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Shock Top Clone

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Shock Top Clone

back to search Back to Search  Style Details 

Beer Style: Witbier  (16A)
Recipe Type: extract
Yield: 5 US gallons

Beer Color


Clean finish, crisp, refreshing taste, pleasant citrus and orange notes, good color and strong carbonation.


  • 7 lb. Briess sorghum extract (60)
  • 1 oz German Perle bitter hops (45)
  • 6 oz. Lemon juice (about 2 lemons) (30)
  • 1 lb. Wildflower honey (local is best) (20)
  • 1 oz. Sweet orange peel (10)
  • 1 oz. Mt Hood finishing hops (5)
  • 11 g Nottingham yeast (Danstar)
  • 3/4 c priming sugar

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.560
Final Gravity: 1.120
Alcohol by Vol: 5.8%
Color SRM: 4.31  Color Sample 
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


1. Add 2.5 gallons distilled water to brew pot.
2. Add 7 lb sorghum extract to pot. Bring to a boil. Stir to prevent scorching.
3. Place bitter hops in large tea ball (don’t compress). Add to brew pot when mix boils. Boil for 45 minutes.
4. Add lemon juice with 30 minutes remaining. Stir every 5 minutes.
5. Remove brew pot from heat. Add in honey and stir. Return to a boil. Boil for 15 minutes.
6. At 10 minutes, add the orange peel
7. At 5 minutes, add the finishing hops.