Wookie Jack #2 Recipe

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Recipe Specifics:

Type: All Grain
SRM: 41.1
IBUS: 95.1
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 66.00 %

Notes:

All 10 minute additions are actually a 30 minute hop stand.

Upped the IBUs this time after trying my last batch next to an actual Wookie Jack, theirs had a much firmer bitterness.

Final Numbers:

Original Gravity: 1.075
Final Gravity: N/A
ABV: N/A
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 60 Seconds Pure Oxygen

Water Profile:

 

Amt Name Type # %/IBU
7.20 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
2.40 g Calcium Chloride (Mash 60.0 mins) Water Agent 2
2.20 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3
4.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 11
1.20 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 12

 

R/O Tap Water Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
Yes No 1.15 0.35 0 0 0.38

 

Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
99 9.1 8 206.6 52.5 16 6 6 285 13 -63 3.9

Mash/Grain Profile:

Mash at 147.0 F for 60 Minutes

Amt Name Type # %/IBU
15 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 4 77.9 %
1 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 5 7.8 %
12.0 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 6 3.9 %
12.0 oz Flaked Quinoa (1.6 SRM) Grain 7 3.9 %
12.0 oz Midnight Wheat (550.0 SRM) Grain 8 3.9 %
8.0 oz Carafa III (525.0 SRM) Grain 9 2.6 %

Boil Ingredients:

Amt Name Type # %/IBU
20.00 g Magnum [14.00 %] – Boil 60.0 min Hop 10 38.1 IBUs
4.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 11
1.20 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 12
28.35 g Amarillo Gold [8.50 %] – Boil 25.0 min Hop 13 13.2 IBUs
28.35 g Citra [12.00 %] – Boil 25.0 min Hop 14 18.7 IBUs
45.00 g Amarillo Gold [8.50 %] – 30 min hopstand Hop 15 10.4 IBUs
45.00 g Citra [12.00 %] – 30 min hopstand Hop 16 14.7 IBUs

Fermentation:

Starter: No

Yeast: 5 ounces of WLP002 English Ale yeast 4th generation that was 3 days removed from being harvested.

Temperature: 62 F for first 24 hours then 66F for 12 days

Dry Hopping:

First of 30 grams each of Amarillo/Citra for 2 days at 66 F

Second Dose of 30 grams each of Amarillo/Citra then straight into keezer without removing dry hops

Amt Name Type # %/IBU
60.00 g Amarillo Gold [8.50 %] – Dry Hop 0.0 Days Hop 18 0.0 IBUs
60.00 g Citra [12.00 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs

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