Logboat Brewing Co.’s Mamoot clone
Logboat Brewing Co.’s Mamoot clone
(5 gallons/19 L, all-grain)
OG = 1.040 FG = 1.009
IBU = 10 SRM = 18 ABV = 4%
Ingredients
6.2 lbs. (2.8 kg) pale 2-row malt
13 oz. (360 g) brown malt
8 oz. (230 g) crystal malt (60 °L)
8 oz. (230 g) crystal malt (160 °L)
8 oz. (230 g) Simpsons Golden Naked Oats®
2.8 AAU Willamette Hops (60 min.) (0.5 oz./14 g at 5.5% alpha acids)
Wyeast 1028 (London Ale) or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
With the goal of creating a moderately dextrinous wort, mash in with 2.75 gallons (10.4 L) of 164 °F (73 °C) strike water to achieve a single infusion rest temperature of 153 °F (67 °C). Hold at this temperature for 60 minutes.
Sparge with water at 170 °F (77 °C) to collect about 6 gallons (23 L) of wort in your brew kettle. Bring wort to a boil.
At the start of boil, set a timer for 60 minutes, then add hops.
When the boil is complete, chill wort to 64 °F (18 °C). Oxygenate if using liquid yeast and pitch yeast. When fermentation is complete, add priming sugar and bottle condition or keg and force carbonate.
Logboat Brewing Co.’s Mamoot clone
(5 gallons/19 L, extract with grains)
OG = 1.040 FG = 1.009
IBU = 10 SRM = 18 ABV = 4%
Ingredients
4 lbs. (1.8 kg) light liquid malt extract
12 oz. (340 g) crystal malt (60 °L)
12 oz. (340 g) crystal malt (160 °L)
8 oz. (230 g) Carafoam® malt2.8 AAU Willamette Hops (60 min.) (0.5 oz./14 g at 5.5% alpha acids)
Wyeast 1028 (London Ale) or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Place the crushed specialty grains in a large muslin bag. Steep in 2 gallons (7.6 L) of water as it heats to 165 °F (74 °C) for 30 minutes.
Remove the grain bag, placing it in a colander over the kettle, and gently rinse with 1 gallon (3.8 L) of warm water.
Add water to the kettle to reach a pre-boil volume of approximately 6 gallons (23 L). Bring to a boil, then turn off the heat and carefully stir in the malt extract until fully dissolved. Return to heat and boil for 60 minutes, adding hops at the start of the boil.
After boil, chill wort to 64 °F (18 °C). Oxygenate if using liquid yeast and pitch yeast. When fermentation is complete, add priming sugar and bottle condition or keg and force carbonate.
Tips for success:
Logboat Head Brewer Josh Rein stresses the importance of pitching plenty of healthy yeast and maintaining the proper fermentation temperature to achieve a quick fermentation and minimize the lag time.
