Widmer Brothers Brewing Co.’s Hop Jack Ale clone
Hop Jack Pale Ale clone (Widmer Brothers Brewing Co., Oregon)
(5 gallons/19 L, partial mash)
OG = 1.056 FG = 1.014 IBU = 40 SRM = 11 ABV = 5.5%
OG = 1.056 FG = 1.014 IBU = 40 SRM = 11 ABV = 5.5%
Ingredients
2 lbs. (0.91 kg) Coopers Light dried malt extract
3.3 lbs. (1.5 kg) Muntons light liquid malt extract (late addition)
0.5 lb. (0.23 kg) Vienna malt
1.0 lb. (0.45 kg) Munich malt
1.5 lb. (0.68 kg) crystal malt (40 °L)
0.25 lb. (0.11 kg) dextrin malt
1.9 AAU Willamette hops (60 mins) (0.38 oz./11 g of 5% alpha acid)
5.6 AAU Cascade hops (60 mins) (1.1 oz./31 g of 5% alpha acid)
7.1 AAU Cascade hops (10 mins) (1.4 oz./39 g of 5% alpha acid)
3.8 AAU Centennial hops (2 mins) (0.31 oz./9 g of 12% alpha acid)
3.7 AAU Cascade hops (2 mins) (0.74 oz./21 g of 5% alpha acid)
1 tsp. Irish moss (15 mins) White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast (1.75 qts./1.75 L yeast starter)
O.75 cup of corn sugar (for priming)
3.3 lbs. (1.5 kg) Muntons light liquid malt extract (late addition)
0.5 lb. (0.23 kg) Vienna malt
1.0 lb. (0.45 kg) Munich malt
1.5 lb. (0.68 kg) crystal malt (40 °L)
0.25 lb. (0.11 kg) dextrin malt
1.9 AAU Willamette hops (60 mins) (0.38 oz./11 g of 5% alpha acid)
5.6 AAU Cascade hops (60 mins) (1.1 oz./31 g of 5% alpha acid)
7.1 AAU Cascade hops (10 mins) (1.4 oz./39 g of 5% alpha acid)
3.8 AAU Centennial hops (2 mins) (0.31 oz./9 g of 12% alpha acid)
3.7 AAU Cascade hops (2 mins) (0.74 oz./21 g of 5% alpha acid)
1 tsp. Irish moss (15 mins) White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast (1.75 qts./1.75 L yeast starter)
O.75 cup of corn sugar (for priming)
Step by Step
Place crushed malts in a large nylon steeping bag and steep in 2.0 gallons (7.6 L) of water at 150 ºF (66 °C) for 45 minutes. Rinse grains with 1.0 gallon (3.8 L) of water at 170 °F (77 °C). Add water to make 3 gallons (11 L), stir in dried malt extract and bring to a boil.
Add Willamette and Cascade (bittering) hops and boil for 60 minutes. Add the liquid malt extract and Irish moss with 15 minutes left in the boil. Add flavor hops for the last 10 minutes of the boil. Add aroma hops (Centennial and Cascade) for the last 2 minutes of the boil.
When done boiling, cool worth by submerging brewpot in sink (with the lid on) until the side of the brewpot no longer feels warm. Transfer wort to fermenter and top up to 5.0 gallons (19 L) with cool water. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C) for 10 to 14 days. Bottle your beer, age for two weeks and enjoy!
All-grain option: Replace extracts with 3 lb. 14 oz. (1.8 kg) pale malt and 4.0 lbs. (1.8 kg) Munich malt. Mash your grains at 152 °F (67 °C) for 45 minutes. Use 15 qts. (14 L) of mash water. Collect 6.5 gallons (25 L) of wort and boil for 90 minutes, adding hops at times indicated in the ingredient list. Ferment at 68 °F (20 °C).
