Magic Hat #9 Revisited

I've been thinking a little bit more than I should about Magic Hat's #9 lately.  I don't plan on brewing this beer anytime soon, although I wouldn't mind having 5 gallons of this in my house.  I've brewed a clone of Magic Hat #9 before with some success.

Two things have brought me back to thinking of this beer.  The first was an email that I get from Magic Hat (in fact, I signed up on BOTH of my email addresses to get this newsletter/email) that suggested making a drink called Black Magic, a Black and Tan style drink with Magic Hat #9 and "your favorite stout".  I have just brewed a Rye Stout that I call "Roosevelt Franklin" that I should have a post about next week.  I just had one of these beers last night, and it is finally ready.

In case you were wondering, the Magic Hat #9 would go in first.  You don't need the special spoon, you can just bend one, but here's a nice video courtesy of the Brooklyn Brew Shop, who have some pretty interesting sounding recipe kits you can buy:

I also found an old Can You Brew It podcast where they cloned the Magic Hat #9. I based my original recipe on a recipe from the book Clone Brews. My recipe used Marris Otter, and a half pound of Crystal 60L, Cascade and Columbus hop additions exactly opposite of what was suggested by the head brewer of Magic Hat on the podcast.  Still, I thought the beer was very close to the original, and I enjoyed it.  The recipe they came up with on the show was something like:

Magic Hat #9

6 gallons

OG: 1.045

FG:1.011

IBU: ~20

SRM: 6

9.92 lbs pale malt (Marris Otter)

0.20 lbs Crystal 80

¼ oz Columbus @ 60 min

½ oz Cascade @ 30 min

White Labs WLP002 Yeast or Wyeast 1098 British Ale 

Mash temp 152*F

Ferment @ 68*F

On the podcast, they used 5 oz of Apricot flavoring in 5 gallons of beer, or the keg.  If you're bottling, you can't just add more to each bottle once the caps are on.  However, you buy the Brewer's Best Apricot extract in 4 oz bottles, and having made 5 gallons of the beer and adding 4 oz of the Apricot extract to the bottling bucket, I can verify that it was not enough.  Brewer's Best suggests 5 oz in 5 gallons, the guys at Can You Brew It also suggested this, so I think that this should be the correct amount.

I should also note that on Magic Hat's web site, they are now using Cascade and Apollo hops in the #9.  At around 20 IBU, this probably won't matter, although Jamil says in another podcast that you can taste the difference between 1 IBU. (I'm rolling my eyes at that.  This is as bad as the stereo-philes in the 80s saying they could tell the difference between a clean record and a CD.  Maybe you can, Jamil, but the average beer drinker, I assure you, can NOT).

In my recipe, I'm upping the malts to 10 lbs Marris Otter and .25 lbs of Crystal 80, because of my efficiency. I'm showing an OG of 1.053 in Promash, so if I hit anything between 1.045 and 1.053, I'll be happy.

Samhain - Version 4

Just as there are many kinds of beer, there are also many kinds of home brewers. When I got into this, I never made the same recipe twice. Then, while visiting in-laws in Syracuse, New York, I discovered Magic Hat beers for the first time. From what I’ve observed, Magic Hat tends to be a polarizing brewery for home brewers. It seems like people either love them or hate them, and I think a lot of it has to do with their flagship beer, #9, a not-quite-so pale ale with a hint of apricot.

Personally, I like #9. I don’t go out of my way to load up on it, but I enjoy having one or two every now or then. My wife also likes #9, which is also helpful.

However, while on the trip I mentioned above (and also here before), I also discovered Magic Hat’s Jinx. I really liked this beer. So much that I went on a quest to clone it. That beer turned out to be a lot bigger than it needed to be. Again, I liked the aroma of this beer, and I even enjoyed what a malt bomb it was, much to the chagrin of just about everyone else who drank it. I mean, Magic Hat made it with only 20 IBUs. So, yeah, it’s going to be malty. But earlier versions were much too sweet, I’ll admit.

So as I traveled down the path of learning about Scottish ales, which I discovered was sort of the base recipe of the Jinx in a far-reaching manner, I heard that you’re not supposed to put peated malt in Scottish ales, but rather derive that taste from longer boils and darker crystal malts.

The other thing I liked about this recipe is that I grow Zeus hops in my backyard, and I could use them for this beer. However, this year, I just put all 18 oz of my hops in my chest freezer/kegerator instead of freezing them (I didn’t really have the room in my basement beer fridge/freezer due to there being food in there; you gotta eat, you know). After a couple of months, all the hops had turned brown. And I dried them for 16 hours. Perhaps I didn’t bag them well enough. Next year, I’ll try and use a vacuum sealer. I had to use what I had on hand, since I didn’t plan on the hops being bad, and wasn’t paying attention. So I had half an ounce of Perle, and a whole bunch of Nugget and Summit hops (of which a little of the latter goes a looooong way), so I decided to make a different version.

I’ve been dickering with the malt bill every brew, the last time I used a pound each of Crystal 40 and Crystal 120, which kept me up at night. Again, that might have been a better beer had I hopped it heavier. Still, like I said, I enjoyed it. While the color of the current year’s (I believe I’ve brewed this beer 4 times now in my 3 years of brewing) beer a lot, it still doesn’t have that “purplish” hue (actually, when I poured the beer for the photo tonight, I think the color is spot on) but I think if I increased the boil 30 minutes, I could achieve this. That would be okay, anyway, since I ended up with 6 gallons this year instead of 5.5, so my OG was 1.060. I should also note that this year, I added the pound of brown sugar after 3 days of fermentation to dry it out. It still ended up finishing at 1.013, but for this kind of beer, that is okay with me. It finishes dry and there is a tart hop punch.

I think the malt bill is good. The hop schedule will change to 3 additions of Zeus hops, likely a third of an ounce at 60, a whole ounce at 10 minutes, and another ounce at 0 minutes. While, it won’t exactly be the malt bomb it was intended to be, it will be a more balanced beer, and one I will enjoy. Perhaps in version 6, I’ll tone those down a bit, because I don’t know what the alpha acid is on my Zeus hops. I am assuming 11% AA, while Fresh Hops, where I got the rhizome, are selling Zeus hops are 14.2% AA. It’s a great journey, and I’ve enjoyed each version.

Samhain

Batch Size (Gal): 5.50
Anticipated OG: 1.067
Anticipated SRM: 19.0
Anticipated IBU: 25.3
Wort Boil Time: 60 Minutes

9.00 lbs. Golden Promise
1.50 lbs. Munich Malt(dark)
1.00 lbs. Brown Sugar (dark)
1.00 lbs. Crystal 40L
0.25 lbs. Crystal 120L
0.13 lbs. Chocolate Malt

0.5 oz. Perle (Pellet - 7.8% AA) @ 60 min.
1.0 oz. Nugget (Pellet - 11.2% AA) @ 10 min.
1.0 oz. Summit (Pellet - 18.5% AA) @ 0 min.

WYeast 1028 London Ale – 2 quart starter

Apricot Ale - 9 and a Half Weeks

If you read this with any regularity, you will notice that I seem to have a love/hate relationship for Magic Hat beers. A lot of people are down on Magic Hat, mostly because a lot of people don't really dig fruit beers, and Magic Hat promote the hell out of their #9. It really doesn't help that they also include the Circus Boy wheat beer (and let's face it, because they throw lemongrass in it, it's really not a hefeweizen per se, it's more like a Spice-American Wheat beer, but that's just a technicality) in every sampler. So, if you're a newcomer to the brand, you buy a 12-pack sampler and get only 3 of the SeasonAle (Jinx, Roxy Rolles, etc.) and 3 of whatever Odd Notion they are putting in there (and for the most part, all of these have been outstanding; I've had a Belgium Dubbel, a Braggot, and a mild ale. Only the mild was sort of disappointing, although it was pretty). I find both the Jinx and the Roxy Rolles to be excellent beers, although I have recently discovered that the Jinx is mostly a Scottish Ale, which I'm getting interested in, but when I discovered it, I didn't know of the style. Roxy Rolles changed my attitude towards what an Amber ale could be. I always found them pleasant, but never anything compelling.

For the most part, I think that Magic Hat's #9 is a fine ale. It's a fruit beer, and for the most part, I enjoy a fruit beer now and then, but I don't really want to sit around all day drinking fruit beer. If you look at their ingredients on their website, Magic Hat also says that they use a "English Ale" yeast. According to various homebrewing forums out there, this appears to be a Ringwood-style of yeast. This yeast provides sort of a funky, old, London Dungeon sort of character to the beers, but more to a greater degree on the #9.

My first all-grain beer I brewed at home was a clone based on Magic Hat's Jinx, called Samhain, and it turned out pretty well. I was also reading about re-using yeast at the time, did some research, and got a wild idea to use the yeast by making the #9, because I never made a fruit beer, and thought it would be fun and simple. Instead of the Ringwood yeast, I used Wyeast's London Ale. I was a little scared of performing a diacetyl rest, which some people said was required of the Ringwood yeast. This would appear to mean that you just have to allow the beer to rest a little longer in the fermenter, but I have not researched this thoroughly.

I have an advantage to re-using yeast because I have a conical fermenter, which allows me to draw the yeast off into a mason jar quite easily. I sanitized a jar and lid, then after the yeast completed fermentation, I pulled some off, tightened the lid, and put it in the fridge. I made sure to crack the lid every 2 days - there is still gas build up. After two weeks, I made a starter and used it.

My efficiency doing batch sparging wasn't very good. I thought my original gravity would be about 1.054, but ended up at 1.045, which is actually closer to what the #9 is, so I was pleased. Also, I think I need to tone down the gas use during the boil. I had about 6.5 gallons, but only got 5 in the fermenter after I added the 2-quart yeast starter. I was hoping to get the final gravity down to 1.009, but only made it to 1.011, which was still fine.

The differences between my clone and the original are as follows: The yeast is cleaner, and the hops and tartness of the apricot flavoring come through without distraction. The #9 is actually lighter looking than mine. I'm not sure if Magic Hat uses Marris Otter as their base malt, but I did, because I like the biscuity flavor and roundness Marris Otter gives ales.

9.5 Weeks Apricot Ale

9.0 lb Marris Otter Pale Malt
0.5 lb Crystal Malt 30-50*L (This is what my LHBS has)

0.5 oz Cascade @ 60 min
0.5 oz Columbus @ 15 min

4 oz Apricot Flavoring in bottling bucket

OG: 1.054
SRM: 7.9
IBU: 21.4

Update - February

When I got back from my Christmas Break, I had a bunch of ideas to post about, mostly reviews, and some stuff focused on homebrewing equipment. I've sort of become uninspired by the beer review thing. I still like to try new beers, but I'm tired of buying pale ales and reviewing them. I mean there are a lot of pale ales out there that are great, and worth mentioning, but there's nothing really new going on with the style.

Part of the reason is that I think the last beer I bought was a sixer of Shiner Black to share with my friend, John, on Christmas Eve. I still have at least one of those in the fridge. Mostly, I've been focused on putting recipes into ProMash, going back and re-reading my Brew Your Own magazines and throwing the recipes that look interesting into ProMash for later inspiration.

I started out the year making a schedule of beers that I wanted to make. I haven't done a good job sticking to that list. I was going to knock out one beer a month, starting with a Smoked Porter, followed by the Rocka Rolla Amber that I cloned from Magic Hat's Roxy Rolles ale, and in March, make the Pilsner I made last fall, only with all-grain

Instead, I focused on building a Mash Tun, which I will post an article about after I brew this weekend, and I just finished building a fly-sparge arm, which will also be included in that article. Then I had to remake the Jinx.

I decided to remake the Jinx (I decided to call mine Samhain Ale - which I believe was a Pagan celebration of Fall, as well as Glen Danzig's band after the Misfits and before Danzig) because I wasn't satisfied with the more malty version I created in 2008, I had the hops to make it, and I was interested in making something with Marris Otter malt. I've tried it out of the fermenter, and it appears to be very good. By the time I post this, it will be bottled and ready in 3 weeks.

After brewing the Jinx, I decided to utilize my conical fermenter. It's got a valve at the bottom of the cone, where you empty the trub and yeast that is done fermenting. So I read a couple of articles online about re-using the yeast, after another homebrewer I talked to, named Tom, re-used his yeast on two batches of his Sierra Nevada Pale clone.

So I thought that I could use this yeast to make 2 more brews, both Magic Hat clones, the Rocka Rolla, and a version of the Magic Hat #9, which I will call 9.5 Weeks. It appears that Magic Hat uses some generic English Ale yeast for all of these beers, so I figured I would try it to see how regenerating yeast worked.

The obvious choice would have been to do the Rocka Rolla, since I already have 2/3 of the hops for it. However, I got so interested in the #9, and thought it would be nice for my wife to have some beer, AND thought that if the yeast was weak (I will make a starter), the #9 had a low enough gravity that it would probably be the better choice.

So I'm making the 9.5 Weeks on Saturday.

Then, on Sunday, Shoreline is having the Mug Club Chili Cookoff.

Rocka Rolla Woman for a Rocka Rolla Man

Here's another Magic Hat beer that was a pleasant surprise. The Roxy Rolles smells so good, I thought that maybe I mis-judged amber ales altogether. While that might be a little out of hand, this is really a good beer.

In fact, it is so good, that I thought I would like to clone this and keep some around. The ingredients from the Magic Hat page are simple: Pale malt, Caramunich, and crystal malt. With an ABV of 5.1% and the gravity of 14.5 Plato (1.059 SG), I determined that the FG would be 1.022. Is that right? I would think you could get the FG down to at least 1.016, if not 1.012. Maybe my ABV calculator spreadsheet is incorrect. If anyone has a simple method of determining ABV from OG and FG, that would be helpful. I'm using two equations to get there.

It would appear from this fellow beer blogger, that they have changed the recipe, though. Looking at the hop profile, which is 20 IBU, the same as the Jinx, I was kind of confused. They use CTZ hops in the jinx, and Brewer's Gold and Simcoe for the hop profile on the Roxy Rolles. It only takes about 0.75 oz BG hops and 0.25 oz of Simcoe (at 15 minutes) to go over 20 IBU. Then I remembered how hoppy the aroma was and thought maybe they dry-hopped the beer with Simcoe. The above article confirms this. Also, I can make more sense with the older recipe's IBUs.

Rocka Rolla Ale (a Magic Hat Roxy Rolles clone - sorta)
5 gallon boil

8.0 lbs Pale Malt
2.0 lbs Crystal Malt 90*L
1.0 lbs Caramunich

1.00 oz Brewer's Gold @ 60 min.
0.25 oz Simcoe @ 15 min.
0.50 oz Simcoe dry hop in secondary

California Ale V Yeast

O Gravity: 1.058
IBU: 35
SRM: 23

I went with the California Ale V yeast because I like the American style yeast more for hoppy beers. I will check how my Jinx clone turns out, though, and if I like the London Ale yeast, I will go with that. Oh, and the name of the beer is a play on the original as well as the title of a Judas Priest song and album.

I'm a Jinx, Bedlam Follows Everywhere

It's been close to a year since I mentioned The Jinx, a beer brewed by Magic Hat in Vermont. The good news is when I went into Pat's about 2 weeks ago, they had six packs of #9 and The Jinx. So, naturally, I picked up a sixer of The Jinx.

It does not appear to be showing the purplish hue I remember from last year, but it could be the glass that I drank it from. I need to pour it into more of a traditional pint glass and verify it. The smell of smoked peat malt is there, as is a tiny aroma of CTZ hops that they use. Since I harvested my Zeus hops (more on that next week), I can identify the smell easily.

A note about Magic Hat: A lot of people find their beers to be wimpy. I have even read and heard people say that they make "beer for women." Whatever. I find that they make good, interesting, lighter ales. The Circus Boy is my 2nd favorite American Wheat (to Three Floyd's Gumball Head), even though some would call it a vegetable/herb beer since it uses lemongrass.

Where I do agree with most critics of Magic Hat is the way they're so into marketing. That webpage of theirs is a mess, and they're always promoting events. I bought a Jinx t-shirt for $20, and boy, was it a dissapointment. Looking at the photo, looks like a decent shirt. When I got it, it was an XL, but the collar was tight, and the material was not like a beefy-T (No, I don't need a 2X. Most of my t-shirts are XL, and my collared shirts are usually L). It was closer to the kind of white t-shirts you get at your local five-and-dime in a package, 3 for $5. I know you hippies are trying to expand your brewery and all, but Christ, if you want me to support your company, don't try to fuck me in the ass.

But I digress.

Using both Beer Smith and ProMash software, I believe I have been able to build a clone recipe for this curious ale. Somehow, using the ingredients given by Magic Hat for the Jinx in the Google search engine, I came upon this recipe, which is a Scottish ale, that has some of the same ingredients. Substitute .33 oz of CTZ hops for boil at 60 minutes, and another .34 oz of CTZ hops at 15 minutes, and you get the same IBUs. Using dark brown sugar seems to give it the color it needs. The dark Belgian candy sugar made it too dark. Adjusting the black malt and the sugar got me within 1 SRM of the color Magic Hat says the Jinx is.

A guy named Wahoo who posts over at the Northern Brewer Forums, posted this about the yeast I want to use:

London Ale Yeast attenueates well and does not produce large amounts of esters the way Ringwood or Special London (Wyeast 1968) do. It finishes dry enough to be excellent in IPAs and Pale Ales, the "minerally profile" Wyeast refers to makes it great in a stout, and I have no reason to think it is anything but the absolute best choice for a London Porter (a style which I haven't brewed in a decade). It does attenuate very well so if you are doing a low OG recipe such as an Ordinary Bitter or Dry Stout, you may want more Crystal or Cara-Pils than you would use with a yeast that leaves more residual sugars in the beer.

The low flocculance of this yeast makes for a beer that is not as easy to get crystal clear as some of the other strains you might use in some these styles. However, I find that as a homebrewer, "working" with the yeast (harvesting, pitching, etc) is easier if it does not make an extremely compact yeast cake, and in that respect the low flocculation of 1028 is somewhat of an advantage.

What Wyeast Says: Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style. Flocculation: Medium-Low Attenuation: 73-77% Temperature Range: 60-72F, 15-22C Alcohol Tolerance: 10%ABV.

I did read somewhere that Magic Hat uses a Ringwood Yeast, but I liked the description of the yeast above, and how the Wahoo guy is really into this style of yeast.

Based on all of this, I give you my recipe for Samhain ale, since I can't exactly confirm that it is going to be exactly like the Jinx, it will be slightly different, and therefore not a Jinx clone, per se, but pretty damn close, and hopefully even better:

Samhain Ale
Partial mash

Grains
8.3 lbs Pale Liquid Extract
1.5 lbs Caramunich Malt
0.5 lbs Crystal Malt 20L
0.10 lbs Chocolate Malt
0.13 lbs Peated Malt
1.0 lbs Dark Brown Sugar

Hops
0.33 oz Zeus @ 60 min.
0.34 oz Zeus @ 15 min.

Yeast
Wyeast 1028 London Ale

OG = 1.080
IBU = 20.1

Put grains in a couple of muslin bags and steep at 155* F for 45 minutes. Bring to a boil and follow hop schedule. Substitute Columbus or Tomahawk hops if Zeus are not available. Add extract and sugar at end of the boil. Cool to 70*F and pitch yeast. Suggest making a yeast starter or pitching two Activator packs. Ferment at 65 – 70*F.

Magic Hat #9 Found Across the Border in Michigan

I was dorking around the other day on the Magic Hat website, and I found a link to "Find Our Beers" or something like that. It's been just over 6 months since I discovered this brewer. I've been trying to develop a clone recipe for their Jinx. I found that the closest Magic Hat beer was in New Buffalo, Michigan. Right up the road from where I work in Michigan City. For fun, I went up there during my lunch break to see if it's true. The name of the place has changed, but they have this stuff at Lighthouse Liquors for $8 and change. It was cold, and I was actually going to get some but thought my wife would kill me if I got some of this since just last night we got 2 cases of Sam Adam's Summer Sampler. Now, one of those cases is for a potluck we're having this weekend, so I expect that to be gone.
The thing is, while the #9 is enjoyable, what I would really love to have is their Spring Sampler. It has #9 in it as well as the Circus Boy wheat, which are palatable, but I'm more interested in trying the hIPA and the mystery beer, which looks like a spring version of the Jinx. So I told the person working the liquor store that I wanted the sampler, and could she ask the distributor to bring some. So she said she would, and it would be there next Friday, unrefrigerated and waiting.

Extreme Beers

Here's an article from the New York Times on "Extreme Beers." These people went into the tasting with bias and came out understanding what it was all about. It's too bad others out there aren't as interested in this type of thing.

I just got done bitching in a post on Ratebeer.com about how the top 20 beers are all Stouts, rare, or super high in alcohol content. I asked everyone there to think about the style of beer that they are drinking. My main point being that if Budweiser is "THE GREAT AMERICAN LAGER" then Budweiser are kidding themselves. Leinenkugels beats the shit out of that rice-brewed beer any day of the week. I still stand by the 4.5/5.0 overall rating I gave that beer back in '04. I had some the other day and thought, "After all the really good beer I've drank in the past two years, this beer is still the best in its class."

So yeah, Dark Lord Russian Imperial Stout is great, its neat, its rare, and its #3 on the 2007 Ratebeer list of Best in the World. But that Magic Hat #9 is a great beer as well, and I didn't see it in the Top 20. But then, its only about 5% alcohol, kind of yellow looking, and not "over the top" except for how it tastes.

Magic Hat

They have a brewery in South Burlington, Vermont called Magic Hat. I haven't gone to the brewery, but on a recent vacation to Syracuse, New York, I discovered a few of their beers.

Whenever I go to a new region, the first thing I do, beerwise, is find out where they sell beer. Not all states sell beer in liquor stores. Some only sell wine and liquor, as is the case in New York. Beer is thus considered a "grocery" if you live in New York. The second thing I do is go to where the beer is and see what is there.

There was a lot of good beer at the P&C Grocery near where Aunt Helen lives. However, it was only scratching the service, once I discovered Wegman's. Anyhow, I just wanted to get a sixer, and there it was, Magic Hat #9. I couldn't remember where I read about this beer, only a statement like, "and up in Vermont, they like their beer with a little bit of apricot, such as the Magic Hat #9." So I was pretty excited about being able to try this beer. Only thing is I hate getting six of something I've never tried. I thought maybe I should get the Saranac sample, but I really wanted to try the #9, so I got it instead.When I tried it, I was a little disappointed. It was neat, but I didn't think it was really anything that special.

Also, when I got to the house where we were hanging out that evening, they also had a couple of bottles of the Circus Boy hefeweizen there. Usually, I am leary of American hefeweizens and wheat beers. Except for Three Floyd's Gumballhead Wheat, I've usually been less than impressed. So, overall, I wasn't too impressed with Magic Hat.


Not that I was willing to give up on them. While there, we went to Dinosaur Barbecue, which in itself is an experience. They had Magic Hat Jinx on tap there. Abbe had tasted both the #9 and Circus Boy, and enjoyed them. She ordered a Jinx while we were waiting for our table. I got it for her, and when they poured it, I thought, "It sure looks kind of dark." After I tasted it, though, I thought she would like it. Sort of smokey flavor with a little annis and fruit aftertaste. She did like it.

On the way out of town, we picked up 2 twelve-packs of their Night of the Living Dead samplers. The sampler contained 3 each of the Circus Boy, Jinx, #9, and a Mystery Beer. After we got back, I did some research and it appears that they were serving this Mystery Beer on tap at their brewery, and it was a Double Abbey. I tried it without knowing this, and thought that it was some kind of IPA with a sweeter aftertaste, like many of their beers.

Last night I had another Mystery Beer (still great) and a Circus Boy. I really wasn't looking forward to the Circus Boy, but this time I drank it slowly while editing the genres of the songs on iTunes. I really like it. It's got a nice, wheaty taste, with slight banana hints, and a smooth honey flavor, almost. I could really have gone for putting a lemon in the glass for a final enhancement.

It's funny, because Magic Hat appears to be very good at making light, drinkable ales. A lot of brewers are going for big beers these days. "This is a double imperial IPA that has 21% alcohol by volume (ABV)." Which, is nice, if you want to share it or just take a nap. But I really can appreciate what Magic Hat is doing, and I would totally recommend trying anything by these folks, especially if you want an enjoyable sipping beer. I'm glad Magic Hat isn't trying to bash me over the head with their product, but provide very tasty and flavorful beer.