I love a great IPA. From what I hear, some of the best IPA's in the country are coming out of a little brewery in CA called Firestone Walker. I have made the Union Jack clone featured on CYBI, and I can't believe how great it came out. I have also tasted the Union Jack and Double Jack, and they do not dissapoint. I just love Matt B's outlook on process and recipe formulation, so I made an effort to emulate what he is doing. I'd like to share my recipe and process for Union Jack, and I want to offer 2 variations I worked through; a Black IPA (sort of like Wookey Jack but omitting the Rye) and my answer to Double Jack. These recipes all use a criminal amount of hops, but it is worth it. If you want to skimp on hops, brew a Scottish 60. My process calls for 10 days warm fermentation and 4 days cold conditioning before packaging. I bottle condition, and even with a crash cool, enough yeast remains in suspension to get the job done.
All recipes are 70% efficiency
exactly 7.5 Gallons preboil
exactly 5 gallons into the carboy
70 minute boil
Water - 100 PPM calcium , 50 PPM Chloride, 200 PPM Sulfate.
5 gallons of mash water + 2.5 Gallons of sparge water (prep extra sparge water to off-set absorption). I add 2 level tsps. of Gypsum right to the mash, and make a small pH adjustment with a dash of Lactic Acid. You could also build RO water up with a small addition of Calcium Chloride.
Mash Schedule - 60 mins at 145F , 30 mins at 158F, raise to 168F for mash out. Recirculate until clear. (If single infusion, try 152F for 90 minutes, and maybe switch to WLP007 to make up for attenuation issues).
Ferm Schedule -oxygenate for 60 secs and big decanted pitch of WLP002 (or maybe WLP007 if using single infusion) - pitch at 64F, raise to 66F 12-24 hours after pitching, raise to 70F 48-60 hrs after pitching, and crash cool 10 days after pitching to 35F.
"Union Jack" IPA (Clone)
13 lbs US 2-row
2 lbs light Munich (8-10L)
12 oz Briess Carapils
4 oz Simpson's Caramalt 30/37
.75 oz Magnum at 60 (could use Warrior or Horizon)
.25 oz Columbus at 60 (could use Simcoe or Chinook)
.5 oz Centennial at 30
.5 oz Cascade at 30
2 oz Centennial at 0 (allow for 30 minute hot steep/whirlpool)
2 oz Cascade at 0 (allow for 30 minute hot steep/whirlpool)
(On day 4 of fermentation - 1st dry hop)
1.5 oz Centennial
1.5 oz Cascade
(4 days after 1st dry hop)
1 oz Centennial
1 oz Cascade
.5 oz Amarillo
.5 oz Simcoe
.5 oz Columbus
"Black Jack" Black IPA
13 lbs US 2-row
2 lbs light Munich (8-10L)
12 oz Carafa Special III (ground and top mashed at end of 158F rest)
4 oz UK Chocolate (ground and top mashed at end of 158F rest)
.75 oz Magnum at 60
.25 oz Columbus at 60
.5 oz Amarillo at 30
.5 oz Citra at 30
2 oz Amarillo at 0 (allow for 30 minute hot steep/whirlpool)
2 oz Citra at 0 (allow for 30 minute hot steep/whirlpool)
(On day 4 of fermentation - 1st dry hop)
1.5 oz Amarillo
1.5 oz Citra
(4 days after 1st dry hop)
1.5 oz Amarillo
1.5 oz Citra
"Double Jack" Double IPA
(Smaller than the real Double Jack; made more in the spirit of Pliny. Also, this is a 3 week beer to allow for the third dry hop addition.)
13 lbs US 2-row
2 lbs light Munich (8-10L)
4 oz Simpson's Caramalt 30/37
12 oz White Sugar at end of Boil
1.5 oz Magnum at 60 (could use Warrior or Horizon)
.5 oz Columbus at 60 (could use Simcoe or Chinook)
.5 oz Centennial at 30
.5 oz Cascade at 30
2 oz Centennial at 0 (allow for 30 minute hot steep/whirlpool)
2 oz Cascade at 0 (allow for 30 minute hot steep/whirlpool)
(On day 4 of fermentation - 1st dry hop)
1.5 oz Centennial
1.5 oz Cascade
(4 days after 1st dry hop)
1.5 oz Centennial
1.5 oz Cascade
(4 days after 2nd dry hop)
1 oz Centennial
1 oz Cascade
.5 oz Amarillo
.5 oz Simcoe
.5 oz Columbus
"Black Jack" is next of my list. Please reach out if anyone tries one of the recipes, and let me know what you think.
All recipes are 70% efficiency
exactly 7.5 Gallons preboil
exactly 5 gallons into the carboy
70 minute boil
Water - 100 PPM calcium , 50 PPM Chloride, 200 PPM Sulfate.
5 gallons of mash water + 2.5 Gallons of sparge water (prep extra sparge water to off-set absorption). I add 2 level tsps. of Gypsum right to the mash, and make a small pH adjustment with a dash of Lactic Acid. You could also build RO water up with a small addition of Calcium Chloride.
Mash Schedule - 60 mins at 145F , 30 mins at 158F, raise to 168F for mash out. Recirculate until clear. (If single infusion, try 152F for 90 minutes, and maybe switch to WLP007 to make up for attenuation issues).
Ferm Schedule -oxygenate for 60 secs and big decanted pitch of WLP002 (or maybe WLP007 if using single infusion) - pitch at 64F, raise to 66F 12-24 hours after pitching, raise to 70F 48-60 hrs after pitching, and crash cool 10 days after pitching to 35F.
"Union Jack" IPA (Clone)
13 lbs US 2-row
2 lbs light Munich (8-10L)
12 oz Briess Carapils
4 oz Simpson's Caramalt 30/37
.75 oz Magnum at 60 (could use Warrior or Horizon)
.25 oz Columbus at 60 (could use Simcoe or Chinook)
.5 oz Centennial at 30
.5 oz Cascade at 30
2 oz Centennial at 0 (allow for 30 minute hot steep/whirlpool)
2 oz Cascade at 0 (allow for 30 minute hot steep/whirlpool)
(On day 4 of fermentation - 1st dry hop)
1.5 oz Centennial
1.5 oz Cascade
(4 days after 1st dry hop)
1 oz Centennial
1 oz Cascade
.5 oz Amarillo
.5 oz Simcoe
.5 oz Columbus
"Black Jack" Black IPA
13 lbs US 2-row
2 lbs light Munich (8-10L)
12 oz Carafa Special III (ground and top mashed at end of 158F rest)
4 oz UK Chocolate (ground and top mashed at end of 158F rest)
.75 oz Magnum at 60
.25 oz Columbus at 60
.5 oz Amarillo at 30
.5 oz Citra at 30
2 oz Amarillo at 0 (allow for 30 minute hot steep/whirlpool)
2 oz Citra at 0 (allow for 30 minute hot steep/whirlpool)
(On day 4 of fermentation - 1st dry hop)
1.5 oz Amarillo
1.5 oz Citra
(4 days after 1st dry hop)
1.5 oz Amarillo
1.5 oz Citra
"Double Jack" Double IPA
(Smaller than the real Double Jack; made more in the spirit of Pliny. Also, this is a 3 week beer to allow for the third dry hop addition.)
13 lbs US 2-row
2 lbs light Munich (8-10L)
4 oz Simpson's Caramalt 30/37
12 oz White Sugar at end of Boil
1.5 oz Magnum at 60 (could use Warrior or Horizon)
.5 oz Columbus at 60 (could use Simcoe or Chinook)
.5 oz Centennial at 30
.5 oz Cascade at 30
2 oz Centennial at 0 (allow for 30 minute hot steep/whirlpool)
2 oz Cascade at 0 (allow for 30 minute hot steep/whirlpool)
(On day 4 of fermentation - 1st dry hop)
1.5 oz Centennial
1.5 oz Cascade
(4 days after 1st dry hop)
1.5 oz Centennial
1.5 oz Cascade
(4 days after 2nd dry hop)
1 oz Centennial
1 oz Cascade
.5 oz Amarillo
.5 oz Simcoe
.5 oz Columbus
"Black Jack" is next of my list. Please reach out if anyone tries one of the recipes, and let me know what you think.