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Firestone Walker Wookey Jack Clone

Wookey Jack is an award-winning American-style black ale from Firestone Walker Brewing Company. Some call it a black IPA, others a Cascadian dark ale, but descriptors aside it is one fine hoppy beer. The aggressive hop additions add pingent citrus and herbal hop nuances, while the rye adds a hint of peppery earthiness. The dark colored malts add a twist to your typical IPA malt bill, without being overly roasty.

This clone recipe was put together by Zymurgy magazine Associate Editor Amahl Turczyn and featured in the July/August 2014 Zymurgy.

Firestone Walker Wookey Jack Clone | Specialty Beer

Ingredients

  • For 5.5 gallons (20.82 L)
    • 13.5 lb (6.12 kg) pale two-row malt
    • 1.66 lb (0.75 kg) Briess rye malt
    • 0.5 lb (227 g) Weyermann 175° L Cara-Rye malt
    • 0.5 lb (227 g) Weyermann 525° L Carafa III malt
    • 0.5 lb (227 g) Briess 550° L Midnight Wheat malt
    • 0.5 oz (14 g) Magnum hops, 13% a.a. (90 min)
    • 1.0 oz (28 g) Citra hops, 12.4% a.a. (20 min)
    • 1.0 oz (28 g) Amarillo Gold hops, 8.5% a.a. (20 min)
    • 1.75 oz (50 g) Amarillo Gold hops, 8.5% a.a. (whirlpool 5 min)
    • 1.75 oz (50 g) Citra hops, 12.4% a.a. (whirlpool 5 min)
    • 1.0 oz (28 g) Amarillo Gold hops (dry hop days 1-3)
    • 1.0 oz (28 g) Citra hops (dry hops days 1-3)
    • 1.0 oz (28 g) Amarillo Gold hops (dry hop days 4-7)
    • 1.0 oz (28 g) Citra hops (dy hop days 4-7)
    • White Labs WLP007 Dry English Ale yeast (2,500 mL starter)

    Specifications

    • Original Gravity: 1.080
    • Final Gravity: 1.015
    • ABV: 8.4%
    • IBU: 60
    • SRM: 38
    • Efficiency: 75%

    Directions

    To create this Firestone Walker Wookey Jack clone, mash at 145-148°F (63-64°C) for 60 minutes. Increase to 155°F (68°C) for 10 minutes, then sparge.

    Boil for a total of 90 minutes.

    Ferment at 62°F (17°C) for 10 days. After fermentation is complete, add first two dry hops in a weighted hop bag. Steep for three days, then remove and add second two dry hops. Steep four days, then package.

    Extract Version

    Substitute 10.25 lb pale malt extract syrup for pale two-row malt. Mash rye malt with Cara-Rye and color malts for 45 minutes at 155°F (68°C). Rinse, dissolve extract completely and proceed with boil. Expect a slightly higher finishing gravity with extract version.