Clone recipes

You think you can brew like us? Let’s see what you can do?

Think you can brew like we do? I give you a basic idea of a clone recipe of one of our popular beers and you do the rest. The challenge is to come up with a beer that tastes as good as ours. 

AMERICAN PALE ALE-Our first beer.

SPECIFICS

Recipe type:All grain
Batch size:30 liter
Original gravity:1.056-1.060
Final gravity:1.010-1.015
Boil time:60 minutes
Fermentation temp:19-22 Celsius
Yeast type:Safale 05

MALT

  • Pale Ale Malt
  • Amber Malt

HOPS

  • Nelson Sauvin
  • Pacific Gem
  • Amarillo
  • Centennial

**Note: 44 ibu, color 13,8 srm……. Temps, times and weights, Specific Gravity, mash pH, clarity are the challenge. Now brew your heart out!

RUSSIAN IMPERIAL PORTER – This first beer brewed at South Plains Brewing Company!

SPECIFICS

Recipe type:All grain
Batch size:30 liter
Original gravity:1.090-1.100
Final gravity:1.012-1.018
Boil time:60 minutes
Fermentation temp:22-25 Celsius
Yeast type:Irish Ale

MALT

  • Pale Ale Malt
  • Brown Malt
  • Chocolate Malt
  • Crystal Malt
  • Black Patent Malt
  • Flaked Oats
  • Dark Brown Sugar or Dark Brown Syrup

HOPS

  • Vintage (1 year old) Chinook or Centennial, bittering only

**Note: 24,5 ibu, color 51,7 srm……. Temps, times and weights, Specific Gravity, mash pH, clarity are the challenge. Now brew your heart out!

THE BIG KAHUNA-Our most popular sour beer brewed under the Funkyland label

SPECIFICS

Recipe type:All grain
Batch size:30 liter
Original gravity:1.040
Final gravity:1.002
Boil time:Bring wort to 75°C and hold for 10 minutes
Fermentation temp:Start- 35°C, finish 20°C
Microflora

Lactobacillus

Brettanomyces

MALT

  • Pilsner Malt
  • Wheat Malt

Fruit

  • Mango, Passion fruit
  • Hibiscus flowers

NO HOPS

**Note: 0 ibu, color 5,5 srm…….Brew a normal Pilsner-Wheat wort. No hops. Pre-sour the wort with Phosphoric acid to 4,5 pH. Put in a sanitized fermentor at 35°C. Add lactobacillus or a blend of lactobacillus. At 35°C the microflora will thrive. Over a few day measure your pH until it comes down to 3,7. Then have a starter ready of Brettanomyces bruxellensis or a Brettanomyces blend and pitch that at 20°C. The Brettanomyces will take at least eight weeks to develop. A pellicle on the wort-oxygen interface is normal. Then add pureed fruit, in this case mango, passion fruit & hibiscus flowers. Give it another 4 weeks & bottle. Will improve over time.

Now brew your heart out!

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