Barleywine is an English style of high gravity ale. A typical barley wine recipe will have loads of malt and extra hops to create a full bodied beer that approaches wine in its alcohol content. Because of the high alcohol content, barleywines are often consumed in the cold weather. They also age well. Brew a barleywine recipe now and be sure to save some bottles for future winter holidays and special occasions!
Looking for a ready-to-brew barleywine recipe kit? Steam Freak Barnstormer Barleywine may be just what you’re looking for! If you’d like to create your own barleywine recipe, consider the tips below.

Creating a Barleywine Recipe: Vital Stats
First, think about whether you’d like to create an American or English barleywine recipe. Traditional English barleywines tend to be a little more malt forward than the American versions. English barleywines will still have a significant amount of bittering hops and will focus on English varieties (like Kent Goldings and Fuggles), while American barleywines tend to use American hop varieties (like Cascade) and will probably have more significant late boil hop additions.
Here are the BJCPs statistics for comparison:
English Barleywine Recipe Profile:
OG: 1.080 – 1.120
IBUs: 35 – 70
FG: 1.018 – 1.030
SRM: 8 – 22
ABV: 8 – 12%
American Barleywine Recipe Profile:
OG: 1.080 – 1.120
IBUs: 50 – 120
FG: 1.016 – 1.030
SRM: 10 – 19
ABV: 8 – 12%

Malt
Barleywine ale requires a significant amount of fermentable ingredients to achieve the higher levels of alcohol. Many all-grain brewers will supplement a normal volume of grain with additional malt extract and/or sugar in their barleywine recipes. This allows them to perform a mash that fits in their all-grain system and still collect a decent volume of wort of the appropriate gravity. Aim for an OG of at least 1.090.
All-grain brewers: Using a pale ale malt as a base, add up to 10-15% specialty malts for color and flavor complexity. A Munton’s mild ale malt would be a good choice of base malt for a traditional barley wine. To create a more fermentable wort, mash the grains at the low end of the range, at about 150°F.
Extract brewers: will need three cans of liquid malt extract to achieve the gravity needed for this brew. Try a combination of light, Munich, and amber LME and steep some crystal malt to get the malt complexity that’s characteristic of barleywines.

Hops
To balance the enormous malt bill, barleywines are balanced by a generous dose of bittering hops. Higher alpha acids hops, such as Chinook, work well for this purpose. At least an ounce will be needed in the early part of the boil, probably two. If bittering with a lower alpha acid hop, such as East Kent Goldings (a traditional English variety), use at least three ounces for a five gallon recipe. Four or five ounces of bittering hops would be better.
In barleywines, hop flavor and aroma vary quite a bit. An American-style barley wine will likely have more hop flavor and aroma than an English one. Think about your taste preferences and add late addition hops accordingly. Centennial and Cascade are popular choices to add to an American barleywine recipe. Fuggles and Willamette are also good options.
Dry hopping is common and traditional for English ales. Consider adding 1-2 oz. dry hops (or more based on your preference) up to a week in advance of bottling.

Beer Yeast
Be prepared for a long fermentation. Barleywines are also typically aged. If you want your barleywine to be ready for Christmas or New Year’s, plan to start your barley wine recipe at least two or three months in advance of when you plan to serve it. Many American and English ale yeasts will work. The best yeast for a barleywine recipe, I have found is Wyeast 1728: Scottish Ale. You may also want to consider Wyeast 1056: American Ale, or even a combination of the two.
For brewing a high gravity beer, it’s essential to pitch enough beer yeast to complete the fermentation. Be sure to prepare a yeast starter (you’ll probably need about three liters) and aerate the wort well prior to pitching. Alternatively, use three packs of liquid beer yeast in order to have enough yeast cells. It may be necessary to pitch a second yeast (possibly a different strain) when racking into secondary fermentation, so it might be a good idea to have some Safale-S04 or Safale-S05 on hand.
Ray Daniels points out the traditionally, brewers would rouse, or stir up the yeast throughout the secondary fermentation to make sure that it remained active:
“One favored method of rousing was to take the large secondary fermentation casks for a “walk.” Periodically, each cask would be taken out and rolled around the brewery courtyard a few times to achieve the necessary awakening of the yeast.”
Sounds like a good way to get some exercise!
Do you have experience with brewing a barleywine recipe? What tips do you have to share? We’d love to hear them!
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.

Pumpkin beer is a distinctly American creation. Rumor has it that even Thomas Jefferson even had a pumpkin beer recipe he brewed.
As we get into the final days of summer, these popular pumpkin beers start flying off the shelves. But you’re a homebrewer. Why buy someone else’s pumpkin beer when you can brew your own?
The pumpkin beer recipe below uses a number of fall spices and a hefty amount of pumpkin to produce a fairly high-gravity, creamy, sweet, and spicy brew. Just like pumpkin pie in a glass! This pumpkin beer recipe works best as an all-grain or partial mash. You’ll need a kettle as well as a separate mash tun for “stewing” the pumpkin and the grains.

Pick a Base Style
Balanced and malt forward beers work best. Porters, ambers, and brown ales make for good base styles. A lager, such as an Oktoberfest could also be interesting. Either pick a Steam Beer or use the pumpkin beer recipe below.
Roasted Pumpkin Ale Recipe:

OG: 1.070
FG: 1.015
ABV: 7.2%
IBUs: 28-32
8 lbs. Two-row malt
2 lbs. Munich malt
1 lb. Caramel 60°L
1/2 lb. Victory® malt
8 lbs. Pumpkin, peeled and roasted
1 oz. Northern Brewer hops @ :60
1 oz. Willamette hops @ :10
1 tsp. Irish moss @ :10
1/4 oz. fresh ginger, peeled and grated
1 stick cinnamon
1 tsp. allspice
1/4 tsp. ground cloves
1 tsp. nutmeg
English or American Ale yeast (Suggestions: Safale S-04, Safale S-05, Wyeast 1056, Wyeast 1099)
5 oz. corn sugar for priming

Preparing the Pumpkin
If you’re so inclined, you can use a whole pumpkin in this pumpkin beer recipe. Choose a variety that’s suitable for pumpkin pie, about 10 pounds in size. Clean out the pumpkin, setting aside all the pulp and seeds. Peel the rind from the pumpkin, reserving the meaty flesh. Bake the pumpkin at 350°F for 1 1/4 hours, then mash into a pulp.
If you’re short on time, canned pumpkin will work in a pumpkin beer recipe, too. Leave behind the preservatives and artificial coloring and go with 100% pumpkin.

Procedure – All Grain
Using 1 quart of water for every pound of pumpkin and grain, mash the pumpkin with the crushed grains for 60 minutes at 150°F. Sparge with water at 170°F, collecting 5.5 gallons of run-off. Bring to a boil, then add the bittering hops. At the 30 minute mark, add the spices. Add the flavoring and aroma hops according to your beer recipe. At the :10 minute mark, add the Irish moss. Whirlpool, cool, and transfer to a clean, sanitized fermenter. Pitch yeast when the wort reaches 70°F.
Primary fermentation for one week, secondary for two. Prime with corn sugar, then bottle.

Procedure – Partial Mash
Using 1 quart of water for every pound of pumpkin and grain in the pumpkin beer recipe. Mash the pumpkin with the specialty grains at 150°F for 30 minutes. Strain out the pumpkin and the grains, collecting the wort in the brew kettle. Add water (up to about 75% of your brew kettle capacity). Bring wort to a boil, then add the bittering hops. At the 30 minute mark, add spices. Add the flavoring and aroma hops according to your beer recipe. At the :10 minute mark, add the Irish moss. Whirlpool, cool, and transfer to a clean, sanitized fermenter. Pitch yeast when the wort reaches 70°F.
Primary fermentation for one week, secondary for two. Prime with corn sugar, then bottle.
Feeling extra adventurous? Serve the pumpkin beer with a scoop of vanilla ice cream to make a pumpkin beer float!

If you’re searching for a thick, luscious dessert beer, then look no further.
Milk stout (a.k.a. sweet stout) is a sub-style of stout noted for its creamy texture and residual sweetness. It’s not actually made with milk. Instead, many brewers choose to use unfermentable lactose sugar in order to achieve that creamy, sweet character.
This chocolate milk stout recipe starts with a basic sweet stout recipe and adds a pound of unfermentable lactose sugar to increase sweetness and body. A generous dose of chocolate malt, plus four ounces of cacoa nibs make for a big chocolate flavor that will remind you (and all your friends) of chocolate milk.

Chocolate Milk Stout Recipe
(5 Gallon Recipe, All-Grain & Partial Mash)
Specs
OG: 1.060
FG: 1.022
ABV: 5%
IBUs: 27
SRM: 36
Ingredients
8 lbs. 2-Row Brewer’s Malt
1 lb. Caramel 80L Malt
1 lb. Chocolate Malt
.25 lb. Roasted Barley
1 lb. Lactose Sugar
1.5 oz. Willamette hops (First Wort Hops)
.5 oz. Willamette hops at :60
1 tsp. Irish Moss at :15
Wyeast 1084: Irish Ale Yeast
4 oz. Cacao nibs (added in secondary)
5 oz. priming sugar (if bottling)
Directions for All-Grain: Prepare a 2L yeast starter. Single infusion mash at 150°F for 60 minutes. Add first wort hops when sparging into the brew kettle. Collect seven gallons of wort. Bring to a boil. Add .5 oz. of Willamette hops at beginning of 60-minute boil. Add 1 tsp. of Irish moss with 15 minutes left in the boil. At the end of the boil, mix in the lactose sugar. Chill wort and transfer to a clean, sanitized fermenter. Ferment at 68°F for seven days, then transfer to a secondary fermenter holding the cacao nibs. Ferment for ten days at 68°F. Bottle or keg as normal.
Directions for Partial Mash: Prepare a 2L yeast starter. Replace the 6 of the 8 lbs. of 2-Row malt with 4 lbs. Light DME. Mash the crushed grains with 1.5 gallons of water at 150°F for 60 minutes. Strain wort into brew kettle and rinse grains with one gallon of water at 170°F. Mix in the DME and top off with enough water to make four gallons. Add the first wort hops and bring wort to a boil. Proceed with recipe as above, topping off with enough clean, sanitized water to make five gallons in the fermenter. Primary fermentation for seven days at 68°F. Rack beer onto cacao nibs in a secondary fermenter and ferment for ten days at 68°F. Bottle or keg as normal.

This is a very easy chocolate milk stout recipe that make a tremendous brew. And, I can’t think of a better time to brew it up then right now! It’s very tasty after big meals making it an excellent choice to serve during the Holidays.
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.

If you like Scotch ales, then here’s a Scotch ale recipe that you will love! It’s a classic brew with an eclectic, maple twist that will have you reaching for another.
There are few flavors that are as unique and delicious as maple syrup. Whether it was pancakes, waffles, or French toast, you probably grew up with maple syrup along with your favorite Sunday breakfast. Lucky for you, maple syrup can also be used in your homebrew!
The high fermentability and unique flavor of maple syrup make it work well with a number of beer styles, especially those that feature malt flavors. A maple brown ale is a popular combination, but today’s beer recipe pairs it with a Scottish ale.
Scotch ales are known for being malt forward with notes of caramel. Generally, they have low IBUs, though a small amount of roasted barley may enhance the perception of bitterness. Rather than deriving caramel flavor from caramel malt, all-grain Scotch ale recipes often involve taking a portion of the first runnings from the mash and boiling them down to develop caramelization. As one might imagine, these caramel flavors work well with the maple syrup.
Some brewers recommend using grade-B maple syrup, which has a stronger maple flavor, but typical grade-A syrup you might use on your pancakes will work too. Just be sure to use all-natural, 100% maple syrup if you want to avoid putting artificial colorings, flavors, and preservatives in your brew. Due to the high sugar content of maple syrup, it will ferment out almost completely, leaving behind a hint of that sweet maple flavor. Enjoy!

Maple Scotch Ale Recipe
(5.5-gallon batch, partial mash)
Specs 
OG: 1.046
FG: 1.010
ABV: 4.7%
IBUs: 15.5
SRM: 12
Ingredients 
7 oz. German Munich malt
4 oz. Caramel 20L malt
2 oz. Roasted barley
3.3 lbs. light LME
2 lbs. amber DME
.5 oz. Magnum pellet hops at :60 (6.1 AAUs)
3 cups maple syrup
1 pack Mangrove Jack’s US West Coast Yeast
Partial Mash Directions: 
In a small stockpot, mash crushed grains at 156°F. in 1.25 qts. of clean, chlorine-free water for 60 minutes. Strain mash through a colander into boil kettle to remove grains, then rinse them with 1 qt. water at 170˚F, collecting runoff in the kettle. Add malt extract and enough water to make three gallons. Bring to a boil. Add Magnum hops and boil for 60 minutes. At end of boil, turn off the heat, mix in maple syrup, then whirlpool and chill wort to 60˚F or below. Pour wort into a clean, sanitized fermenter with enough cool, clean, chlorine-free water to make 5.5 gallons. Stir well to aerate. Pitch yeast and ferment at 58˚F for at least two weeks. Bottle or keg and carbonate for about 2.5 volumes CO₂.
All-grain option:  
Replace the malt extract with 7.2 lbs. pale ale malt. Mash grains at 156˚F for one hour. Halfway through the mash, remove two gallons of wort and boil it to condense into one gallon. This will develop caramelization. Sparge to collect a total of 7 gallons of wort, including the one gallon of caramelized wort. Boil for 30 minutes, then add Magnum hops. Boil for 60 minutes and proceed with recipe above.
Do you have a favorite Scotch ale recipe you’d like to share with us. We love to see what other homebrewer’s got cookin’.
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

As a homebrewer, I love to experiment with a wide varieties of homebrew beer recipes: ginger beer, various SMaSH beer recipes, attempts at gluten-free beer for my girlfriend. Experimentation is a great way to learn about homebrewing ingredients and the processes, but it’s also important to make beer that is guaranteed you’ll like to drink. If all you do is experiment all the time, chances are that you’ll have to stomach your way through some very.…interesting beers.
There are thousands upon thousands of homebrew beer recipes that you could make: clone recipes, SMaSH recipes, extract recipes, all-grain recipes, IPA’s, double IPA’s, dark beers, light beers, hard recipes, recipes for beginners. It is truly and endless list. With all the chatter it’s hard to choose.
With that in mind, here are three homebrew beer recipes that I would recommend for the regular rotation.

Homebrew Beer Recipe #1
AMARILLO PALE ALE 
(five-gallon batch, extract partial mash recipe)
This recipe produces a solid American pale ale. Malted wheat and carapils give this beer some body and a solid white head, while the Amarillo hops give it a bright citrus character.
Specs
OG: 1.059
FG: 1.016
ABV: 5.5%
IBUs: 31
SRM: 6
Ingredients
1 lb. Carapils malt
1 lb. White wheat malt
6.6 lbs. Light Malt Extract
4 oz. light brown sugar (late addition)
1 oz. Amarillo hops at 60 mins (8.6 AAUs)
.5 oz. Amarillo hops at 20 mins (4.3 AAUs)
1 tsp. Irish moss at 15 mins
.5 oz. Amarillo hops at 5 mins (4.3 AAUs)
Wyeast 1056: American Ale Yeast or Fermentis Safale US-05
Directions
If using liquid yeast, prepare a yeast starter the day before brewing. On brew day, steep crushed grains in three quarts of water at 152˚F for 60 minutes. Strain out grains and rinse with hot water at 170˚F. Add liquid malt extract and enough water to make three gallons of wort and bring to a boil. Add hops and Irish moss according to schedule above. At end of boil, mix in brown sugar. Chill wort to 70˚F or below and mix in enough cool, clean water to make 5 gallons. Pitch yeast and ferment at 65-70˚F. Bottle or force carbonate for ~2.5 vols CO₂.

Homebrew Beer Recipe #2
BIG MIKE’S BIG BROWN ALE
(five-gallon batch, all-grain recipe)
This beer recipe makes a fairly stout American brown ale with a heavy dose of hops.
Specs
OG: 1.062
FG: 1.017
ABV: 5.8%
IBUs: 62
SRM: 30
Ingredients
9.5 lbs. Two-row brewer’s malt
1.5 lbs. Caramel 60L malt
.75 lbs. Chocolate malt
.5 lb. Belgian aromatic malt
1.5 oz. Kent Goldings hops at 60 mins (7.5 AAUs)
1 oz. Willamette hops at 30 mins (4.5 AAUs)
1 tsp. Irish moss at 15 mins
1.5 oz. Kent Goldings hops at 10 mins (7.5 AAUs)
1 oz. Willamette hops at flameout (4.5 AAUs)
Fermentis Safale US-05 Ale Yeast
Directions
Mash crushed grains at 152˚F for 60 minutes. Sparge to collect seven gallons of wort in the brew kettle. Bring to a boil and add hops according to schedule. Chill wort to 70˚F or below and ferment at 65-70˚F. Bottle or force carbonate for ~2.4 vols CO₂.

Homebrew Beer Recipe #3
SUMMER SAISON
(five-gallon batch, all-grain recipe)
When temperatures start to rise, it’s time for saison. Not only can the saison yeast handle the higher temps, the citrus flavor and dry finish on this beer are very refreshing. This is a wonderful homebrew beer recipe that I’d wish every brewer would try.
Specs
OG: 1.061
FG: 1.012
ABV: 6.4%
IBUs: 31
SRM: 6
Ingredients
8 lbs. Two-row brewer’s malt
1 lb. Caramel 20L malt
4 oz. Flaked oats
1.5 lbs. cane sugar (late addition)
.5 oz. Northern Brewer hops at 60 mins (3.9 AAUs)
.5 oz. Kent Goldings hops at :30 (2.5 AAUs)
3 grams fresh ground coriander at :20
.5 oz. Kent Goldings hops at :15 (2.5 AAUs)
1 tsp. Irish moss at :15
3 grams fresh ground coriander at :10
1 oz. Kent Goldings hops (dry hop)
Danstar Saison Yeast
Directions
Use relatively hard water for the mash. Mash grains in about 11 qts. of clean water at 148-150˚F for 60 minutes. Sparge to collect 7 gallons in the brew kettle. Bring to a boil. Add hops, spices, and Irish moss according to schedule. At end of boil, mix in cane sugar. Chill wort to 70˚F and transfer to fermenter. Pitch yeast and ferment at 70-75˚F. Dry hop for five days at 68˚F. Bottle or force carbonate for ~2.4 vols CO₂.
These are a few of my favorite go-to homebrew beer recipes that I brew on a regular basis. Which beer styles are part of your regular rotation? Feel free to share the recipe in the comments below!
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.

A classic summer seasonal beer is the Brooklyn Brewery Summer Ale. At 4.8% ABV and 26 IBUs, it’s a lighter ale that will pair well with burgers, outdoor activities, warm sun, and good friends.

Grain Bill 
Harkening back to its English heritage, this clone recipe uses Crisp’s Best Ale Malt as the base. A smaller amount of pilsner malt keeps the color and flavor light. A mid-range mash temperature of 152˚F results in a good balance of body and fermentability. If brewing the partial mash version of this recipe, add the LME at the end of the boil to increase hops utilization and reduce the likelihood of the LME contributing too much color to the beer.

Hopping 
Cascade and Amarillo hops bring a signature American hop profile to this beer. Cascades contribute the classic citrus and spice, while Amarillo dry hops bring a pleasing tropical citrus aroma.

Yeast 
For yeast, Nottingham dry yeast is recommended. It’s a classic English strain with a fairly neutral flavor profile. No yeast starter is necessary for this clone recipe, but you may wish to rehydrate the yeast before pitching.
Ready to give it a try? Here’s an all-grain Brooklyn Brewery Summer Ale recipe, with a partial mash recipe below! Happy brewing!

Brooklyn Brewery Summer Ale Clone Recipe (All-Grain)
(5-gallon batch, all-grain) 
Specs
OG: 1.044
FG: 1.007
ABV: 4.8%
IBU: 26
SRM: 5
Ingredients 
6 lb. 5 oz. Crip’s Best Ale Malt
2 lb. 11 oz. Pilsner malt
.75 oz. Cascade hops at 60 mins (3.8 AAUs)
.75 oz. Cascade hops at 30 mins (3.8 AAUs)
.75 oz. Cascade hops at flameout (3.8 AAUs)
.88 oz. Amarillo hops (dry hop)
1 pack Nottingham ale yeast
All-Grain Directions
Mash crushed grains in about 2.8 gallons of water at 122˚F for 30 minutes. Raise temperature to 152˚F and mash for one hour. Lauter and sparge to collect about six gallons of wort in the boil kettle. Boil for an hour, adding hops according to schedule. Chill wort and transfer to a clean, sanitized fermenter. Pitch yeast and ferment at 68˚F. Dry hop with Amarillo hops in the secondary fermenter. Bottle or keg with a target carbonation of 2.6 vols CO₂.

Brooklyn Brewery Summer Ale Clone Recipe (Extract)
(5-gallon batch)
Specs 
OG: 1.044
FG: 1.007
ABV: 4.8%
IBU: 26
SRM: 5
Ingredients 
1 lb. 5 oz. Crip’s Best Ale Malt
11 oz. Pilsner malt
1 lb. 10 oz. light dried malt extract
3 lbs. light liquid malt extract (late boil addition)
.75 oz. Cascade hops at 60 mins (3.8 AAUs)
.75 oz. Cascade hops at 30 mins (3.8 AAUs)
.75 oz. Cascade hops at flameout (3.8 AAUs)
.88 oz. Amarillo hops (dry hop)
1 pack Nottingham ale yeast
Extract Directions
Mash crushed grains in a small stockpot in about 3 quarts of water for 45 minutes. Strain wort through a colander or strainer into your brew kettle, then rinse grains with about 1.5 quarts of water at 170˚F. Add 2 gallons of water and start to heat. Once the wort is hot (but not boiling), remove the kettle from the heat to stir in your dried malt extract. Bring wort to a boil and boil for 60 minutes. Add hops according to schedule above. Five minutes before the end of the boil, stir in the liquid malt extract. Transfer wort to a clean, sanitized fermenter and top up with clean water to make five gallons. Aerate, pitch yeast, and ferment at 68˚F. Dry hop with Amarillo hops in the secondary fermenter. Bottle or keg with a target carbonation of 2.6 vols CO₂.
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.

If you’re a fan of Indian Pale Ales, you’ve probably had Torpedo Extra IPA from Sierra Nevada. At 7.2% ABV and 65 IBUs, it’s a fairly aggressive IPA that showcases American ingredients.
When searching for a Torpedo Extra IPA clone recipe, I stumbled upon this thread on HomeBrewTalk.com. The original poster contacted Sierra Nevada and got some details on the beer recipe. (If there’s ever a beer you’d like to clone, many commercial brewers are willing to help you out!)

Grain Bill
The grain bill is straightforward with about 90% American two-row malt as the base. Caramel 60L malt provides some malty sweetness to support the hops and some color. A small amount of Carapils malt will contribute some body. The grains should be mashed around 155-156˚F, which will help make for a full-bodied brew. Err on the lower side for good fermentability.

Hopping
Sierra Nevada’s Torpedo features three types of American hops: Magnum, Citra, and Crystal. Magnum provides most of the bitterness, while Citra and Crystal join in for flavor and aroma additions.
The key to producing a Torpedo Extra IPA clone recipe is the dry hops. Torpedo is named for a dry-hopping technique developed by Sierra Nevada in which beer is circulated through a “Hop Torpedo,” sometimes called a hopback or Randall. There are many ways to build your own hop torpedo, but for best results you should have a pump to force the beer through the torpedo. If you want to forgo the hop torpedo, traditional dry hopping procedures will work fine.

Yeast
As for yeast, a standard American ale yeast will do the trick. In fact, Wyeast 1056 and Safale US-05 are often referred to as the “Chico” strain. They’re reportedly the same yeast used by Sierra Nevada in their American ales. If using liquid yeast, I recommend preparing a two-liter yeast starter from two packets of yeast to have enough yeast cells to do the job.
Ready to give it a try? Here’s an all-grain recipe, with an extract option below! Good luck!

Torpedo Extra IPA Clone Recipe (All-Grain)
(5.5-gallon batch)
**recipe assumes a mash efficiency of ~70%
Specs
OG: 1.073
FG: 1.018
ABV: 7.2%
IBUs: 65
SRM: 10
Ingredients
14 lbs. American two-row malt
1 lb. Caramel 60L malt
.5 lb. Carapils malt
.75 oz. Magnum hops at :75 (11 AAUs)
.5 oz. Magnum hops at :30 (7.3 AAUs)
.5 oz. Magnum hops at :5 (7.3 AAUs)
1 oz. Crystal hops at :5 (4.3 AAUs)
.5 oz. Crystal hops dry hopped for 7-10 days
.25 oz. Citra hops dry hopped for 7-10 days
.25 oz. Magnum hops dry hopped for 7-10 days
2 packets Wyeast 1056: American Ale Yeast or 1 packet Safale US-05

Directions:
Mash the crushed grains in about five gallons of clean water at 156˚F for 60 minutes. Sparge to collect 7.5 gallons of wort. Boil for 90 minutes, adding hops according to schedule above. Whirlpool, chill wort, and transfer to a clean, sanitized fermenter. Pitch yeast at 70˚F or below. Ferment at 65-70˚F. Add dry hops to the secondary fermenter and allow to sit for 7-10 days. Bottle or keg for ~2.3 vols CO₂.

Extract Option: Replace the 14 lbs. of two-row malt with 8.4 lbs. light DME. Steep the specialty grains for 30 minutes in clean water at 156˚F. Add half the DME and enough water to make a three-gallon boil. Proceed with the recipe above, adding enough clean, chlorine-free water to the fermenter to make five gallons.
Do you have a Torpedo Extra IPA clone recipe you’d like to share? We’d love to see it. Just post it in the comments below.
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.

Here’s an Anchor Steam clone recipe for both all-grain and extract brewing. This is a fun one to make and will please the palates of most beer drinkers.
First brewed in 1896, San Francisco’s Anchor Steam defined the style known as California Common. It’s an interesting cross between a pale ale and an amber lager, offering the best of both worlds: toasty malt flavor with a touch of caramel malt, balanced by firm hop bitterness, flavor, and aroma. Probably the most unique characteristic of Anchor Steam: it’s fermented at ale temperatures using a lager yeast.
Because “steam” beer is trademarked by Anchor Brewing, everyone else calls the style California Common. However, you will still hear the style referred to as “steam beer”. Why steam beer?

“Anchor Steam Beer derives its unusual name from the 19th century
when “steam” was a nickname for beer brewed on the West Coast of
America under primitive conditions and without ice. While the origin
of the name remains shrouded in mystery, it likely relates to the
original practice of fermenting the beer on San Francisco’s rooftops
in a cool climate. In lieu of ice, the foggy night air naturally cooled the
fermenting beer, creating steam off the warm open pans.”

So, Anchor Steam is actually open fermented. I wouldn’t recommend trying open fermentation at home, but if you’re feeling adventurous, go for it! You might need to build your own open fermenter.
For the rest of us, our regular carboys and fermenters will work just fine. One last characteristic to keep in mind for an Anchor Steam clone recipe: this beer uses only Northern Brewer hops.
Ready to brew? Let’s do it! Check out the all-grain and extract recipes below.

Anchor Steam Clone Recipe (All-Grain)
(5 Gallon Batch)
Specs
OG: 1.050
FG: 1.012
IBUs: 33-36
ABV: 4.9%
SRM: 10-11
Ingredients
7.75 lbs. Briess 2 Row Brewer’s Malt
1 lb. Caramel 40L Malt
1 lb. Victory Malt
.4 oz. Northern Brewer hops at :60 (3.1 AAUs)
1 oz. Northern Brewer hops at :15 (7.8 AAUs)
.4 oz. Northern Brewer hops at :0 (3.1 AAUs)
1 tsp. Irish Moss at :15
Wyeast 2112: California Lager Yeast
5 oz. corn sugar for priming
Directions: Prepare a 4L yeast starter. Single infusion mash at 150F, using 1.5 qts water per pound of grain. Sparge to collect 7 gallons of wort. 60-minute boil. Chill wort, pitch yeast starter, and ferment at 60-65F for one week, then transfer to secondary for two weeks. Bottle with priming sugar and condition for two weeks.

Anchor Steam Clone Recipe (Extract)
(5 Gallon Batch)
Specs
OG: 1.050
FG: 1.012
IBUs: 33-36
ABV: 4.9%
SRM: 10-11
Ingredients
4 lbs. Light Dried Malt Extract
1.5 lb. Briess 2-Row Brewer’s Malt
1 lb. Victory Malt
1 lb. Caramel 40L Malt
.5 oz. Northern Brewer hops at :60 (4.7 AAUs)
1.25 oz. Northern Brewer hops at :15 (10.1 AAUs)
.5 oz. Northern Brewer hops at :0 (4.7 AAUs)
1 tsp. Irish Moss at :15
Wyeast 2112: California Lager Yeast
5 oz. corn sugar for priming
Directions: Prepare a 4L yeast starter. Mash the crushed grains in 5 quarts water. Hold temperature at 150F for one hour. Strain wort into brew kettle and sparge grains with one gallon of water at 170F. Add malt extract and bring boil volume to 3.5 gallons. 60-minute boil. Add hops according to schedule. Chill wort, pitch yeast starter, and ferment at 60-65F for one week, then transfer to secondary for two weeks. Bottle with priming sugar and condition for two weeks.
Have you ever brewed an Anchor Steam clone recipe? Did you use all-grain or extract? How did it go? Share in the comments below!
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David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.