Quantcast

Is it possible to replicate with extract?

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

beerbelay

Well-Known Member
Joined
Mar 2, 2009
Messages
101
Reaction score
0
Location
nashville
I will be extract brewing for a while do to time/space constraints. Can really good clones actually happen with extract brewing? IPAs and IIPAS included. I'm on my third brew and having a riot but not having luck with my flavor profiles.
 

The Blow Leprechaun

Well-Known Member
Joined
Jun 16, 2008
Messages
601
Reaction score
5
Location
Rockville, MD
Sure, it can happen, it's just a little harder because you can't control as easily some of the variables of the beer. Cloning a beer any time is hard, though.
 

david_42

Well-Known Member
Joined
Oct 8, 2005
Messages
25,582
Reaction score
180
Location
Oak Grove
Since IPAs and IIPAs are almost entirely base malts, they're easy to match.
 

GunnerMan

Well-Known Member
Joined
Jun 12, 2008
Messages
436
Reaction score
1
I took an all grain guinness clone and turned it into an extract brew, took me 3 tries and still was a tad off but still very good. I have a Smithwicks clone in primary right now but I didn't use the correct malt so it may not come out well but I have sampled it out of primary and it is comming along very well. So I think clone is possible, just may take some time.
 

rico567

Well-Known Member
Joined
Apr 28, 2008
Messages
3,016
Reaction score
97
Location
Central IL
The human taste sensorium (actually taste and smell) is capable of some very fine distinctions. I've adopted the view for my clone attempts that I'll go for something "similar" or "a lot like" a particular commercial brew I've tasted. Hitting a given beer right on the money is fraught with variables. I've brewed extract kits where two supposedly identical kits were perceptibly different to my taste.
 

Revvy

Post Hoc Ergo Propter Hoc
Lifetime Supporter
Joined
Dec 11, 2007
Messages
41,298
Reaction score
3,680
Location
"Detroitish" Michigan
If you look at most of the clone recipes out there, including the books, the byo 150 clone brews magazine, and the clones on various websites, they usually have the extract recipes first, and just a very short paragraph on how to convert it to allgrain.

And most of the best tasting clones that I have brewed, and have tasted dead on to the original were extract with grains recipes...In fact the AG versions paled in comparison to the Extract versions....

So it has been my experience, that in terms of clone recipes, I've had better luck with Extract recipes than all grain.
 

Shawn Hargreaves

Well-Known Member
Joined
Jun 12, 2008
Messages
344
Reaction score
6
Location
Seattle
It really depends on what style you are making.

Pale ale, IPA, ESB, hefeweizen = turn out great with 100% extract
Amber, brown, porter, stout = work well with extract plus steeping grains
Wit, Oktoberfest, most Belgian styles = really need a mash to get close
 

cuinrearview

Well-Known Member
Joined
Feb 24, 2008
Messages
1,154
Reaction score
7
Location
Delton, MI
From what I've read on this board and experienced in my house hitting a clone dead on is more luck and circumstance than anything. Most of the time you'll here something like "it wasn't dead on, but I like it more than XXXX" with people using extract or AG brewing. I just single out what I like about a favorite beer and concentrate on those ingrediants. So far this procedure hasn't let me down. It also leads to brewing outside of style and off of the beaten path.
 
Top