Beer Brewing

Cloning Geist Kamacitra IPA requires precise control over hop additions, yeast selection, and water chemistry to achieve its signature hazy, tropical, and juicy profile. I target an Original Gravity of 1.063, finishing at 1.014 for a 6.4% ABV, leveraging substantial …

Cloning Goa Brewing Co.’s Eight Finger Eddie NEIPA requires precise control over water chemistry, a high percentage of flaked grains, and a multi-stage dry hopping regimen with modern hop varieties. My twenty years of brewing have taught me that achieving …

Cloning a Heineken Lager demands precision: a grist focused on Pilsner malt and flaked rice, bittered cleanly with Magnum, and aromatic with Saaz. A strict two-step mash, meticulous cold fermentation with a clean lager strain, and an extended lagering period …

Cloning BrewDog Punk IPA requires a precise manipulation of a pale malt base with significant additions of late-boil and dry hops like Chinook, Ahtanum, Amarillo, Simcoe, and Cascade. My experience shows targeting an Original Gravity of 1.054, fermenting with a …

Cloning Sierra Nevada Pale Ale requires precise control over hop additions—specifically high alpha acid Magnum for bittering and liberal late-addition Cascade for its signature grapefruit and floral aroma. Mastering water chemistry, particularly the sulfate-to-chloride ratio, and maintaining a clean fermentation …

Cloning Hoegaarden Witbier requires a precise understanding of its unique un-malted wheat mash, subtle spicing with fresh orange zest and crushed coriander, and a specific yeast strain to achieve its signature hazy appearance, creamy mouthfeel, and refreshing, zesty character. My …

Cloning Corona Extra successfully involves precision with a high percentage of flaked corn (typically 35-40%), a pale malt base, and a clean lager fermentation. My experience shows targeting an Original Gravity of 1.044, a low IBU of 16, and fermenting …

Cloning Guinness Draught at home is achievable, focusing on a precise grain bill of pale, flaked, and roasted barley, a carefully controlled mash at 65.5°C for fermentability and body, and the critical step of serving with a stout faucet and …

Cloning Guinness Draught demands precise control over roasted malt character, mash chemistry, and critical nitrogenation. Achieving the iconic cascading head and dry, roasty finish involves targeting an Original Gravity of 1.042, a low fermentation temperature around 19°C with an Irish …

Cloning Kingfisher Ultra Lager at home requires meticulous temperature control and a precise grain bill to achieve its signature crispness and light body. I’ve found that leveraging a significant rice adjunct in the mash, coupled with a clean fermenting lager …