Hi all,
Just wondering if anyone has come up with a bang on clone of JSAA?
From research on google & AHB I have come up with this recipe..
Other clone recipes I've seen around use double the crystal/caramalt im using. Do you think i need more crystal? I don’t want the beer to turn out too crystal sweet.
The commercial version has 3 hops, I know one is Willamette, not sure of the other two, going for the mid chinook addition for a bit smokey character, hopefully the fruitiness of the cascade boils off just leaving the slight spiciness. Does anyone have a better insight to what the other two hop breeds actually are?
Not sure if the double decoction is necessary, just something I’ve been trying lately.
Do you think i need a few more IBU's to counter the sweetness? Ive read JSAA is only 18IBU?
I will use WY1272 if my culture fails..
ROKO's - JSAA Clone
Northern English Brown Ale (9 1)
Type: All Grain
Batch Size: 43.00 l
Boil Time: 60 min
Equipment: 45L ELECTRIC
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Ingredients
60.00 l Rain Water Water
10.00 g Gypsum
8.00 g Calcium Chloride
6.00 g Epsom Salt
2.00 ml Lactic Acid
6.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 6 78.7 %
1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 7 13.1 %
0.30 kg Crystal, Medium (Simpsons) (150.0 EBC) Grain 8 3.9 %
0.22 kg Caramalt (Joe White) (49.3 EBC) Grain 9 2.9 %
0.10 kg Chocolate Dark 6-Row (Briess) (1120.0 EBC) Grain 10 1.3 %
20.00 g Cascade [6.20 %] - Boil 60.0 min Hop 11 7.9 IBUs
20.00 g Chinook [13.00 %] - Boil 30.0 min Hop 12 12.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 13 -
40.00 g Willamette [5.40 %] - Boil 15.0 min Hop 14 6.8 IBUs
60.00 g Willamette [5.40 %] - Boil 0.0 min Hop 15 0.0 IBUs
YEAST JSAA Cultured
Est Original Gravity: 1.045 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 27.4 IBUs
Est Color: 24.3 EBC
Double Decoction Mash
Protein Rest Add 36.00 l of water at 52.9 C 50.0 C 35 min
Saccharification Decoct 14.00 l of mash and boil it 66.0 C 60 min Rest
Saccharification Decoct 5.00 l of mash and boil it 70.0 C 20 min Rest
Mash Out Heat to 75.6 C over 15 min 75.6 C 15 min
Just wondering if anyone has come up with a bang on clone of JSAA?
From research on google & AHB I have come up with this recipe..
Other clone recipes I've seen around use double the crystal/caramalt im using. Do you think i need more crystal? I don’t want the beer to turn out too crystal sweet.
The commercial version has 3 hops, I know one is Willamette, not sure of the other two, going for the mid chinook addition for a bit smokey character, hopefully the fruitiness of the cascade boils off just leaving the slight spiciness. Does anyone have a better insight to what the other two hop breeds actually are?
Not sure if the double decoction is necessary, just something I’ve been trying lately.
Do you think i need a few more IBU's to counter the sweetness? Ive read JSAA is only 18IBU?
I will use WY1272 if my culture fails..
ROKO's - JSAA Clone
Northern English Brown Ale (9 1)
Type: All Grain
Batch Size: 43.00 l
Boil Time: 60 min
Equipment: 45L ELECTRIC
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Ingredients
60.00 l Rain Water Water
10.00 g Gypsum
8.00 g Calcium Chloride
6.00 g Epsom Salt
2.00 ml Lactic Acid
6.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 6 78.7 %
1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 7 13.1 %
0.30 kg Crystal, Medium (Simpsons) (150.0 EBC) Grain 8 3.9 %
0.22 kg Caramalt (Joe White) (49.3 EBC) Grain 9 2.9 %
0.10 kg Chocolate Dark 6-Row (Briess) (1120.0 EBC) Grain 10 1.3 %
20.00 g Cascade [6.20 %] - Boil 60.0 min Hop 11 7.9 IBUs
20.00 g Chinook [13.00 %] - Boil 30.0 min Hop 12 12.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 13 -
40.00 g Willamette [5.40 %] - Boil 15.0 min Hop 14 6.8 IBUs
60.00 g Willamette [5.40 %] - Boil 0.0 min Hop 15 0.0 IBUs
YEAST JSAA Cultured
Est Original Gravity: 1.045 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 27.4 IBUs
Est Color: 24.3 EBC
Double Decoction Mash
Protein Rest Add 36.00 l of water at 52.9 C 50.0 C 35 min
Saccharification Decoct 14.00 l of mash and boil it 66.0 C 60 min Rest
Saccharification Decoct 5.00 l of mash and boil it 70.0 C 20 min Rest
Mash Out Heat to 75.6 C over 15 min 75.6 C 15 min