Magic Hat Brewing - #9 Clone - Beer Recipe - Brewer's Friend

Magic Hat Brewing - #9 Clone

176 calories 20.2 g
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Beer Stats
Method: Partial Mash
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 176 calories (Per )
Carbs: 20.2 g (Per )
Created: Wednesday December 18th 2013
1.053
1.016
4.9%
25.5
13.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Dry Malt Extract - Light5.5 lb Dry Malt Extract - Light 42 4 71%
28 oz American - Caramel / Crystal 60L28 oz Caramel / Crystal 60L 34 60 22.6%
8 oz Dry Malt Extract - Wheat8 oz Dry Malt Extract - Wheat 42 3 6.5%
124 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.3 Boil 60 min 21.91 80.2%
7 g Cascade7 g Cascade Hops Pellet 7 Boil 15 min 2.19 9.9%
7 g Willamette7 g Willamette Hops Pellet 4.5 Boil 15 min 1.4 9.9%
70.70 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal steep grains in brewpot -- -- 150 °F 30 min
0.5 gal rinse grains into brewpot, boil, add malts, top up to 3.5 gallons, boil, start hop schedule. Sparge -- 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4 oz Apricot Flavoring Flavor Secondary --
1 tsp Gelatin (optional) Fining Secondary --
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

This is SUPER close to Magic Hat #9!

Ferment in the primary fermenter 7 days, or until fermentation slows, then siphon into the secondary fermenter and add apricot flavoring. Leave in secondary 14 days, then bottle. Bottle condition for 21 days. Will peak at 2 to 5 months. Serve in a pint glass at 45 degrees.
Yeast alternate: Wyeast 1084 (Irish Ale Yeast)

Food pairing: superb with sweet-and-sour shrimp, pork fried rice, and broccoli in a spicy garlic sauce.

View Count: 6658
Brew Count: 1
Last Updated: 2014-03-31 13:12 UTC

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