Wookie Brewing

Right Paw Milk Stout

Stout - Milk / Sweet

#23 Left Hand Milk Stout clone recipe. Used Arset Kveik blend yeast which under attenuated a bit. Sulfate/Chloride ratio 0.9 OG: 1.063 FG: 1.025 BU/GU:… Read More

#23
Left Hand Milk Stout clone recipe. Used Arset Kveik blend yeast which under attenuated a bit.

Sulfate/Chloride ratio 0.9
OG: 1.063
FG: 1.025
BU/GU: 0.30
RBR: 0.25 Read Less

Two Hearted Spruce Tip Edition

IPA - American

#24 Two Hearted Ale - Spruce Tip Edition! Brewed May 26th, 2020 Loaded with only one hop, Centennial. Including a 5gram/L dry hopping with Spruce Tips!… Read More

#24
Two Hearted Ale - Spruce Tip Edition!
Brewed May 26th, 2020

Loaded with only one hop, Centennial. Including a 5gram/L dry hopping with Spruce Tips!

Sulfate/Chloride ratio: 3.0
OG: 1.062
FG: 1.015
BU/GU: 0.87
RBR: 0.85 Read Less

Obama Cares Porter

Porter - American

#18 Recipe based off the Obama's Whitehouse Honey Porter recipe. This has demerara brown sugar in place of the honey at equal gravity numbers. Also replaced… Read More

#18
Recipe based off the Obama's Whitehouse Honey Porter recipe.

This has demerara brown sugar in place of the honey at equal gravity numbers. Also replaced Nottingham yeast with Arset Kveik.

OG: 1.062
FG: 1.014
BU/GU: 0.39
RBR: 0.39 Read Less

Black Hops CDK V3

IPA - Black / Cascadian Dark Ale

#28 Contains Jarrylo, Amarillo, Cascade & Centennial/Spruce hops. Recipe from Graham (P49), only change was using Tormodgarden Kveik yeast & added some… Read More

#28
Contains Jarrylo, Amarillo, Cascade & Centennial/Spruce hops.

Recipe from Graham (P49), only change was using Tormodgarden Kveik yeast & added some spruce infused centennial in dryhop. Sulfate/Chloride ratio 4.2

OG: 1.069
FG: 1.011
BU/GU: 0.79
RBR: 0.84 Read Less

Chewies F.H. Salted Porter V3

Porter - American

#14 Fieldhouse Salted Porter kit from Goldsteam. Kit brewed with Safale K-97 @ 19C + (ale-ramp schedule), salt from "dutch droppies" salted licorice included… Read More

#14
Fieldhouse Salted Porter kit from Goldsteam. Kit brewed with Safale K-97 @ 19C + (ale-ramp schedule), salt from "dutch droppies" salted licorice included in kit + added more 3.7g double salted licorice from Gary's. Also added extra 2.4g of Magnum @ 60min to bump for 85% eff.

OG: 1.062
FG: 1.014
BU/GU: 0.37
RBR: 0.38 Read Less

Black Hops CDK V2

IPA - Black / Cascadian Dark Ale

#21 Recipe from Graham (P49), only change was using Arset Kveik blend yeast from Aaron @ Ironroad & used Cryo Cascade in dryhop. Also first shot with… Read More

#21
Recipe from Graham (P49), only change was using Arset Kveik blend yeast from Aaron @ Ironroad & used Cryo Cascade in dryhop. Also first shot with water adjustment with this recipe. Sulfate/Chloride rat 0.6

Includes mostly Amarillo & Cascade hops.

OG: 1.062
FG: 1.022
BU/GU: 0.70
RBR: 0.61 Read Less

Two Hearted Spruce Tip V2

IPA - American

#35 Two Hearted Ale - Spruce Tip Edition V2! Brewed Aug 13th, 2022 Loaded with only one hop, Centennial. At flame out, Spruce Tip infused Centennial was… Read More

#35
Two Hearted Ale - Spruce Tip Edition V2!
Brewed Aug 13th, 2022

Loaded with only one hop, Centennial. At flame out, Spruce Tip infused Centennial was added in whirlpool!

Sulfate/Chloride ratio: 3.3
OG: 1.063
FG: 1.011
BU/GU: 0.62
RBR: 0.65 Read Less

Wompa Imperial

Stout - Imperial / Double

#26 Used Yeti Imperial Stout clone recipe. Pale malt, crystal 120, chocolate malt, black malt, roasted barley, flaked wheat, flaked rye & Belgian candi… Read More

#26
Used Yeti Imperial Stout clone recipe. Pale malt, crystal 120, chocolate malt, black malt, roasted barley, flaked wheat, flaked rye & Belgian candi syrup D-180. Magnum & centennial hops and pitched my go-to Arset Kveik yeast.

OG: 1.098
FG: 1.022
BU/GU: 0.82
RBR: 0.76 Read Less

Wookificio Italiano

Pilsner - Italian

#34 BYO recipe for a Tipopils clone. This is brewed with 2-row pilsner malt & a touch of Caramunich. Hopped with Perle, Saaz & Hallertauer in the boil,… Read More

#34
BYO recipe for a Tipopils clone. This is brewed with 2-row pilsner malt & a touch of Caramunich.
Hopped with Perle, Saaz & Hallertauer in the boil, with a dryhop charge of Saaz & Hallertauer.

Used Krispy kveik yeast fermented cool at 21C and a Sulfate/Chloride ratio 1.9

OG: 1.048
FG: 1.009
BU/GU: 0.67
RBR: 0.70 Read Less

Chewies F.H. Salted Porter V3.99

Porter - American

#22 Fieldhouse Salted Porter kit from Goldsteam. Kit brewed with Arset Kveik @ 30C, salt from "dutch droppies" salted licorice included in kit + added… Read More

#22
Fieldhouse Salted Porter kit from Goldsteam. Kit brewed with Arset Kveik @ 30C, salt from "dutch droppies" salted licorice included in kit + added more 3.7g double salted licorice from Gary's. Also added extra 2.4g of Magnum @ 60min to bump for 85% eff.

OG: 1.067
FG: 1.019
BU/GU: 0.36
RBR: 0.34 Read Less

Obi-Wan Irish Stout

Stout - Irish Dry

#33 Recipe from a Guinness stout clone, so this is brewed with 2-row pilsner malt, flaked barley & roast barley, and hopped with EKG hops. Alec Guinness… Read More

#33
Recipe from a Guinness stout clone, so this is brewed with 2-row pilsner malt, flaked barley & roast barley, and hopped with EKG hops.
Alec Guinness would be proud!

Using Nottingham ale yeast fermented cool and a Sulfate/Chloride ratio 1.0

OG: 1.043
FG: 1.009
BU/GU: 0.90
RBR: 0.92 Read Less

Pumpkin Spiced Kveik

Porter - Other

#17 This one took some serious conditioning time to smooth out, about 40 days. Started with a lot of astringency that took weeks to fade. Pale 2-row,… Read More

#17
This one took some serious conditioning time to smooth out, about 40 days. Started with a lot of astringency that took weeks to fade.

Pale 2-row, flaked oats, chocolate wheat, brown malt, roast barley, roasted pumpkin, vanilla bean, pumpkin spice, fuggles, EKG & magnum hops with arset kveik yeast.

OG: 1.052
FG: 1.019
BU/GU: 0.56
RBR: 0.48 Read Less

Coconut Swamp Stout

Stout - Milk / Sweet

#15 This one took a long time to smooth out, over 100 days. Started with a lot of astringency and overpowering oak that took months to fade. Pilsner 2-row,… Read More

#15
This one took a long time to smooth out, over 100 days. Started with a lot of astringency and overpowering oak that took months to fade.

Pilsner 2-row, pale 2-row, chocolate malt, flaked oats, roast barley, lactose, roasted coconut, vanilla bean, liquid cacao, oak cubes. Magnum & cascade cryo hops with arset kveik yeast.

OG: 1.058
FG: 1.017
BU/GU: 0.63
RBR: 0.59 Read Less

Jawa Juice V2

IPA - New England / Hazy

#31 Warning - Jawa Juice Contains MAD Hops! Amarillo, Citra, Mosaic, Simcoe in whirlpool & a Citra, Mosaic & Simcoe at 8g/l dry hop charge. Two-row, Wheat… Read More

#31
Warning - Jawa Juice Contains MAD Hops!
Amarillo, Citra, Mosaic, Simcoe in whirlpool & a Citra, Mosaic & Simcoe at 8g/l dry hop charge.

Two-row, Wheat malt, flaked barley, oats & honey malt & Voss Kveik yeast fermented warm. Sulfate/Chloride ratio 0.5

OG: 1.063
FG: 1.010
BU/GU: 0.60
RBR: 0.64 Read Less

Mistakes Were Made

Porter - American

#36 Mistakes Were Made Porter - Based on Founders Robust Porter. Brewed Oct 11th, 2022 Decided to start the mash, but got preoccupied then ran to the… Read More

#36
Mistakes Were Made Porter - Based on Founders Robust Porter.
Brewed Oct 11th, 2022

Decided to start the mash, but got preoccupied then ran to the grocery store. When I got home I realized I mashed 6C higher temp than I was supposed to. This created a less fermentable beer with lower ABV and more residual sweetness. I also think the yeast got a bit stressed, I picked up a slight phenolic smell when it was young but hopefully this will clean up over time.

Sulfate/Chloride ratio: 1.9
OG: 1.061
FG: 1.024
BU/GU: 0.79
RBR: 0.65 Read Less

Black Krrsantan

IPA - Other

#37 Original Wookie recipe! This is not a real beer style, but I took my Jawa Juice NEIPA as the inspiration and made a Black Hazy NEIPA. This is NOT… Read More

#37
Original Wookie recipe! This is not a real beer style, but I took my Jawa Juice NEIPA as the inspiration and made a Black Hazy NEIPA. This is NOT a CDA/Black IPA, but a juice forward attempt at a dark hazy style.

Small Simcoe charge in mash, then Amarillo, Citra, Mosaic, Simcoe in whirlpool & a Citra, Mosaic & Simcoe at 8g/l dry hop charge.

Two-row, Wheat malt, flaked barley, oats & honey malt & Voss Kveik yeast fermented slightly warm. Sulfate/Chloride ratio 0.6

OG: 1.060
FG: 1.013
BU/GU: 0.66
RBR: 0.67 Read Less

Bubba Pale Ale

Gluten-Free

#38 In honor of Bubba! Gluten reduced (97%) Pale Ale, with no bittering hop charge, and a 20min whirlpool of a friend's home grown Shuswap Lake & Louis… Read More

#38
In honor of Bubba! Gluten reduced (97%) Pale Ale, with no bittering hop charge, and a 20min whirlpool of a friend's home grown Shuswap Lake & Louis Creek dried hops. Also a hop infusion of both hops while pushing into the fermenter through my new shiny hop rocket! Finally dry hopped with more of the same hops as well as a bit of Citra, Cascade, Mosaic & Simcoe just to help boost the aroma complexity a bit on day 6.

Mix of Pilsner, Sorghum syrup, honey malt, Wheat malt & flaked barley. Fermented with Voss kveik yeast at 23c. Also 3ml of Clarity Ferm to reduce gluten. Sulfate/Chloride ratio 0.8

OG: 1.050
FG: 1.009
BU/GU: 0.38
RBR: 0.40 Read Less

Hoth Harvest Wet Hop (2023)

IPA - American

#40 Brewed & bottle conditioned with fresh locally grown Centennial hops. The recipe takes advantage of a LOT of fresh hops at the end of the boil in… Read More

#40
Brewed & bottle conditioned with fresh locally grown Centennial hops. The recipe takes advantage of a LOT of fresh hops at the end of the boil in whirlpool for strong aroma and intense flavor.

Fermented with Voss Kveik and a big 7.5g/L dry hop charge of Centennial, brewed in the Two Hearted Ale style.

OG: 1.067
FG: 1.017
BU/GU: 0.77
RBR: 0.75 Read Less

PH My F.H Salted Porter

Porter - Other

#25 Sometimes mistakes can create something new and interesting. This brew starts with a VERY low mash PH of 4.4 instead of 5.4. This created a more tart… Read More

#25
Sometimes mistakes can create something new and interesting. This brew starts with a VERY low mash PH of 4.4 instead of 5.4. This created a more tart finish that when young didn't work but has mellowed or come together as it has aged. Fieldhouse Salted Porter kit from Goldsteam. Kit brewed with Arset Kveik @ 30C, salt from "dutch droppies" salted licorice included in kit + added more 3.7g double salted licorice from Gary's. Also added extra 2.4g of Magnum @ 60min to bump for 85% eff.

OG: 1.066
FG: 1.017
BU/GU: 0.36
RBR: 0.35 Read Less

Alderaan Amber Ale

Red Ale - American Amber / Red

#32 Original Wookie recipe! Simple Dry Amber Ale, with a small Jarrylo bittering hop charge, a small amount of Cascade at 5min, whirlpool & double dry… Read More

#32
Original Wookie recipe! Simple Dry Amber Ale, with a small Jarrylo bittering hop charge, a small amount of Cascade at 5min, whirlpool & double dry hopped with home grown Shuswap Lake & Louis Creek hops.

Mix of Pilsner & Pale 2-row, Medium Crystal, Carapils and a small amount of Chocolate malt for colour. Classic US-05 ale yeast fermented cool and a Sulfate/Chloride ratio 2.7

OG: 1.048
FG: 1.005
BU/GU: 0.57
RBR: 0.64 Read Less

Chewies F.H. Salted Porter V4

Porter - Other

#30 Fieldhouse Salted Porter kit from Goldsteam. Kit brewed with Tormodgarden Kveik @ 27C, salt from "dutch droppies" salted licorice included in kit… Read More

#30
Fieldhouse Salted Porter kit from Goldsteam. Kit brewed with Tormodgarden Kveik @ 27C, salt from "dutch droppies" salted licorice included in kit + added more 2g double salted licorice from Gary's. Also added extra 3g of Magnum @ 60min to bump for 85% eff.

OG: 1.073
FG: 1.009
BU/GU: 0.34
RBR: 0.38 Read Less

Jawa Nectar

IPA - New England / Hazy

#39 Jawa Nectar is a spin off my Jawa Juice recipe. Amarillo, Citra, Mosaic, Simcoe in whirlpool & a Citra, Mosaic & Simcoe at 8g/l dry hop charge. Two-row… Read More

#39
Jawa Nectar is a spin off my Jawa Juice recipe.
Amarillo, Citra, Mosaic, Simcoe in whirlpool & a Citra, Mosaic & Simcoe at 8g/l dry hop charge.

Two-row Pilsen, Wheat malt, chit malt, flaked barley, oats & Lallemand New England yeast. Sulfate/Chloride ratio 0.5

OG: 1.060
FG: 1.011
BU/GU: 0.63
RBR: 0.66 Read Less