Wookie Jack IPA Clone - Beer Recipe - Brewer's Friend

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Wookie Jack IPA Clone

298 calories 29.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 14.92 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Simbol Brewing Co.
Calories: 298 calories (Per 500ml)
Carbs: 29.8 g (Per 500ml)
Created: Sunday September 8th 2024
1.064
1.015
6.5%
63.8
46.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb American - Pale 2-Row - Toasted27 lb Pale 2-Row - Toasted 33 30 80.6%
3.50 lb Briess - Rye Malt3.5 lb Rye Malt 36.8 3.7 10.4%
1 lb Briess - Caramel Rye1 lb Caramel Rye 32 60 3%
1 lb German - Carafa III1 lb Carafa III 32 535 3%
1 lb American - Midnight Wheat Malt1 lb Midnight Wheat Malt 33 550 3%
33.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 22.13 4.8%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 30 min 18.29 9.5%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 30 min 23.39 9.5%
4 oz Amarillo4 oz Amarillo Hops Pellet 8.6 Boil 0 min 19%
4 oz Citra4 oz Citra Hops Pellet 11 Boil 0 min 19%
4 oz Amarillo4 oz Amarillo Hops Pellet 8.6 Dry Hop at 58 °F Day 4 19%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop at 58 °F Day 4 19%
21 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
1 tsp Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - English Ale II
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 270 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-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.56 gal Strike 152 °F 152 °F 60 min
5.55 gal Batch Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 148 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.99 gal (59.95 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.99 gal (11.95 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.24 gal (60.97 qt). Suggest reducing strike water volume to 9.32 gal (37.28 qt) and adding 3.24 gal (12.97 qt) sparge/top-off. 12.56 50.3  
Strike water volume at mash thickness of 1.5 qt/lb 12.56 50.3  
Mash volume with grains 15.24 61  
Grain absorption losses -4.19 -16.8  
Remaining sparge water volume (equipment estimates 6.86 g | 27.5 qt) 6.8 27.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.99 g | 60 qt) 14.92 59.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.49 -2  
Post boil Volume 13 52  
Going into fermentor 13 52  
Total: 19.36 77.4
Equipment Profile Used: System Default
 
Notes

Ferment for 10 days at 68F.

After fermentation cool to 55/60F, wait 24 hours. Slowly remove yeast whether you're reusing it or not.

Dry hop at 57F for 4 days.

After 2 days dump hops and start cooling. Slowly remove more hops as you're cooling one or two more times.

Cold crash for 4-6 days as cold as you can (below 40F).

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  • Last Updated: 2024-10-18 23:33 UTC