Madison Brewing Co.’s BURNT clone
Madison Brewing Co.’s BURNT clone
(5 gallons/23 L, all-grain)
OG = 1.066 FG = 1.017 IBU = 28 SRM = 24 ABV = 6.4%
Ingredients
10 lbs. (4.5 kg) 2-row pale malt
2 lbs. (0.9 kg) Victory® malt
1 lb. (0.45 kg) caramel malt (60 °L)
12 oz. (0.34 kg) Munich malt
12 oz. (0.34 kg) honey malt
12 oz. (0.34 kg) flaked oats
10 oz. (0.28 kg) chocolate malt
8 oz. (0.23 kg) flaked barley
1 lb. (0.45 kg) hemp seeds
5.25 AAU Falconer’s Flight® hops (60 min.) (0.5 oz./14 g at 10.5% alpha acids
) 5.25 AAU Falconer’s Flight® hops (30 min.) (0.5 oz./14 g at 10.5% alpha acids)
1 oz. (28 g) Falconer’s Flight® hops (whirlpool)
2 oz. (56 g) Falconer’s Flight® hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Fermentis US-05 yeast
¾ cup corn sugar (if priming)
Step by Step
Prior to brew day, roast the hemp seeds at 325 °F (163 °C) for about 25 minutes to bring out the nuttiness and flavor of the seed. On brew day, mash the grains and hemp seeds at 152 °F (67 °C) with 6 gallons (23 L) and hold at this temperature for 60 minutes. Sparge with 168 °F (76 °C) water and collect a boil volume of 8.3 gallons (31.4 L). Boil for 60 minutes, adding the hops as indicated in the ingredient list. After the boil, shut off the burner and add whirlpool hops for 30 minutes before cooling. Top your fermenter up to 6 gallons (23 L), pitch yeast and ferment at 67 °F (19 °C). Add the dry hops in secondary and let them sit for 5-7 days. Rack off then bottle or keg, allowing the beer to age 30 days total and enjoy your Burnt clone.
Madison Brewing Co.’s BURNT clone
(6 gallons/23 L, partial mash)
OG = 1.066 FG = 1.017 IBU = 28 SRM = 24 ABV = 6.4%
Ingredients
6.6 lbs. (3 kg) golden liquid malt extract
1 lb. (0.45 kg) 2-row pale malt
2 lbs. (0.9 kg) Victory® malt
1 lb. (0.45 kg) caramel malt (60 °L)
12 oz. (0.34 kg) Munich malt
12 oz. (0.34 kg) honey malt
12 oz. (0.34 kg) flaked oats
10 oz. (0.28 kg) chocolate malt
8 oz. (0.23 kg) flaked barley
1 lb. (0.45 kg) hemp seeds
5.25 AAU Falconer’s Flight® hops (60 min.) (0.5 oz./14 g at 10.5% alpha acids)
5.25 AAU Falconer’s Flight® hops (30 min.) (0.5 oz./14 g at 10.5% alpha acids)
1 oz. (28 g) Falconer’s Flight® hops (whirlpool)
2 oz. (56 g) Falconer’s Flight® hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Fermentis US-05 yeast
¾ cup corn sugar (if priming)
Step by Step
Place the crushed grains and hemp seeds in a large muslin bag. Soak in 11 qts. (10.5 L) water at 152 °F (67 °C) for 60 minutes. Remove the grains and place them in a colander. Wash with 1 gallon (3.8 L) hot water. Top off to 7 gallons. Boil for 60 minutes, adding the hops as indicated in the ingredient list. After the boil, shut off the burner and add whirlpool hops for 30 minutes before cooling. Top your fermenter up to 6 gallons (23 L), pitch yeast and ferment at 67 °F (19 °C). Add the dry hops in secondary and let them sit for 5-7 days. Rack off then bottle or keg, allowing the beer to age 30 days total and enjoy your Burnt clone.
