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CloneBrews, 2nd Edition: Recipes for 200 Commercial Beers Paperback – May 10, 2010

4.3 out of 5 stars 137 customer reviews

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  • CloneBrews, 2nd Edition: Recipes for 200 Commercial Beers
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Editorial Reviews

From the Back Cover

You can now brew beer at home that tastes just like your favorite brands with this collection of 150 "cloned" recipes for premium beers from around the world, such as:

-- Pilsner Urquell

-- Pete's Wicked Ale

-- Guinness Extra Stout

-- Paulaner Hefe-Weizen

-- Dos Equis

-- Sierra Nevada Pale Ale

-- Bass Ale

-- Anchor Steam Beer

-- Foster's Lager

-- Chimay Red

All 150 recipes come with separate extract, mini-mash, and all-grain instructions. You'll also find tips for replicating any commercial beer so you can make your own clones when you discover a new favorite!

About the Author

Mark Szamatulski has been the co-owner and operator of Maltose Express since 1990.  He and his wife Tess have written the books Clone Brews and Beer Captured.  These books each give homebrew recipes for commercial beers and help the home beer maker to brew great beers on the first attempt.  Mark and Tess have written the Style column for Brew Your Own magazine, where they are on the Editorial Board, and have contributed many articles to the publication.  Their beers have been awarded many medals in homebrew contests, and have had their beers put on the tap of a local brewery.  Time.com has filmed their store for its website, and they were the subject of a Discovery Channel segment on homebrewing which was featured on the show “How Stuff Is Made.”

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Product Details

  • Paperback: 439 pages
  • Publisher: Storey Publishing, LLC; 2 edition (May 5, 2010)
  • Language: English
  • ISBN-10: 160342539X
  • ISBN-13: 978-1603425391
  • Product Dimensions: 7 x 1 x 9 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (137 customer reviews)
  • Amazon Best Sellers Rank: #79,886 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Kindle Edition Verified Purchase
I am a big fan of this book, as I am a relatively new home brewer and the many recipes here give me ample examples to select from. I also am learning what ingredients go with what style of beer, so I can create my own. My son-in-law had this book, and I bought an on-line copy so we didn't keep fighting over who got to keep Brian's dog-eared copy. This book was delivered as scheduled. I like the appendices in the book: examples major types of grains (too few, actually) and additives/specialty grains. The hops table that provides some alternatives to hops in case of missing items is especially useful (though this table does not agree with many on-line resources).
My issue is that there are missing bits and pieces to this e-book compared to the actual printed book. To a home brewer, these are critical issues. My first brew that I used this book on was a Duvel. Compare the Duvel from the hard copy and the soft copy. Important information missing from the soft copy. I brew using all-grain, not extract, and this Duvel leaves out the important section on what base grains to use in place of the less satisfactory (to my tastes) and more expensive (no argument here) DME extracts. The printed version has a nice section following each recipe discussing what all grain brewers should use in terms of base grains.
If this is my first attempt at using the book, and there are issues that make me run down my hard copy again, I fear that there are many more. This book needs to be re-edited and then re-published electronically, at no cost to those of us who bought this book in e-book format.
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Format: Paperback
I find 3 main issues with this book.
1. Lots of wasted space. There are 69 pages of light lagers from around the world. The receipts are almost identical, with very slight difference in hops and gravity. Every single lager (56) has the exact same lagering procedure, even when they should be treated differently. All styles repeat the same data (Serving notes, bottle conditioning) over and over. I think they really pushed to have 200 recipes and 440 pages. The food pairings seem like rather random filler to me.
2. The key difference in many beers is how they are mashed, fermented, or conditioned/lagered. This book often mentions those difference in the blurb, but then fails to follow through in the process. For instance, it will mention in the blurb that it is lagered for 3 months, and then say lager 1 month in the instructions. Or say that it is decoction mashed, and then specify an infusion mash for all grain. All fermentation temps are identical for all beers in a style, with no advice on what would be best for the recipe or a given yeast.
3. There are a large number of mismatches between the extract with grains, mini-mash, and all grain recipes that seem like errors. For example, on page 209, the mini-mash has flaked maize, but the all-grain has no corn of any sort.

Most brewers would be much better treated by Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew, which explains the styles underlying this book much better, and then provides great tips on mashing, fermenting, and all the other processes that can make a beer taste different.
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Format: Paperback
This is a great book for a collection of home brew recipes.

With the addition of 50 new recipes along with new layout and organization this book is darn near perfect.

The only knock is over detailed times of hop additions.

If you've brewed a batch or 2 of brew you understand the process however, this book breaks it down to an exact step by step process.

This book is a huge improvement over their first book and I would recommend it to any beginning or intermediate brewer.
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Format: Paperback Verified Purchase
The second edition has many updated beer recipes that are current and trendy right now to go along with the older classics: New Castle, Redhook ESB, Lots of Sierra Nevada, Dogfish Head IPA, Pete's Wicked Ale, Dos Equis, Lagunita's IPA, Alaska Smoked Porter, Rogue Old Crustean Barley Wine, Stone IPA, West Coast, Sam Adams, Moose Drool, Big Sky Brewing

If you know anything about specialty beers there are a lot of options and good variety. They really did a good job of merging quality with well-known names.
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Format: Paperback Verified Purchase
This is a great collection of recipes that cover a wide variety of beers. The recipes are well laid-out and easy to follow. I've so far only made one beer from this book, but it came out very well. Some experience is needed, or you might want to consult another book that covers the brewing process in more detail, such as "How to brew" by John Palmer. One peculiarity is that the recipes don't state how long you should leave in primary and secondary fermentation. The selection of beers is quite good, though it is somewhat heavily weighted towards lagers, which is a bit odd, since they are not as commonly brewed by home brewers due to the need for chilled lagering. I would have liked to see more IPAs (there are only 10), but that is just my preference. I'm looking forward to trying more recipes from this book!
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Format: Paperback Verified Purchase
My sister's fiance is basically the Dos Equis "World's Most Interesting Man", but 30 years younger. His taste is discriminating, he's experienced everything, been everywhere in the world, and is a beer snob.
He brews his own (Of course!).
I got this for him for Christmas, hoping that it would offer him *something*. I figured 200 recipes, means 200 chances for my gift not to suck.
He called me up to tell me how much he loved it. He said that he was super excited to try the recipes. Jury is out on whether they're accurate.
I'll report back.
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