BIAB Magic Hat # 9 Clone

Hey all,

I want to try out BIAB, so far I have only done a few extract batches. SWMBO wants the next batch to be a #9 clone (I plan on calling it #9.5) so I'm looking for some input on the recipe.

From Magic Hat's website:

A beer cloaked in secrecy. An ale whose mysterious and unusual palate will swirl across your tongue and ask more questions than it answers. 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.

TYPE: Not Quite Pale Ale
YEAST: English Ale
HOPS: Cascade, Apollo
MALTS: Pale, Crystal
ABV: 5.1
GRAVITY: 11.20 Plato
BITTERNESS: 20
SRM: 9.0


Obviously I know what yeast, hops and grain I need, I'm really looking for more tips on quantities and procedure.


From those who have tried it, how feasible is BIAB in a keggle? I'm in the process of converting mine now, and will have it ready to go by the time I brew #9.5. As of now I am planning a 5 gallon batch.

Every clone I've ever seen includes an apricot flavoring of some sort.

Yuri_Rage said:

Every clone I've ever seen includes an apricot flavoring of some sort.

Click to expand...

Thanks, I was having a hard time nailing down that unique taste. I also haven't had one in a while, so my recollection of the tasting notes isn't dead-on.

I'll keep posting what I come up with, I know it's much easier to comment on what is good/bad with my recipe rather than start with nothing.

BYO ran a clone in one of their issues. It's probably available with a little Googling.

http://hopville.com/recipe/143684/fruit-beer-recipes/magic-hat-number-9-clone

Here is an extract recipe, it's a start.

Here's a link to the Jamil show where they make a Magic Hat #9 clone. They talk about the recipe towards the end. Kind of surprising how much apricot flavoring they used.

http://thebrewingnetwork.com/shows/539

This is going to my next BIAB brew also. The Jamil show clone recipe was
98 % Marris Otter
2 % Crystal 80
hops were Columbus (60Min) as the bittering hop and cascade (30 Min) as per Magic Hat.
Kits call for 3 oz of apricot extract for 5 gal, most have used 3.3 lbs of puree in the secondary. (Magic Hat wouldn't reveal )

Haven't listened to the Can You Brew it episode in a few months, but I'm almost positive Magic Hat uses Ringwood as their primary strain.

torbanac said:

This is going to my next BIAB brew also. The Jamil show clone recipe was
98 % Marris Otter
2 % Crystal 80
hops were Columbus (60Min) as the bittering hop and cascade (30 Min) as per Magic Hat.
Kits call for 3 oz of apricot extract for 5 gal, most have used 3.3 lbs of puree in the secondary. (Magic Hat wouldn't reveal )

Click to expand...

Thank You! I started listening to the show twice and didn't make it to the end, and I think because I have an outdated version of Quicktime I couldn't skip ahead.

firebird77 said:

Thank You! I started listening to the show twice and didn't make it to the end, and I think because I have an outdated version of Quicktime I couldn't skip ahead.

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Is there an update on this? How much of the hops??? how many ibu?

Here's what I have:
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!)

shadows69 said:

Here's what I have:
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!)

Click to expand...

Thanks! Do you secondary on the fruit or biol it?

Looks like you would boil it. I never made this myself.

Since the fruit puree is canned it had to have been pasteurized in that process. I would just secondary right on it, being careful to be sanitary when I did so.