Can you Brew It recipe for Firestone Walker Union Jack

[TimBrewz]

I think that if you do use 007, you should increase the mash temp a few degrees. That has just been the experience that I have had...007 at low mash temps will attenuate like crazy!

Eric

I mis-read my hydrometer, I did hit 1.016-exactly the target using 007 (1098). This beer is looking pretty cloned, just need to go buy a FWUJIPA and compare.
I did expect a lower gravity with 007, but maybe my mash temp was higher than I thought.

 

[DerBraumeister]

OK I have 12 gallons of a fluid steadily dropping in gravity...

Any advice regarding dumping the dry hops all in at once?

Is there anything speaking against it?

 

[HumanGarbage]

OK I have 12 gallons of a fluid steadily dropping in gravity...

Any advice regarding dumping the dry hops all in at once?

Is there anything speaking against it?

FWIW I dumped mine in all at once...

Just finished a keg of this stuff. Fantastic beer! I used Notty (repitched on most of a cake from a previous IPA). Finished up at 1013. I can't say it was too dry, the hop flavour didn't help make it apparent if it was.

I'll be trying this one again with some 1098 (no WL in my neck of the woods). I highly suggest this brew. Guaranteed to fight it out with my usual IPA for the IPA tap on the 'fridge.

 

[DerBraumeister]

How was it like racking this beer with all the dry hops in it?

I had quite some whole-hops-clogging-my-hose-trouble racking it into the fermenters after the boil.

 

[TimBrewz]

OK I have 12 gallons of a fluid steadily dropping in gravity...

Any advice regarding dumping the dry hops all in at once?

Is there anything speaking against it?

According to a Vinnie C. at Russian River Brewing, doing 2 separate dry hop additions gives better aroma. I am not sure the exact explanation, but for me using whole cones it does allow better contact in the fermenter to use 2 doses.

My version with 1098 has an awesome aroma. I did the 3 oz Cascade/Cent. primary dry hop for 5 days, then racked to a corny keg and put he other half in a bag in the keg for 5 more days, removed the bag and carbed it up. Great beer!

 

[SourHopHead]

Brewed this yesterday. Added a .25oz Simcoe at 30min since I am low on cascade and want the dry hop to be correct. Looked & tasted fantastic prior to pitching yeast but bitterness did not seem to be there. Had volume trouble with this amount of hops and had 5 gal after the boil. 24hrs at 63, but going to move it to 66 at 36hrs. Pitched 1.6L of starter WPL001. I have had luck with 001 but if it does not turn out I will go with 002. This was a fun beer to make.

***Update***

Took FG reading on 12/9 and was 5.65P. Tasted fruity but light on the bitterness. Not as dry but 002 will be used on the next batch. Dry hop is measured out and ready.

 

[hoppysailor]

Brewed the Union Jack per the CYBI recipe and it was definitely a great beer. We entered it in our first beer competition and placed 4th in the best of show round. I can't wait to brew up another batch and get it on tap again.

 

[Bill33525]

Looking for ideas to make Double Jack from this recipe. Has anyone experimented with more grain and same water to brew the double IPA?

 

[dstar26t]

http://www.thebrewingnetwork.com/BN-Army-Blog/Firestone-Walker-Double-Jack-SF-Release

 

[Bill33525]

Saw this and other YouTube posts.
Thanks;

 

[mb2696]

i'm also interested in trying to make something like double jack in the future.

the BN interviewed matt b. recently and he talked about double jack. check out the session 02-20-11 "bottling and sour beer". the interview is from ~1:46:00-1:52:00. the keypoints are probably already out there, but:

-21 plato (1.087)
-9.5% abv -> FG ~1.015
-triple dry hopped
-shooting for 100 real IBU, but probably 80-90 in reality, and ~300 calculated/on paper

-another interesting point is when he talks about the carapils. it sounds like they dropped it to dry it out a little (edit: the FW website reflects this as well)

 

[Bill33525]

The interview with Matt that I saw, he describes the recipe as the same as Union Jack however the yield was 35/55s of the Union Jack yield; And dry hopped 4 times with possibly a little different hop schedule.

I reworked the grain bill to reflect the yield ratio as above and recently brewed a batch.
The first runnings we 1.090 which yielded 3 1/3 gallons. My second runnings looked pretty strong compared with normal sparge output. Forgot to take a post boil reading.
Pitched 2 cups of harvested yeast (safale 05) from a recent Pliny batch. My fermentation chamber smells wonderful! Changed the 90 minute addition to 1 oz of Warrior and one of Centennial. Will report back in a month on the results.

Here is my recipe:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: FireStone Walker Double Jack IPA
Brewer: Bill
Asst Brewer: Anne
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.50 gal
Estimated OG: 1.092 SG
Estimated Color: 10.0 SRM
Estimated IBU: 90.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
15.08 lb Pale Malt (2 Row) US (2.0 SRM) Grain 82.26 %
2.00 lb Munich 20L (Briess) (20.0 SRM) Grain 10.91 %
1.00 lb Carapils (Briess) (1.5 SRM) Grain 5.46 %
0.25 lb CaraMalt Smpsons 35L (35.0 SRM) Grain 1.36 %
1.00 oz Warrior [15.00 %] (90 min) Hops 43.0 IBU
0.88 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
1.29 oz Cascade [5.50 %] (Dry Hop 6 days) Hops -
1.29 oz Centennial [10.00 %] (Dry Hop 6 days) Hops -
0.88 oz Centennial [10.00 %] (Dry Hop 3 days) Hops -
0.41 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
0.41 oz Simcoe [13.00 %] (Dry Hop 3 days) Hops -
1.00 oz Centennial [10.00 %] (90 min) Hops 28.7 IBU
2.03 oz Cascade [5.50 %] (30 min) (Aroma Hop-SteeHops -
0.51 oz Centennial [10.50 %] (30 min) Hops 11.1 IBU
2.03 oz Centennial [10.00 %] (30 min) (Aroma Hop-Hops -
0.51 oz Cascade [7.00 %] (30 min) Hops 7.4 IBU
1 Pkgs English Ale (White Labs #WLP002) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 18.33 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 27.49 qt of water at 153.9 F 145.0 F
10 min Step Add 0.00 qt of water at 155.0 F 155.0 F
0 min Mash Out Add 0.00 qt of water at 168.0 F 168.0 F


Notes:
------
Substitute Carastan for the Caramalt if desired

Whirlpool for 30 minutes or let sit 30 minute after flameout.

Pitch at 62-63 and raise to 66 after 24 hours and keep it there the remainder fo the fermentation.

CIBY OG 1070 IBUs 82.7 (rager)

1.55oz Centennial and Cascades dry hop first at least three days. Rack to secondary add rest of dry hops for an additional three or more days.

 

[scoe]

I'd like to brew this but, because of my equipment, dont really want to deal with the two different mash temps. Any suggestions for a good compromise mash temp? 150?

 

[hoppysailor]

I mashed at the recommended 145 (or so, from memory) degree mash temp and then fly sparged with approximately 180 degree water in an effort to raise the grain bed temp. I don't remember the numbers exactly but I think it worked well. The beer finished 4th in the BOS round of a local competition.

 

[Bill33525]

Double Jack clone:

I tried to elevate my mash using my wort cooler, circulating hot water through the coil. Had some leaks and abandoned that. Sparged with high 190s until mash was 168. Finally added a little more water at the end to get my 6.5 gallons. Drinking my beer now! Fabulous, have a bomber of Double Jack to compare; Will open it soon and compare.

Opened a bomber of Double Jack this weekend to compare. Mine didn't have the sweetness or flavor of the real thing. Not sure if this was all due to using the wrong yeast. Will try again with the WLP002 yeast next time.

 

[WildPirate]

This is what I've come up with. Any thoughts?

2-Row Malt 14.00 lb
Munich 10L Malt 2.25 lb
Caramel 10L 1.75 lb
Carapils 1.25 lb

Mash @ 148-149F for 60min
Boil for 90min (be sure to account for an extra half hour of evap.)

0.75oz Warrior @ 60min
0.75oz Simcoe @ 60min
1.00oz Cascade @ 30min
1.00oz Centennial @ 30min
1.50oz Cascade @ Flame out
1.50oz Centennial @ Flame out

White Labs WLP001

Dry hop in primary 24 hours after krausen drop, Rack to secondary after 3 days of dry hopping.

Dry hops:
1.00oz Cascade
1.00oz Amarillo
0.50oz Chinook
0.50oz Centennial
0.50oz Simcoe

Per my software, expect:
Preboil 1.077
OG 1.089
FG 1.020
ABV 9.4%
IBU 84

 

[Bill33525]

I used 15 pounds of 2 row and my first runnings were 1.090. Thinking of adding a little more grain the second time so the post boil O.G is 1.090. The Beersmith recipe says the F.G. Should be 1.029 which would account for it's sweetness.The yeast I believe is key to cloning this beer and the recommendation is wlp002. I used harvested US 05 which finished at 1.012 and made it a little dry. Although the beer is wonderful it's not the same as the real thing. Had a bomber of Double Jack on hand to compare and found it more sweet than mine. let us know your results when you brew it.

 

[BigJay13]

This is what I've come up with. Any thoughts?

2-Row Malt 14.00 lb
Munich 10L Malt 2.25 lb
Caramel 10L 1.75 lb
Carapils 1.25 lb

Mash @ 148-149F for 60min
Boil for 90min (be sure to account for an extra half hour of evap.)

0.75oz Warrior @ 60min
0.75oz Simcoe @ 60min
1.00oz Cascade @ 30min
1.00oz Centennial @ 30min
1.50oz Cascade @ Flame out
1.50oz Centennial @ Flame out

White Labs WLP001

Dry hop in primary 24 hours after krausen drop, Rack to secondary after 3 days of dry hopping.

Dry hops:
1.00oz Cascade
1.00oz Amarillo
0.50oz Chinook
0.50oz Centennial
0.50oz Simcoe

Per my software, expect:
Preboil 1.077
OG 1.089
FG 1.020
ABV 9.4%
IBU 84

Seems to me that the primary fermentor dry hop would be a waste of hops with all the aromatics being expelled with the CO2. Let us know how it turns out.

 

[WildPirate]

I have yet to brew this, hopefully next weekend. I've made a couple of changes and I will post my final recipe for this batch when I brew it. Check out post #18 on this thread https://www.homebrewtalk.com/f13/dry-hop-ipa-64751/index2.html That's where I got the DHing technique from.

 

[BigJay13]

I have yet to brew this, hopefully next weekend. I've made a couple of changes and I will post my final recipe for this batch when I brew it. Check out post #18 on this thread https://www.homebrewtalk.com/f13/dry-hop-ipa-64751/index2.html That's where I got the DHing technique from.

Interesting... I'll have to try it out sometime. I have dry hopped at the last few gravity points--have you taken the gravity when the krausen drops? It is probably about the same as what I have done--I just assumed that the yeast were more active in your case.

 

[WildPirate]

Ok just finished up my brew day with a take on this clone.

16lbs 2-row
3lb Munich 10L
2lb Crystal 10L
1.25lb Carapils

Mashed at 147F for 60min
Sparged to bring preboil volume to 7 gallons
Preboil gravity was 1.050, much lower than I had hoped.

Boiled for 90 minutes

1oz Warrior 60min
1oz Simcoe 60min
1oz Cascade 30min
1oz Centennial 30min
1.5 oz Cascade 1min
1.5oz Centennial 1min

Original Gravity came to be 1.090. Not too bad I was shooting for 1.100
Ended up with 5.5 gallons

Pitched with 2 packs of WYeast 1728 Scottish Ale
I originally purchased 2 Vials of White Labs WLP002 English Ale however after making a starter yesterday, I determined that the yeast was no good.

Will dry hop with...
1.5oz Cascade
.5oz Centennial
1oz Amarillo
1oz Simcoe
1oz Chinook

 

[Bill33525]

I'm assuming you are cloning Double Jack? Recipe looks a little short on 2 row, would have suggested 18 lbs. But the other grains look right on. I think the extra 2 lbs of 2 row would have boosted your O.G. up a bit. However, the beer should be very good.
The change in yeast will be interesting. Let us know how close you get to the commercial version.
My attemps have been frought with a few miss steps. First time I was short on 2 row and used US-05. The beer was too dry.
Second try I grabbed the wrong recipe and had too little speciality grains. This batch was much closer but lacked the "malt forward" presence of the commercial version.
I think 18lbs of 2 row with everything else the same on your recipe will be very close if not cloned! However, I think the correct yeast is very important.
Finally, I'm thinking of attempting a yeast cake build from a bottle of the Double Jack itself. Please keep us informed on your results. This is a great beer to clone.

 

[Bill33525]

What was wrong with the 002?

 

[WildPirate]

What was wrong with the 002?

unfortunately my LHBS didn't have the 002 in stock so I had to mail order it. I think that due to the 115F heat indexes this summer killed it. I made a starter and 24 hours later I had no activity whatsoever. Let me know how the yeast harvest goes, I'd really be interested in that. I agree that the yeast is the key here.

 

[Bill33525]

BTW; My Double Jack clone took second prize @ CASK in category 14C this year. So not only is it a great beer it's true to the style!

 

[WildPirate]

Racked my batch to the secondary last night and to my surprise, a gravity reading of 1.007! I'm looking at nearly 11% ABV, what happened? I am also curious to know if hop particulate could affect the gravity reading. I had a ton when I took my OG reading. After I racked, I had about 5-6 inches of trub left in the carboy leaving me with only about 3 gallons of beer. Note to self use a hop bag in the boil next time.

 

[Bill33525]

Your yeast really attenuated, maybe! If your hydrometer bulb is stuck in the trub at the bottom of the column then your reading is not accurate. Take a sample of the wort into a glass and let it settle out, then pour into the column and measure.
After cooling the wort, run the liquid through a hop bag and ring it out the bag you will have at least another gallon of beer or more. I've been using the paint strainer bags most of the time, however, just picked up a fine bag from my LHBS.
Most of the particulate is hops, so after the boil there is a lot to strain. When dry hopping the same condition exists with a lot of beer in the residual hops. Ring out the bag tightly to recover the liquid in the hops. [I rinse my hands in some Star San before touching the hop bag].
Finally, after the boil it's good to make sure you have extra wort. I sparge until I have 7 gallons of wort before the boil. Add water if you are short going into the fermenter.
Just brewed another batch of this beer recipe on Thursday. Airlock is going crazy this morning. Let us know how your final product comes out.

 

[EricCSU]

Just a quick reminder that all of this information is possible because of the hard work of Jamil and Tasty. Please listen to the show, whether live, on the BN website, or subscribe on iTunes. I credit much of my progress as a brewer to listening to the shows on The Brewing Network. If you enjoy those shows and the information, please consider donating. Also, please support the show's sponsor, Northern Brewer.

Thanks.

Eric

 

[mb2696]

the website now says UJ is dry hopped 3 times. still says 4lb/bbl, so i guess they're just doing 3 smaller additions

http://www.firestonebeer.com/beers/products/union-jack

 

[Ender]

On saturday I did a 10 gallon batch of Union Jack. Couldnt fit all the grain into my mashtun so I used 2 lbs of sugar. Figure that would help dry it out. Used WY1469 (the timothy taylor) strain that I had a nice fat cake of. It was down to 1.016 yesterday and I expect it to go somewhat further. Cant get Union Jack out here in Ohio, but from what I remember the sample tasted good, but not a ringer. The 1469 really does produce a different flavor. We'll see after its dry hopped and carbd.