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Although I make a vast majority of my own beer, I still like to head to my local tap house and have a fresh, quality craft beer from time to time. I benefit from this in a couple of ways and so can you.

First, it helps with the continuous education of my passion for beer making by discussing the specifics of the beers I am drinking with the knowledgeable bar staff. I also solicit feedback from my fellow patrons at times and their input can be informational as well. This can lead to inspiration for tweaking an existing recipe you use or creating one from scratch.

Second, have you ever been out at a bar or restaurant and tried a beer that you absolutely loved? That has happened to me more than once. For most people, that initiates the desire to purchase more of that beer whenever they visit their local watering hole or liquor store. However, for me and the eager home [http://makingbeer.org/ beer ingredients], this could be an opportunity to duplicate our favorite adult beverage. The problem is that the beer bottle does not have the recipe on it and most of the time, that information can be a highly guarded secret.

Well, it's a good thing that there are clone recipes to make beer like our favorites. The easiest way is to Google "[http://makingbeer.org/ beer recipes]". You will find and adequate amount to start exploring. I have hand picked 5 clone beer recipes from their site to get you started. Good luck and enjoy!

Sierra Nevada Pale Ale Clone Author: Greg Snapp

Hundreds of our customers at my homebrew shop have made this. Most swear it's identical to the original. Dry hopping is essential for classic Cascade flavor and aroma. (5 gallons)

Ingredients:

* 8 oz. caramel malt, 30degrees Lovibond * 6 oz. DeWolf-Cosyns cara-pils malt * 6 lbs. light malt syrup * 1.5 oz. Perle hops (8.2% alpha acid) for 60 min. * 2.5 oz. Cascade hops (5.4% alpha acid): 1 oz. for 15 min., 1 oz. for 5 min., 0.5oz. pellets (dry hopping). * Wyeast 1056 (American ale) * 11/4 cup dry malt extract

Step by Step:

Add grains to 1.5 gal. water. Bring slowly to 170degrees F. Remove grains and bring to a boil.

Total boil is 60 min. Boil 10 min. and add Perle hops. Boil 45 min. more, adding water as needed to maintain liquid level. Make first Cascade addition. Boil 5 min. more. Turn off heat. Wait 10 min. Add 1 oz. Cascade. Wait 3 to 5 min. Remove hops and transfer to fermenter.

Top up to 5 gal. Pitch yeast at 70degrees F.

Ferment three days and rack to secondary. Dry hop with 0.5 oz. Cascade pellets. Ferment two weeks at 65degrees F. Prime and bottle.

Fullsail Golden Clone Author: James Crane

The rye adds a pungent fruitiness characteristic of Full Sail Golden ale. (5 gallons)

Ingredients:

* 6 lbs. pale malt extract * 1 lb. light dry malt extract * 8 oz. crystal malt, 10degrees Lovibond * 8 oz. flaked rye * 3 oz. Cascade hops (6.1% alpha acid): 1 oz. for 60 min., 1 oz. for 30 min., 1oz. for 2 min. * 750 ml. starter of Wyeast 1056 (American ale) or White Labs California Ale pitchable yeast * 3/4 cup dextrose for priming

Step by Step:

Steep grains for 30 min. in 2.5 gal. water at 150degrees F. Remove grains and bring to a boil.

Remove from heat and add extract. Total boil is 60 min. Return to boil and add 1 oz. Cascade. Boil 30 min. more and add 1 oz. Cascade. Boil 28 min. more and add 1 oz. Cascade. Boil 2 min. more. Top up to 5 gal. with cold, preboiled water. Cool below 75degrees F and pitch yeast.

Ferment at 68degrees to 70degrees F until completed (about five days). Secondary ferment 10 days to two weeks. Prime with dextrose and bottle

Sierra Nevada Stout Clone

Creamy and malty with notes of dark caramel, chocolate, light molasses and ripe plums. An American stout that truly typifies citrusy hops and black malt.

(5 gallons/19 L, all-grain) OG = 1.065 FG = 1.019 IBU = 60 SRM = 40 ABV = 5.8%

Ingredients:

* 9.0 lbs. (4.1 kg) American pale malt * 3.0 lbs. (1.4 kg) Munich malt (10 degrees L) * 1.0 lb. (0.45 kg) American Black Patent malt (500 degrees L) * 0.67 lbs. (0.30 kg) American crystal malt (60 degrees L) * 14 AAU Magnum hops (60 mins) o (1.0 oz./28 g of 14% alpha acids) * 5.8 AAU Cascade hops (10 mins) o (1.0 oz./28 g of 5.75% alpha acids) * 2.0 oz. (57 g) Willamette hops (0 min) * Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast * 1 cup corn sugar (for priming)

Step by Step:

Mash 154 degrees F (68 degrees C) for 60 minutes in 16 qts. (15 L) of mash liquor. Boil wort for 60 minutes. Ferment for 7 days at 68 degrees F (20 degrees C). Rack to secondary and condition for 14 days at 68 degrees F (20 degrees C).

(5 gallons/19 L, partial mash) OG = 1.065 FG = 1.019 IBU = 60 SRM = 40 ABV = 5.8%

Ingredients:

* 0.33 lbs. (0.15 kg) American pale malt * 3.0 lbs. (1.4 kg) Munich malt (10 degrees L) * 1.0 lb. (0.45 kg) American black patent malt (500 degrees L) * 0.67 lbs. (0.30 kg) American crystal malt (60 degrees L) * 2.0 lbs. (0.91 kg) Briess Light dried malt extract * 4.0 lbs. (1.8 kg) Briess Light liquid malt extract (late addition) * 14 AAU Magnum hops (60 mins) o (1.0 oz./28 g of 14% alpha acids) * 5.8 AAU Cascade hops (10 mins) o (1.0 oz./28 g of 5.75% alpha acids) * 2.0 oz. (57 g) Willamette hops (0 min) * Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast * 1 cup corn sugar (for priming)

Step by Step:

Mash at 154 degrees F (68 degrees C) for 60 minutes in 7.5 qts. (7.1 L) of mash liquor. Combine partial mash wort with dried malt extract and enough water to make at least 3.5 gallons (13 L). Boil wort for 60 minutes. Add liquid malt extract with 15 minutes left in boil. Ferment at 68 degrees F (20 degrees C). Rack to secondary and condition beer for 14 days at 68 degrees F (20 degrees C).

Sam Adams Winter Brew

(5 gallon, extract with grains) OG = 1.069 FG = 1.016 IBUs = 26 to 30

Ingredients:

* 6.6 lbs. Briess wheat malt extract syrup * 1.5 lbs. crystal malt (60degrees Lovibond) * 1 lb. wheat malt * 1.5 lbs. Munich malt (20degrees Lovibond) * 1 teaspoon Irish moss * 1 oz. CuracÃ¡o orange peel (bitter orange peel) * 0.5 oz. ginger root (freshly grated) * 0.5 tsp. cinnamon (powdered) * 9.5 AAU East Kent Goldings o (2 oz. of 4.75% alpha acid) * 4.5 AAU Tettnanger o (1 oz. of 4.5% alpha acid) * 4.7 AAU Hallertau Hersbrucker o (1 oz. of 4.7% alpha acid) * 3/4 cup corn sugar to prime * German Lager yeast (White Labs WLP830) or Bavarian Lager yeast (Wyeast 2206)

Step by Step:

Steep the grains in 2.5 gallons of water at 150Âº F for 30 minutes. Strain out the grains, add the wheat malt syrup and return to a boil. When the wort begins boiling, add East Kent Golding hops, Irish moss, and boil for 60 minutes. Add spices for the last 15 minutes of the boil.

Add Tettnanger and Hallertau hops for the last 2 minutes of the boil. Remove from heat and cool wort in ice bath or with wort chiller. Transfer to fermentation vessel (glass carboy). Add enough cold water to the wort to bring the volume up to 5.5 gallons. Pitch yeast and ferment at 50Âº to 55Âº F for 3 to 4 weeks. Prime, then bottle or keg. You should lager this beer for about 4 weeks prior to serving.

All-Grain Option:

Replace the wheat malt syrup with 3.5 pounds of pale malt. Increase the Munich malt to 4 pounds and the wheat malt to 4 pounds. Also change the boiling hops to a smaller quantity, 7 AAU (1.5 oz of 4.75% alpha acid). I would suggest a two-step mash schedule for this beer. This involves doing a 30-minute protein rest at 122Âº F, followed by 60 minutes at 155Âº F.

Note that the quantity of boiling hops are slightly lower for the all-grain batch. This is due to the greater hop extract efficiency that results from a full boil of the entire wort volume. The remainder of the hop, spice additions and fermenting instructions are the same as the above extract-with-grains recipe instructions.

Bend Brewing Co. Hophead IPA Clone

The secret to a good Imperial IPA is dry-hopping. It can make or break this style. It is very important to have a huge aroma that leads you into the beer, complementing the inherent bitterness. - Tonya Cornett, Brewmaster

Hophead Imperial IPA Bend Brewing Co.

American-Style India Pale Ale (5 gallons/19 L, all-grain)

OG = 1.073 FG = 1.017 IBU = 100 SRM = 6 ABV = 8%

Ingredients:

*14 lb. 10 oz. (6.6 kg) 2-row pale malt *8.0 oz. (0.23 kg) crystal malt (30 degrees L) *1.1 oz. (31 g) Saaz hops (first wort hops) *19 AAU Chinook hops (90 mins) o(1.6 oz./44 g of 12% alpha acids) *1.8 oz. (51 g) Northern Brewer hops (5 mins) *1.8 oz. (51 g) Cascade hops (5 mins after knockout) *1.5 oz. (43 g) Cascade hops (dry hop) *Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (2.5 qt./~2.5 L yeast starter) *0.75 cups corn sugar (for priming)

Step by Step:

Mash at 155 degrees F (68 degrees C) for 60 minutes. Boil for 90 minutes. Ferment at 68 degrees F (20 degrees C). Dry hop for 7 days.