Jackie O’s Brewery’s Brick Kiln clone

Jackie O’s Brewery’s Brick Kiln clone

(5 gallon/19 L, all-grain)
OG = 1.101   FG = 1.024
IBU= 35   SRM = 28   ABV = 10.2%

Brick Kiln from Jackie O’s Brewery (Athens, Ohio) is brewed in the English tradition and features rich caramel and raisin notes, with a light herbal presence from noble hops.

Ingredients
10 lbs. (4.5 kg) 2-row malt
6 lbs. (2.7 kg) Maris Otter malt
1.6 lbs. (0.68 kg) Munich malt (10 °L)
1.2 lbs. (0.54 kg) Special B malt
1.2 lbs. (0.54 kg) caramel malt (45 °L)
1 lb. (0.45 kg) white unmalted wheat
4 oz. (113 g) chocolate malt
½ tsp. yeast nutrients (10 min.)
3.5 AAU Magnum hops (90 min.) (0.25 oz./7 g at 14% alpha acids)
3.5 AAU Magnum hops (45 min.) (0.25 oz./7 g at 14% alpha acids)
2.4 AAU East Kent Golding hops (30 min.) (0.5 oz./14 g at 4.75% alpha acids)
2.4 AAU East Kent Golding hops (15 min.) (0.5 oz./14 g at 4.75% alpha acids)
1 Bourbon barrel or 1-2 oz. (28-57 g) medium toasted oak chips, soaked in Bourbon
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by Step

This is a single infusion mash, targeting about 1.15 qts./lb. (2.4 L/kg) water-to-grain mash ratio, about 24.4 quarts (23.1 L). Mash at 152 °F (67 °C) for 45–60 minutes. Sparge with approximately 17 quarts (16.1 L) to collect approximately 7.5 gallons (28 L). Concentrate your wort by boiling for at least two hours, with the goal to end the boil with 5.25 gallons (20 L) in the kettle. Add hops starting with about 90 minutes left in the boil.

When boil is complete, cool and then oxygenate for at least two minutes. Pitch yeast that has been built up in a yeast starter or 2 sachets of dried yeast. Ferment at 68 °F (20 °C) for 2 days, raise to 70 °F (21 °C) on day 3, then free rise on day 4. Keep in primary longer than a normal beer to allow the yeast to finish fermentation and clean up by-products, about 2-4 weeks. If you are not barrel-aging, condition for 3–6 months. If you are Bourbon-barrel aging, you will need to taste periodically to find the proper aging time. Jackie O’s ages theirs for a better part of a year in Bourbon barrels, but you need to determine when it is right for barrel and beer. Carbonate to your personal preference, but 2.2 volumes of CO₂ seems appropriate.

Jackie O’s Brewery’s Brick Kiln clone

(5 gallon/19 L, partial mash)
OG = 1.101   FG = 1.024
IBU= 35   SRM = 28   ABV = 10.2%

Ingredients
6 lbs. (2.7 kg) extra light dried malt extract
3.3 lbs. (1.5 kg) Maris Otter liquid malt extract
1.6 lbs. (0.68 kg) Munich malt (10 °L)
1.2 lbs. (0.54 kg) Special B malt
1.2 lbs. (0.54 kg) caramel malt (45 °L)
1 lb. (0.45 kg) white unmalted wheat
4 oz. (113 g) chocolate malt
½ tsp. yeast nutrients (10 min.)
3.5 AAU Magnum hops (90 min.) (0.25 oz./7 g at 14% alpha acids)
3.5 AAU Magnum hops (45 min.) (0.25 oz./7 g at 14% alpha acids)
2.4 AAU East Kent Golding hops (30 min.) (0.5 oz./14 g at 4.75% alpha acids)
2.4 AAU East Kent Golding hops (15 min.) (0.5 oz./14 g at 4.75% alpha acids)
1 Bourbon barrel or 1-2 oz. (28-57 g) medium toasted oak chips, soaked in Bourbon
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by Step

Some of the grains need to be mashed (Munich and the white wheat) while the others just need to be steeped. Use two muslin bags and put the Munich and white wheat in one bag, the remaining grains in the other. Put 6.6 quarts (6.2 L) of water in your pot and raise the temperature to 160 °F (71 °C). Submerge the Munich and white wheat in the water, making sure the grains get thoroughly mixed in. Temperature should stabilize at 152 °F (67 °C) and hold there for 30 minutes. Add the second bag with the steeping grains and hold for 15 minutes. When done, place both grain bags in a colander and slowly pour 1.5 gallons (5.7 L) of water to wash the grains. Top off your pot to 6 gallons (23 L) total. Raise to a boil, take the pot off the heat, and add the malt extracts while stirring thoroughly. Boil for 60 minutes. Follow the remainder of the all-grain recipe.