Jackie O's 'Who Cooks for You?' Clone

butterblum · Mar 31, 2018

I am looking to clone the grain bill of this beer - I am not exactly looking to nail the hop usage, although it is quite good.
The beer is a pale ale at only 5.5%, and I would say it falls around 2SRM. It is very smooth, with little perceivable bitterness.
I am thinking its got some 2-Row or Golden Promise, some wheat, and some oats. Maybe use a balanced water profile and some Amarillo and Cascade hops (as I have those laying around right now). Maybe get all of my bitterness from 30min and under hop additions?
Anyone got any tips on brewing a pale ale that is super pale, but balanced?
English yeast?

PunchYouInTheIPA · May 18, 2018

I finished a 6 pack of this a few weeks ago and can't find it anymore. It was a very nice beer and now I want to recreate it myself. I would approach this almost like a NEIPA except not as sweet and more balanced with bitterness. I agree with everything you are suggesting. I would probably do 70% 2-row, 10% wheat, 10% flaked oats then 10% carapils (adjust the wheat based on the sweetness you're looking for). I would probably treat my water with calcium chloride depending on your water profile. I would do a 30-20 min small hop addition for some bitterness but save the rest of my kettle hop additions to the end for a large whirlpool around 170-180. I think the english yeast could make it too sweet and hazy (i.e. NEIPA-ish). Maybe opt for a California Ale Yeast like WL001 since its pretty versatile, good floc to clear it up but not so much that you lose some of the yeast/hop oil mixes during the double dry hop phase. Ferment for a week then do your first dry hop charge of like 2-3 oz for a 5 gal batch. Maybe 3-4 days later do another 2-3 oz dry hop of the same mix. Amarillo and Cascade sound like nice hops for the kettle but I would probably add another like citra, simcoe or galaxy to really round out those citrus notes. I'd skip the secondary and dry hop in muslin bags with a glass marble or stainless steel nut to weight the bag down so hop oils float up through the fermenting wort. Cold crash for a few days before kegging or bottling.