Union Jack

Beer Recipes
1

So one of my favorite IPAs is Union Jack and i thought i would give it a whirl. It’s from BYO or zymurgy cant recall.
I was hesitant on the Mash schedule being that beer smith says it will finish at 1.018 but it went lower thank goodness to 1.014. I have yet to do a triangle but plan to soon. I Think it’s all about the process. It took a good 7 weeks for it to come around but it is tasty.

Recipe: Union Jack TYPE: All Grain
Style: American IPA
—RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.5 SRM SRM RANGE: 6.0-15.0 SRM
IBU: 65.5 IBUs Tinseth IBU RANGE: 40.0-70.0 IBUs
OG: 1.066 SG OG RANGE: 1.056-1.075 SG
FG: 1.018 SG FG RANGE: 1.010-1.018 SG
BU:GU: 0.992 Calories: 151.6 kcal/12oz Est ABV: 6.4 %
EE%: 72.00 % Batch: 6.00 gal      Boil: 9.22 gal BT: 60 Mins

—WATER CHEMISTRY ADDITIONS----------------
Mash and boil PH 5.6 room temp. I know this may seem to high for some but i like it this way.
Finished beer PH 4.6 room temp. Yes again i know but i like my PH a bit higher.

Ca 104
mg 3
NA 10
Sulf 180
Chloride 44
Bicarb 60
Alkalinity 49
8 grams Gypsum mash, 5 grams sparge
2.1 grams chloride mash, 1.3 sparge

Total Grain Weight: 15 lbs 3.8 oz Total Hops: 7.95 oz oz.
—MASH/STEEP PROCESS------MASH PH:5.50 ------

-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                  Name                                    Type          #        %/IBU       
13 lbs 5.6 oz        Pale Malt (2 Row) US (2.0 SRM)          Grain        1        87.6 %       
15.0 oz              Munich Malt - 10L (10.0 SRM)            Grain        2        6.2 %       
7.6 oz                Cara-Pils/Dextrine (2.0 SRM)            Grain        3        3.1 %       
7.6 oz                Caramalt (Simpsons) (35.0 SRM)          Grain        4        3.1 %

Name              Description                            Step Temperat Step Time   
Mash In          Add 6.86 gal of water at 154.7 F        145.0 F      45 min       
Mash Step        Error: Infusion temperature above boili 155.0 F      20 min

—SPARGE PROCESS—

-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/68.0 F
-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 4.38 gal water at 168.0 F
Amt                  Name                                    Type          #        %/IBU       
0.40 oz              Magnum [13.00 %] - First Wort 60.0 min  Hop          5        12.7 IBUs   
0.25 oz              Warrior [16.70 %] - First Wort 60.0 min  Hop          6        10.2 IBUs   
0.20 oz              Columbus (Tomahawk) [13.70 %] - First Wo Hop          7        6.7 IBUs

—BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.057 SG Est OG: 1.066 SG
Amt                  Name                                    Type          #        %/IBU       
1.00 oz              Cascade [7.20 %] - Boil 30.0 min        Hop          8        12.3 IBUs   
1.30 oz              Centennial [9.20 %] - Boil 15.0 min      Hop          9        13.2 IBUs

Amt                  Name                                    Type          #        %/IBU       
1.30 oz              Centennial [9.20 %] - Steep/Whirlpool  15min Hop          10      6.6 IBUs     
1.00 oz              Cascade [7.20 %] - Steep/Whirlpool  15min  Hop          11      4.0 IBUs

—FERM PROCESS-----------------------------
Primary Start:  at 66.0 F took 14 days really interesting a lot longer than i thought.
Style Carb Range: 2.20-2.70 Vols

—NOTES------------------------------------
After 3 days dry hop at 68 rack and dry hop again with the same amount for 3 days. 

2

Yum. Union Jack is a great beer. I am interested to see how your comparisons come out. Ever seen a clone for Pale 31?

3

Pale 31 is a blend of Mission Street Pale and DBA.  The recipes from Matt B are out there on CYBI.

4

Never cared for pale 31 much. Costco carried mixed 24 packs from time to time when I was in Northern California. 12 double barrel, 6 Union Jack, and 6 pale 31. Pale 31 was always the last to go.

5

Haven’t had a Firestone walker beer that I didn’t think was great yet but I still have a lot to try

6

I haven’t either, but haven’t had the Pale 31. I’ve loved every one I’ve had. I think Wookey Jack was the last one I had - pretty damn tasty.

7

Wookey Jack is damn tasty. Too bad it’s a, gasp, black ipa.

Missions street beers are great for $6 six packs. Honestly one thing I miss most from California.

8

Yeah, too bad. Luckily I’m ok with the style.  ;)  And the Mission St beers are a steal fresh. I just wish TJs could sell them cold, to help them stay fresher longer.

9

I believe the Mission Street beers are gone now and have been replaced by El Burro cans from Golden Road

10

Well, I’m sorry to hear that, Drew. I’ll have to give those a shot.

11

Well, that sucks.

12

Yeah.  That was pretty good beer for cheaper than Leinenkugel’s.  BS.

13

Yeah, I think FW is getting out of the contract/label brew business because they need the capacity for their own lineup. Turns out that people want their beer - who knew?!? :slight_smile:

You know they had to go and produce weird shit like this instead of Mission St. Pale: http://www.firestonebeer.com/beers/products/maltose-falcon

14

Yeah :D  I’m gonna go out on a limb and say that’s gotta be pretty killer beer. That had to be an amazing experience, too.

EDIT - …“rum soaked chocolate pound cake” is a helluva description. Sounds awesome.

15

Turned out really close. Really hard because the freshest bottle I could find was 8 months old:( and it was oxidized. commercial is on the left. Mine is only 2 months old and could be a bit “drier” in my eyes maybe push it down to 1.012 and bump the sul up. I think the commercial hops and malt have dropped out :(. I wish I could have/find a more fresh version but by all mean the “clone” is really tasty

16

Thanks for the update!

I have been wanting to clone an IPA because mine don’t seem to turn out the way I like them. Been thinking about doing Lagunitas IPA but maybe I will try this instead. What yeast did you use? I am not seeing it for some reason.

Can you also expand on the dry hop process? Did you really dry hop for 3 days, rack then dry hop again? Also, I don’t see the dry hops listed?

17

Sorry i forget when i export beersmith that way it leaves out some things.  I really like the 1028 along with the 1098 yeast this is 1028. Yest you really do a short contact time with the dry hops. Brynildson believes in this i have read and he is making me a believer:) Primary lasted quite a while 14 days and it took a while for the yeast to drop. I did do the first dry hop in the primary around the 14 day and let it sit for 3 days then racked to secondary and dry hopped again with the same amount as the first. I then crashed it for 24 hrs and kegged and kept it at 32 for 7 days while carbonating. I did use 100% RO and the salt and PH adjustments as mentioned in the previous post.
What i would do differently next time is Mash at 148F and attempt to get it a bit lower in FG to 1.012 along with pushing the Sulfate up to 250ppm. At 8 weeks out it is really tasty i was rushing it at 5 weeks and it was just a bit to “harsh”/astringent on the finish now it is $. Would love your feedback.

Recipe: Union Jack
Brewer: Quattlebaum
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications

Boil Size: 9.22 gal
Post Boil Volume: 8.32 gal
Batch Size (fermenter): 6.00 gal 
Bottling Volume: 5.50 gal
Estimated OG: 1.066 SG
Estimated Color: 5.5 SRM
Estimated IBU: 65.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 96.0 %
Boil Time: 60 Minutes

Ingredients:

Amt                  Name                                    Type          #        %/IBU       
13 lbs 5.6 oz        Pale Malt (2 Row) US (2.0 SRM)          Grain                        87.6 %       
15.0 oz              Munich Malt - 10L (10.0 SRM)            Grain                            6.2 %       
7.6 oz                Cara-Pils/Dextrine (2.0 SRM)            Grain                              3.1 %       
7.6 oz                Caramalt (Simpsons) (35.0 SRM)          Grain                          3.1 %       
0.40 oz              Magnum [13.00 %] - First Wort 60.0 min  Hop                        12.7 IBUs   
0.25 oz              Warrior [16.70 %] - First Wort 60.0 min  Hop                          10.2 IBUs   
0.20 oz              Columbus (Tomahawk) [13.70 %] - First Wort 60min Hop            6.7 IBUs     
1.00 oz              Cascade [7.20 %] - Boil 30.0 min        Hop                              12.3 IBUs   
1.30 oz              Centennial [9.20 %] - Boil 15.0 min      Hop                            13.2 IBUs   
1.30 oz              Centennial [9.20 %] - Steep/Whirlpool  15min Hop                    6.6 IBUs     
1.00 oz              Cascade [7.20 %] - Steep/Whirlpool    15min Hop                    4.0 IBUs 
 
1.0 pkg              London Ale Yeast (Wyeast Labs #1028) Appropriate starter. 
        -           
1.00 oz              Cascade [7.20 %] - Dry Hop 3.0 Days      Hop              0.0 IBUs     
1.00 oz              Centennial [9.20 %] - Dry Hop 3.0 Days  Hop              0.0 IBUs     
0.25 oz              Amarillo Gold [10.30 %] - Dry Hop 3.0 Da Hop              0.0 IBUs     
0.25 oz              Simcoe [12.20 %] - Dry Hop 3.0 Days      Hop              0.0 IBUs

Mash Schedule: (208) Single Infusion, Light Body, No Mash Out, Fly
Total Grain Weight: 15 lbs 3.8 oz

Name              Description                            Step Temperat Step Time   
Mash In          Add 6.86 gal of water at 154.7 F        145.0 F      45 min       
Mash Step        Error: Infusion temperature above boili 155.0 F      20 min

Sparge: Fly sparge with 4.38 gal water at 168.0 F
Notes:

After 3 days dry hop at 68 rack and dry hop again with the same amount for 3 days.

Created with BeerSmith 2 - http://www.beersmith.com

18

Thanks for the specifics on your process. Looks good to me though I am surprised that it would take so long to become tasty.

Maybe I could get away with using S04 as a yeast sub? I use all of those hops regularly except warrior. I think I might give this a shot next time I brew an IPA. I have never done a clone so it could be a good learning experience.