Firestone Walker Double Jack Clone - Beer Recipe - Brewer's Friend

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Firestone Walker Double Jack Clone

286 calories 23.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Hutcho12
Calories: 286 calories (Per 12oz)
Carbs: 23.8 g (Per 12oz)
Created: Sunday November 8th 2020
1.087
1.014
9.6%
176.0
16.2
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.46 kg German - Pale Ale7.46 kg Pale Ale 39 2.3 84.3%
1.05 kg Munich - 60L1.05 kg Munich - 60L 33 60 11.9%
131.01 g Weyermann - Carahell131.01 g Carahell 34 10 1.5%
209.62 g German - Carapils209.62 g Carapils 35 1.3 2.4%
8.85 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
52.40 g Warrior52.4 g Warrior Hops Pellet 16 Boil 90 min 117.06 12.9%
26.23 g Cascade26.23 g Cascade Hops Pellet 7 Boil 30 min 13.74 6.4%
26.23 g Centennial26.23 g Centennial Hops Pellet 10 Boil 30 min 19.63 6.4%
26.23 g Chinook26.23 g Chinook Hops Pellet 13 Boil 30 min 25.52 6.4%
65.53 g Centennial65.53 g Centennial Hops Pellet 10 Boil 0 min 16.1%
65.53 g Cascade65.53 g Cascade Hops Pellet 7 Boil 0 min 16.1%
13.09 g Centennial13.09 g Centennial Hops Pellet 10 Dry Hop 3 days 3.2%
13.09 g Cascade13.09 g Cascade Hops Pellet 7 Dry Hop 3 days 3.2%
13.09 g Centennial13.09 g Centennial Hops Pellet 10 Dry Hop 6 days 3.2%
13.09 g Cascade13.09 g Cascade Hops Pellet 7 Dry Hop 6 days 3.2%
13.09 g Simcoe13.09 g Simcoe Hops Pellet 12.7 Dry Hop 6 days 3.2%
13.09 g Amarillo13.09 g Amarillo Hops Pellet 8.6 Dry Hop 6 days 3.2%
26 g Centennial26 g Centennial Hops Pellet 10 Dry Hop 8 days 6.4%
26 g Cascade26 g Cascade Hops Pellet 7 Dry Hop 8 days 6.4%
7 g Amarillo7 g Amarillo Hops Pellet 8.6 Dry Hop 8 days 1.7%
7 g Simcoe7 g Simcoe Hops Pellet 12.7 Dry Hop 8 days 1.7%
406.69 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
12.83 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
11 g Epsom Salt Water Agt Mash 1 hr.
51.33 g Gypsum Water Agt Mash 1 hr.
3.67 g Salt Water Agt Mash 1 hr.
7.33 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
0.51 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
19.4 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 439 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 10 30 75 250 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Mash in, first iteration Strike 63 °C 63 °C 60 min
Mash out, first iteration 68 °C 68 °C 10 min
7 L Sparge, first iteration. Should have 25L of wort after this. Sparge 68 °C 68 °C --
Mash in, second iteration into 25L of wort Strike 63 °C 63 °C 60 min
Mash out, second iteration Sparge 68 °C 68 °C 10 min
7 L Final Sparge Sparge 68 °C 68 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 32.3
Mash volume with grains 38.1
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 8.3 L) 4.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume 21
Going into fermentor 21
Total: 36.8  
Equipment Profile Used: System Default
 
Notes

Based on recipe from here:

https://www.bertusbrewery.com/2012/11/ipa-clone-series-firestone-walker.html

Brewzilla 35L is not big enough to hold this grain bill so I did a reiterated mash.

Needed to make a big starter for this. Took about 24 hours, but managed to save some for next time as well.

Add the first dry hop addition after FG is almost hit. Leave it there for 3 days then rack into secondary and add the 6th day dry hops. 2 days later, add the 8th day. Then leave it for another couple of days before cold crashing and transferring into serving keg. This is a little quicker than the original recipe suggests. Also, next time I wouldn't even bother with the secondary, I don't think it makes any difference.

I brewed this under pressure. 5psi until fermentation stopped, then up to 20psi. Held at 19 degrees until cold crashing at the end of about 2 weeks.

I added both Biersol (clearing agent) to the boil, and gelatin 24 hours before transferring to the primary to clear it up. Picture was taken only about 12 hours after adding gelatin, got a lot clearer. Color is a very good match for Double Jack. Don't have a bottle here with me as it's discontinued to compare the taste, but it's definitely close.

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  • Last Updated: 2020-12-08 22:10 UTC