Firestone Walker Wookey Jack (Black Rye IPA) Clone - Beer Recipe - Brewer's Friend

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Firestone Walker Wookey Jack (Black Rye IPA) Clone

242 calories 28.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO.COM
Calories: 242 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)
Created: Sunday December 22nd 2019
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SmoothHop Black IPA

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OG: 1.068 FG: 1.016 ABV: 6.8% IBU: 76

1.072
1.023
6.4%
84.4
32.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb Briess - Pale 2-Row13.25 lb Pale 2-Row 37 1.8 81.2%
1 lb American - Rye Malt1 lb American - Rye Malt 36.8 3.7 6.1%
6 oz American - Rye Malt6 oz American - Rye Malt 36.8 3.7 2.3%
9 oz American - Cara Rye9 oz Cara Rye 1 67 3.4%
6 oz Briess - Caramel / Crystal 80L6 oz Caramel / Crystal 80L 33 80 2.3%
6 oz Briess - American - Midnight Wheat Malt6 oz American - Midnight Wheat Malt 25 550 2.3%
6 oz Weyermann - Carafa Special Type III6 oz Carafa Special Type III 0 525 2.3%
261 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Artisan - Magnum (13.2 AA) / 3 Ounces28 g Artisan - Magnum (13.2 AA) / 3 Ounces Hops Pellet 13.2 Boil 60 min 45.33 20%
14 g Artisan - Amarillo (7.7 AA) / 57 Ounces14 g Artisan - Amarillo (7.7 AA) / 57 Ounces Hops Pellet 7.7 Boil 30 min 10.16 10%
14 g Artisan - Citra (12.4 AA) / 10 Ounces14 g Artisan - Citra (12.4 AA) / 10 Ounces Hops Pellet 12.4 Boil 30 min 16.36 10%
14 g Artisan - Amarillo (7.7 AA) / 57 Ounces14 g Artisan - Amarillo (7.7 AA) / 57 Ounces Hops Pellet 7.7 Boil 10 min 4.79 10%
14 g Artisan - Citra (12.4 AA) / 10 Ounces14 g Artisan - Citra (12.4 AA) / 10 Ounces Hops Pellet 12.4 Boil 10 min 7.72 10%
14 g Artisan - Amarillo (7.7 AA) / 57 Ounces14 g Artisan - Amarillo (7.7 AA) / 57 Ounces Hops Pellet 7.7 Dry Hop at 68 °F Day 7 10%
14 g Artisan - Citra (12.4 AA) / 10 Ounces14 g Artisan - Citra (12.4 AA) / 10 Ounces Hops Pellet 12.4 Dry Hop at 68 °F Day 7 10%
14 g Artisan - Amarillo (7.7 AA) / 57 Ounces14 g Artisan - Amarillo (7.7 AA) / 57 Ounces Hops Pellet 7.7 Dry Hop at 68 °F Day 4 10%
14 g Artisan - Citra (12.4 AA) / 10 Ounces14 g Artisan - Citra (12.4 AA) / 10 Ounces Hops Pellet 12.4 Dry Hop at 68 °F Day 4 10%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12       Temp: 37 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
127.8 11 90 133 219.7 44.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal 145 for 15 min raise to 155F for 30 min. Steeping 145 °F 155 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.26 g | 37.1 qt) 10.15 40.6  
Mash volume with grains (equipment estimates 10.52 g | 42.1 qt) 11.41 45.6  
Grain absorption losses -1.97 -7.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 7 g | 28 qt) 5.5 22  
Total: 10.15 40.6
Equipment Profile Used: System Default
 
Notes

Mash at 145F for 15 min.
Raise to 155F and hold for 30 min.
Raise to 168F to mash out.
Boil for 60 mins.
Add hops according to recipe.
Chill wort to 66F.
Aerate with oxygen then pitch yeast starter.
On Day 4 of fermentation, add first dry hop addition.
On Day 7 of fermentation, add second dry hop addition.
Once terminal gravity is reached (approx. 10 days), bottle or keg beer then carbonate.

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  • Last Updated: 2019-12-24 03:19 UTC