Wookie Jack Clone Recipe #1

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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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