Magic Hat Brewing Co.’s #9 clone
A classic American fruited ale. There is no mistaking the apricot aromas and flavor profile of Magic Hat’s #9. Magic Hat Brewing Co. was founded in 1994 and #9 has been one of it’s steadfast beers in their portfolio.
#9 clone
(Magic Hat Brewing Company, Vermont)
(5 gallons/19 L, extract with grains)
OG = 1.047 FG = 1.012
IBU = 18 SRM = 9 ABV = 4.6%
Ingredients
1 lb. 13 oz. (0.82 kg) two-row pale malt
3.0 oz. (85 g) crystal malt (60 °L)
1.75 lbs. (0.79 kg) light dried malt extract
3.3 lbs. (1.5 kg) Coopers Light liquid malt extract (late addition)
3.3 lbs. (1.5 kg) Oregon Fruit Products apricot purée [or 3 oz. (85 g) apricot flavoring (liquid extract)]
3 AAU Warrior hops (60 mins) (0.19 oz./5 g at 16% alpha acid)
2.5 AAU Tettnang hops (30 mins) (0.63 oz./18 g at 4% alpha acid)
0.25 oz. (7.1 g) Cascade hops (0 mins)
1 tsp. Irish moss
Wyeast 1335 (British Ale II) or White Labs WLPOO2 (English Ale) yeast (1.5 qt./~1.5 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Place crushed malts in a nylon steeping bag and steep in 3.0 qts. (2.8 L) of water at 152 ºF (67 °C) for 30 minutes. Rinse grains with 1.5 qts. (~1.5 L) of water at 170 °F (77 °C). Add water to make 3.0 gallons (11 L), stir in dried malt extract and bring to a boil.
Add Warrior hops and boil for 60 minutes. Add Tettnang hops for the final 30 minutes. Add the liquid malt extract and Irish moss with 15 minutes left in the boil. At the end of the boil, add Cascade hops and remove from heat. Cool wort to about 72 °F (22 °C) and transfer to fermenting vessel. Aerate and pitch yeast.
Ferment at 75 °F (24 °C) for three to five days, then transfer to a secondary vessel with 3.3 lbs. (one can) of apricot purée or 3 ounces of liquid apricot flavoring for approximately five days. You can adjust the amount of apricot to taste in subsequent batches. (Many homebrew shops carry fruit flavorings and Oregon Fruit Products aseptic purées.) Prime with corn sugar, then bottle or keg.
All-grain option:
Omit malt extract and mash 9 lbs. 10 oz. (4.4 kg) British pale malt with other malts in 12.5 quarts (11.8 L) of water to get a single-infusion mash temperature of 152 °F (67 °C) for 45 minutes. Collect 5.5 gallons (21 L) of wort and add 1.0 gallon (3.8 L) of water. Boil wort for 90 minutes. Ferment at 72 °F (22 °C).
