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I just brewed this a few weeks ago and the taste is bang on, thanks for sharing it 👍🏻

It is worth noting that the gravity as brewed at the Abingdon brewery was specifically set at1.050 to go with the 50th anniversary of the MG factory. The name comes from a custom runabout vehicle used by employees to shuttle around the factory. The little vehicle was painted in a speckled pattern. The employee nickname for the little vehicle was the old speckled 'un which morphed into the old speckled hen. The logo for the beer mirrors the octagon logo of the MG company. According to the Greene King website the hops are Pilgrim, First Gold and Goldings. To get the toffee character that your clone is missing I suggest eliminating both the cane sugar and the wheat malt. Instead the grain bill should be a good British pale malt at 80% of the grist. Maris Otter is likely very close to what the Abingdon brewery used in 1979. Then 10% of a 60L to 80L crystal malt and 10% Lyle's or invert sugar. Many brewers who clone this use the Lyles syrup but I much prefer both the flavor and color that invert #2 provides. Your choice of yeast is spot on. Wyeast's Thames Valley strains also work well. The original ABV was 5% but in recent history dropped to 4.8%.

Hello, what steriliser do you use for the hop sock and how long did you dry hop for? I'm just starting with the GF gear so nowhere as advanced as your set up. I've watched your video a heap of times now, great stuff!

Very difficult too cone this one.

Love to hear the fermenters blurpping away in the background! Great videos keep it up

Just came across your videos which are great. Hope to see you in the Homebrew community in Dublin!

Great video, looks delicious, can I ask how you add back required minerals after doing fro RO, in each amount thanks 😊

Can I ask where you get your RO water from or do you have a home set-up. I am from Dublin and haven't found anywhere that sells it!!!

Great video, very informative. I’m just wondering about the dry hop at 14 degrees. I’ve tried two neipas and failed. I was dropping them in and raising 2 degrees for 5 days and cold crashing. When you drop to 14, are you leaving it sit at that for the 2 weeks and going straight to the keg, no temp raise to clear it out

Nice video! I'm a homebrewer in sweden. Looking forward to next vid, i'm brewing from same books. Keep up the brewing 👍

Last year I had tried Murphy's Stout and think by far it is the best as well. I have been trying to find a great clone recipe since Murphy's is not available in my area. I really appreciate you sharing this! I plan on brewing it soon. I just need to figure out where I can get the mixture gas. Cheers!

Hello from Brazil ! I brewed a Sierra Nevadas's clone yesterday ! I'm excited about the result ! Good beers my friend

Just brewed this last weekend. Found your video very informative. I missed OG by a couple of points came in at 1.054. Do you do a diacetyl rest towards the end of the primary before the cold crash?

Just found your channel. Really enjoy the videos hopefully you will make more soon. Cheers!

Do you still need the stout tap with faucet when using the mixed gas or just normal tap ?

Great video! I recently made a Sierra Nevada clone based of the recipe they posted on their instagram page (21 november 2021). I used all cascade hops to an IBU of 38, used 8% caramunich III to get close to a 60L caramel malt and opted for WLP001 but other than that, my recipe was similar to yours. I had a similar experience with my tasting as you described, as I thought it came out to malty and dark with less hop aroma. I also experienced the original Sierra Nevada as sweeter in some way and "more going in" as you described it. If you were going to brew this again, what changes would you make? I think I would lower the caramel malt to 5% and maybe use crystal 100 instead and dry hop with maybe 2,5 grams of cascade per liter. I think I would try to bottle ferment some bottles as well to se if there would be any difference from a keg (since SNPA still is bottle fermented).

Great work pal. That brewday was smooth a silk and very satisfying to watch. Subbed.

Looks really nice. I would like to try brewing a stout some day soon. Thus far i've brewed english brown ale, irish red, a IPA and some lager. Best of the lot was the irish red ale. The lager was far to weak as far as carbonation goes. I like my lawnmowing lagers sparkling and almost electric with carbonation.

You cloned American, home brew style, moonshiners beer that a salesman renamed, ale. The only thing cloned was the name of the beer. Someone taught you the same brewing method that moonshiners use for producing moonshiners beer meant to be distilled. To produce malt liquor takes an extra step. The cloned Speckled beer isn't as high in quality as malt liquor. Do you believe that a brew master told some random dude that writes books how they produce ale and lager? The book is a sales flyer and the guy that wrote the recipe has absolutely no idea how to produce ale and lager and you are in the same boat, otherwise, you wouldn't have bothered with the recipe. The Sierra Nevada clone was Sierra moonshiners beer. Sierra Nevada uses the step mash method, which produces pseudo, ale and lager. Not long ago the brew masters from Sierra and Weihenstephan were interviewed. It wouldn't be a bad idea to find the CZcams and listen to the guys. Single temperature infusion is the brewing method that moonshiners use. Moonshiners use single temperature infusion because it is the simplest brewing method on the planet capable of producing extract that contains a very high volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, within one hour, so they didn't get caught and moonshiners use high modified, high protein, malt. Most home brew malt is high modified, to over modified, high protein, malt. You have the cart in front of the horse. Before buying malt, you need a malt spec sheet, which are online. When you learn how to produce ale and lager you won't need a recipe, you'll only need a malt spec sheet, recipes are a given. Malthouse provide a malt spec sheet with every bag of malt because they produce two types of malt, inexpensive, high modified, malt, and higher quality, under modified, malt. Both types of malt are on the market and both bags are stamped Brewers Malt. To let a moonshiner that uses high modified, malt, and an ale and lager brewer that uses higher quality, under modified, malt know which malt is which malthouses provide malt spec sheet. Without a malt spec sheet you have absolutely no idea if the malt that you buy is capable of producing ale and lager without the addition of enzymes. The recipe is spot on for producing moonshiners beer. Moonshiners use 150F because at the temperature Alpha releases the highest amount of glucose from simple starch in an hour and the more glucose the more alcohol. The issue with the temperature is that it rapidly denatures low temperature activated enzymes that produce ale and lager, Beta in particular. Beta is responsible for conversion at 140F, and unnecessary in moonshining. Due to the complex types of sugar that form during conversion and from what occurs afterward, moonshiners purposely denature Beta. Beta turns glucose into the sugars that produce ale and lager, maltose and maltotriose, glucose only provides the alcohol in beer. When conversion occurs secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Since it only requires one step to produce glucose and moonshiners beer, the brewing method skips three key steps that are used for producing ale and lager. The moonshiners method skips, conversion, dextrinization and gelatinization. It is chemically and enzymatically impossible to produce ale and lager with single temperature infusion due to the way enzymes function and chemical precipitation, which makes strike, target temperatures and brewing gadgets designed for the brewing method useless for producing the beer. In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries worldwide that produced ale and lager. It is amazing that over 60 years later home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing moonshiners beer. The best parts of home brewing are the stories, recipes and the contests that marketers invent. The hilarious part of home brewing happens when a beer made with ingredients and a brewing method that cannot produce ale and lager wins a medal during a home brew contest. Then, the recipe becomes a world class beer recipe. The best thing to do with the brewing gadget is to bolt on a reflux column and make home brew moonshine because to make ale and lager with it and with the recipes that you use, you'll need a magic wand. You threw away with the spent mash the richest starch in malt called amylopectin. Amylopectin contains the ingredients that form body and mouthfeel in ale and lager. In moonshining the rich starch is sold and maltodextrin is made from it. To make up for the starch that is wasted, home brew recipes recommend purchasing ingredients that loads extract with sludge, which reduces the quality and shelf life of beer.

Great to see you back with another good video. Just bought the clone book and looking forward to trying the recipes

Would you mind telling me what book this is out of

Great to see you back. I have enjoyed your other videos from here in California.

Great thorough video! Love seeing the whole process especially as I plan out a similar brewing set up

Nice video, very interested in trying that clone. By the way, HBU = Hop Alpha Acid% x Ounces of Hops

Good video bud . Subscribed 👌

Are you planning on continuing with your channel. Really enjoyed your channel and your quality and instruction is very clear and informative. Please keep it up that Murphys stout is one Im definately going to try

This is a fantasic video. Very well put together and tons of info. Subbed.

Thanks for the video, I just ordered the book as well 👊 Velho Barreiro bottle at the back looks good, great stuff for Caipirinhas 👌 Where are you brewing from?

Bet the bready malt is that english caramalt. Not a big fan as anytime I've used I get bready caramel.

Hello :) Are you planning to make a clone of grolsch? Thanks for the videos.

Also just came across your channel, cool concept. Looking forward to the beers you're going to brew. If I can make a suggestion, I'm curious what the recipe for Fuller honey dew would look like :)

Great video which has cleared away some 'mysteries'.....hope you've done a lager :-)

I was going to brew this one and this recipe came just right on time!! =) btw, you can improve your videos by adding a lavalier mic for a better sound, even the cheapest one will do the job!

Would love to see a Heretic Evil Twin clone!

That normal if you don't have the same OG and FG, it will depend on your own efficiency. For your WP (whirlpool) hop addition, the way you enter it in brewfather might be incorrect because you don't have IBU add in your recipe. For WP addition I always write hopstand for 10 minutes at 95 celcius and it's always spot on for the good IBU calculation. Hope it helps for your next brew. Anyway, good channel, I suscribe!

Good effort, in my experience (which is limited) it's very hard to replicate a clone with small batch brewing compared to a commercial operation. My mantra is if the beer gets compliments from friends and family its a winner, great series you're putting together, keep up the good work 💪

Great video fella! Iam still in two minds to make the leap and get myself a grainfather!!

Loving your content mate. Would also be keen to see a video on your equipment, in particular that chiller you've made for your fermenters!

Sierra Nevada does have this recipe on their website. The biggest difference is no Perle hops, and 4 whole cone additions of Cascade..

Just found your Channel, love the concept. Well done video's from start to finish. Look forward to following.

That nitro pour looked spot on. I really do need to get some pub gas the next time I visit the gas place.

Stir the protein in every time. Having some of that trub in your fermenter is good for the yeast. And you have a conical fermenter where less of the beer is in contact with it. Then you have the option to dump it anyway with the GF conical fermenter. Great channel - really enjoyed watching.

Same here with the smack packs! Pain in the a**!

Good idea, good channel. I subscribed, following from Brazil. Congrats 

Hey! Great video! I'm only just getting into the homebrewing scene so it's great to watch videos like this! There is so much choice with equipment, what are you currently using? Recommend? Thanks!

Love the polo in the first half!

Great info on the tasting, I'm brewing this tomorrow with Cryo Cascade and might just drop 20 - 30 grams in as a dry hop

Another great video, keep the coming.

Liked the video Derek - Wrasslers next please!

Enjoyed the video. 👍👍