RedHook Long Hammer IPA Clone?

[bob1852]

I dry hopped it last night and took a hydro reading. The sample tasted pretty close to longhammer, and the color & body was dead on.

If my efficiency didn't suck I'd say that Yuri's recipe is a keeper...

I'm bottling this weekend.

 

[Jewrican]

i saw someone reference this thread and i wanted to clear up the extract recipe... i will redo it in beersmith as the one posted is not really correct. I called my LHBS and they said they had munich malt.. they dont.. but i do hear that some online ones do.. i will try to repost the recipe in the event you cant get munich malt extract. Mine is about to be bottled and seems to taste pretty good. I am hoping for a great session beer or one that BMC drinkers can be converted with.

 

[Jewrican]

Longhammer IPA
India Pale Ale


Type: Extract
Date: 10/1/2008
Batch Size: 5.00 gal
Brewer: Neil Natic
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:

Ingredients

Amount Item Type % or IBU
7 lbs 15.8 oz Pale Liquid Extract (8.0 SRM) Extract 65.6 %
1.00 oz Northern Brewer [8.50%] (60 min) Hops 29.2 IBU
1.00 oz Williamette [5.50%] (10 min) Hops 6.9 IBU
1.00 oz Cascade [5.50%] (5 min) Hops 3.8 IBU
1.00 oz Cascade [5.50%] (Dry Hop 3 days) Hops -
1 Pkgs Pacific Ale (White Labs #WLP041) Yeast-Ale



Beer Profile

Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 6.3 %
Bitterness: 39.9 IBU Calories: 252 cal/pint
Est Color: 8.6 SRM Color: Color

 

[Jewrican]

The recipe used munich for AG but since munich extraxt is not readily available, would it be beneficial to purchase some and heat to 153 for 30 minutes, then wash with 170 degree water to use it? If you went that route, how much would you suggest? Would you cut the pale extract back any?

 

[Saccharomyces]

The recipe used munich for AG but since munich extraxt is not readily available, would it be beneficial to purchase some and heat to 153 for 30 minutes, then wash with 170 degree water to use it? If you went that route, how much would you suggest? Would you cut the pale extract back any?

Replace 2 pounds of the extract with 2 1/2 pounds of munich and 1/2 pound of crystal 10. Mash the grains in 1 gallon for 30 minutes at 153* (preheating the water to 167*F and dropping in the grains it should settle around 153*) and sparge with 170* water. It won't be a perfect match but I'll bet it makes good beer and the color should be pretty close.

 

[Jewrican]

nice! i basically did that on this batch. I only did 2 lbs of munich though. COOL!

 

[bob1852]

Ok, Yuri's recipe that I brewed has aged pretty good now and I must say it's really close to Longhammer. The forward bitterness is a little lighter in this brew (not a bad thing), but it's dry like LH, and a darn good beer!

Thanks for putting together the recipe Yuri!

 

[jsullivan02130]

Thanks for posting this & updating us. I enjoy this beer quite a bit and will give this a shot at some point down the road.

Cool.

 

[Cugel]

+1 On that! I'll make this for a summer brew!

 

[tkone]

I made this about 2 1/2 weeks ago and just started drinking it. Damn is it good. And god I love force carbing through a keg.

here's what i ended up with as a recipe: (73% efficiency, 5.25 gallons)
10 lbs pale 2 row
1.5 lbs victory
1 lbs c-40

7.2 AAU Cascade (dry hop)
10.5 AAU Northern Brewer @ 60
6.4 AAU Willamette @ 10
3.15 AAU Cascade @ 5

US-05

OG: 1.062
FG: 1.010
Estimated ABV: 6.79

Finished primary after 9 days, kegged it and added the dry hop.

It's a little too carmel-y -- i'd drop that to a .5lbs for next time, and use some vienna instead of the victory, also finished a little dry, would like just a little more body on it; us-05 is a beast.

 

[carbon111]

Replace 2 pounds of the extract with 2 1/2 pounds of munich and 1/2 pound of crystal 10. Mash the grains in 1 gallon for 30 minutes at 153* (preheating the water to 167*F and dropping in the grains it should settle around 153*) and sparge with 170* water. It won't be a perfect match but I'll bet it makes good beer and the color should be pretty close.

Excellent! I definately want to try this!

 

[BobOscarBob]

Question on this - playing with the numbers in Beersmith - aiming for 8.3 SRM (as Redhook states on their site) led me to 5 lb Pale (2-row). 5 lbs Munich, .5 lb Caramel/Crystal 10L - Same hop schedule as Yuri - I haven't played enough with mixing varying amounts on Munich yet - any idea how adjusting the pale and munich this way would turn out?

And this needs ~86% attenuation (and Redhook describes a dry crisp finish) - would that call for a mash ~148-ish?

I for one like Longhammer - and these hops (along with Centennial and Amarillo) are going to be my staples for a little while...I'm going to give this a try but would love to hear what I should expect (other than 'good beer' )

 

[Pangea]

The Long Hammer bottles I've tried seems to be more bitter than just 30 something IBUs. Is everyone in agreement that it should have about this amount and not more? Maybe it's just because it is a light bodied beer, so the bitterness is accentuated - but it always seemed much more bitter and hoppy when i've had it.

 

[mbaker33]

I don't mean to bring up an old post, but what types of yeast have people tried with this? I have heard that Red Hook uses the Pacific Ale strain of yeast, but was curious to know what people have tried. This is definitely going into my log as something to brew in the coming months and would like to have an idea of what you all have tried for yeasts and how closely it resembles the actual Longhammer.

 

[carbon111]

The Long Hammer bottles I've tried seems to be more bitter than just 30 something IBUs. Is everyone in agreement that it should have about this amount and not more? Maybe it's just because it is a light bodied beer, so the bitterness is accentuated - but it always seemed much more bitter and hoppy when i've had it.

Their website lists it as 44.0 IBUs.

Redhook.com

 

[McCuckerson]

Ah, ok. I didn't know there was such a thing as an 'IIPA'. I just assumed IPAs run high ABV than your typical Pale Ale, so I counted it as having a higher ABV. But I agree, it is whatever one classifies as high.

Hey, while you highbrows discuss class of beer, which is completely useless, does anyone know of a long hammer clone? I rather like it. Sorry its not russian river or anniversary ale. Gosh, do you guys ever let up or is it always about "what is the most obscure beer I can mention......."

 

[Donner]

i've searched and the recipe listed early in this thread is the best example i can find for a clone.

 

[erykmynn]

I've been going over this thread and I'm wondering if there was ever any consensus as to the most appropriate yeasts for a longhammer clone?

I have US-05 and Wy1056 on hand, but Nottingham should be easy to dig up.

Is there a liquid equivalent to Nottingham?

 

[smashed4]

The most plausible one would be White labs Pacific Ale, since this is known to be the redhook's strain.

This yeast is more similar to an English and will produce fair amount of esters and dyacetly (redhook's esb is full of it).

Ferment at low temp (65F or less) with big starter..

That is if you want to perfectly nail your clone... Otherwise go with the predictable california ale you have on hand.. it will probably turn out better than trying to fiddle with a new yeast..

 

[erykmynn]

The most plausible one would be White labs Pacific Ale, since this is known to be the redhook's strain.

This yeast is more similar to an English and will produce fair amount of esters and dyacetly (redhook's esb is full of it).

Ferment at low temp (65F or less) with big starter..

That is if you want to perfectly nail your clone... Otherwise go with the predictable california ale you have on hand.. it will probably turn out better than trying to fiddle with a new yeast..

That may be the case for ESB, but I'm not convinced that they aren't using something else in Longhammer. The flavor profile seems different, but I admit I don't know enough to really know the difference. But I do know that LH is pretty danged clean and dry and I don't get the vibe of malt/fruit of an Americanized English yeast unless the recipe just suppresses it?

 

[bob1852]

I'd use US-05 or 1056.....both very clean; and ferment at the lower range

 

[smashed4]

I have no hard evidence that they use the same yeast for the IPA but I believe they have only one "house" strain.. At least, that would be my guess..

That is why I recommend a low fermentation temp of 65F (the lower end of the recommended range).

Plus, mash for high-fermentability / dryness. This should help the attenuation.

 

[erykmynn]

I'd use US-05 or 1056.....both very clean; and ferment at the lower range

you made the recipe yuri posted, yeah? is that what you used?

 

[bob1852]

you made the recipe yuri posted, yeah? is that what you used?

I used Nottingham - a good yeast as well, but I personally think US-05 or 1056 are a little cleaner. Plus, with some of the recent issues with Nottingham, I haven't really bought it anymore.

Like smashed (and others) said, the key is a low mash temp, maybe adding some dextrose to boil, to really dry this one out. Longhammer is a really dry IPA, which is why I like it so much.

 

[Poobah58]

Yuri, how did you post this?

In the spirit of keeping this thread on track, here's my shot in the dark. It's simply based on the above info and a little experience. I don't know how closely it will compare with Longhammer, but I bet it'll make a fine IPA.

 

[Yuri_Rage]

It's a BeerSmith screen shot. I should do that more often.

I agree that 1056/US-05 is a better choice for yeast.

 

[zuesy]

I was looking for a Longhammer clone and came across this thread. I made this based on Yuri's original clone recipe. Much props to Yuri on the legwork.

Red Hook Longhammer Clone
Recipe Type: All Grain
Yeast: Safale US-05
Yeast Starter: No, but I rehydrated
Batch Size (Gallons): 5.5
Original Gravity: 1.058
Final Gravity: 1.013
IBU: 43.8
Boiling Time (Minutes): 60
Color: 8.4 SRM
Primary Fermentation (# of Days & Temp): 24 Days at 64 degrees

Grain Bill

8 lbs 2-Row Pale Malt
3 lbs Munich Malt
10 oz Crystal 40L Malt

Hops

0.25 oz (7 g) Magnum [14.40%] (60 min)
0.25 oz (7 g) Warrior [15.80%] (60 min)
0.14 oz (4 g) Nugget [13.00%] (60 min)
0.14 oz (4 g) Columbus (Tomahawk) [12.20%] (60 min)
1.00 oz (28 g) Williamette [4.50%] (10 min)
1.00 oz (28 g) Cascade [5.40%] (5 min)
1.00 oz (28 g) Cascade [5.40%] (Dry Hop 3 days)

Other

Whirfloc @ 15 min.

Mash

Single infusion for 75 minutes at 150*
Strike: 14.5 qts
Batch Sparge: 19 qts

Notes

Hops - Longhammer uses the "Alchemy Hops". From what I was able to research, it's a mixture of Millenium, Horizon, and Warror. I couldn't get any Millenium or Horizon hops. Since Millenium is a cross-breed of Nugget and Columbus, I subbed those two in. I used Magnum in place of Horizon since I had some on hand. Someone in a HBT thread on Alchemy hops mentioned they detected a hint of Summit - If I make this again, I'm going with 5g (.21 oz) of Summit in place of the Magnum.

How Close Is It?

I've never had a clone come out "spot on", but this was the closest I've come to actually cloning a beer (guess it helps when I, you know, actually hit my numbers). The color and body were nearly identical, but mine was little hazier than the commercial version. The taste and aroma were really, really close. Even going slow and low, I didn't get the kind of attenuation Red Hook gets, so the ABV was lower. The true test was SWMBO: She loves Longhammer. And boy, did she like this. I think she drank most of it.

 

[Donner]

I was looking for a Longhammer clone and came across this thread. I made this based on Yuri's original clone recipe. Much props to Yuri on the legwork.

Red Hook Longhammer Clone
Recipe Type: All Grain
Yeast: Safale US-05
Yeast Starter: No, but I rehydrated
Batch Size (Gallons): 5.5
Original Gravity: 1.058
Final Gravity: 1.013
IBU: 43.8
Boiling Time (Minutes): 60
Color: 8.4 SRM
Primary Fermentation (# of Days & Temp): 24 Days at 64 degrees

Grain Bill

8 lbs 2-Row Pale Malt
3 lbs Munich Malt
10 oz Crystal 40L Malt

Hops

0.25 oz (7 g) Magnum [14.40%] (60 min)
0.25 oz (7 g) Warrior [15.80%] (60 min)
0.14 oz (4 g) Nugget [13.00%] (60 min)
0.14 oz (4 g) Columbus (Tomahawk) [12.20%] (60 min)
1.00 oz (28 g) Williamette [4.50%] (10 min)
1.00 oz (28 g) Cascade [5.40%] (5 min)
1.00 oz (28 g) Cascade [5.40%] (Dry Hop 3 days)

Other

Whirfloc @ 15 min.

Mash

Single infusion for 75 minutes at 150*
Strike: 14.5 qts
Batch Sparge: 19 qts

Notes

Hops - Longhammer uses the "Alchemy Hops". From what I was able to research, it's a mixture of Millenium, Horizon, and Warror. I couldn't get any Millenium or Horizon hops. Since Millenium is a cross-breed of Nugget and Columbus, I subbed those two in. I used Magnum in place of Horizon since I had some on hand. Someone in a HBT thread on Alchemy hops mentioned they detected a hint of Summit - If I make this again, I'm going with 5g (.21 oz) of Summit in place of the Magnum.

How Close Is It?

I've never had a clone come out "spot on", but this was the closest I've come to actually cloning a beer (guess it helps when I, you know, actually hit my numbers). The color and body were nearly identical, but mine was little hazier than the commercial version. The taste and aroma were really, really close. Even going slow and low, I didn't get the kind of attenuation Red Hook gets, so the ABV was lower. The true test was SWMBO: She loves Longhammer. And boy, did she like this. I think she drank most of it.

how did this turn out?

 

[zuesy]

Fabulous. I make this once every 6 weeks or so to keep up the SWMBO pipeline. I've made 5 batches since I posted the recipe. I did make two changes:

1) I found Millennium hops at Brewmasters Warehouse. 7 g Millennium, 7 g Warrior, and 4 g Summit @ 60. The rest was the same.

2) I use WLP041.

Once I've downloaded all my vacation photos, I'll post a picture.

 

[stevedasleeve]

Rather than spouting off your opinions on the beer, can anyone actually help this guy craft a clone?

Oh give me a break. You are censoring "opinions on the beer" because it is OT?! Wow.