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Hey folks, Thanks for the great info. FWIW, Here is an email exchange I had with Vinnie yesterday: I hope this helps in some way. :mug:

Hey Jason, I don't think anyone has addressed your question about IBUs. Matt at Firestone is getting a large portion of his IBUs from the whirlpool addition. In this addition you are still getting isomerizaiton of the alpha acids albeit at a lesser rate. With a large whirlpool addition you...

1.25 ratio will be fine for the 145, as it is the longer mash at 60 min. You will not need that much infusion water to raise the mash to 155 and besides some brewers think they get a little better conversion with a thinner mash anyways. In regards to rice hulls, you shouldn't need them with...

Shroom, I adjusted my recipe for a Rye Ipa comp so i upped the Rye to 18%, but still kept my OG at 1.072 and also followed his advice on the hop regimen. Based off the information Matt gave, this is how I would adjust to clone Wookey; however, as always, YRMV. Estimated Original...

Hey Anthony, You bring up a good point and one that Tasty and Jamil discuss on this podcast about 3/4 the way through. They mention how as a homebrewer, if you cut the flame, stir the hops in, and let them steep with the boil pot covered, then you can emulate what the pros (in this case FSW)...

Hey, I want to say thanks again for the recipe. I emailed Matt at FSW to ask for clarification on a few things as well as to ask about using more Rye for the contest I mentioned before. Here is the recipe I emailed Matt: Wookey Walker Clone Recipe Estimated Original Gravity: 20 Plato (?)...

Howdy Folks, I do not have access to Wookey Jack, but I am very intrigued by the recipe. I have an upcoming competition that is calling for a Rye IPA; however, I wanted to bring something that would stand out and this recipe looks like it fits the bill. My question...how does the rye flavor...

Iron Chef

You should probably wait until primary fermentation is finished, which could be in a week, before racking. I would use your hydrometer as a gauge rather than time. Let us know how it turns out.

You get more extraction out of the oak while you are waiting for the primary to finish. Then you already have an oaked flavor bourbon that you are adding to the secondary. However, you very well can add the oak during secondary and then add the bourbon to taste to the keg or bottling bucket...

Soak 1-2 oz of med toasted oak cubes in 375 ml of bourbon during primary fermentation. Add to secondary. Remove oak cubes when you think the taste is a touch more oaky than you would want. Carbonate and enjoy, realizing the bourbon and oak will take months to really blend well with the...

Here is a pale ale, brown ale, amber, and robust porter. Good luck and have fun! :mug:

Hey I think you are in the right neighborhood and will be fine with some tweaking. You want the iipa to dry out a little more than is possible in your current recipe. I tweaked your recipe a bit to allow you to get a drier finish. Also, like the others have said your late hope and dry hop...

Bobby, I am going to be using a pump for the first time in a chest with ice water. Why are you using a pond liner? Great thread, learned a lot! :mug:

Simply yummy... malt & fermentables % LB OZ Malt or Fermentable 30% 3 5 Briess Pilsen/Light LME correction 30% 3 5 briess cbw munich liquid extract 14% 1 8 Briess Pilsen Light DME (late addition) 9% 1 0 Briess Midnight Wheat 6% 0 10 Caramel/Crystal Malt - 60L 3 5% 0...

Bump...How did it turn out? Thinking about brewing a Belgian RIS next month. :mug:

Fingers crossed! :mug:

or i guess I could split my starter...duh:o

Thanks for being diplomatic. :mug: I am getting very tempted to make another starter today and try to brew two half batches with the different hops this weekend.

Done...Thanks HBT! :mug: