Firestone Walker Wookey Jack Clone Attempt

[skeezerpleezer]

Couldn't you use either midnight wheat or carafa 3 instead of both?

Just going off my conversation with Matt Brynildson....maybe the CIII add more roastiness?

 

[skeezerpleezer]

I mashed at 148 for 60 mins and brought it to 155F for 10mins. I made a 2.5L starter and hit the wort with pure O2 for 60 seconds and then pitched at 62F. My OG was 1.076. After fermentation started, I added 5g of Fermaid K nutrient. I feel like I did everything right but still low attenuation. S.G. 1.025

Sounds good....when did you brew?

 

[ilikeguns]

I mashed at 148 for 60 mins and brought it to 155F for 10mins. I made a 2.5L starter and hit the wort with pure O2 for 60 seconds and then pitched at 62F. My OG was 1.076. After fermentation started, I added 5g of Fermaid K nutrient. I feel like I did everything right but still low attenuation. S.G. 1.025

Did you raise your temp after pitch? According to White Labs, optimum rate is 65-68 for 002.

Other than that, I just don't know.. seems like you did everything right?

 

[m00se]

I made a 2L starter with WLP002 without a stir plate and just strictly shaking. The vigorous fermentation that I experienced for 36hr was like nothing I had experienced before. I'm interested to see what the FG ends up at because I haven't experienced a serious fermentation like that before.

I hit an OG of 1.084 on the mash at 148. So we'll see.

 

[Vigo_Carpathian]

I brewed on friday night(5 days ago). I went with 62F the whole time. After 48hours, all activity stopped and SG was 1.025. Three days later it was still the same. I think I might give it another week and throw in some dry yeast if things don't change. I'm sure it will be a fantastic beer regardless. Hydrometer sample tasted very sweet but excellent. It was so good I took another sample and drank that too.

 

[ilikeguns]

Like I said before.. my second batch is at 20 but i'm drinking it now and it's awesome. This recipe is my favorite i've brewed.

Next time, try fermenting at 64 and kick it up to the higher range to see if it attenuates better. I'm 3 days in on a FW Double Jack clone and am about to raise the temps tonight.

 

[SFBuff]

Did it as a Partial Mash with some slight modifications:
- WLP007 - I wanted it to attenuate/finish a little dryer than 002
- Carafa II rather than Carafa III (all that the LHBS had) so I upped the midnight wheat 2oz to get the color closer.

Should be a tasty brew. Thanks for the recipe.

 

[Ravenor]

Hi,
I have just a quick question.
Could I exchange the Midnight Wheat malt with some other malt.
Unfortunatly it seems that Briess malt is not being sold in Europe.
Thanks in advance.
Cheers
Martin

 

[AnthonyCB]

Hi,
I have just a quick question.
Could I exchange the Midnight Wheat malt with some other malt.
Unfortunatly it seems that Briess malt is not being sold in Europe.
Thanks in advance.
Cheers
Martin

Midnight Wheat is just Briess's name for Roasted Wheat. You shouldn't have too much trouble finding it over here. At least one of the English Maltsters makes it. Weyermann's Chocolate Wheat is also more or less the same thing.

 

[Ravenor]

Thanks for the quick response AnthonyCB.

 

[MeanDeuce]

Like I said before.. my second batch is at 20 but i'm drinking it now and it's awesome. This recipe is my favorite i've brewed.

Next time, try fermenting at 64 and kick it up to the higher range to see if it attenuates better. I'm 3 days in on a FW Double Jack clone and am about to raise the temps tonight.

yeah next time I brew mine I'm gonna try warming it up a bit. Mine stayed in the 64 degree range as well and its a little sweeter than I would like. Still damn tasty though.

 

[ipsiad]

I use this yeast (002/1968) a lot and while I love it, it's really finicky, and is definitely very sensitive to fermentation temp. If the temperature is too cool late in fermentation, it will quickly drop out without fermenting the beer all the way through. If your fermentation is stuck at 1.025, warm it up to ~70F and rouse the yeast cake, or if that doesn't work pitch a starter that's at high krausen.

Re: midnight wheat and dehusked Carafa III, these two grains are mainly just for their black color and just a little bit of flavor. To my palate, there is almost no roasted character in this beer. If either of these aren't available to you I'd just replace them with whatever debittered black malt you have access to.

 

[Tava]

Update on my split batch using s-04 and s-05.

My s-04 finished at 1.016
S-05 finished at 1.011

Bottled last week. Cant wait to do side by side taste test!

 

[BigRedHopHead]

Mine has been in the kegerator for 2 weeks. Brew date was 1/13/13. Followed the recipe exactly. my wlp002 was from a nut brown a month ago. mine finished at 1.015. A little sweeter than I prefer but everyone says it is quite smooth, roast, with a nice hop punch. The hop aroma is fading quickly. I will also up the bittering addition next time. for my tastes the bitterness isn't enough. All in all a very tasty brew and close to the original. I may try WY1056 next time.

 

[Vigo_Carpathian]

I use this yeast (002/1968) a lot and while I love it, it's really finicky, and is definitely very sensitive to fermentation temp. If the temperature is too cool late in fermentation, it will quickly drop out without fermenting the beer all the way through. If your fermentation is stuck at 1.025, warm it up to ~70F and rouse the yeast cake, or if that doesn't work pitch a starter that's at high krausen.

Re: midnight wheat and dehusked Carafa III, these two grains are mainly just for their black color and just a little bit of flavor. To my palate, there is almost no roasted character in this beer. If either of these aren't available to you I'd just replace them with whatever debittered black malt you have access to.

I have it sitting at 67F right now. I'll test it in a few days and see if that worked.

 

[eric19312]

Picked up 2 bottles from brewtopia today so I can taste side by side with my first batch which will be ready march 3. Can't wai!

 

[samandbekah]

For all you successful brewers of Wookey clone...

How long are you aging it for? I am going to be brewing this tomorrow and I want to know what to expect for a time range... More specifically, I am going to keg it and want to know how long I should let it sit.

 

[ilikeguns]

For all you successful brewers of Wookey clone...

How long are you aging it for? I am going to be brewing this tomorrow and I want to know what to expect for a time range... More specifically, I am going to keg it and want to know how long I should let it sit.

Aging? I ain't got time for that. Two weeks in the bucket, rack to keg and force carb. I didn't want to lose any hop aroma.

 

[norsk]

Next up.. Firestone Walker Double Jack Clone

Let me know how your Double Jack comes out, it's my wife's favorite beer and our house IPA which we brew on a regular basis. Brewing the Wookey next week...

 

[gbarron]

Re: the stuck ferments and high FG with 002. I have not done this personally but heard of people having success by shaking the fermenter, racking to a secondary, then hitting it with O2 to get things going again.

 

[skeezerpleezer]

I don't think I would intentionally oxidize mostly fermented beer. Rousing the yeast is ok, but not trying to introduce oxygen.

 

[samandbekah]

Aging? I ain't got time for that. Two weeks in the bucket, rack to keg and force carb. I didn't want to lose any hop aroma.

Ha, hey I'm with you, the sooner the better... and if the flavor is the same then heck yeah, I'm force carbing... What was your method of force carb? Would 30 PSI for 24 hours work?

 

[eric19312]

Looking at the two bottles I picked up yesterday. Bottled 1/10/13.

Will be tasting against my clone bottled 2/9/13.

 

[ilikeguns]

Let me know how your Double Jack comes out, it's my wife's favorite beer and our house IPA which we brew on a regular basis. Brewing the Wookey next week...

First batch came out horribly.. cloudy, hops got into the keg, a strange wooden/nutty taste.. worst batch to date.

This is my second but I missed my OG by 8 points.. so i might wind up more with the Union Jack. Still trying to get a feel for my AG setup.

@samandbekah Mine usually needs 36 hours @ 30psi and then i dial it back. I typically don't shake my kegs although i did on this one. Patience isn't my strong suit especially when I'm out of homebrew.

 

[drawdy10]

For all you successful brewers of Wookey clone...

How long are you aging it for? I am going to be brewing this tomorrow and I want to know what to expect for a time range... More specifically, I am going to keg it and want to know how long I should let it sit.

You should be able to drink it the day you keg it.... You may see it get better over the next couple weeks but it will hit a point where the hop aroma and flavor will fall off so the quicker you can get to drinking the better with the hoppy beers like this. If you have a clean ferment you will be primed to drink immediately. Like Skeezer said adequate cell count and O2 with a controlled temp and you should see success. Good luck and I suggest brewing his Stone 15th Anniversary clone recipe too, that is the best beer I have ever made.

 

[ilikeguns]

For all you successful brewers of Wookey clone...

How long are you aging it for? I am going to be brewing this tomorrow and I want to know what to expect for a time range... More specifically, I am going to keg it and want to know how long I should let it sit.

this should have been my proper reply but I was at work...

 

[SavoryChef]

I was drinking mine within 3 weeks. Its mighty tasty!

 

[theveganbrewer]

I thought it got better at around week 3 or 4

 

[mikee]

subscribed

 

[m00se]

I'm looking for a little insight on what everyone's doing for the dry hop. My plan is to add the 1st addition and then the second after 3 days. Then keg after 7 more days. 10 days total dry hop time.

I don't have much experience with double dry hop additions and am looking for any advice.