Beer Forum

Question for anyone that has done the clone of Magic Hat #9.

Few things,

1) Water
I looked up South Burlington water, they have very balanced clean water. In reference to the addition of gypsum in the show, several people commented on the "crispness" of the actual beer vs the clone. While the addition of the gypsum would probably lower the residual alkalinity it would probably have more of an effect on the sulfate/chloride ratio which with such clean balanced water would make it "very bitter" on the palmer excel doc?

2) Fermentation
My guess is the "house yeast" at Magic Hat is a few generations from straight WLP002. Tasty only got down to 2.8 plato...the 2.1 plato that Magic hat actually gets down to is super attenuation for WLP002.

What would you all recommend to try to get better attenuation, try the Dry English yeast (WLP007) or mash a little lower, like 148 vs 152?

-Jeremy

I went with WLP007...

how did it turn out, flavor and attenuation?

4 days into fermentation. Will probably bottle it on Sunday. Will update then...

I brewed this up on 5/7/10. I went with the Wyeast 1968 London ESB (WLP002) and mashed at 152. I had a nice roaring starter that I pitched at 64 and let natually rise to around 70. Fermenation looks like it is finished. I will keg it up on 5/17.

The only change I had to make to the recipe is that I subed Amarillo for Cascade, sholdn't be too far off.

I'll report back on Monday!

I believe they are a Ringwood brewery like Shipyard. Not sure about that though...

They at least were one of the number of east coast breweries that were started with english yeast by Ringwood. Chupa is correct.

Chupa LaHomebrew wrote:I believe they are a Ringwood brewery like Shipyard. Not sure about that though...

I was just listening to the Session from 9/30/07 yesterday and it is ringwood.

I love the story where he said you could wear a tie and let it fall into the open fermentor, then run out to your car and plate up the yeast.