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Old 06-05-2012, 09:04 PM   #1
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I brought home a few bombers of Firestone Walker Wookey Jack from California recently, and man is it good. Unfortunately, FW isn't available in the Atlanta area, so I guess it is time to start working on a clone. What I do know:

From Firestone Walker's website:
Style: Unfiltered Black Rye IPA
ABV: 8.5%
Malts: Pale Malt, Malted Rye, Dash of Cara-Rye, Midnight Wheat from Briess, De-Bittered Black Malt (Weyermann - Germany/Patagonia malting - Chile), Dash of Wookey dust
Hops: German Magnum (bittering), Citra & Amarillo (flavor/aroma and double dry-hopped)


From craftbeer.com, the color is 45 SRM.

I read somewhere that someone degassed a bottle and the FG was 1.015. That would put the OG at 1.080 to get the 8.5%.

Some of the other FW clones, including the CYBI ones, use a 90 minute boil.

Firestone uses English yeast in a lot of their other beers, so I have chosen WLP002.

I may also try to send FW an email...does anyone know if they usually respond? Here is what I am thinking for right now, but it is just something I threw together quickly. Feedback would be appreciated. I probably won't be brewing this for at least a couple weeks, so have some time to make some modifications.

**edit: I got some feedback from Matt from Firestone Walker and changed the recipe. He is a helluva guy, and they make great beer...go buy some

Brew Type: All Grain
Batch Size: 5.50 gal
Boil Volume: 7.46 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %

Batch Size: 5.50 gal
Boil Volume: 7.46 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %

Ingredients Amount Item Type % or IBU
13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.1 %
1.66 lb Rye Malt (4.7 SRM) Grain 9.9 %
0.50 lb Cara-Rye (70.0 SRM) Grain 3.0 %
0.50 lb Carafa III (525.0 SRM) Grain 3.0 %
0.50 lb Wheat (Midnight) (550.0 SRM) Grain 3.0 %
0.50 oz Magnum [13.00%] (90 min) Hops 20.0 IBU
1.00 oz Citra [12.40%] (25 min) Hops 24.8 IBU
1.00 oz Amarillo Gold [8.50%] (25 min) Hops 17.0 IBU
1.75 oz Amarillo Gold [8.50%] (0 min) Hops -
1.75 oz Citra [12.40%] (0 min) Hops -
1.00 oz Amarillo Gold [8.50%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Citra [12.40%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Amarillo Gold [8.50%] (Dry Hop #2 4 days) Hops -
1.00 oz Citra [12.40%] (Dry Hop #2 4 days) Hops -

1 Pkgs English Ale (White Labs #WLP002) [Starter 2500 ml]

Mash @ 145-148 for 60 min
Increase to 155 for 10 min, then sparge

Estimated Original Gravity: 1.080 SG
Estimated Final Gravity: 1.015 SG
Estimated Color: 39.6 SRM
Bitterness: 61.8 IBU
Estimated Alcohol by Volume: 8.6 %


Ferment at ~62 for 10 days.

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Old 06-05-2012, 10:24 PM   #2
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Living in midstate PA makes FW hard to find. I managed to find some Double Jack & Reserve Porter in Philly last fall...both are tremendous. Matt Brynildson is a true talent. I can't wait to try some Wookey Jack.

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Old 06-05-2012, 11:40 PM   #3
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Iv been thinking about trying to make a clone of this beer, let us know how it turns out if you make it. I live in CA and am lucky enough to be able to get FS full time but even this beer is hard to get a hold of.

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Old 06-05-2012, 11:57 PM   #4
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I'm also curious to hear how this turns out. I will ask a few questions at my LHBS next week and get back with you. They are pretty good at working on clones.

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Old 06-06-2012, 12:13 AM   #5
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I have not had this beer, but have listened to the Firestone Walker CYBI podcasts several times as I found them to be very informative (especially since I use WLP002 in so many beers) so I'm just throwing a few things out there. I'm making the assumption that they follow their normal procedures/ingredients for this beer (particularly those of Union Jack).

I'd get rid of the 15 and 5 minute additions, do a small 30 minute addition, and load up the 0 minute and dry hopping a bit more - that would bring the hopping more in line with Union Jack (which would make sense). They typically whirlpool hot for 25-30 minutes, so I'd let the hops steep in the hot wort after flameout for the same amount of time (in the Union Jack show, Tasty was convinced this made a huge difference and gave him the mouthfeel he'd been looking for in other beers).

In the podcasts it sounded like Matt describes their "base malt" as typically having 2 row, Munich and Carapils (see Union Jack and Pale 31 to decide on what percentages you'd use). He likes this combo because it's almost like Marris Otter, but not quite as rich (I think he even said MO can give the perception of diacetyl). I wouldn't be surprised if this beer still had the Munich and Carapils even though it has the Rye and the dark malts.

I'd also follow their standard mashing protocol (145 for around 60 minutes, 155 for around 10 more minutes - see other recipes?). You probably aren't going to get a 1.080 beer down to 1.015 using WLP002 mashing at 150F.

For fermentation temp - I'd pitch around 62F and let it rise to 66F over 24 hours. Increase the temp as fermentation slows to keep the 002 working. I typically end up around 70F by day 6 or 7 (usually leave it a few more days then keg unless dry hopping) when using 002. They typically do the first dry hop charge when the beer is within about half a degree plato, so around 1.017 in this case.

Hope this helps, I might have to try something like this next time I want a CDA.

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Old 06-06-2012, 12:16 AM   #6
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I'd seriously consider emailing the recipe to Matt and see what he thinks. One thing that I know about his brewing theory is that he likes to dry out all of his beers. In fact, I once heard an interview in which he said that he mashes almost every beer at 148F. If 1.080 is the OG and 1.015 is the FG AND he is using a lower attenuating British yeast...you'd be pushing it using 002 to get 76% attenuation. (even at 148F) I'd consider using 007 (Dry English)

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Old 06-06-2012, 12:31 AM   #7
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Thanks for the input. I will email Matt tonight or tomorrow and see if he would be willing to give any feedback.

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Old 06-06-2012, 01:07 AM   #8
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Quote:
Originally Posted by mhenry41h View Post
I'd seriously consider emailing the recipe to Matt and see what he thinks. One thing that I know about his brewing theory is that he likes to dry out all of his beers. In fact, I once heard an interview in which he said that he mashes almost every beer at 148F. If 1.080 is the OG and 1.015 is the FG AND he is using a lower attenuating British yeast...you'd be pushing it using 002 to get 76% attenuation. (even at 148F) I'd consider using 007 (Dry English)
I just brewed a 1.070 IPA with the grist of Union Jack on Saturday - mashed at 145 for 60 minutes, raised to 155 over about 8 minutes and let it sit for another 30 minutes before mashout (I normally do a 90 minute mash so I stuck with that). Just took a gravity reading, it's sitting at 1.013 and looks about done (that's 80.4% apparent attenuation). WLP002 can dry out a beer like this just fine if you mash with that in mind.
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Old 06-06-2012, 01:14 AM   #9
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That beer sounds terrific! One would definitely have to know what they are doing to get attenuation like that from 002. Most of the people I know who ask me for advice are likely to throw a recipe at me at 1.075 OG with a desired FG of 1.010 doing a single infusion at 154! Lol

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Old 06-06-2012, 01:56 AM   #10
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Wookey Jack is an awesome beer. I'm not much into black IPA's, but it was love at first smell for me. That beer has an amazing aroma, right from the moment you crack the cap. I agree with AnchorBock, load up with the late additions and dry hop. I dare you to over-do it.

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