CloneBrews, 2nd Edition: Recipes for 200 Commercial Beers

If you are a home brewer wishing to go to the next level this is the book for you. Whether you brew from concentrates or all grains this is a superb refernce guide that is packed with great recipes, hugely helpful and informative information and helpful hints on working out your own recipes and clone brews. An invaluable aid to brewing!

An excellent book that details all you need to know about brewing a facsimile of your favourite beers and many you may never have heard of. The detailed instructions and ingredients list are so comprehensive that it opens up a new world for home brewers to produce pub quality beers. A fabulous book!

This book contains recipes and info for loads of well-known and not so well-known worldwide beers. The book is well laid out and easy to read. However, the book focuses mostly on Extract brewing with only footnotes for AllGrain brewers. Usually, recipe books will give the actual ingredients as the main recipe with Extract substitutes as the footnotes. Happy enough with the book all the same.

There are some great recipes in this book the only down side is measurements are in US gallons but I've made a formula where I divide all ingredients by 5 then multiply that total by 7 and that gives you approx 26.5 litres which is just over 5 and a half English gallon.

As said already this mainly an extract brewing book with full mash and mini mash given. No water treatment however and if you are unfortunate to live in a hard water area you will need water treatment to get good results. I know as I can only brew dark beers without water treatment. Graham Wheeler books give the method I use. I use the full mash method. A good selection of recipes.

Excellent selection of recipes and brewing advice. It works well for brewing clones of beers you know, and for providing a base from which to experiment and try your own ideas.

Bloody fantastic book worth every penny !!

This book has become my brewing bible, absolutely brilliant! Highly recommended if used in conjunction with a more detailed knowledge of the actual brewing techniques. But for recipes to clone a beer this has a lifetimes worth of different beers to make!

Era il libro che cercavo, chiaro, ben impaginato, molto dettagliato. Se le descrizioni riportate sul libro rispettano realmente le caratteristiche delle birre originali, penso di ottenere ottimi risultati durante le mie prove.

decent book

Love the book. I've brewed the Saison Dupont and Orval recipes many times: once each as extract only, and subsequently as partial mashes. These are great beers. Some criticisms relate to the yeast recommendations and the priming recommendations. For the Saison Dupont recipe, the book oddly lists Wyeast 3711 French Saison as the first choice for yeast. Readers should know that the second choice, Wyeast 3724, should be the first choice. That yeast is actually derived from Saison Dupont, and it's what gives the beer it's distinctive character. It's a trickier yeast, since it must be fermented very warm (I use a Fermwrap) to bring out the flavors and prevent stalling. WLP565 is the White Labs version of this yeast. If it does stall, give it plenty more time. It's best to leave it in primary for 2 to 3 weeks (maybe longer) before racking to secondary. Alternatively, 3711 can be pitched when fermentation slows if you're impatient (as noted on Wyeast's website). Much of Phil Markowski's book "Farmhouse Ales" is dedicated to the Dupont yeast. As for the Orval recipe. It's fantastic. It even tastes a bit like Orval; even though the yeast strains recommended are the Rochefort strain (1762) and the Chimay strain (1214). The book neglects to mention that the Orval strain is only available from time to time from White Labs as WLP510. Further, Orval adds a wild strain called Brettanomyces Bruxellensis at the time of bottling. Better to add the Brett (White Labs WLP650) in secondary, though, and give it lots of time. Brett works slowly on some sugars that the primary strain misses. See Stan Hieronymus's "Brew Like A Monk" for the details referenced here with regard to Orval, as well as the information about the Chimay and Rochefort yeast. That said, I used the Chimay (1214) strain, and it's great. Recently finished one with the Rochefort (1762) strain. Having finished at 1.006, I went ahead and added the Brett (WLP650) with 2/3 the priming sugar and strong bottles (to account for the additional carbonation from the Brett). The author often mentions to add dry malt extract (DME) in lieu of priming (corn) sugar to carbonate beers. While some may have success with this, I tried it once with an experimental 1 gallon batch, and I found that it left a nasty residual taste. All this sounds pretty critical, but I'll stress again that the recipes are great. You just might want to double check the yeast suggestions and stick to regular priming sugars. I love these recipes so much that I tinker around with them in Beersmith a bit each time to tweak them here and there, but also to ensure that the core recipes that I love are still respected. I'm looking forward to trying out some others. Would have liked to have seen a number of other beers in the book. Given all the great newer American craft brews, this book - published in 2010 - could use an update.

I have made near to a dozen recipes from this book and they have all turned out very good. When I've been able to compare them to "the real thing", they have measured up as good as I could have hoped. I would recommend this book for any brewer who understands the basic process of brewing and is looking for some new recipes or recipe ideas.

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