Theodore Hamm’s Brewing Company’s Hamm’s clone

(6 gallons/23 L, all-grain)
OG = 1.040 FG = 1.006
IBU = 20 SRM = 3.2 ABV = 4.5%

Hamm’s is crisp, refreshing and very light in color and body. It typically has very high carbonation levels that cover any sweetness that might be present. This beer is brewed with a double mash and is diluted upon packaging as all American-style Pilsners are. You ferment 5 gallons (19 L) of base beer, but yield 6 gallons (23 L) in the keg.

Ingredients
7.8 lbs. (3.5 kg) 6-row pale malt
3 lbs. (1.4 kg) brewer’s corn grits
2.4 AAU Hallertau hops (60 min.) (0.6 oz./17 g at 4% alpha acids)
2.7 AAU Tettnanger hops (60 min.) (0.6 oz./17 g at 4.5% alpha acids)
2.4 AAU Hallertau hops (5 min.) (0.6 oz./17 g at 4% alpha acids)
½ teaspoon Irish moss (15 min.)
White Labs WLP840 (American Lager) or Wyeast 2035 (American Lager) yeast
7/8 cup (175 g) dextrose (if priming)

Step by Step
Reserve a handful of 6-row malt. Mash in remaining malt with 4.1 gallons (16 L) of water at 133 °F (56 °C) and begin mashing at 122 °F (50 °C) in your kettle. Combine corn with the handful of 6-row malt in 1 gallon (3.8 L) of water in a large kitchen pot and begin heating it. Rest cereal mash at 158 °F (70 °C) for 5 minutes, then bring to a boil. Boil for 30 minutes, stirring almost constantly. Heat the main mash, stirring often, to 140 °F (60 °C) and hold. Combine cooked corn with main mash and adjust temperature — if needed — to 152 °F (67 °C). Hold at 152 °F (67 °C) for 30 minutes, stirring often. Heat mash to 168 °F (76 °C), stirring often, and transfer mash to lauter tun, recirculate and run off wort. Sparge with water hot enough to keep grain bed at 170 °F (77 °C ). Collect about 5 gallons (19 L) of wort, add 1.5 gallons (5.7 L) of water and bring to a vigorous, rolling boil. Boil the wort down to 5 gallons (19 L) over 90 minutes, adding hops and Irish moss at times indicated. Cool wort to 48 °F (9 °C) and transfer to fermenter. Aerate wort and pitch yeast from starter. Ferment at 52 °F (11 °C), allowing temperature to rise to 60 °F (16 °C) when fermentation is almost finished. Hold for 3 days at this temperature. Separate beer from yeast and cool to 40 °F (4.4 °C). Allow to cold condition (lager) for 4–5 weeks. When you are ready to keg the beer, boil a little over 1 gallon (3.8 L) of water for 15 minutes, cool rapidly and add 3.3 qts. (3.2 L) to your 5-gallon (19-L) Corny keg. Transfer beer to keg until it is full. You will be left with 3.3 qts. (3.2 L) of base beer to either dilute to 4 qts. (3.7 L) with boiled and cooled water or to package as “malt liquor.”

Extract with grains option:
Substitute the corn grits and reduce the 6-row pale malt in the all-grain recipe with 2 lbs. (0.91 kg) 6-row pale malt, 3.3 lbs. (1.5 kg) light liquid malt extract 1 lb. (0.45 kg) flaked maize, and 0.75 lb. (0.34 kg) corn sugar. Steep the 6-row and flaked maize in 5 gallons (19 L) of water at 150 °F (65 °C) for 45 minutes. Remove grains and rinse with 2 qts. (2 L) of 170 °F (77 °C) water. Add the malt extract and boil for 60 minutes. With 5 minutes remaining, add the corn sugar. Follow the remaining portion of the all-grain recipe.