Re: Firestone Extravaganza

Sat Jun 05, 2010 7:58 pm

I watched the videos on Junstin TV! Great job Tasty!! You came though!!

I heard 85% 2-Row and 10% munich
Tasty used 82% and 11%
On my recent 1st clone attempt, my grain bill was very close, a little heavy on C40, thus darker.
My clone was more of an 8 srm and the FW 12oz bottle was more of a 6-7 srm.

So Tasty used the following hops in 6 gal batch
25 gm Warrior at 90 min
18 gm Centennial at 30 min
18 gm Cascade at 30 min
52 gm Centennial at Flameout, steep 20 min
52 gm Cascade at Flameout, steep 20 min
Dry Hop #1 - 3 days in primary at end of fermentation
44 gm Centennial
44 gm Cascade
(pull to secondary to dump yeast and hops, unless you have a conical!)
Dry Hop #2 - 3 days
30 gm Centennial
30 gm Cascade
14 gm Amarillo
14 gm Simcoe

Sounds spot on, and JZ said it was an exact clone!
But, as a home brew, I might tweak Dry #2 to the Amarillo and Simcoe side, so it would be less catty... just saying...

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Re: Firestone Extravaganza

Sat Jun 05, 2010 8:14 pm

BTW - I just did a side by side for my DBA clone (based on the first show) and I too sensed a tart sour thing on the FW 12 oz bottle version... :shock: Matt... you got some explaining to do.... Did you use one of the those sour barrels!!! Very fruity, almost tangy... Surely not all from the WLP002?

The FW version was light too, maybe a 8 srm not 16 srm as per website. My clone ended at 13 and still looks dark.

But, Tasty, the 13 IBU??? I think Matt mentioned 30 IBU on his first show, 5 IBU at 75 min, 5 IBU at 30 min, and 20 IBU at flameout using a 20 min whirlpool, which is really equal to about a 15 min addition. You had a weak flameout charge, 22gm each EKG and Styrian? Maybe 35-40 gm each would be closer??

If I use a 15 min value for my flameout, I need 5-6 times more than the 30 min hop to get the 20 IBU from flameout :oops:

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Re: Firestone Extravaganza

Tue Jun 08, 2010 3:37 pm

FYI - if you go the Justin.TV, they should still have those episodes archived for you to watch for yourseves. At least until they are knocked out of rotation.
You can do things the right way or the wrong way.
Or you can do it MY way...which is like the wrong way, only faster.

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Re: Firestone Extravaganza

Wed Jun 09, 2010 3:21 pm

anyone catch the Pale 31 recipe?
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Re: Firestone Extravaganza

Thu Jun 10, 2010 7:29 am

I've tried the link multiple times. Got a lot of great video, but for whatever reason no sound? Does anyone know why no audio?
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Re: Firestone Extravaganza

Thu Jun 10, 2010 9:08 am

Sounds like a browser issue...
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Re: Firestone Extravaganza

Thu Jun 10, 2010 12:22 pm

Problem solved, thanks
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Re: Firestone Extravaganza

Fri Jun 18, 2010 2:52 pm

sean.michaleen wrote:
bille wrote:So, is nobody posting recipes any more? I was able to listen to a portion of the 31 show but the wife, dog, neighbors, HOA all feel it is more important for me to fix our tornado-damaged fence. FTLOG somebody please tell me I'm not going to have to wait a month+ to get the UJ clone!

I was looking forward to the Union Jack segment myself but I missed 90% of that show on my drive home from work. I took notes during the Matt Brynildson interview, which was before the segment just for the Union Jack clone.

Code: Select all
80-85% two-row (I believe Rahr)
(unspecified amount) Munich
5% carapils
2% Simpson's Crystal 30-40 (more for color than flavor)

Mash at 145F for 60 minutes, ramp up to 155F just until it passes a conversion test
90 minute boil

@90 min: 50 IBU of bittering hops (Warrior, though sometimes CTZ or Summit)
@30 min: 90g/bbl Cascade, 90g/bbl Centennial
@whirlpool: 270g/bbl Cascade, 270g/bbl Centennial
@dry #1: 8oz/bbl total of blend of Cascade & Centennial
@dry #2: 8oz/bbl total of blend of Cascade, Centennial, Simcoe, Amarillo

Start dry hopping when there's 0.5-1 Plato left in primary fermentation.
Dry hop #1 for 3 days, drop the hops, then dry hop #2 for 3 days.

Ferment with WLP-002, starting at 17C and then ramping up to 19C after the growth phase (36hrs)

If anyone can fill in anything else or correct my errors, please do!

I was at the brewery recently and on the tour. The guide said that had 3 yeast strains they used. The primary one for DBA which would be close to WLP002 or WLP005 but, then they have a wheat one they are using now with solace and then a third which is a more attenuative and cleaner which I believe they use on union jack.

Just some thoughts though, anyone else know anything?
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