Wookie Jack Clone Recipe #1
Recipe Specifics:
Type: All Grain
SRM: 46
IBUS: 73.8
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 64.00 %
Notes:
10 minute additions were added at flameout and left for 30 minutes.
This absolutely maxed out the cooler, I cannot do a beer any bigger than this (18.75 lbs of grain).
Final Numbers:
Original Gravity: 1.071
Final Gravity: 1.010
ABV: 8.10%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: Shook the bucket
Water Profile:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 8.10 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | – |
| 2.70 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | – |
| 3.00 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 9 | – |
| 1.00 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 10 | – |
| 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 | 0 | 0 | 0.38 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 99 | 0 | 8 | 170.6 | 52.5 | 16 | 5.3 | 5.3 | 247 | 13 | -57 | 3.3 |
Mash/Grain Profile:
Mash at 154.0 F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 15 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 3 | 80.0 % |
| 1 lbs 8.0 oz | Rye Malt (4.7 SRM) | Grain | 4 | 8.0 % |
| 12.0 oz | Carafa III (525.0 SRM) | Grain | 5 | 4.0 % |
| 12.0 oz | Caramel/Crystal Malt – 60L (60.0 SRM) | Grain | 6 | 4.0 % |
| 12.0 oz | Midnight Wheat (550.0 SRM) | Grain | 7 | 4.0 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 10.00 g | Magnum [14.00 %] – Boil 60.0 min | Hop | 8 | 19.4 IBUs |
| 3.00 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 9 | – |
| 1.00 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 10 | – |
| 28.35 g | Amarillo Gold [8.50 %] – Boil 25.0 min | Hop | 11 | 13.5 IBUs |
| 28.35 g | Citra [12.00 %] – Boil 25.0 min | Hop | 12 | 19.0 IBUs |
| 40.00 g | Amarillo Gold [8.50 %] – 30 min hopstand | Hop | 13 | 9.4 IBUs |
| 40.00 g | Citra [12.00 %] – 30 min hopstand | Hop | 14 | 13.3 IBUs |
Fermentation:
Starter: Yes
Yeast: 5 ounces of 2nd generation WLP002 that was 25 days old
Started Fermentation at 62 degrees.
After 24 hours let free rise to 66 degrees.
Raised to 69 degrees at day 6
Raised to 70 at day 8
Dry Hopping:
Dry hopped with 28 grams each of amarillo and citra at day 11 in primary
Second Dose 20 grams each of amarillo and citra in keg and into keezer
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 56.00 g | Amarillo Gold [8.50 %] – Dry Hop 0.0 Days | Hop | 16 | 0.0 IBUs |
| 56.00 g | Citra [12.00 %] – Dry Hop 0.0 Days | Hop | 17 | 0.0 IBUs |
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