Wookie Jack #2 Third Runnings Recipe

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Hop Oil Information and Taste Metrics

 

 

 

 

 

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Recipe Specifics:

Type: All Grain
SRM: N/A
IBUS: 39.5
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 3.5 gal
Efficiency: 18.00 % (third runnings)

Notes:

Third runnings got me about 5 gallons of 1.031 wort

 

Final Numbers:

Original Gravity: 1.031
Final Gravity: 1.009
ABV: 3.7
Keg or Bottle: Bottle
Oxygen: 40 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:

Third runnings of this grain build.

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: 3 ounces of WLP002 English Ale yeast 4th generation 3 days old.

Temperature: 66 F for 14 days

Dry Hopping:

Added to primary after fermentation for 6 days at 66F

Amt Name Type # %/IBU
49.00 g Simcoe [13.00 %] – Dry Hop 0.0 Days Hop 11 0.0 IBUs
28.00 g Chinook [13.00 %] – Dry Hop 0.0 Days Hop 12 0.0 IBUs
16.00 g Centennial [10.00 %] – Dry Hop 0.0 Days Hop 13 0.0 IBUs
16.00 g Citra [12.00 %] – Dry Hop 0.0 Days Hop 14 0.0 IBUs

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