North American Clone Brews: Homebrew Recipes for Your Favorite American & Canadian Beers
Go on a tasting tour and sample the best 150 beers in North America — without ever leaving home! Scott R. Russell shows you how to brew in your own kitchen clones of Moosehead Lager from Maine, St. Ambroise Stout from Quebec, Honey Weizen from Oregon, and all of your other favorites. Each recipe uses only basic brewing equipment and comes with partial-mash, all-extract, and all-grain instructions. Expand your brewing repertoire while enjoying the greatest beers on the continent. Cheers!
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45 minutes 90 minutes Add to liquor Add to runnings All-grain Alternate Methods All-extract beer beginning of boil Boil 15 Boil 30 minutes Bottle and age Brewing carapils malt condition cool 50–55°F Cool to 68°F crystal malt directions from beginning dry malt extract Ferment at 68°F fermenter and condition Final gravity Follow directions gallons 11 gallons 20 gallons 20 L gallons 9.5 gallons 9.5 L Hallertau Heat 1 gallons Hood hops hops Boil 30 increase DME lager malt liquor and steep main recipe malt 1 lb malt 8 oz malt extract Bottle malt extract DME malt extract syrup malted wheat mild ale Omit first DME Original gravity pale dry malt preboiled water recipe in 21⁄2 reducing wort volume remove from heat secondary fermenter Serve at 50°F Sparge with 33⁄4 steep at 152°F traditional pint glass transfer to secondary unhopped volume to 51⁄4 water at 168°F water to 164°F weeks