From 2001 to 2005, I wrote the "Replicator" recipe column for Brew Your Own (BYO) Magazine. BYO readers would send me requests for a recipe to clone a commercial beer they loved in their part of the country. There were not many local breweries at the time, so all of the Replicator recipes (which are on our web site, search for "replicator") were from all over the US.
We have launched a new version of the Replicator, called our "Native Fermentation Series", where the beer recipes will highlight beers from Vancouver, Southwest Washington, and beyond. This list of beers that we will clone will be determined by you, our loyal customers, comprising the beers that you love to drink close to home.
If you have a local favorite beer not on this list, send us an email to steve@baderbrewing.com with your requests!
Also for the first time, we will be publishing both a malt extract with grain recipe, AND an All-Grain version of the same recipe. This is to acknowledge that there are far more All-Grain brewers than in years past.
Cheers!
Steve Bader, Store Manager, Bader Beer & Wine Supply
Old German Style Hefeweizen with a big banana punch!
*No Bananas were harmed in the brewing of this delicious beer.
6.6 lbs. Wheat Liquid Malt Syrup
2.5 lbs. White Wheat Flakes
0.25 lbs. Crystal 10L Malt
0.50 oz. Willamette hops (boil 60 minutes)
¾ cup corn sugar for bottling
“This beer is a nice creamy Stout that is not too harsh and not too alcoholic so that is the best of both worlds.”
-Kevin Waters, Brewmaster - Backwoods Brewing Company
An oatmeal stout with NW character. A gentle note of coffee, finished with notes of chocolate and roasted barley- you just can't go wrong!
An oatmeal stout with NW character. A gentle note of coffee, finished with notes of chocolate and roasted barley- you just can't go wrong!
