Theodore Hamm’s Brewing Company’s Hamm’s clone
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.
Theodore Hamm’s Brewing Company’s Hamm’s clone, All-Grain
(6 gallons/23 L, all-grain)
OG = 1.040 FG = 1.006
IBU = 20 SRM = 3.2 ABV = 4.5%
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.
