Jamil Show - Firestone Walker DBA

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Jamil Show - Firestone Walker DBA

Postby jawbox » Tue Feb 17, 2009 1:06 pm

Listened to the live broadcast last night. Here's what I put together if anyone is interested. Not sure why this info doesn't get carried across but the boil is 75mins.

Firestone Walker Double Barrel Ale
8-C Extra Special/Strong Bitter (English Pale Ale)
Author: Matthew Brynildson
Date: February162009

Image

Size: 6.00 gal
Efficiency: 70.0%
Attenuation: 79.0%
Calories: 165.98 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.048 - 1.060)
|===========#====================|
Terminal Gravity: 1.011 (1.010 - 1.016)
|=========#======================|
Color: 16.98 (6.0 - 18.0)
|======================#=========|
Alcohol: 5.2% (4.6% - 6.2%)
|=============#==================|
Bitterness: 30.5 (30.0 - 50.0)
|========#=======================|

Ingredients:
8.31 lb Pale Ale Malt
2.03 lb Maris Otter Pale Ale Malt
0.86 lb Munich 10L Malt
0.81 lb Crystal 75
0.28 lb Caramel Malt 120L
0.14 lb Chocolate Malt
0.1 oz Magnum (14.5%) - added during boil, boiled 60.0 min
0.43 oz East Kent Goldings (5.0%) - added during boil, boiled 30.0 min
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 20.0 min
3.20 oz East Kent Goldings (5.0%) - added during boil, boiled 0.0 min
2.69 oz Styrian Goldings (6.0%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP005 British Ale
1.0 oz Oak Wood Chips - added dry to primary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 880.0 ft

00:03:00 Mash In - Liquor: 3.43 gal; Strike: 165.23 °F; Target: 145.0 °F
01:03:00 Sacc Rest - Rest: 60.0 min; Final: 143.9 °F
01:06:00 Infusion - Water: 0.88 gal; Temperature: 210 °F; Target: 155 °F
01:21:00 Full Conversion - Rest: 15.0 min; Final: 154.7 °F
01:24:00 Mash Out - Water: 1.65 gal; Temperature: 210 °F; Target: 168 °F
01:39:00 Batch Sparge - 1st Runnings: 0.0 gal sparge @ 168.0 °F, 5.0 min; Sparge #1: 3.3 gal sparge @ 168.0 °F, 10.0 min; Total Runoff: 7.36 gal

Notes
Matthew Brynildson - Brewer

Malt Bill
84% Base Malt (80% Domestic/20% Maris Otter).
7% Munich 10°L (Gambrinus or Great Western).
6% Crisp 75°L.
2% Crisp 120°L.
1% Chocolate Briess 450°L.

Mash
145°F Strike 60 Mins
155°F 15 Mins and perform iodine test to confirm conversion.
168°F Mash Out

Water (Burtonize water)
RO Water
Gypsum
Calcium Chloride

Hop Bill
Bittering
Magnum 5 IBU 60 Min
Flavor (50/50)
EKG 5 IBU 30 Mins
EKG 10 IBU Knockout
Styrian Goldings 10 IBU Knockout (US Fuggle substitute, or Mix Willamette/German Tradition)

Yeast
British Ale or London Ale
Yeast similar to Fullers

Cool to 63°F, Pitch Yeast.
Ferment 66-67°F

Firestone.
24hrs in steel
Then to burton union system, open no temp control.

100% American Oak, Medium to Medium+ toast.
Cubes over chips, for two weeks.

Tasty Notes
1050 (1.039, 15% boil off)
1010-1012
79% Attenuation.
14.5 SRM
5% ABV
1oz Oak Cubes for two weeks, add when you pitch yeast.


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WLP005

Postby slothrob » Tue Feb 17, 2009 6:25 pm

Thanks for posting this. I need to try the combination of high % Crystal Malt, but low mash temp to see how I like it. I've never had much luck with more than 0.5# being anything but cloying after I've had a couple, but then I see all these high % recipes being posted by reputable brewers. Was the 145oF ->155oF step mash JZ's recommendation or your own idea?

Have you used WLP005? It's the Ringwood yeast, I believe. Watch out for that one. It can be quite tasty or rank with diacetyl. A long, warm finish to primary fermentation is probably a good idea.
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Postby jawbox » Tue Feb 17, 2009 7:48 pm

The entire recipe and notes were taken during the show, verbatim from Matt B the head brewer at Firestone. You can check there website for a little more info on the beer.

That's the actual mash schedule they employ making this beer. I was more surprised by the late addition hops.

I've had good success in my own recipes (6gal batch) with approximately
5-6oz Crystal 120
8 oz Crystal 20
and a dash of belgian special B
Mashing around 153-4°F
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