The Brew Kettle Production Works’ Jack Hammer clone

The Brew Kettle Production Works’ Jack Hammer clone

(5 gallon/19 L, all-grain)
OG = 1.124   FG = 1.049
IBU= 53   SRM = 15   ABV = 10%

The Brew Kettle Production Works (Strongsville, Ohio) utilizes three specialty grains along with a load of base malt to brew this malt-forward English-style barleywine.

Ingredients
25 lbs. (11.3 kg) 2-row American pale malt
0.75 lb. (0.34 kg) honey malt
0.75 lb. (0.34 kg) crystal malt (60 °L)
0.25 lb. (0.11 kg) Special B malt
1⁄2 tsp. yeast nutrients (10 min.)
9.3 AAU Horizon hops (75 min.) (1.13 oz./32 g at 8.2% alpha acids)
4.3 AAU Cascade hops (30 min.) (0.75 oz./21g at 5.75% alpha acids)
5.25 AAU Centennial hops (30 min.) (0.5 oz./14g at 10.5% alpha acids)
White Labs WLP090 (San Diego Super) or Mangrove Jack’s M42 (New World Strong Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by Step

One key to this beer is having enough healthy yeast for a strong fermentation. Jack Hammer uses White Labs WLP090, but you can use any yeast strain of your choice that can ferment high gravity wort. Use double or more yeast as you would in a typical ale batch. Your best bet for achieving this is to start with two vials/smack packs and prepare a starter to double this amount.

On brew day, if you can control your mash temperature, mash in at 1.15 qts./lb. (2.4 L/kg) strike water, about 30.7 qts. (29.1 L) to achieve a rest at 146 °F (63 °C) for beta amylase conversion. Hold for 30 minutes then raise your temperature to 162 °F (72 °C) to complete alpha amylase conversion. If employing a single-infusion mash, mash in at 152 °F (67 °C). Once converted, recirculate and collect your wort, heating the wort immediately after collection begins. Sparge with 18 qts. (17 L) to collect 8.5 gallons (32.2 L) wort. The SG should be 1.077, supplement with sugar if your room temperature reading is low. Boil for 180 minutes to produce an intense kettle caramelization and to reach your original gravity and volume target, about 5.25 gallons (20 L) of 1.124 SG wort at the end of the boil.

Chill to 66–68 °F (19–20 °C) and pitch your active yeast starter. Aerate/oxygenate heavily and keep an eye on fermentation, ensuring it doesn’t rise too high, creating fusels and unwanted esters. After the first couple days, raise temperature to 70 °F (21 °C). After fermentation is complete, chill and age for several weeks to several months, giving the flavors time to mature.

The Brew Kettle Production Works’ Jack Hammer clone

(5 gallon/19 L, extract with grains)
OG = 1.124   FG = 1.049
IBU= 53   SRM = 15   ABV = 10%

Ingredients
13.25 lbs. (6.1 kg) extra light dried malt extract
0.75 lb. (0.34 kg) honey malt
0.75 lb. (0.34 kg) crystal malt (60 °L)
0.25 lb. (0.11 kg) Special B malt
1⁄2 tsp. yeast nutrients (10 min.)
9.3 AAU Horizon hops (75 min.) (1.13 oz./32 g at 8.2% alpha acids)
4.3 AAU Cascade hops (30 min.) (0.75 oz./21g at 5.75% alpha acids)
5.25 AAU Centennial hops (30 min.) (0.5 oz./14g at 10.5% alpha acids)
White Labs WLP090 (San Diego Super) or Mangrove Jack’s M42 (New World Strong Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by Step

Since we have less than a pound of grain that would typically be mashed, we can employ an extract with grains method here. But if you prefer to stay on the safe side, cut back the dried malt extract by 0.5 lb. (0.23 kg) and add 1 pound (0.45 kg) of pale malt for a partial mash.

Put your specialty grains in a muslin bag, bring one gallon (4 L) of water up to a temperature of about 152 °F (76 °C) and steep for about 30 minutes. Going a full 30 minutes at that temperature is likely to convert some of the starch in honey malt since honey malt is not completely devoid of diastatic enzymes. Rinse the grains with 1 gallon (4 L) hot water then, fill your brewpot to 6 gallons (23 L) total and raise to a boil. At boil, take pot off the heat and add the dried malt extract, stirring constantly so it doesn’t stick to the bottom of the pot. Boil for 75 minutes adding the hops at times indicated.

Chill to 66–68 °F (19–20 °C) and pitch your active yeast starter. Aerate/oxygenate heavily and keep an eye on fermentation temperature, ensuring it doesn’t rise too high, creating fusels and unwanted esters. After the first couple days, raise temperature to 70 °F (21 °C). After fermentation is complete, chill and age for several weeks to several months, giving the flavors time to mature.