Firestone Walker Brewing Company: Union Jack clone
According to Firestone Walker’s Brewing Co.’s website “This aggressively hopped West Coast IPA showcases stunning pineapple, citrus and piney aromas along with exceptional dry hop flavors of grapefruit and tangerine. This intense brew finds its balance in hone-like pale malt sweetness. The name Union Jack is a nod to the colonial origins of the IPA style, and to the British expatriate who co‐founded our brewery.”
Firestone Walker Brewing Company: Union Jack clone
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.015
IBU = 70 SRM = 7 ABV = 7.5%
Ingredients
12 lbs. 5 oz. (5.6 kg) Rahr Standard 2-row malt
1 lb. 6 oz. (0.6 kg) Great Western Munich malt (10 °L)
11 oz. (310 g) Carapils® malt
5 oz. (140 g) UK light crystal malt (38 °L)
11.4 AAU German Magnum hops (60 min.) (1.04 oz./29 g at 11% alpha acids)
1.9 AAU Cascade hops (30 min.) (0.4 oz./11 g at 4.5% alpha acids)
3.6 AAU Centennial hops (30 min.) (0.4 oz./11 g at 8.5% alpha acids)
1.9 AAU Cascade hops (10 min.) (0.4 oz./11 g at 4.5% alpha acids)
3.6 AAU Centennial hops (10 min.) (0.4 oz./11 g at 8.5% alpha acids)
1 oz. (28 g) Cascade hops (first dry hop)
1 oz. (28 g) Centennial hops (first dry hop)
0.4 oz. (11 g) Amarillo® hops (second dry hop)
0.4 oz. (11 g) Citra® hops (second dry hop)
0.4 oz. (11 g) Chinook hops (second dry hop)
0.4 oz. (11 g) Simcoe® hops (second dry hop)
3.5 g calcium chloride (if using reverse osmosis water)
3.5 g gypsum (if using reverse osmosis water)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB Ale) yeast
3⁄4 cup (150 g) dextrose (if priming)
Step by Step
Mill grains and mix with 5.5 gallons (21 L) of 156 °F (69 °C) strike water and optional brewing salts to reach a mash temperature of 145 °F (63 °C). Hold this temperature for 15 minutes. Raise the temperature to 155 °F (68 °C) and hold for 30 minutes. Raise the temperature to a mash out of 168 °F (75 °C). Vorlauf until your runnings are clear. Sparge the grains with enough 168 °F (75 °C) water to collect 6 gallons (23 L) of 1.058 SG wort.
Boil for 60 minutes, adding hops according to the ingredients list. After the boil, turn off the heat and chill the wort to 66 °F (19 °C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.
Ferment at 68 °F (20 °C). After 4 days add the first dry hop addition. After 7 days add the second dry hop addition. Once at terminal gravity (~10 days) bottle or keg the beer and carbonate.
Extract with grains option:
Substitute the 2-row pale malt and Munich malt in the all-grain recipe with 6 lbs. (2.7 kg) golden liquid malt extract and 3.3 lbs. (1.5 kg) Briess Munich liquid malt extract, and reduce the Carapils addition to 6 oz. (310 g). Place the milled grains in a muslin bag and steep in 5 quarts (4.7 L) of 149 °F (65 °C) water for 15 minutes. Remove the grain and rinse with 1 gallon (3.8 L) of hot water. Add water to reach a volume of 5.4 gallons (20.4 L) and boil. Turn off the heat, add the malt extract and brewing salts, and stir until dissolved. Top up to 6 gallons (23 L) of 1.058 SG wort. Follow the remaining portion of the all-grain recipe.
