.0 lbs. (0.91 kg) Munich malt
Ingredients 0.25 lb. (0.11 kg) amber malt (35 °L)
7 lbs. (3.2 kg) Belgian Pilsener malt 4.5 AAU Hallertauer hops (60 min.)
2.25 lbs. (1 kg) Vienna malt (1 oz./28 g of 4.5% alpha acids)
2 lbs. (0.91 kg) Munich malt 2.4 AAU East Kent Goldings hops (15 min.)
0.25 lb. (0.11 kg) amber malt (35 °L) (0.5 oz./14 g of 4.75% alpha acids)
4.5 AAU Hallertauer hops (60 min.) 0.25 oz. (7 g) ginger root (15 min.)
(1 oz./28 g of 4.5% alpha acids) 0.25 oz. (7 g) black pepper (15 min.)
2.4 AAU East Kent Goldings hops (15 min.) 0.25 oz. (7 g) sweet orange peel (15 min.)
(0.5 oz./14 g of 4.75% alpha acids) 0.25 oz. (7 g) star anise (15 min.)
0.25 oz. (7 g) ginger root (15 min.) 0.25 oz. (7 g) Curaçao orange peel (15 min.)
0.25 oz. (7 g) black pepper (15 min.) White Labs WLP565 (Belgian Saison I)
0.25 oz. (7 g) sweet orange peel (15 min.) or Wyeast 3726 (Farmhouse Ale) yast
0.25 oz. (7 g) star anise (15 min.) (2–4 qt./2–4 L yeast starter)
0.25 oz. (7 g) Curaçao orange peel (15 min.) 3
⁄4 cup (150 g) corn sugar (for priming)
White Labs WLP565 (Belgian Saison I)
or Wyeast 3726 (Farmhouse Ale) yast Step by Step
(2–4 qt./2–4 L yeast starter) Steep milled grains in 2 gallons (7.6 L) of water at 152 ºF
3
⁄4 cup (150 g) corn sugar (for priming) (67 ºC) for 30 minutes. Remove grains from the wort and rinse
with 1.0 gallon (3.8 L) of hot water. Add the malt extracts and
Step by Step boil for 60 minutes. Add the hops and spices at the times indi-
Mash in grains at 113 °F (45 °C) and hold for 15 minutes. In- cated in the ingredient list. Cool wort and transfer to fermen-
crease temperature to 131 °F (55 °C) and hold for 30 minutes. ter. Top off with cold water to 5 gallons (19 L). Aerate wort
Raise to 143 °F (62 °C) and hold for 45 minutes. Raise tem- and pitch yeast. Ferment at 68 ºF (20 °C) until fermentation is
perature again to 161 °F (72 °C) and hold for 15 minutes. Re- complete. Transfer to a carboy, and drop temperature down to
circulate until clear and sparge with 176 °F (80 °C) water. Boil about 55 °F (13 °C). Allow the beer to condition for 1 week and
for 60 minutes adding the first addition of hops. With 15 min- then bottle or keg. Allow the beer to carbonate and age for two
utes left in the boil, add the remaining hops and spices. Cool weeks before sampling.
the wort to 68 ºF (20 °C). Pitch your yeast and aerate the wort
heavily. Ferment at 68 °F (20 °C), then rack to secondary and
drop temperature down to about 55 °F (13 °C). Condition for
1 week and then bottle or keg. Bottle condition for two weeks.

6 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
BROUWERIJ WESTMALLE’S WESTMALLE BROUWERIJ WESTMALLE’S WESTMALLE
TRIPEL CLONE TRIPEL CLONE
(ALL-GRAIN) (EXTRACT WITH GRAINS)
(5 gallons/19 L, all-grain) (5 gallons/19 L, extract with grains)
OG = 1.081 FG = 1.015 OG = 1.081 FG = 1.015
IBU = 39 SRM = 5 ABV = 8.5% IBU = 39 SRM = 5 ABV = 8.5%

The quintessential Trappist tripel, Westmalle is very pale, very Ingredients

strong, and wonderfully smooth. One of the brewhouse tech- 3 lbs. (1.4 kg) light dried malt extract
niques that makes the Westmalle beers unique is the use of di- 3.9 lbs. (1.8 kg) light liquid malt extract (late addition)
rect gas flames on the copper kettles. This creates hot spots that 2 lbs. (0.91 kg) Pilsner malt
may caramelize the wort slightly, giving a faint burnt-sugar taste 2 lbs. (0.91 kg) sugar (cane sugar or
to the beers. The beers are also brewed with very hard water, clear Belgian (rock) candi sugar)
which certainly contributes to the character of the tripel. 9.5 AAU Styrian Goldings hops (60 min.)
(1.9 oz./53 g at 5% alpha acid)
Ingredients 3 AAU Tettnang hops (15 min.)
12.75 lbs. (5.8 kg) of Pilsner malt (0.75 oz./21 kg at 4% alpha acid)
2 lbs. (0.91 kg) sugar (cane sugar or clear Belgian (rock) 3 AAU Saaz hops (5 min.)
candi sugar) (0.75 oz./21 kg at 4% alpha acid)
9.5 AAU Styrian Goldings hops (60 min.) White Labs WLP500 (Trappist Ale) or
(1.9 oz./53 g at 5% alpha acid) Wyeast 1214 (Belgian Ale) yeast
3 AAU Tettnang hops (15 min.) (1 qt./~1 L yeast starter)
(0.75 oz./21 kg at 4% alpha acid) 1.2 cups corn sugar (for priming)
3 AAU Saaz hops (5 min.)
(0.75 oz./21 kg at 4% alpha acid) Step by Step
White Labs WLP500 (Trappist Ale) or Heat 3 qts. (~3 L) water to 161 °F (72 ºC). Crush Pilsner malt
Wyeast 1214 (Belgian Ale) yeast and add to liquor (heated water). Steep at 150 °F (66 ºC) for 45
(1 qt./~1 L yeast starter) minutes. Rinse grains with 1.5 qts. (~1.5 L) of water at 170 °F
1.2 cups corn sugar (for priming) (77 ºC). Add water to “grain tea” to make 3 gallons (11 L), add
dried malt extract and sugar, stir well and bring to a boil. Boil
Step by Step for 60 minutes, adding hops as directed in ingredient list. Stir
Crush your grains and mash in at 131 °F (55 °C), stirring the in liquid malt extract with 15 minutes left in the boil. Cool
grains into 4 gallons (15 L) of water at around 142 °F (61 ºC), wort and transfer to fermenter. Top up to 5 gallons (19 L) aer-
then ramp the mash temperature to 148 °F (64 °C), stirring as ate well and pitch yeast. Ferment at 68 °F (20 ºC). Be prepared
you heat. Quickly boost mash temperature to 168 °F (76 °C) for final stages of fermentation to proceed slowly. Don’t rush,
before transferring wort to your lauter tun. Ramp time (from get your beer into bottles, prime with sugar, bottle and age
131–148 °F/55–64 °C) should take at least an hour; longer eight to 10 weeks. Will improve with more aging, up to about
times (up to several hours) will give more fermentable worts a year. Serve at 50 °F (10 ºC) in a wide-mouthed, stemmed
and drier, more alcoholic beers. (Westmalle Tripel’s apparent chalice.
attenuation is 88%, giving it 9.6% ABV.) Collect about 7 gal-
lons (26 L) of wort and boil for roughly 2 hours total (until
you reach 5 gallons/19 L) Make hop additions as directed in
ingredient list. Add sugar at least 15 minutes before end of
boil. Cool wort and transfer to fermenter. Top up to 5 gallons
(19 L) aerate well and pitch yeast. Ferment at 68 °F (20 ºC). Be
prepared for final stages of fermentation to proceed slowly.
Don’t rush, get your beer into bottles, prime with sugar, bottle
and age eight to 10 weeks. Will improve with more aging, up
to about a year. Serve at 50 °F (10 ºC) in a wide-mouthed,
stemmed chalice.

7 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 THE BURNT HICKORY BREWERY’S THE BURNT HICKORY BREWERY’S
WHITE FLAG THIRD STRIKE APRICOT WHITE FLAG THIRD STRIKE APRICOT
SAISON CLONE SAISON CLONE
(ALL-GRAIN) (PARTIAL MASH)
(5 gallons/19 L, all-grain) (5 gallons/19 L, partial mash)
OG = 1.069 FG = 1.008 OG = 1.069 FG = 1.008
IBU = 38 SRM = 6.2 ABV = 8% IBU = 38 SRM = 6.2 ABV = 8%

Ingredients Ingredients
7.5 lbs. (3.4 kg) Pilsner malt 6.6 lbs. (3 kg) Coopers light, un-hopped, liquid malt extract
3.75 lbs. (1.7 kg) white wheat malt 1.75 lbs. (0.79 kg) Pilsner malt
1.25 lbs. (0.56 kg) rye malt 12 oz. (0.34 kg) white wheat malt
12 oz. (0.34 kg) Caravienne malt (20 °L) 4 oz. (0.11 kg) rye malt
8 oz. (0.23 kg) corn sugar (10 min.) 2 oz. (57 g) Caravienne malt (20 °L)
5 lbs. (2.27 kg) apricot purée (secondary) 8 oz. (0.23 kg) corn sugar (10 min.)
6.1 AAU Citra® hop pellets (60 min.) 5 lbs. (2.27 kg) apricot purée (secondary)
(0.5 oz./14 g at 12.2% alpha acids) 7.9 AAU Citra® hop pellets (60 min.)
3 AAU Amarillo® hop pellets (60 min.) (0.65 oz./18.4 g at 12.2% alpha acids)
(0.3 oz./8.5 g at 10% alpha acids) 4 AAU Amarillo® hop pellets (60 min.)
0.5 oz. (14 g) Citra® hop pellets (0 min.) (0.4 oz./11.3 g at 10% alpha acids)
0.5 oz. (14 g) Amarillo® hop pellets (0 min.) 0.5 oz. (14 g) Citra® hop pellets (0 min.)
1
⁄2 tsp. Irish moss (30 min.) 0.5 oz. (14 g) Amarillo® hop pellets (0 min.)
1
⁄2 tsp. yeast nutrient (15 min.) 1
⁄2 tsp. Irish moss (30 min.)
White Labs WLP566 (Belgian Saison II) or 1
⁄2 tsp. yeast nutrient (15 min.)
Wyeast 3711 (French Saison) or White Labs WLP566 (Belgian Saison II) or
Lallemand Belle Saison yeast. Wyeast 3711 (French Saison) or
3
⁄4 cup corn sugar (if priming) Lallemand Belle Saison yeast.
3
⁄4 cup corn sugar (if priming)
Step by Step
This recipe is a single step infusion mash. Mix all of the Step by Step
crushed grains with 4.9 gallons (18.5 L) of 168 °F (76 °C) water Steep the milled grain in 2.5 gallons (9.5 L) of water at 148 ºF
to stabilize at 148 ºF (64 °C). This is a medium thin mash using (64 ºC) for 30 minutes. Remove grains from the wort and rinse
1.5 quarts of strike water per pound of grain (3.1 L/kg). Mash with 2 quarts (1.8 L) of hot water. Add the malt extract and
for 90 minutes, then slowly sparge with 175 ºF (79 ºC) water. boil for 60 minutes. While boiling, add the hops, Irish moss,
Collect approximately 6.2 gallons (23.5 L) of wort runoff yeast nutrient and 10-minute corn sugar addition as per the
to boil for 90 minutes. While boiling, add the hops, Irish moss, schedule. When the boil is complete add the wort to 2 gallons
yeast nutrient and 10-minute corn sugar addition as per the (7.6 L) of cold water in the sanitized fermenter and top off with
schedule. cold water up to 5 gallons (19 L).
After the boil is complete, cool the wort to 75 ºF (24 ºC). Follow the remainder of the step by step instructions from
Pitch your yeast and aerate the wort heavily. Allow the beer the all-grain version of this recipe.
to cool to 67 ºF (19 ºC). Hold at that temperature for the first
two days and gradually ramp up to 76 °F (24° C) over the next Tips for Success:
3–7 days. Hold at 76 °F (24° C) until fermentation is complete. If you are unable to locate apricot purée, whole apricots may
This may take 10–14 days. Gently transfer to a carboy, avoid- be substituted in either the all-grain or the partial mash reci-
ing any splashing to prevent aerating the beer and add the pe. If using fresh apricots, discard the pit and cut the apricots
apricot purée. Allow the beer to condition for an additional into small slices. Immerse the slices in 190 °F (88 °C) water for
week. Prime and bottle condition or keg and force carbonate two minutes to sterilize the fruit. Crush the slices and allow
to 2.8 volumes CO2. Allow the beer to age for two more weeks them to cool before adding them to the secondary fermenter.
to fully develop the flavors and enjoy your White Flag Third
Strike Saison clone.

8 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 DUVEL MOORTGAT’S DUVEL CLONE DUVEL MOORTGAT’S DUVEL CLONE
(ALL-GRAIN) (PARTIAL MASH)

(5 gallons/19 L, all-grain) (5 gallons/19 L, partial mash)

OG = 1.072 FG = 1.006 OG = 1.072 FG = 1.006
IBU = 30 SRM = 5 ABV = 8.5% IBU = 30 SRM = 5 ABV = 8.5%

Duvel is the classic Belgian golden ale. Although it is strong Ingredients

(8.5% ABV), the beer is extremely light in color and dry in taste. 1.8 lbs. (0.82 kg) Coopers Extra Light dried malt extract
The dense, white head that sits above the beer lasts until the 3.5 lbs. (1.6 kg) Coopers Light liquid malt extract
beer is done. In the US, bottles of Duvel often show some oxida- (late addition)
tion in the aroma. Brewing it fresh at home gives you a glimpse 3 lbs. (1.4 kg) Pilsner malt
of what it tastes like in Belgium. The yeast will not have an easy 1 lb. 11 oz. (0.77 kg) corn sugar (15 min.)
job here; they are dealing with a high-gravity, high-adjunct wort. 11 oz. (0.31 g) corn sugar (dosage)
Help them (and yourself) out by making a big yeast starter for a 6 AAU Styrian Goldings hops (60 min.)
high cell count at pitching. (1.2 oz./34 g of 5% alpha acids)
3.75 AAU Saaz hops (15 min.)
Ingredients (0.93 oz./27 g of 4% alpha acids)
10.5 lbs. (4.8 kg) Pilsner malt 0.75 oz. (21 g) Saaz hops (0 min.)
8.5 oz. (0.24 kg) CaraPils malt 1
⁄4 tsp. yeast nutrients (kettle)
1 lb. 11 oz. (0.77 kg) corn sugar (15 min.) 1
⁄16 tsp. (“a pinch”) yeast nutrients (dosage)
11 oz. (0.31 g) corn sugar (dosage) 1 tsp. Irish moss (15 min.)
6 AAU Styrian Goldings hops (60 min.) Wyeast 1388 (Belgian Strong Ale)
(1.2 oz./34 g of 5% alpha acids) or White Labs WLP570 (Belgian Golden Ale) yeast
3.75 AAU Saaz hops (15 min.) (3 qt./~3 L yeast starter)
(0.93 oz./27 g of 4% alpha acids) 1 cup corn sugar (for priming)
0.75 oz. (21 g) Saaz hops (0 min.)
1
⁄4 tsp. yeast nutrients (kettle) Step by Step
1
⁄16 tsp. (“a pinch”) yeast nutrients (dosage) In a large soup pot, heat 4.5 quarts (4.3 L) of water to 161 °F
1 tsp. Irish moss (15 min.) (72 °C). Add crushed grains to grain bag. Submerge bag and
Wyeast 1388 (Belgian Strong Ale) let grains steep around 150 °F (66 °C) for 45 minutes. While
or White Labs WLP570 (Belgian Golden Ale) yeast grains steep, begin heating 2.1 gallons (7.8 L) of water in your
(3 qt./~3 L yeast starter) brewpot. When steep is over, remove 1.5 qts. (1.4 L) of water
1 cup corn sugar (for priming) from brewpot and add to the “grain tea” in steeping pot. Place
colander over brewpot and place steeping bag in it. Pour grain
Step by Step tea (with water added) through grain bag. Heat liquid in brew-
In your kettle, mash in to 131 °F (55 °C) and heat the mash pot to a boil, then stir in dried malt extract, add first charge
slowly, over 15 minutes, to 140 °F (60 °C). Add boiling water of hops and begin the 60 minute boil. With 15 minutes left
to raise temperature to 148 °F (64 °C) and hold for 60 min- in boil, add kettle sugar, hops and Irish moss, then turn off
utes. Mash out to 168 °F (76 °C). ) (Option: To increase wort heat and stir in liquid malt extract. Stir well to dissolve ex-
fermentability, mash in at 99 °F (37 °C) and slowly ramp tem- tract, then resume heating. (Keep the boil clock running while
perature to mash-out temperature. The ramp time can take 90 you stir.) At the end of the boil, add last charge of hops, cool
minutes to as long as 3 hours.) Boil for 90 minutes, adding the wort and transfer to fermenter. Add water to make 5 gallons
hops, sugar, and Irish moss at times indicated. At the end of the (19 L), aerate wort and pitch yeast. Ferment at 68 °F (20 °C).
boil, add last charge of hops, cool wort and transfer to fermen- (Option: The brewers of Duvel pitch at 60 °F (16 °C) and let
ter. If needed, add water to make 5 gallons (19 L), aerate wort the temperature rise to as high as 84 °F (29 °C) during primary
and pitch yeast. Ferment at 68 °F (20 °C). (Option: The brewers fermentation.) When primary fermentation is complete, rack to
of Duvel pitch at 60 °F (16 °C) and let the temperature rise to secondary and add dosage sugar — dissolved in hot water held
as high as 84 °F (29 °C) during primary fermentation.) When at 160 °F (71 °C) for 15 minutes. Bottle when beer falls clear.
primary fermentation is complete, rack to secondary and add
dosage sugar — dissolved in hot water held at 160 °F (71 °C)
for 15 minutes. Bottle when beer falls clear.

9 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 FLYING FISH BREWING CO.’S FLYING FISH BREWING CO.’S F
FARMHOUSE SUMMER ALE CLONE ARMHOUSE SUMMER ALE CLONE
(ALL-GRAIN) (EXTRACT WITH GRAINS)
(5 gallons/19 L, all-grain) (5 gallons/19 L, extract with grains)
OG = 1.045–1.048 FG = 1.010–1.011 OG = 1.045–1.048 FG = 1.010–1.011
IBU = 18 SRM = 3+ ABV = 4.3–4.6% IBU = 18 SRM = 3+ ABV = 4.3–4.6%

Ingredients Ingredients
8.7 lbs. (3.9 kg) 2-row malt 3.3 lbs. (1.5 kg) Coopers light liquid malt extract
0.5 lbs. (0.23 kg) wheat malt 2.2 lbs. (1.0 kg) Briess wheat dried malt extract
3 oz. (85 g) Carapils (dextrin) malt 0.5 lbs. (0.23 kg) wheat malt
3 oz. (85 g) pale 2-row malt (for sour mash) 3 oz. (85 g) Carapils (dextrin) malt
1 AAU Styrian Golding hops 3 oz. (85 g) pale 2-row malt (for sour mash)
(0.25 oz./7g of 4% alpha acid) 1 AAU Styrian Golding hops
3.5 AAU Magnum hops (0.25 oz./7g of 4% alpha acid)
(0.25 oz./1.8 g of 14% alpha acid) 3.5 AAU Magnum hops
2.1 AAU Styrian Golding hops (0.25 oz./1.8 g of 14% alpha acid)
(0.53 oz./15 g of 4% alpha acid) 2.1 AAU Styrian Golding hops
1.4 AAU Styrian Golding hops (0.53 oz./15 g of 4% alpha acid)
(0.35 oz./10 g of 4.0% alpha acid) 1.4 AAU Styrian Golding hops
White Labs WLP005 (British Ale) or (0.35 oz./10 g of 4.0% alpha acid)
Wyeast 1098 (British Ale) yeast White Labs WLP005 (British Ale) or
3
⁄4 cup of corn sugar (for priming) Wyeast 1098 (British Ale) yeast
3
⁄4 cup of corn sugar (for priming)
Step by Step
For the sour mash, start 2–3 days in advance. Steep 3 oz. Step by Step
(85 g) 2-row pale malt in a pint of 150 °F (66 °C) water, then For the sour mash, start 2–3 days in advance. Steep 3 oz.
cover and let sit for 2–3 days. On brew day, mash grains and (85 g) 2-row pale malt in a pint of 150 °F (66 °C) water, then
sour mash at 152 °F (67 °C) for 60 minutes. Collect enough cover and let sit for 2–3 days. On brew day, steep the sour
wort to boil for 90 minutes and have a 5.5-gallon (21-L) yield mash along with the wheat and dextrin malt grains in 3 gal-
(about 7 gallons or 26 L). Boil for 60 minutes, adding hops at lons (11 L) of water at 152 °F (67 °C) for 30 min. Remove grains
the times indicated. Cool the wort to 75 °F (24 °C), aerate the from wort, add the first wort addition of Styrian Golding hops,
beer and pitch your yeast. Allow the beer to cool over the next malt syrup and dry malt extract, then bring to a boil. Boil for 60
few hours to 68 ºF (20 ºC) and hold at this temperature until minutes, adding hops as indicated. After the boil is complete,
the yeast has finished fermentation. Bottle and enjoy! add wort to 2 gallons cool water in a sanitary fermenter and
top off with cool water to 5.5 gallons (21 L). Cool the wort to
75 °F (24 °C), aerate the beer and pitch your yeast. Allow the
beer to cool over the next few hours to 68 ºF (20 ºC) and hold
at this temperature until the yeast has finished fermentation.
Bottle and enjoy!

10 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 IECHYD DA BREWING CO.’S IECHYD DA BREWING CO.’S
WALLOON BELGIAN DARK STRONG CLONE WALLOON BELGIAN DARK STRONG CLONE
(ALL-GRAIN) (PARTIAL MASH)
(5 gallons/19 L, all-grain) (5 gallons/19 L, partial mash)
OG = 1.080 FG = 1.020 OG = 1.080 FG = 1.020
IBU = 30 SRM = 38 ABV = 8.4% IBU = 30 SRM = 37 ABV = 8.4%

Ingredients Ingredients
11 lbs. (5 kg) Pilsner malt 7.5 lbs. (3.4 kg) Pilsner liquid malt extract
2.25 lbs. (1 kg) aromatic malt 2.25 lbs. (1 kg) aromatic malt
1 lb. (0.45 kg) Carabrown® malt (55 °L) 1 lb. (0.45 kg) Carabrown® malt (55 °L)
1 lb. (0.45 kg) Briess Extra Special malt (130 °L) 1 lb. (0.45 kg) Briess Extra Special malt (130 °L)
1.25 lbs. (0.57 kg) Belgian dark candi syrup (180 °L) 1.25 lbs. (0.57 kg) Belgian dark candi syrup (180 °L)
10 AAU Sorachi Ace hops (60 min.) 10 AAU Sorachi Ace hops (60 min.)
(1 oz./28 g at 10% alpha acids) (1 oz./28 g at 10% alpha acids)
White Labs WLP500 (Trappist Ale) or White Labs WLP500 (Trappist Ale) or
Wyeast 1214 (Belgian Abbey) yeast Wyeast 1214 (Belgian Abbey) yeast
3
⁄4 cup corn sugar (if priming) 3
⁄4 cup corn sugar (if priming)

Step by Step Step by Step

Mill the grains and mix with 4.6 gallons (17.3 L) of 162 °F Bring 5.4 qts. (5 L) of water to approximately 162 °F (72 °C)
(72 °C) strike water to reach a mash temperature of 150 °F and mix in the crushed grains placed in grain bags for 60 min-
(65.5 °C). Hold this temperature for 90 minutes. Vorlauf until utes. Remove the grain bags and wash with 1 gallon (4 L) hot
your runnings are clear, and lauter. Sparge the grains with 2.7 water. Let the grain bags drain fully. Add liquid extract and
gallons (10.2 L) water at 170 °F (77 °C), stir in Belgian candi Belgian dark candi syrup while stirring, and top off to 6 gallons
syrup until dissolved, and top up as necessary to obtain 6 gal- (23 L) wort. Stir until everything is completely dissolved. Bring
lons (23 L) of wort. Boil for 60 minutes, adding hops according the wort to a boil. Boil for 60 minutes, adding hops according
to the ingredient list. to the ingredient list.
After the boil, chill the wort to slightly below fermentation After the boil, chill the wort to slightly below fermentation
temperature, about 65 °F (18 °C). Aerate the wort with pure temperature, about 65 °F (18 °C). Aerate the wort with pure
oxygen or filtered air and pitch yeast. oxygen or filtered air and pitch yeast.
Ferment at 66 °F (19 °C) for two days. After initial fermen- Ferment at 66 °F (19 °C) for two days. After initial fermen-
tation begins, allow wort to free rise to 76 °F (24 °C) until tation begins, allow wort to free rise to 76 °F (24 °C) until
fermentation is complete (a specific gravity of about 1.020). fermentation is complete (about 1.020 SG). Once the beer
Once the beer completes fermentation, bottle or keg the completes fermentation, bottle or keg the beer and carbonate
beer and carbonate to approximately 2.5 volumes. You may to approximately 2.5 volumes. You may want to cold-crash the
want to cold-crash the beer prior to packaging to 35 °F (2 °C) beer prior to packaging to 35 °F (2 °C) for 48 hours to improve
for 48 hours to improve clarity. Store carbonated beer at near- clarity. Store carbonated beer at near-freezing temperatures
freezing temperatures for at least two weeks before drinking. for at least two weeks before drinking.

Tips for Success:

Brewer Chip Lewis notes that the initial temperature restraint
during fermentation helps with the development of more
spicy/peppery phenols relative to the levels of banana and
clove. This spicy, peppery note complements the dark raisin,
burnt sugar, and pit fruit flavors in the beer beautifully! As
Chip also says, this beer is “pretty straightforward” – like so
many other Belgian beers, the complexity doesn’t have to be
complicated. Iechyd Da!

11 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 JOLLY PUMPKIN ARTISAN ALES’ JOLLY PUMPKIN ARTISAN ALES’
BIERE DE MARS CLONE BIERE DE MARS CLONE
(ALL-GRAIN) (EXTRACT WITH GRAINS)
(5 gallons/19 L, all-grain) (5 gallons/19 L, extract with grains)
OG = 1.059 FG = 1.006 OG = 1.059 FG = 1.006
IBU = 30 SRM = 19 ABV = 7% IBU = 30 SRM = 19 ABV = 7%

Ingredients Ingredients
5 lbs. (2.3 kg) Pilsner malt 1.75 lbs. (0.8 kg) Pilsen liquid malt extract
3.5 lbs. (1.6 kg) wheat malt 2.5 lbs. (1.14 kg) wheat liquid malt extract
14 oz. (0.4 kg) Munich malt (10 °L) 3 lbs. (1.36 kg) amber liquid malt extract
14 oz. (0.4 kg) flaked corn 8 oz. (0.23 kg) caramel malt (40 °L)
8 oz. (0.23 kg) caramel malt (40 °L) 1.3 oz. (37 g) black patent malt
1.3 oz. (37 g) black patent malt 14 oz. (0.4 kg) dextrose sugar (15 min.)
1.3 oz. (37 g) acidulated malt 1.9 AAU Styrian Goldings pellet hops (60 min.)
14 oz. (0.4 kg) dextrose sugar (15 min.) (0.36 oz./10 g at 5.4% alpha acids)
1.9 AAU Styrian Goldings pellet hops (60 min.) 2 AAU Saaz pellet hops (60 min.)
(0.36 oz./10 g at 5.4% alpha acids) (0.52 oz./15 g at 3.75% alpha acids)
2 AAU Saaz pellet hops (60 min.) 5.2 AAU UK Fuggle pellet hops (30 min.)
(0.52 oz./15 g at 3.75% alpha acids) (1.15 oz./33 g at 4.5% alpha acids)
5.2 AAU UK Fuggle pellet hops (30 min.) 2 oz. (57 g) medium toasted oak cubes
(1.15 oz./33 g at 4.5% White Labs WLP515 (Antwerp Ale) or
alpha acids) Wyeast 3725 (Biere de Garde) yeast
2 oz. (57 g) medium toasted oak cubes A wild yeast/souring bacteria mixed culture of your choosing
White Labs WLP550 (Belgian Ale), (see “Tips for Success”)
Wyeast 3722 (Belgian Ardennes), or 4 oz. (113 g) corn sugar (if bottle priming)
White Labs WLP515 (Antwerp Ale) yeast
A wild yeast/souring bacteria mixed culture of your choosing Step by Step
(see “Tips for Success”) Place the grains in a grain bag and then add the grain bag to
4 oz. (113 g) corn sugar (if priming) 2 gallons (7.6 L) of 150 °F (66 °C) water. Allow the grain bag
to steep for 20–30 minutes while you continue to heat the
Step by Step water up to no hotter than 170 °F (77 ° C) in order to avoid ex-
Mill the grains (flaked corn doesn’t need to be milled) and mix tracting tannins. Remove the grain bag, top the kettle up with
with 4.25 gallons (16 L) of 160 °F (71 °C) strike water to reach enough pre-heated water to reach a total pre-boil volume of
a mash temperature of 150 °F (65.5 °C). Hold at this tempera- 6.5 gallons (24.6 L), and turn the heat back on. Once you reach
ture for 60 minutes. Vorlauf until the runnings are clear. Sparge a boil, add the malt extract and hops according to the ingre-
the grains with 3.25 gallons (12.3 L) of 169 °F (76 °C) water dients list. Now follow the remainder of the all-grain recipe.
until 6.5 gallons (24.6 L) of 1.041 SG wort is collected in the
boil kettle. Boil for 60 minutes adding hops and dextrose ac- Tips for Success:
cording to the ingredients list. Recommended pitch rate is 204 Jolly Pumpkin makes two batches for this beer; one fermented
billion yeast cells which can be obtained by using either 1 vial in a steel fermenter for a week with ale yeast, the other with
after making a 1-L stir plate starter, a 2 L non-stir plate starter, a lager yeast. The batches are then transferred into the same
or simply by pitching 2 fresh vials without making a starter. oak foeder, innoculated with a house yeasts and bacterias, and
After the boil, turn off the heat and whirlpool the kettle by conditioned for one month. The beer is then racked into stan-
gently stirring for 2 minutes and then let it rest for an ad- dard sized oak barrels for three months of additional aging be-
ditional 8 minutes. Next, chill the wort to 64 °F (18 °C) and fore being re-blended just prior to packaging. On a homebrew
transfer the wort into a fermenter. Pitch the yeast, let the tem- scale, if you have two separate temperature controlled fer-
perature free rise up to 67 °F (19.5 °C), and hold it there for 14 mentation environments and want to brew twice, then by all
days. Rack to a secondary fermenter and pitch the wild yeast means use two different strains of yeast. If you don’t, then the
and souring bacteria mixed culture as per the ingredients list. lager-like characteristics of the White Labs WLP515 (Antwerp
Allow the beer to condition for 4-14 months, depending on Ale) offers a good compromise. If you have access to a Biere
how much wild and/or sour character you desire. Regardless de Mars, then you can try to utilize the bottle dregs (building
of the conditioning time you opt for, the oak cubes should be them up with a multi-stage stir plate starter is recommended)
added 4 months prior to bottling. After secondary conditioning, to gain some of JP’s house wild profile. If not, pitch a mixed
crash cool the fermenter at the rate of 5° F (2.7 °C) per day for culture blend into your secondary, such as White Labs WLP655
7 days until you reach 32 °F (0 °C) and then bottle or keg the (Belgian Sour Mix), Wyeast 3278 (Lambic Blend), Wyeast 3763
beer. Carbonate to 2.5 volumes of CO2 and enjoy! (Roeselare Blend), East Coast Yeast’s ECY03-B Farmhouse
Blend Isolate, or East Coast Yeast’s ECY01 Bug Farm Blend.

12 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 THE LOST ABBEY’S THE LOST ABBEY’S
DEVOTION ALE CLONE DEVOTION ALE CLONE
(ALL-GRAIN) (EXTRACT WITH GRAINS)
(5 gallons/19 L, all-grain) (5 gallons/19 L, extract with grains)
OG = 1.052 FG = 1.006 OG = 1.052 FG = 1.006
IBU = 35 SRM = 4 ABV = 5.9% IBU = 35 SRM = 4 ABV = 5.9%

Ingredients Ingredients
7.25 lbs. (3.3 kg) Pilsner malt 4.33 lbs. (2.0 kg) Weyermann Pilsner malt extract
0.54 lbs. (0.24 kg) Crisp crystal malt (15 °L) (late addition)
1.48 lbs. (0.67 kg) dextrose 1.46 lbs. (0.66 kg) Pilsner malt
6.25 AAU Columbus or Warrior hops (90 min.) 0.54 lbs. (0.24 kg) Crisp crystal malt (15 °L)
(0.39 oz./11 g of 16% alpha acids) 1.48 lbs. (0.67 kg) dextrose
1.95 AAU Brewers Gold hops (45 min.) 6.75 AAU Columbus or Warrior hops (60 min.)
(0.32 oz./9.2 g of 6% alpha acids) (0.42 oz./12 g of 16% alpha acids)
1.9 AAU Brewers Gold hops (15 min.) 1.95 AAU Brewers Gold hops (45 min.)
(0.31 oz./8.9 g of 6% alpha acids) (0.32 oz./9.2 g of 6% alpha acids)
0.81 oz. (23 g) German Tettnang hops (whirlpool) 1.9 AAU Brewers Gold hops (15 min.)
White Labs WLP530 (Abbey Ale) yeast (0.31 oz./8.9 g of 6% alpha acids)
3
⁄4 cup corn sugar (if priming) 0.81 oz. (23 g) German Tettnang hops (whirlpool)
White Labs WLP530 (Abbey Ale) yeast
Step by Step 3
⁄4 cup corn sugar (if priming)
Crush your grains and mash at 146 °F (63 °C) for 60 minutes.
Boil for 90 minutes, adding hops at times indicated and sugar Step by Step
for final 15 minutes. After the boil is complete, add the whirl- Steep crushed malts in 3 qts. (~3 L) of water at 146 °F
pool hops, stir, and let sit for 15 minutes prior to cooling. Fer- (63 °C) for 45 minutes. Combine “grain tea” with enough water
ment starting at 66 °F (19 °C), but allow the temperature to in brewpot to make 3 gallons (11 L) of wort. Boil 60 minutes,
rise without control. adding hops at times indicated and sugar and liquid malt ex-
tract for final 15 minutes. After the boil is complete, add the
whirlpool hops, stir, and let sit for 15 minutes prior to cooling.
Ferment starting at 66 °F (19 °C), but allow the temperature
to rise without control.

13 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 NEW BELGIUM BREWING CO.’S NEW BELGIUM BREWING CO.’S
ABBEY CLONE ABBEY CLONE
(ALL-GRAIN) (EXTRACT WITH GRAINS)
(5 gallons/19 L, all-grain) (5 gallons/19 L, extract with grains)
OG = 1.065 FG = 1.011 OG = 1.064 FG = 1.011
IBU = 20 SRM = 24 ABV = 7% IBU = 20 SRM = 24 ABV = 6.9%

Ingredients Ingredients
7.5 lb. (3.4 kg) pale malt 1.5 lbs. (0.68 kg) Muntons light dried malt extract
2 lbs. (0.91 kg) cane sugar (15 min.) 3.3 lb. (1.5 kg) Muntons light liquid malt extract
1.5 lbs. (0.68 kg) Munich malt (20 °L) 2 lbs. (0.91 kg) cane sugar (15 min.)
0.25 lb. (0.11 kg) CaraPils® malt 1.5 lbs. (0.68 kg) Munich malt (20 °L)
0.5 lb. (0.23 kg) crystal malt (80 °L) 0.25 lb. (0.11 kg) CaraPils® malt
3 oz. (85 g) chocolate malt 0.5 lb. (0.23 kg) crystal malt (80 °L)
5 AAU Target hops (60 min.) 3 oz. (85 g) chocolate malt
(0.45 oz./13 g of 11% alpha acids) 5 AAU Target hops (60 min.)
1.3 AAU Willamette hops (10 min.) (0.45 oz./13 g of 11% alpha acids)
(0.25 oz./7.1 g of 5% alpha acids) 1.3 AAU Willamette hops (10 min.)
1.1 AAU Liberty hops (5 min.) (0.25 oz./7.1 g of 5% alpha acids)
(0.25 oz./7.1 g of 4.5% alpha acids) 1.1 AAU Liberty hops (5 min.)
Wyeast 1214 (Belgian Ale) or (0.25 oz./7.1 g of 4.5% alpha acids)
White Labs WLP500 (Trappist Ale) yeast Wyeast 1214 (Belgian Ale) or
3
⁄4 cup corn sugar (if priming) White Labs WLP500 (Trappist Ale) yeast
3
⁄4 cup corn sugar (if priming)
Step by Step
Crush your grains and mash at 150 °F (66 °C). Collect the wort Step by Step
and boil for 90 minutes, adding hops and sugar at times indi- Steep grains in 3.5 qts. (3.3 L) of water at 150 °F (66 °C) for
cated. Ferment at 70 °F (21 °C). 45 minutes. Add water to make 3.0 gallons (11 L) of wort and
bring to a boil. Stir in dried malt extract and boil for 60 min-
utes. Add liquid malt extract and sugar for final 15 minutes
of the boil. Cool wort and transfer to fermenter. Top up to 5
gallons (19 L) with cool water, aerate and pitch yeast. Ferment
at 70 °F (21 °C).

14 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 NEW BELGIUM BREWING CO.’S NEW BELGIUM BREWING CO.’S
TRIPPEL CLONE TRIPPEL CLONE
(ALL-GRAIN) (EXTRACT WITH GRAINS)
(5 gallons/19 L, all-grain) (5 gallons/19 L, extract with grains)
OG = 1.071 FG = 1.010 OG = 1.072 FG = 1.011
IBU = 25 SRM = 7 ABV = 7.9% IBU = 25 SRM = 7 ABV = 7.9%

Ingredients Ingredients
9 lb. (4.1 kg) pale malt 4.5 lb. (2 kg) Briess Light dried malt extract
2.5 lbs. (1.1 kg) cane sugar (15 min.) 14 oz. (0.4 kg) pale malt
1 lb. (0.45 kg) Munich malt 2.5 lbs. (1.1 kg) cane sugar (15 min.)
2 oz. (57 g) Victory® malt 1 lb. (0.45 kg) Munich malt
0.25 oz. (7.1 g) coriander (2 min.)  2 oz. (57 g) Victory® malt
6.1 AAU Target hops (60 min.) 0.25 oz. (7.1 g) coriander (2 min.) 
(0.56 oz./16 g of 11% alpha acids) 6.1 AAU Target hops (60 min.)
1.1 AAU Liberty hops (15 min.) (0.56 oz./16 g of 11% alpha acids)
(0.25 oz./7.1 g of 4.5% alpha acids) 1.1 AAU Liberty hops (15 min.)
0.5 oz. (14 g) Saaz hops (0 min.) (0.25 oz./7.1 g of 4.5% alpha acids)
Wyeast 1214 (Belgian Ale) or 0.5 oz. (14 g) Saaz hops (0 min.)
White Labs WLP500 (Trappist Ale) yeast Wyeast 1214 (Belgian Ale) or White
Labs WLP500 (Trappist Ale) yeast
Step by Step
Mash at 149 °F (65 °C). Boil for 90 minutes, adding hops, sugar Step by Step
and spice at times indicated. Ferment at 68 °F (20 °C). (New Steep grains in 3 qts. (3 L) of water at 149 °F (65 °C) for 45
Belgium ferments part of their Trippel with their Belgian yeast minutes. Add water to make 3 gallons (11 L) of wort and bring
and part with a neutral yeast, then blends the beers to get a to a boil. Stir in roughly half of the dried malt extract and boil
beer in which the Belgian yeast characteristics are subdued.) for 60 minutes, adding hops, sugar and spice at times indi-
cated. Add remaining malt extract for final 15 minutes of the
boil. Ferment at 68 °F (20 °C).

15 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
 RUSSIAN RIVER BREWING CO.’S RUSSIAN RIVER BREWING CO.’S
TEMPTATION CLONE TEMPTATION CLONE
(ALL-GRAIN) (EXTRACT ONLY)
(5 gallons/19 L, all-grain) (5 gallons/19 L, extract only)
OG = 1.062 FG = 1.012 OG = 1.062 FG = 1.012
IBU = 28 SRM = 4 ABV = 6.8% IBU = 28 SRM = 4 ABV = 6.8%

ABV and final gravity are both based on the beer going into the
barrel/secondary fermenter, prior to the souring process. Ingredients
“None of our barrel beers are easy to replicate on a homebrew 6.6 lbs. (3 kg) light liquid malt
level as we are matching specific recipes with specific types of extract
wine barrels. For example Temptation is aged in Chardonnay bar- 1.75 lbs. (0.8 kg) light dried malt
rels exclusively. One suggestion for a homebrewer is to add a extract
little bit of Chardonnay into the beer to get the wine character 0.25 oz. (8 ml) 88% lactic acid
since they cannot get it from the wood like we do.” 6 AAU Warrior® hops (90 min.)
- Vinnie Cilurzo (0.4 oz./11 g of 15% alpha acids)
1.8 AAU Styrian Goldings hops (30 min.)
(0.4 oz./11 g of 4.5% alpha acids)
Ingredients 1.4 AAU Styrian Goldings hops (0 min.)
11.5 lbs. (5.2 kg) 2-row pale malt (0.3 oz./8.5 g of 4.5% alpha acids)
10 oz. (0.27 kg) acidulated malt White Labs WLP530 (Abbey Ale) or
14 oz. (0.41 kg) dextrine malt Wyeast 1214 (Belgian Abbey Ale) yeast
6 AAU Warrior® hops (90 min.) Wyeast 5112 (Brettanomyces bruxellensis) or
(0.4 oz./11 g of 15% alpha acids) White Labs WLP650 (Brettanomyces bruxellensis) yeast
1.8 AAU Styrian Goldings hops (30 min.) Wyeast 5335 (Lactobacillus) or
(0.4 oz./11 g of 4.5% alpha acids) White Labs WLP677 (Lactobacillus) bacteria or
1.4 AAU Styrian Goldings hops (0 min.) Wyeast 5733 (Pediococcus) bacteria
(0.3 oz./8.5 g of 4.5% alpha acids) 1 cup corn sugar (if priming)
White Labs WLP530 (Abbey Ale) or Oak barrel, staves, beans or chips
Wyeast 1214 (Belgian Abbey Ale) yeast Chardonnay (optional)
Wyeast 5112 (Brettanomyces bruxellensis) or
White Labs WLP650 (Brettanomyces bruxellensis) yeast Step by Step
Wyeast 5335 (Lactobacillus) or Add 5 gallons (19 L) water, extract and lactic acid to the kettle
White Labs WLP677 (Lactobacillus) bacteria or being sure to add the liquid malt extract off heat to avoid
Wyeast 5733 (Pediococcus) bacteria scorching the clumped extract. Boil for 90 minutes, adding
1 cup corn sugar (if priming) hops at times indicated. Begin fermentation at 68 °F (20 °C)
Oak barrel, staves, beans or chips and free rise to 76 °F (24 °C). After primary fermentation, drop
Chardonnay (optional) as much of the yeast out as possible and move beer to wine
barrel or secondary fermenter (with oak alternative) where
Step by Step Brettanomyces is added. After eight to twelve weeks of aging
Mash at 158 °F (70 °C). Boil for 90 minutes, adding hops at with the Brett, add bacteria to beer and top barrel/fermenter
times indicated. Begin fermentation at 68 °F (20 °C) and free with a neutral base beer or Chardonnay. From here the beer
rise to 76 °F (24 °C). After primary fermentation, drop as much will sit for another six to nine months. After the barrel aging
of the yeast out as possible and move beer to wine barrel or is complete, bottle condition the beer using a wine yeast and
secondary fermenter (with oak alternative) where Brettanomy- an appropriate quantity of priming sugar to meet your desired
ces is added. After eight to twelve weeks of aging with the CO2 level. High pressure-rated barrels are strongly suggested.
Brett, add bacteria to beer and top barrel/fermenter with a
neutral base beer or Chardonnay. From here the beer will sit
for another six to nine months. After the barrel aging is com-
plete, bottle condition the beer using a wine yeast and an ap-
propriate quantity of priming sugar to meet your desired CO2
level. High pressure-rated barrels are strongly suggested.

16 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved
17 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved