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Old 03-18-2012, 11:56 AM   #1
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Default Magic Hat Clone question

I am working on a Magic Hat #9 clone. The recipe I used doesn't have any information regarding expected times, so I was wondering if someone here could provide me a some information. It is an extract brew.

OG 1.056
SG @ 1 month in primary 1.012
Racked to secondary on top of 3lbs of Apricot Puree
after 12 days in secondary, SG is 1.026

My questions are this:
1) Will I get back down to the 1.012 range or will the FG be higher than that?
2) How long should I expect it to be in secondary to obtain FG?

Thanks,
-Matt

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Old 03-18-2012, 01:45 PM   #2
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Hey Matt, I just did an AG version of M H #9, and it turned out very very well.

I don't know if this will answer your question or not, but this is what I did.

I fermented in a 5 gal keg.

I had an OG of 1.053, After 10 days of primary I had an SG of 1.006,


I left it in the keg and dumped the apricots right in and let it sit for another 16 days.
I then racked to carboy. I could now see all the bottom crud. Cold crash for 2 more days.


Racked very clear beer to new keg! OMG It's just like the real #9.

BTW I never did get an FG when I racked it to the drinking keg. I
FORGOT . LOL

Hope this helps.

I also used White Labs English Ale WLP002
VERY NARROW FERMENTATION Temp range 65-68

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Old 03-18-2012, 10:28 PM   #3
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Thanks. I'm inclined to just let it sit another week at least and see what happens.

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Old 03-18-2012, 10:38 PM   #4
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Quote:
Originally Posted by Esmitee
Hey Matt, I just did an AG version of M H #9, and it turned out very very well.

I don't know if this will answer your question or not, but this is what I did.

I fermented in a 5 gal keg.

I had an OG of 1.053, After 10 days of primary I had an SG of 1.006,

I left it in the keg and dumped the apricots right in and let it sit for another 16 days.
I then racked to carboy. I could now see all the bottom crud. Cold crash for 2 more days.

Racked very clear beer to new keg! OMG It's just like the real #9.

BTW I never did get an FG when I racked it to the drinking keg. I
FORGOT . LOL

Hope this helps.

I also used White Labs English Ale WLP002
VERY NARROW FERMENTATION Temp range 65-68
Esmitee, you have recipe for that? I have a buddy who loves #9 and I'd love to brew up a clone for him.
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Old 03-18-2012, 11:49 PM   #5
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Originally Posted by mappler View Post
Thanks. I'm inclined to just let it sit another week at least and see what happens.
Sure thing. It deff won't hurt nothing, Just make it better.
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Old 03-19-2012, 12:17 AM   #6
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Originally Posted by gcdowd View Post
Esmitee, you have recipe for that? I have a buddy who loves #9 and I'd love to brew up a clone for him.
Gcdowd, here is the recipe just the way I got it.
I really don't remember where I got it from, coulda even been here?



Magic Hat #9


It's a Pale Ale, but with Apricot...
Magic Hat #9 is kind of the beer equivalent of a platypus. One one hand you have the characteristics of an American Pale Ale - citrus hops, clean copper(ish) malt profile with a bit of caramel, and a yeast profile that pretty much stays out of the way. On the other hand you have a fruity, refreshing fruit beer taste that, if you didn't know the secret, you might not be able to put your finger on.

From Magic Hat's website : "A sort of dry, crisp, refreshing, not-quite pale ale. #9 is really impossible to describe because there's never been anything else quite like it. Our secret ingredient introduces a most unusual aroma which is balanced with residual sweetness."

The Beer
The goal here is a simple pale ale on the light side of malty with added apricot flavoring. Simple enough.

Magic Hat's site gives us a few good clues: Pale & Crystal malt, Cascade & Columbus hops, 20 IBU, 9 SRM, 4.6 ABV, English Yeast. So, for our recipe, the malt bill will be very simple with a base of American 2 Row and Enough 60 L crystal to get the beer up to 9 SRM. From tasting the beer you know there is definitely some hop aroma so we'll start with a bit of Columbus to get our bittering background and finish nicely at the end of boil with some Cascade.

For our 'secret' fruit flavor, we'll use Oregon Fruit Puree- Apricot. You might have to order or you might get lucky and have some at your local supermarket. You will want the 3 pound can. The beer will need to be racked to another fermenter after fermemtation is complete and the puree can then be added. This should add a bit of fermentable sugars so you'll want to give it another week or so to make sure all activity is complete before packaging.



All Grain Recipe - Magic Hat #9 ::: 1.048/1.015 (6 Gal)
Grain Bill (72% Efficiency assumed)

10 lbs. - American 2-Row Pale Malt
1 lb. - Crystal Malt (60L)
3 lbs. - Oregon Fruit Puree - Apricot

Hop Schedule (20 IBU)

.25 oz. - Columbus [14%] (60 min.)
1 oz. - Cascade [5.5%] (10 min.)
1 oz. - Cascade [5.5%] (3 min.)
Yeast

1L starter of White Labs English Ale Yeast (WLP002)
Mash/Sparge/Boil

Mash at 152° to 154° for 60 min.
Sparge as usual
Cool, Oxygenate, and ferment at 68° (make sure you control your temp!)

BTW, I did NOT use the Oregon Fruit Puree, it was like $16 -19 bucks for the 3 lbs. I used 4 cans of Del Monte apricots 1/2's .
http://www.homebrewtalk.com/f12/sub-fruit-puree-299795/


And I double sparged.

This brew kicks azz, I'm going to make it again. Hope your turns out as good as mine.

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Old 03-19-2012, 01:08 AM   #7
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Thanks a bunch!

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Old 03-19-2012, 01:10 AM   #8
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Thanks a bunch!
That's what this site is all about.!
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Old 03-19-2012, 11:17 AM   #9
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Did you just throw the fruit right in?

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Old 03-19-2012, 05:07 PM   #10
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Did you just throw the fruit right in?
Oh No I should have said that I pureed the, 1/2's in food processer that I star saned 1st. Then dumped right in. No stir, shaking. Just poured in.
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