Can you Brew It recipe for Firestone Walker Union Jack

[acetylcholine]

So here's what went wrong... I forgot to shake the carboy and oxygenate my wort when i pitched, so my 1.064 OG only dropped to 1.024 after the longest lag time that i've ever had, and that was with a 1L stir plate starter. I brought the beer upstairs to warm it up (once up to 80+ accidentally) and tried it, and it tastes under attenuated and worty, obviously.

Yesterday, i repitched some rehydrated SA-05 dry yeast just to see what i could get away with, but it's not active yet. I'm not sure where this is going from here.

Ideas?

 

[acetylcholine]

Looking at the whirlpool hopping schedule has brought up question for me.

1. At what temp is everyone adding the centennial and cascade? I was thinking 170 but would like to see what everyone else is doing.

Mine was at knockout, and then a 30 min whirlpool rest, so it was probably still above 190 or so by the end. then chilled and transfered.

 

[acetylcholine]

Random update: ITS BUBBLING! Maybe this beer will be drinkable after a dry hop or 2

 

[MattPP]

Can anyone advise me on a base malt subsitution for this recipe (and by extension other american ales I end up using the malt in)? My supplier is out of any suitable pale 2-row base malts, my closest choices colour wise are Best Malz/Weyermann pilsner or Simpsons Golden Promise. But I fear that combined with the munich these will give me too much of a grainy maltiness/rich sweetness respectively.

I feel like the pilsner closest in colour is probably my best bet?

 

[ram5ey]

You could do a blend of the GP and Pils. Maybe like 60/40. Should be good.

 

[Bill33525]

I agree a mixture of PILs and G.P. will be wonderful. Get low "L" Munich and go easy on the Simpsons 35L crystal.

 

[TxBigHops]

I'm gonna take a shot at this on Saturday. I'm going with the Bertus Brewing clone recipe here:
http://www.bertusbrewery.com/2013/02/ipa-clone-series-firestone-walker-union.html

Both recipes are pretty similar except for the bittering hops, and I'm not using either Apollo or Warrior. Going with Magnum. Don't expect that to change the end result.

My biggest question is that I've never done a two temperature mash. (Step mash?) I'm not sure procedurally exactly how to do it? I mash in a 10 gallon Igloo with false bottom. Do I drain all the water from the 60 minute mash into my kettle, heat it up, and then return it to the mash tun? What temp should I shoot for to end up at 155? Heat up to 165?

I have a couple more questions, but I'll wait until after this one is answered. Thanks!

 

[MattPP]

I'm gonna take a shot at this on Saturday. I'm going with the Bertus Brewing clone recipe here:
http://www.bertusbrewery.com/2013/02/ipa-clone-series-firestone-walker-union.html

Both recipes are pretty similar except for the bittering hops, and I'm not using either Apollo or Warrior. Going with Magnum. Don't expect that to change the end result.

My biggest question is that I've never done a two temperature mash. (Step mash?) I'm not sure procedurally exactly how to do it? I mash in a 10 gallon Igloo with false bottom. Do I drain all the water from the 60 minute mash into my kettle, heat it up, and then return it to the mash tun? What temp should I shoot for to end up at 155? Heat up to 165?

I have a couple more questions, but I'll wait until after this one is answered. Thanks!

Just infuse boiling water to reach 165.

 

[te-wa]

use a mash "thickness" of 1.25 then step it up with boiling water, a very slow pour while stirring strongly. ya don't want tannins! if you wanna reach 155 from 145 you'll only need about a gallon. prolly won't even use it all, so reserve what's left for sparging.

 

[TxBigHops]

Thanks guys. That sounds too easy! I've bumped up my grain bill to 17.3 lbs. So 17.3 * 1.25 = about 21.5 quarts to begin the mash. Then after the one hour mash, add additional hot water (probably around one gallon) until I reach 155. Let it mash for another 15 minutes. Drain and sparge. Got it!

 

[MattPP]

You could do a blend of the GP and Pils. Maybe like 60/40. Should be good.

I agree a mixture of PILs and G.P. will be wonderful. Get low "L" Munich and go easy on the Simpsons 35L crystal.

To re-visit this, I was supplied with the BM 'Heidelberg' instead of regular Pils - even paler in colour (about 1.3L IIRC).

Reckon this combination will still work well?

 

[Bill33525]

The hops are out in front on this beer, it will be fabulous! Don't worry.

 

[Captain_Eo]

Just bottled this last night. Here's a list of mistakes I made when I brewed it.

1. I mashed too hot. I just left it for an hour at 150F.
2. I boiled too hard and got just 3.5 gallons in the fermenter @ 1.082 OG
3. I let a lot of cold-break and hops into the fermenter
4. I pitched too cold (~58F) and fermentation didn't really take off for a day and a half...after I warmed things up and re-agitated the carboy.
5. I dry hopped 4 days at a time instead of 3.


And after all that, the gravity sample (1.011 FG) I drank was delightful. Where else but in homebrewing can I f*ck up so much and still end up with something good?

 

[BigFatBaby]

I brewed this and it tasted great @ bottling—the problem is my syphon was leaking air and added a ton of oxygen @ transfer to bottling bucket was introduced. I opened a bottle at day three and tasted it again just to see how things where going and it died. Nothing like @ bottling. Been thinking a lot since then and I have a new plan for eliminating oxygen through the process I'm going to brew this again and film as a comparison and share my ideas if they work out.

NOTE: My wort over attenuated to 1.008. I pitched a ton of yeast however. 2 vials with 1 L starter on stir-plate for about 30 hours.

 

[MaCheFai]

Sorry to resurrect an old thread, but I just brewed this yesterday, color looked really light, even after the first 60 mins of the boil. I ended up adding 4oz dark DME as a late addition to help compensate and it looked more inline with what I would expect. I also revised the hops based on the recipe they have listed on their site. I ran with a 002 starter. Will report back on how it turned out.

ABV: 7.0%
IBU: 60
COLOR: 8 SRM

FERMENTATION: 100% Stainless Steel Fermentation

MALTS: Premium Two-Row (Metcalf & Kendall varieties), Munich, Cara Pils, Simpson's Light Crystal

HOPS: 4 lbs/BBL: Bittering— Magnum; Late Kettle—Cascade, Centennial; Dry Hops—Amarillo, Cascade, Centennial, Citra, Chinook, Simcoe

 

[Mer-man]

Sorry to resurrect an old thread, but I just brewed this yesterday, color looked really light, even after the first 60 mins of the boil. I ended up adding 4oz dark DME as a late addition to help compensate and it looked more inline with what I would expect. I also revised the hops based on the recipe they have listed on their site. I ran with a 002 starter. Will report back on how it turned out.

ABV: 7.0%
IBU: 60
COLOR: 8 SRM

FERMENTATION: 100% Stainless Steel Fermentation

MALTS: Premium Two-Row (Metcalf & Kendall varieties), Munich, Cara Pils, Simpson's Light Crystal

HOPS: 4 lbs/BBL: Bittering— Magnum; Late Kettle—Cascade, Centennial; Dry Hops—Amarillo, Cascade, Centennial, Citra, Chinook, Simcoe

So how did it turn out?