Extract beer recipes make great beer. You can impress friends, family, and yourself with the fresh, flavorful beers made with extract recipes.
Make sure you check back frequently. Our list of clone extract beer recipes is constantly being updated. If you have a specific clone beer recipe you are looking for, leave us a comment below. We will add it to the list!
Please note that some recipes offer options between Liquid Malt Extract (LME) and Dry Malt Extract (DME). LME has a tendency to make your beer a little darker in color. It also has a shorter shelf life.
TIP: If the recipe only lists LME and you prefer DME, convert LME to DME by 80%. 6 pounds of LME becomes 4.8 pounds of DME. Dry malt extract has most of the water taken out, making it more concentrated. Thus, you need 80% of LME for DME.
| Clone | Brewer | Style |
| 60 Minute | Dogfish Head | IPA |
| 90 Schilling | Odell Brewing | Scottish Ale |
| Arrogant Bastard | IPA | |
| Bells Two Hearted | IPA | |
| Blind Pig | Russian River | IPA |
| Blue Moon | Belgian Wheat (Witbier) Ale | |
| Boston Lager | Amber or German style amber lager | |
| Budweiser | American Lager | |
| Fat Tire | New Belgium | American Amber |
| Fuller’s | Extra Special Bitter (ESB) | |
| Guinness Stout | St. James’s Gate Brewery | Irish dry stout |
| Modello Negro | Mexican Amber Lager | |
| Moose Drool | Brown Ale | |
| Pabst Blue Ribbon | American Lager | |
| Pilsner Urequell | Czech Pilsner | |
| Piny the Elder | Double IPA | |
| Red Oak Amber Ale | Belgian Amber Ale | |
| Shock Top | Belgian Wheat (Witbier) Ale | |
| Sierra Nevada Celebration Ale | Sierra Nevada | IPA |
| Sierra Nevada Pale Ale | Sierra Nevada | Pale Ale |
| Spotted Cow | Cream Ale | |
| Two Hearted | IPA | |
| Voodoo Ranger Juicy Hazy | New Belgium | Hazy NEIPA |
| Yuengling Lager | D.G. Yuengling & Son | American Lager |
| Zombie Dust | 3 Floyds Brewing | IPA |
Celebration Ale Clone
This extract-based clone captures the iconic piney, citrusy, and resinous hop profile of Sierra Nevada’s famous winter seasonal Celebration ale. It balances a robust malt backbone with an aggressive but clean hop bitterness, making it the perfect holiday ale.
Recipe cost at RiteBrew.com as of 10/16/2026 was $42.65 (includes LME, Omega yeast, and priming sugar) RiteBrew.com is one of our top-rated online home beer supply stores.
1.066 OG 1.015 FG 6.8% ABV 65 IBU 12 SRM
Disclaimer: All calculations are approximate.
Malt Extracts:
9 lbs Light Liquid Malt Extract (Add 3 lbs at the start of the boil and the remaining 6 lbs at the last 15 minutes of the boil.)
Grains
1 lb Caramel/Crystal Malt 60L (Steep for 30 minutes at 155°F to provide sweetness and color.) 1 lb 0.5 lb Carapils Malt (Steep with specialty grains for better head retention and body.)
Hops Schedule
1 oz Chinook (13% AA) @ 60 min (Primary bittering addition for piney character.)
1 oz Centennial (10% AA) @ 30 min (Mid-boil addition for floral/citrus notes.)
1 oz Cascade (6% AA) @ 15 min (Flavor and aroma contribution.)
1 oz Centennial (10% AA) @ Flameout (Aroma whirlpool addition.)
1 oz Cascade (6% AA) @ Dry hop 5 to 7 days (Classic citrus aromatics.)
YEAST
Wyeast 1056 American Ale or Omega Yeast 004 West Coast I
Brewing Instructions
1. Steep specialty grains in 2.5 gallons of water at 155°F for 30 minutes, then remove grains. Do not let the temperature exceed 170°F.
2. Add 3 lbs of Light LME and bring to a boil.
3. Add the 60-minute Chinook hop addition.
4. At 30 minutes remaining, add the Centennial hop addition.
5. At 15 minutes remaining, add the remaining 6 lbs of LME, Cascade hop addition. Clarifier (Irish Moss or Whirfloc tablet) & yeast energizer optional.
6. At flameout, stir in the whirlpool Centennial hop addition.
7. Chill the wort quickly to 80°F and transfer to the fermenter.
8. Top up with cold water to reach 5.5 gallons and aerate thoroughly.
9. Pitch yeast and ferment in a dark place at 68°F.
10. After 7 days, add dry hop addition for an additional 5 to 7 days before bottling or kegging
NOTES:
Brew Date:_________________________ Yeast:________________________________________
Original Gravity: _________________ Fermentation Temp: _________________
Days in Fermenter: ________________ Final Gravity: ________________ *ABV: _______________ *Subtract final gravity from your original gravity, then multiply by 131.25. (OG-FG ) x 131.25 = ABV%
COMMENTS:
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
Extract Clone Recipe #2
This extract-based clone captures the iconic piney, citrusy, and resinous hop profile of Sierra Nevada’s famous winter seasonal Celebration ale. It balances a robust malt backbone with an aggressive but clean hop bitterness, making it the perfect holiday ale.
Recipe cost at RiteBrew.com as of 10/16/2026 was $42.65 (includes LME, Omega yeast, and priming sugar) RiteBrew.com is one of our top-rated online home beer supply stores.
1.066 OG 1.015 FG 6.8% ABV 65 IBU 12 SRM
Malt Extracts:
9 lbs Light Liquid Malt Extract (Add 3 lbs at the start of the boil and the remaining 6 lbs at the last 15 minutes of the boil.)
Grains
1 lb Caramel/Crystal Malt 60L (Steep for 30 minutes at 155°F to provide sweetness and color.) 1 lb 0.5 lb Carapils Malt (Steep with specialty grains for better head retention and body.)
Hops Schedule
1 oz Chinook (13% AA) @ 60 min (Primary bittering addition for piney character.)
1 oz Centennial (10% AA) @ 30 min (Mid-boil addition for floral/citrus notes.)
1 oz Cascade (6% AA) @ 15 min (Flavor and aroma contribution.)
1 oz Centennial (10% AA) @ Flameout (Aroma whirlpool addition.)
1 oz Cascade (6% AA) @ Dry hop 5 to 7 days (Classic citrus aromatics.)
YEAST
Wyeast 1056 American Ale or Omega Yeast 004 West Coast I
Brewing Instructions
1. Steep specialty grains in 2.5 gallons of water at 155°F for 30 minutes, then remove grains. Do not let the temperature exceed 170°F.
2. Add 3 lbs of Light LME and bring to a boil.
3. Add the 60-minute Chinook hop addition.
4. At 30 minutes remaining, add the Centennial hop addition.
5. At 15 minutes remaining, add the remaining 6 lbs of LME, Cascade hop addition. Clarifier (Irish Moss or Whirfloc tablet) & yeast energizer optional.
6. At flameout, stir in the whirlpool Centennial hop addition.
7. Chill the wort quickly to 80°F and transfer to the fermenter.
8. Top up with cold water to reach 5.5 gallons and aerate thoroughly.
9. Pitch yeast and ferment in a dark place at 68°F.
10. After 7 days, add dry hop addition for an additional 5 to 7 days before bottling or kegging
NOTES:
Brew Date:_________________________ Yeast:________________________________________
Original Gravity: _________________ Fermentation Temp: _________________
Days in Fermenter: ________________ Final Gravity: ________________ *ABV: _______________ *Subtract final gravity from your original gravity, then multiply by 131.25. (OG-FG ) x 131.25 = ABV%
COMMENTS:
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
Extract Clone Recipe #3
This extract-based clone captures the iconic piney, citrusy, and resinous hop profile of Sierra Nevada’s famous winter seasonal Celebration ale. It balances a robust malt backbone with an aggressive but clean hop bitterness, making it the perfect holiday ale.
Recipe cost at RiteBrew.com as of 10/16/2026 was $42.65 (includes LME, Omega yeast, and priming sugar) RiteBrew.com is one of our top-rated online home beer supply stores.
1.066 OG 1.015 FG 6.8% ABV 65 IBU 12 SRM
Malt Extracts:
9 lbs Light Liquid Malt Extract (Add 3 lbs at the start of the boil and the remaining 6 lbs at the last 15 minutes of the boil.)
Grains
1 lb Caramel/Crystal Malt 60L (Steep for 30 minutes at 155°F to provide sweetness and color.) 1 lb 0.5 lb Carapils Malt (Steep with specialty grains for better head retention and body.)
Hops Schedule
1 oz Chinook (13% AA) @ 60 min (Primary bittering addition for piney character.)
1 oz Centennial (10% AA) @ 30 min (Mid-boil addition for floral/citrus notes.)
1 oz Cascade (6% AA) @ 15 min (Flavor and aroma contribution.)
1 oz Centennial (10% AA) @ Flameout (Aroma whirlpool addition.)
1 oz Cascade (6% AA) @ Dry hop 5 to 7 days (Classic citrus aromatics.)
YEAST
Wyeast 1056 American Ale or Omega Yeast 004 West Coast I
Brewing Instructions
1. Steep specialty grains in 2.5 gallons of water at 155°F for 30 minutes, then remove grains. Do not let the temperature exceed 170°F.
2. Add 3 lbs of Light LME and bring to a boil.
3. Add the 60-minute Chinook hop addition.
4. At 30 minutes remaining, add the Centennial hop addition.
5. At 15 minutes remaining, add the remaining 6 lbs of LME, Cascade hop addition. Clarifier (Irish Moss or Whirfloc tablet) & yeast energizer optional.
6. At flameout, stir in the whirlpool Centennial hop addition.
7. Chill the wort quickly to 80°F and transfer to the fermenter.
8. Top up with cold water to reach 5.5 gallons and aerate thoroughly.
9. Pitch yeast and ferment in a dark place at 68°F.
10. After 7 days, add dry hop addition for an additional 5 to 7 days before bottling or kegging
Notes:
Brew Date:_________________________ Yeast:________________________________________
Original Gravity: _________________ Fermentation Temp: _________________
Days in Fermenter: ________________ Final Gravity: ________________ *ABV: _______________ *Subtract final gravity from your original gravity, then multiply by 131.25. (OG-FG ) x 131.25 = ABV%
COMMENTS:
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________