“The winter can be a long, dreary period,” says Al Marzi, head brewer at Harpoon Brewery in Boston, Massachusetts, where Harpoon Winter Warmer was created. “It’s nice to have something to look forward to.”

 “It is also a good excuse to do something unique and different and interesting,” adds Matt Long, head brewer at Big Sky Brewing in Missoula, Montana. “You might not have that excuse any other time of the year. It’s a celebratory time and the weather’s colder, so you want something a little stronger . . . (it’s) the time to kick it up a notch and do something a little different.”

Generally speaking, holiday brews are strong beers with a higher alcohol content. All the better to keep you warm. The most commonly produced brews are robust English-style ales that are saddled with higher malt contents —   particularly of roasted malts for darker colors, increased body and a heartier feel. “Spicier” hops, such as English varieties like Challenger and Liberty, are commonly used for added zing, but it is not uncommon to find some holiday brews utilizing actual spices, like allspice, ginger, cinnamon, nutmeg or cloves. Some, like Vermont’s Magic Hat Brewery, even use fruit in their holiday creations. Yet, no matter what the ingredients used in producing special brews for the winter season, the tradition of festive brews date back more than a thousand years.

Winter beers were usually brewed to celebrate the official end of the harvest season and the winter solstice — the shortest, darkest day of the year. These rituals date as far back as Greek and Roman times and spread across the globe along with their empires. The style of brew varied with locations, available ingredients and pre-Christian rituals already in place. In many regions these “pagan” rituals were celebrated with Wassail,  golden ale sweetened with honey or fruit and usually warming spices like spruce, cinnamon or cloves. The root of the word Wassail comes from a common Old English toast, “Waes Hael,” which translates as “be thou well.” After Christianity began to leave its mark around the world, even monks sequestered monasteries got into the act, creating hearty, heavenly brews for the Christmas season.

Wassail is still made in some European communities, but now takes a backseat to the popularity of strong ale offerings, naturally with as many variations on the theme as there are brewers. In the United States, the mid-20th century utilization of mass-produced beer practically eradicated the concept of seasonal brews. But Fritz Maytag at Anchor Brewing in San Francisco revived that ol’ holiday spirit in 1975 with Anchor’s first holiday ale. Now, craft breweries everywhere have followed suit and started their own brewing traditions for winter warmers and holiday brews.

“In Germany, you have the doppelbocks and in England the strong ales. In Belgium there are all kinds of different holiday beers,” adds Long. “As craft brewers (in America), I think it is now part of (our) tradition because we’ve been working with all these different styles for years no matter where they originated. We take the style and change it to be more North American.”

“A lot of breweries in America have adopted styles that work in North America,” agrees Horace Cunningham, brewmaster at Summit Brewing Co. in St. Paul, Minn., where the Winter Ale combines both English and American hops. “It still means a beer that is full-bodied, a darker beer, a warm beer, a flavorful beer.”

So, to help you and yours celebrate the season, we’ve assembled 12 winter beer clones from craft breweries across the US. Whether the idea is brewing a beer that will keep you warm at night, or simply brewing up some holiday cheer, seasonal beers are now firmly rooted in our culture. Perhaps Dave Fougeron of Saint Arnold Brewing sums it up best. “People (brew seasonal ales) now because it’s become tradition to do so, but it is also a season of excess — plentiful food and feasting,” Fougeron, Saint Arnold’s head brewer says. “People want to make a beer that goes along with that spirit.” Indeed!

Avery Old Jubilation Ale clone
(5 gallons/19 L, all-grain)
OG = 1.074  FG = 1.015
IBU = 31  SRM = 25  ABV = 7.6%

    “[Old Jubilation has] mocha and toffee flavors, with a hint of hazel nuts. In this day and age, it isn’t that big of a beer, but it really holds up nicely.” — Adam Avery, Avery Brewing head brewer

Ingredients
13.33 lbs. (6.0 kg) 2-row pale malt
13 oz. (0.37 kg) Briess Special Roast (50 °L)
13 oz. (0.37 kg) Briess Victory malt
1.6 oz. (45 g) Briess 2-row chocolate malt
0.8 oz. (23 g) Briess 2-row black malt
3.2 oz. (91 g) Turbinado sugar
1 tsp. Irish moss (15 mins)
5.3 AAU Bullion hops (60 min)(0.66 oz./19 g of 8% alpha acid)
8 AAU Bullion hops (30 min)(1.0 oz./28 g of 8% alpha acids)
1.0 oz. Bullion hops (0 min)
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Mash at 152 °F (67 °C). Boil the wort for 90 minutes, adding sugar at the beginning of the boil and hops and Irish moss as directed in recipe. Ferment at 70 °F (21 °C).

Avery Old Jubilation Ale clone
(5 gallons/19 L, extract w/ grains)
OG = 1.074  FG = 1.015
IBU = 31  SRM = 25  ABV = 7.6%

Ingredients
2 lbs. 14 oz. (1.3 kg) Briess Light dried malt extract
5 lbs. 2 oz. (2.3 kg) Briess Light liquid malt extract
1.0 lb. (0.45 kg) 2-row pale malt
13 oz. (0.37 kg) Briess Special Roast (50 °L)
13 oz. (0.37 kg)  Briess Victory malt
1.6 oz. (45 g) Briess 2-row chocolate malt
0.8 oz. (23 g) Briess 2-row black malt
3.2 oz. (91 g) Turbinado sugar
1 tsp. Irish moss (15 mins)
5.3 AAU Bullion hops (60 min)(0.66 oz./19 g of 8% alpha acid)
8 AAU Bullion hops (30 min)(1.0 oz./28 g of 8% alpha acids)
1.0 oz. Bullion hops (0 min)
Wyeast 1028 (London Ale) or White Labs WLP013 London Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Begin by heating 2 gallons (7.6 L) of water in your brew pot. While that heats, steep the specialty grains at around 152 °F (67 °C). Do this by heating 1 gallon (3.8 L) of water to 163 °F (73 °C) in a large kitchen pot. Add the  crushed grains to a large steeping bag and submerge the bag for 30–45 minutes. At the end of the steep, remove the bag from the steeping pot and let drip dry for a minute or so. Add the “grain tea” to your brewpot and dissolve the dried malt extract and sugar. Bring this wort to a boil, add the first charge of Bullion hops and boil for 60 minutes. Add other ingredients at times indicated in the recipe. With 15 minutes left in the boil, stir in liquid malt extract. (Stir thoroughly to ensure extract dissolves and doesn’t sink to the bottom of the kettle and scorch.) After boil, cool wort to 70 °F (21 °C), siphon to fermenter, add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 70 °F (21 °C). Bottle with corn sugar.

Thanks to Adam Avery for his Old Jubilation Ale clone recipe.
Harpoon Winter Warmer clone
(5 gallons/19 L. all-grain)
OG = 1.056  FG = 1.014
IBU = 23  SRM = 23  ABV = 5.4%

Ingredients
9.33 lbs. (4.2 kg) 2-row pale malt
2.0 lbs. (0.91 kg) crystal malt (90 °L)
0.50 lb. (0.23 kg) CaraPils malt (15 °L)
1 tsp. Irish moss (15 mins)
6.25 AAU Clusters hops (60 mins)(1.25 oz./35 g of 5% alpha acids)
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Mash at 154 °F (68 °C). Boil wort for 90 minutes adding hops and Irish moss at the time indicated. Ferment at 70 °F (21 °C).  Add cinnamon and nutmeg in secondary.

Harpoon Winter Warmer clone
(5 gallons/19 L, extract with grains)
OG = 1.056  FG = 1.014
IBU = 23  SRM = 23  ABV = 5.4%

Ingredients
1.66 lbs. (0.75 kg) Coopers Light dried malt extract
4.25 lbs. (1.9 kg) John Bull Light liquid malt extract
0.50 lbs. (0.23 kg) 2-row pale malt
2.0 lbs. (0.91 kg) crystal malt (90 °L)
0.50 lbs. (0.23 kg) CaraPils malt (15 °L)
1 tsp. Irish moss (15 mins)
6.25 AAU Clusters hops (60 mins)(1.25 oz./35 g of 5% alpha acids)
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Begin by heating 2 gallons (7.6 L) of water in your brewpot. Steep specialty grains for 30–45 minutes at 154 °F (68 °C) in a separate pot. (Use just over 1 gallon (~4 L) of water at 165 °F (74 °C) in a large kitchen pot for steeping water.) After steeping, remove bag and let drip dry for a minute. Then add “grain tea” and dried malt extract to brewpot. Bring to a boil, add hops and boil for 60 minutes. With 15 minutes left in the boil, add Irish moss and liquid malt extract, stirring well to ensure it dissolves completely. After boil, cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 70 °C (21 °C). After primary is finished, rack to secondary and add spices.

Thanks to Al Marzi of the Harpoon Brewery for the information used to construct this clone of Harpoon Winter Warmer.
Big Sky Powder Hound clone
(5 gallons/19 L, all-grain)
OG = 1.060  FG = 1.013
IBU = 40  SRM = 22  ABV = 6.1%
 
    “Powder Hound is traditional in style, but as far as a winter beer, it is still something that could be considered a session beer. In keeping it around six percent ABV, it remains much more drinkable.” — Matt Long, head brewer at Big Sky Brewing

Ingredients
10.0 lbs. (4.5 kg) 2-row pale malt
2.0 lbs. (0.91 kg) crystal malt (75 °L)
0.63 lbs. (0.29 kg) flaked barley
0.5 oz. (14 g) chocolate malt
1 tsp. Irish moss (15 mins)
7.75 AAU Challenger hops (60 min)(1.1 oz./31 g of 7% alpha acids)
7 AAU Challenger hops (20 min)(1.0 oz./28 g of 7% alpha acids)
3 AAU East Kent Goldings hops (10 min)(0.6 oz./17 g of 5% alpha acids)
1.2 oz. East Kent Goldings hops (0 min)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)
 
Step by Step
Mash at 154 °F (68 °F). Boil wort for 70 minutes, adding hops as indicated in recipe. Ferment at 69.5 °F
(20.5 °C).

Big Sky Powder Hound clone
(5 gallons/19 L, extract with grains)
OG = 1.060  FG = 1.013
IBU = 40  SRM = 22  ABV = 6.1%
 
Ingredients
2.5 lbs. (1.1 kg) Muntons Light dried malt extract
4.25  lbs. (1.9 kg) Northwestern Gold liquid malt extract
2.0 lbs. (0.91 kg) crystal malt (75 °L)
0.5 oz. (14 g) chocolate malt
1 tsp. Irish moss (15 mins)
7.75 AAU Challenger hops (60 min)(1.1 oz./31 g of 7% alpha acids)
7 AAU Challenger hops (20 min)(1.0 oz./28 g of 7% alpha acids)
3 AAU East Kent Goldings hops (10 min)(0.6 oz./17 g of 5% alpha acids)
1.2 oz. East Kent Goldings hops (0 min)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)
 
Step by Step
Begin by heating 2.25 gallons (8.5 L) of water in your brewpot. Steep the specialty grains at 154 °F (68 °F) in 0.75 gallons (2.8 L) of water in a separate pot. After steeping for 30–45 minutes, remove bag and let drip dry. Add “grain tea” and dried malt extract to brewpot and bring to a boil. Add hops and Irish moss as indicated. With 15 minutes left in the boil, stir in liquid malt extract. (Stir thoroughly to avoid scorching.) After boil, cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 69.5 °F (20.5 °C).

Thanks to Matt Long of Big Sky Brewery for information and feedback regarding this clone recipe.

Magic Hat Feast of Fools clone
(5 gallons/19 L. all-grain)
OG = 1.060  FG = 1.020
IBU = 29  SRM = 56  ABV = 5.2%

    “This beer is more along the style of a sweet stout. There’s no milk sugar, but we use one pound of fresh raspberries per gallon!” — Magic Hat head brewer Matt Cohen

Ingredients
9.25 lbs. (4.2 kg) Crisp 2-row pale malt
0.5 lbs. (0.23 kg) CaraPils malt (15 °L)
1.66 lbs. (0.75 kg) crystal malt (70 °L)
0.26 lbs. (0.12 kg) chocolate malt
1.0 lb. (0.45 kg) roasted barley
1.0 fl. oz. (3.5 mL) blackstrap molasses
5.0 lbs. (2.3 kg) fresh raspberries (secondary)
1 tsp. Irish moss (15 mins)
8 AAU Warrior hops (60 mins)(0.5 oz./14 g of 16% alpha acids)
Wyeast 1187 (Ringwood Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Mash at 156 °F (69 °C). Boil wort for 90 minutes adding all hops after 30 minutes. Add Irish moss and molasses with 15 minutes left in boil. Ferment at 70 °F (21 °C) for 7 days. Add raspberries in secondary.

Magic Hat Feast of Fools clone
(5 gallons/19 L, extract with grains)
OG = 1.060  FG = 1.020
IBU = 29  SRM = 56  ABV = 5.2%

Ingredients
1 lb. 14 oz. (0.85 kg) Muntons Light dried malt extract
4.0 lbs. (1.8 kg) Coopers Light liquid malt extract
0.5 lbs. (0.23 kg) 2-row pale malt
0.5 lbs. (0.23 kg) CaraPils malt (15 °L)
1.66 lbs. (0.75 kg) crystal malt (70 °L)
0.26 lbs. (0.12 kg) chocolate malt
1.0 lb. (0.45 kg) roasted barley
1.0 fl. oz. (3.5 mL) blackstrap molasses (15 min)
5 lbs. (2.3 kg) fresh raspberries (secondary)
1 tsp. Irish moss (15 mins)
8 AAU Warrior hops (60 mins)(0.5 oz./14 g of 16% alpha acids)
Wyeast 1187 (Ringwood Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Place crushed specialty grains in large grain bag and steep at 156 °F (69 °C) in 1.5 gallons (5.7 L) of water in your brewpot. Steep for 30–45 minutes. After steep, remove grain bag and let drip dry. Add dried malt extract and 1.5 gallons (5.7 L) of water to brewpot and bring to a boil. (To save time, you can heat the additional water during the steep in a separate pot.) Add hops at beginning of boil. Stir in molasses, Irish moss and liquid malt extract with 15 minutes left in the boil. After boil, cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 70 °F (21 °C) then rack to secondary and add raspberries.

Thanks to Matt Cohen for providing all the details necessary to formulate this Feast of Fools clone.

Cottonwood Frostbite clone
(5 gallons/19 L, all-grain)
OG = 1.050  FG = 1.014
IBU = 64  SRM = 27  ABV = 4.6%

    “It is a hoppier beer, (but) is very drinkable and heavier for the season.” — head brewer Nikki Koontz

Ingredients
6.6 lbs. (3.0 kg) 2-row pale malt
1.1 lbs. (0.50 kg) Munich malt (10 °L)
1.0 lbs. (0.45 kg) crystal malt (35 °L)
2.1 lbs. (0.95 kg) crystal malt (75 °L)
1 tsp. Irish moss (15 mins)
4.95 AAU Centennial hops (90 min)(0.55 oz./16 g of 9% alpha acids)
12.65 AAU Centennial hops (45 min)(1.4 oz./40 g of 9% alpha acids)
1.0 oz. Columbus hops (0 min)
0.75 oz. Centennial hops (dry hop)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Mash at 156 °F (69 °C). Boil wort for 90 minutes adding hops as indicated in the ingredient list. Ferment at 70 °F (21 °C).

Cottonwood Frostbite clone
(5 gallons/19 L, extract with grains)
OG = 1.050  FG = 1.014
IBU = 64  SRM = 27  ABV = 4.6%

Ingredients
0.5 lbs. (0.23 kg) Briess Light dried malt extract
3.5 lbs. (1.6 kg) Alexander’s Pale liquid malt extract
0.75 lbs. (0.34 kg) 2-row pale malt
1.1 lbs. (0.50 kg) Munich malt (10 °L)
1.0 lbs. (0.45 kg) crystal malt (35 °L)
2.1 lbs. (0.95 kg) crystal malt (75 °L)
1 tsp. Irish moss (15 mins)
6 AAU Centennial hops (60 min)(0.66 oz./19 g of 9% alpha acids)
12.65 AAU Centennial hops (45 min)(1.4 oz./40 g of 9% alpha acids)
1.0 oz. Columbus hops (0 min)
0.75 oz. Centennial hops (dry hop)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
In your brewpot, heat 1.85 gallons (7.0 L) to 167 °F (75 °C). Place crushed grains in a large steeping bag and submerge in water. Steep at 156 °F (69 °C) for 30–45 minutes. After steep, remove grain bag and let drip dry. Add dried malt extract and 1.15 gallons (4.4 L) of water to brewpot and bring to a boil. (You can be heating this mixture while the grains steep, if you have an extra pot.) Boil for 60 minutes, adding hops at 60 and 45 minutes left in the boil. With 15 minutes left in the boil, stir in the Irish moss and liquid malt extract. (Stir well to dissolve extract completely and avoid scorching.) After boil, cool wort and siphon to fermenter. Add water to make 5 gallons (19 L) of wort, aerate and pitch yeast. Ferment at 70 °F (21 °C).

Thanks to Nikki Koontz, head brewer at Carolina Beer and Beverage Co. for the information used to make this clone recipe.

Saint Arnold Christmas Ale
(5 gallons/19 L, all-grain)
OG = 1.066  FG = 1.013
IBU = 22  SRM = 22  ABV = 6.8%
   
    “There are no spices in (the Christmas Ale) at all, but I would have sworn there was before I started working here.” — Saint Arnold Brewing brewmaster, Dave Fougeron
Ingredients
11 lbs. (5.0 kg) 2-row pale malt
13 oz. (0.37 kg) Munich malt
7 oz. (0.20 kg) CaraMunich malt (40 °L)
7 oz. (0.20 kg) Special B malt
1 lb. 3 oz. (0.54 kg) CaraVienne malt (20 °L)
1 tsp. Irish moss (15 mins)
10.8 AAU Perle hops (30 min)(1.5 oz./43 g of 7.2% alpha acids)
3 oz. (85 g) Liberty hops (0 min)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Single step infusion mash at 150 °F (66 °C). Boil wort for 90 minutes, adding hops as indicated at 30 minutes. Ferment at 72° F (22 °C) “to get those nice, fruity esters.”

Saint Arnold Christmas Ale
(5 gallons/19 L, extract with grains)
OG = 1.066  FG = 1.013
IBU = 22  SRM = 23  ABV = 6.8%

Ingredients

1.75 lbs. (0.79 kg) Muntons Light dried malt extract
5.0 lbs. (2.3 kg) Weyermann Bavarian Pilsner liquid malt extract
1.0 lb. (0,45 kg) 2-row pale malt
13 oz. (0.37 kg) Munich malt
7 oz. (0.20 kg) CaraMunich malt (40 °L)
7 oz. (0.20 kg) Special B malt
1 lbs. 3 oz. (0.54 kg) CaraVienne malt (20 °L)
1 tsp. Irish moss (15 mins)
10.8 AAU Perle hops (30 min)(1.5 oz./43 g of 7.2% alpha acids)
3 oz. (85 g) Liberty hops (0 min)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
In your brewpot, heat 1.45 gallons (5.5 L) of water to 161 °F (72 °C). Place crushed grains in large steeping bag and submerge in water. Steep for 30–45 minutes at 150 °F (66 °C). After steep, remove bag and let drip dry. Add 1.55 gallons (5.9 L) of water and dried malt extract to brewpot and heat to a boil. (Note: To save time, you can bring the the water and extract up to temperature in a separate pot while steeping.) Add Perle hops with 30 minutes remaining in the boil. With 15 minutes remaining, stir in liquid malt extract. (Stir until extract dissolves completely to avoid scorching.) After boil, cool wort and add to fermenter. Top up to 5 gallons (19 L) with water, aerate and pitch yeast. Ferment at 72° F (22 °C).

Thanks to Dave Fougeron of Saint Arnold Brewing for providing the information used in formulating this Christmas Ale clone.
Breckenridge Christmas
Ale clone
(5 gallons/19 L, all-grain)
OG = 1.078  FG = 1.020
IBU = 22  SRM = 21  ABV = 7.4%

“[Breckenridge Christmas Ale] is up there in alcohol too, so you get some nice warming characteristics from it as well.” — Breckenridge Brewery head brewer Todd Usry

Ingredients
14.66 lbs. (6.6 kg) 2-row pale malt
1.5 lbs. (0.68 kg) crystal malt (60 °L)
1.0 oz. (28 g) chocolate malt
0.5 oz. (14 g) black patent malt
1 tsp. Irish moss (15 mins)
6.1 AAU Chinook hops (60 min)(0.51 oz./14 g of 12% alpha acids)
3.8 AAU Mt. Hood hops (15 min)(0.76 oz./22 g of 5% alpha acids)
Wyeast 1272 (American Ale II) or White Labs (California V) yeast
0.75 cups corn sugar (for priming)
 
Step by Step
Mash at 152 °F (67 °C) for 45 minutes. Boil wort for 90 minutes. Ferment at 70 °F (21 °C).

Breckenridge Christmas Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.078  FG = 1.020
IBU = 22  SRM = 21  ABV = 7.4%

Ingredients
4.0 lbs. (1.8 kg) Breiss Light dried malt extract
5.25 lbs. (2.4 kg) Alexander’s Pale liquid malt extract
1.5 lbs. (0.68 kg) crystal malt (60 °L)
1.0 oz. (28 g) chocolate malt
0.5 oz. (14 g) black patent malt
1 tsp. Irish moss (15 mins)
6.1 AAU Chinook hops (60 min)(0.51 oz./14 g of 12% alpha acids)
3.8 AAU Mt. Hood hops (15 min)(0.76 oz./22 g of 5% alpha acids)
Wyeast 1272 (American Ale II) or White Labs (California V) yeast
0.75 cups corn sugar (for priming)
 
Step by Step
Begin by heating 2.5 gallons (9.4 L) of water in your brewpot. In a separate pot, heat 0.50 gallons (1.9 L) of water to 161 °F (71 °C). Place crushed grains in a stepping bag and submerge in water, steeping at 150 °F (66 °C) for 30–45 minutes. After steep, remove grain bag and let drip dry. Add “grain tea” and dried malt extract to your brewing pot and bring to a boil. Boil for 60 minutes, adding hops at the times specified. With 15 minutes left in the boil, stir in Irish moss and liquid malt extract. (Stir constantly until extract is completely dissolved.) After boil, cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 70 °F (21 °C).

Thanks to Todd Usry, Breckenridge Brewery head brewer for his contributions to this Christmas Ale clone recipe.

Full Sail Wassail clone
(5 gallons/19 L, all-grain)
OG = 1.070  FG = 1.014
IBU = 55  SRM = 29  ABV = 7.3%

Ingredients
13.75 lbs. (6.2 kg) 2-row pale malt
9 oz. (0.27 kg) crystal malt (60 °L)
2 oz. (56 g) crystal malt (120 °L)
2 oz. (56 g) chocolate malt
1 oz. (28 g) roasted barley
1 oz. (28 g) black patent malt
1 tsp. Irish moss (15 mins)
2.5 AAU Northern Brewer hops (75 min)(0.36 oz./10 g of 7% alpha acids)
2.5 AAU Styrian Goldings hops (75 min)(0.5 oz./14 g of 5% alpha acids)
3.75 AAU Hallertau Hersbrücker hops (15 min)(1.1 oz./30 g of 3.5% alpha acids)
3.75 AAU Styrian Goldings hops (15 min)(0.75 oz./21 g of 5% alpha acids)
7.5 AAU Hallertau Hersbrücker hops (0 min)(2.1 oz./61 g of 3.5% alpha acids)
7.5 AAU Styrian Goldings hops (0 min)(1.5 oz./43 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step   
Mash at 150 °F (66 °C) for 30 minutes in soft water with CaSO4 and CaCl2 added. Boil wort for 90 minutes, adding hops and Irish moss as directed in recipe. Let wort sit for 15 minutes before cooling. Ferment at 68 °F (20 °C).

Full Sail Wassail clone
(5 gallons/19 L, extract with grains)
OG = 1.070  FG = 1.014
IBU = 55  SRM = 29  ABV = 7.3%

Ingredients
3.25 lbs. (1.5 kg) Muntons Light dried malt extract
5.0 lbs. (2.3 kg) Coopers Light liquid malt extract
0.75 lbs. (0.34 kg) 2-row pale malt
9.0 oz. (0.27 kg) crystal malt (60 °L)
2.0 oz. (57 g) crystal malt (120 °L)
2.0 oz. (57 g) chocolate malt
1.0 oz. (28 g) roasted barley
1.0 oz. (28 g) black patent malt
1 tsp. Irish moss (15 mins)
2.75 AAU Northern Brewer hops (60 min)(0.39 oz./11 g of 7% alpha acids)
2.75 AAU Styrian Goldings hops (60 min)(0.55 oz./16 g of 5% alpha acids)
3.75 AAU Hallertau Hersbrücker hops (15 min)(1.1 oz./30 g of 3.5% alpha acids)
3.75 AAU Styrian Goldings hops (15 min)(0.75 oz./21 g of 5% alpha acids)
7.5 AAU Hallertau Hersbrücker hops (0 min)(2.1 oz./61 g of 3.5% alpha acids)
7.5 AAU Styrian Goldings hops (0 min)(1.5 oz./43 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Begin by heating 2.33 gallons (8.8 L) of water in your brewpot. In a separate pot, heat 0.66 gallons (2.5 L) of water to 161 °F (72 °C). Place the crushed grains in a steeping bag and submerge in this water. Steep for 30–45 minutes at 150 °F (66 °C). After steeping, remove the grain bag and let drip dry. Add “grain tea” and dried malt extract to brewpot and heat to a boil. Boil for 60 minutes, adding hops at times indicated. With 15 minutes left in the boil, stir in Irish moss and liquid malt extract. (Be sure to stir until extract is completely dissolved, or else extract may scorch.) After boil, let wort sit for 15 minutes before cooling. Then, cool wort and siphon to fermenter. Top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C)

Thanks to James Emmerson for information on the 2002 formulation of Full Sail Wassail.

Widmer SnowPlow clone
(5 gallons/19 L, all-grain)
OG = 1.068  FG = 1.028
IBU = 27 SRM = 62  ABV = 5.2%

Ingredients
4.5 lbs. (2.0 kg) 2-row pale malt
2.0 lbs. (0.91 kg) wheat malt
1.0 lbs. (0.45 kg) flaked oats
2.1 lbs. (0.95 kg) CaraPils malt (6 °L)
2.1 lbs. (0.95 kg) crystal malt (60 °L)
13 oz. (0.37 kg) roasted barley
6.5 oz. (0.18 g) black patent malt
1.0 lb. (0.45 kg) lactose
1 tsp. Irish moss (15 mins)
7.25 AAU  Magnum hops (60 min)(0.52 oz./15 g of 14% alpha acids)
2.5 AAU  Willamette hops (15 min)(0.5 oz./14 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Mill dark grains finely. Mash at 156 °F (69 °C). Boil for 90 minutes, adding  hops, Irish moss and lactose for the final 15 minutes of the boil. Ferment at 68 °F (20 °C).

Widmer SnowPlow clone
(5 gallons/19 L, extract with grains)
OG = 1.068  FG = 1.028
IBU = 27 SRM = 58+  ABV = 5.2%

2 oz. (57 g) Muntons Light dried malt extract
4.66 lbs. (2.1 kg) John Bull Amber liquid malt extract
1.5 lbs. (0.68 kg) wheat malt
1.0 lbs. (0.45 kg) flaked oats
1.0 lbs. (0.45 kg) CaraPils malt (6 °L)
1.0 lbs. (0.45 kg) crystal malt (60 °L)
13 oz. (0.37 kg) roasted barley
6.5 oz. (0.18 g) black patent malt
1.0 lb. (0.45 kg) lactose
1 tsp. Irish moss (15 mins)
7.25 AAU  Magnum hops (60 min)(0.52 oz./15 g of 14% alpha acids)
2.5 AAU  Willamette hops (15 min)(0.5 oz./14 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Begin by heating 2.1 gallons (8.1 L) of water to 167 °F (75 °C) in your brewpot. Place the crushed grains in a large grain steeping bag and submerge them in this water. Steep grains at 156 °F (69 °C) for 30–45 minutes. After steep, remove grain bag and let drip dry. Add dried malt extract and 0.9 gallons (3.4 L) of water to brewpot and bring to a boil. (Note: You can be heating this mixture while you are steeping.) Boil for 60 minutes, adding hops and Irish moss at times indicated. With 15 minutes left in the boil, add liquid malt extract — stirring well so extract dissolves completely. After boil, cool wort and siphon to fermenter. Top up with water to 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C).

Thanks to Joe Casey of Widmer Brothers Brewing for information and feedback regarding this clone.

Pyramid Snowcap Ale clone
(5 gallons/19 L, all-grain)
OG = 1.071  FG = 1.017
IBU = 30  SRM = 28  ABV = 7.0%

Ingredients
13.5 lbs. (6.1 kg) 2-row pale malt
1.0 lb. (0.45 kg) crystal malt (80 °L)
0.33 lbs.  (0.15 kg) chocolate malt
1 tsp. Irish moss (15 mins)
6 AAU Willamette hops (60 min)(1.2 oz./34 g of 5% alpha acids)
5 AAU Willamette hops (30 min)(1.0 oz./28 g of 5% alpha acids)
1 oz. East Kent Golding hops (2 min)
Wyeast 1338 (European ale) or Coopers ale yeast
1 cup dried malt extract (for priming)

Step by Step
Mash at 154 °F (68 °C). Boil for 90 minutes. Ferment at 70 °F (21 °C).

Pyramid Snowcap Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.071  FG = 1.017
IBU = 30  SRM = 28  ABV = 7.0%

Ingredients
3.5 lbs. (1.5 kg) Coopers Light dried malt extract
5 lbs. 2 oz. (2.3 kg) Coopers Light liquid malt extract
1.0 lb. (0.45 kg) crystal malt (80° L)
0.33 lbs.  (0.15 kg) chocolate malt
1 tsp. Irish moss (15 mins)
6 AAU Willamette hops (60 min)(1.2 oz./34 g of 5% alpha acids)
5 AAU Willamette hops (30 min)(1.0 oz./28 g of 5% alpha acids)
1 oz. East Kent Golding hops (2 min)
Wyeast 1338 (European ale) or Coopers ale yeast
1 cup dried malt extract (for priming)

Step by Step:
Begin by heating 2.5 gallons (9.4 L) of water in your brewpot. In a separate pot, heat 0.50 gallons (1.8 L) of water to 166 °F (74 °C). Add crushed grains to grain bag and submerge in this water. Steep grains at 155 °F (68 °C) for 30–45 minutes. Add “grain tea” and dried malt extract to brewpot and bring to a boil. Boil for 60 minutes, adding hops when indicated. Add Irish moss and liquid malt extract with 15 minutes left in boil. Cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C).

Clone tweaked from a recipe that appeared in the July 1998 issue of Brew Your Own.

Summit Winter Ale clone
(5 gallons/19 L, all-grain)
OG = 1.058  FG = 1.012
IBU = 20  SRM = 21  ABV = 5.9%

Ingredients
10 lbs. 14 oz. (4.9 kg) 2-row pale malt
1.25 lb. (0.57 kg) crystal malt (75 °L)
1.0 oz. (28 g) black patent malt
1 tsp. Irish moss (15 mins)
4.5 AAU Willamette hops (60 min)(0.9 oz./26 g of 5% alpha acids)
1.75 AAU Fuggles hops (15 min)(0.35 oz./10 g of 5% alpha acids)
2 AAU Tettnanger  hops (15 min)(0.5 oz./14 g of 4% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Mash at 153 °F (67 °C). Boil for 90 minutes. Ferment at 72 °F (22 °C).

Summit Winter Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.058  FG = 1.012
IBU = 20  SRM = 21  ABV = 5.9%

Ingredients
2.66 lbs. (1.2 kg) Northwestern Gold dried malt extract
4.33 lbs. (2.0 kg) Northwestern Gold liquid malt extract
1.25 lb. (0.57 kg) crystal malt (75 °L)
1.0 oz. (28 g) black patent malt
1 tsp. Irish moss (15 mins)
4.5 AAU Willamette hops (60 min)(0.9 oz./26 g of 5% alpha acids)
1.75 AAU Fuggles hops (15 min)(0.35 oz./10 g of 5% alpha acids)
2 AAU Tettnanger  hops (15 min)(0.5 oz./14 g of 4% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Begin by heating 2.5 gallons (9.4 L) of water in your brewpot. In a separate smaller pot, heat 0.50 gallons (1.9 L) of water to 164 °F (73 °C). Add crushed grains to a steeping bag and steep at 153 °F (67 °C) for 30–45 minutes in smaller pot. Add “grain tea” and dried malt extract to brewpot and bring to a boil. Boil for 60 minutes, adding hops when indicated. Add irish moss and liquid malt extract with 15 minutes left in boil. Cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C).

See story “Clone Your Own” on page 36 for details of how this Summit Winter Ale clone was formulated.

Redhook Winterhook clone
(5 gallons/19 L, extract with grains)
OG = 1.056  FG = 1.018
IBU = 28  SRM = 16  ABV = 4.9%

Ingredients
1.5 lbs. (0.68 kg) Briess Light dried malt extract
4.0 lbs. (1.8 kg) Briess Light liquid malt extract
1.0 lb. (0.45 kg) 2-row pale malt
1.5 lbs. (0.68 kg) Carastan malt (34 °L)
0.75 lbs. (0.34 kg) CaraVienne malt (21 °L)
0.25 lbs. (0.11 kg) CaraPils malt (6 °L)
1 tsp. Irish moss (15 mins)
7 AAU Willamette hops (60 mins) (1.4 oz./40 g of 5% alpha acids)
2.5 AAU Willamette hops (10 mins)(0.5 oz./14 g of 5% alpha acids)
1 oz. Tettnanger hops (2 mins)
Wyeast 1335 (British Ale II) or White Labs WLP023 (Burton Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Begin by heating in 1.3 gallons (5 L) of water to 169 °F (76 °C) in your brewpot. Place your crushed grains in a large steeping bag and and steep at 158 °F (67 °C) for 30–45 minutes. Add water and dried malt extract to make 3.0 gallons (11 L) of wort. Boil for 60 minutes, adding hops when indicated. Add liquid malt extract with 15 minutes left in boil. Cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C).
Updated from a January-February 2001–2002 Replicator recipe by Steve Bader.

Samichlaus clone

For clone recipes and information on how to brew, see “SamiClones” on page 50 of this issue.