100 Clone Recipes

[LouieMacGoo]

These are 100 clone recipes directly from the breweries and there are some great recipes here.

https://beermaverick.com/over-100-comme ... hemselves/

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[Beer-lord]

Bookmarked! Thanks.

[John Sand]

Cool! I'll check it out!

[bpgreen]

Also bookmarked. Didn't really look through it yet, but bookmarked for future reference (unless I forget).

[TonyKZ1]

Thanks for sharing that, I've also bookmarked it. One thing that caught my eye was the Ballast Point recipes, specifically the 120+ more Extract recipes, is that they didn't add the DME (Dried Malt Extract) until there was only 15 min left. I'm sure there was a reason for adding it so late rather than boiling it the full 60min?

[bpgreen]

Thanks for sharing that, I've also bookmarked it. One thing that caught my eye was the Ballast Point recipes, specifically the 120+ more Extract recipes, is that they didn't add the DME (Dried Malt Extract) until there was only 15 min left. I'm sure there was a reason for adding it so late rather than boiling it the full 60min?

I've gone to all grain since I bought the mash and boil, but I used to use LME. I often did partial mash batches.

I'm going by memory here, so I may get some things wrong.

I did my batches on a stove top with a pot that held about 3 galons (I think). I'd do the boil, then top off with refrigerated water.

There's sort of a "sweet spot" for hop utilization. You don't want to boil the hops in plain water, but you also don't want to boil them in wort that has a specific gravity that is too high. When I did PM batches, I'd boil the hops in the wort from the mash and add all of the LME at the end. When I did an all extract batch, I'd add some of the LME for the boil to get a SG of about 1.040, then add the rest at flameout.

There are differences between LME and DME. LME is more likely to scorch on the bottom of the pot. DME is harder to dissolve. So with DME, you want to add it while the boil is still going on so it all dissolves, and that's not a concern with LME.

IIRC, boiling extract can result in a darker end result (this may not happen if you do a full volume boil).

So they're trying to increase hop utilization and reduce darkening of the end product.

[TonyKZ1]

Thanks, that's what I figured, trying to reduce the darkening of the wort. I've brewed some recipes that did exactly what you said, add some LME at the beginning, add Hops, and then wait until close to the end of the boil to add all the rest of the Extract.

[BlackDuck]

Just as a side note to this topic, if you have not looked at the website Beermaverick.com, which is where you’ll find the recipes mentioned above, please do so. They have a lot of great topics in there.

Now back to your regularly scheduled programming....


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[mashani]

Thanks, that's what I figured, trying to reduce the darkening of the wort. I've brewed some recipes that did exactly what you said, add some LME at the beginning, add Hops, and then wait until close to the end of the boil to add all the rest of the Extract.

It can also increase the fermentability a bit because the same reaction that darkens the wort creates more complex sugars that the yeast might not eat and as a side effect of that adds a kind of crystal malt like vibe to the beer that shouldn't be there as well.