I had an opportunity to try the Abita Jockomo IPA clone this past weekend and would love to target some sort of a clone recipe or something like it. Can someone help? Here is a link and exert:
http://www.abita.com/brews/jockamo.php
Jockamo is named for the tribes of dancing, singing, chanting “Mardi Gras Indians†who have marched in New Orleans for over 250 years. When you hear the drums, join in the song...“Iko! Iko! Jockamo fe na neâ€.
Jockamo I.P.A. is a traditional India Pale Ale made with the best pale and light crystal malts that give the beer a copper color and malty flavor. This full-flavored beer is hopped and dry hopped liberally with Willamette and Columbus hops from the Pacific Northwest and has a 6.5% A.B.V. The spicy aroma of the hops contrasts nicely with the pleasant sweetness of the malts. Jockamo has a flavor that entices and excites the palate. The intense hop character adds more spice to the meal and makes it a perfect choice to team up with many spicy dishes. Cheddar and strong farmer cheeses stand up well to Jockamo’s hoppy character. Jockamo goes well with game, grilled meats and Thai, or Mexican cuisine.
They obviously spell out that they use Willamette and Columbus hops. Columbus definitely for bittering. I wonder if Willamette would be used any in the boil? I can definitely see that it should be dry hopped with Willamette.
Here is a quick partial mash recipe that I threw together:
6.00 lb DME Golden Light (Briess) (4.0 SRM) Dry Extract 70.59 %
1.25 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 14.71 %
1.25 lb Munich Malt - 20L (20.0 SRM) Grain 14.71 %
1.00 oz Columbus (Tomahawk) [14.00 %] (90 min) Hops 44.3 IBU
1.00 oz Williamette [5.50 %] (Dry Hop 3 days) Hops -
1.00 oz Williamette [5.50 %] (15 min) Hops 8.1 IBU
The intention with the grains is to steep them for the normal 20-30 minutes. Then do a 90 minute boil with 1oz Columbus - 15 minutes with 1oz of Williamette. The final IBU's calculates to be about 52. The estimated color is 9.5, but I've discovered that using DME... you get darker colors than expected.
My goal is to have a very good "regular" pale ale/IPA to keep on tap without overdoing it on hops. I want it to be very drinkable like Jockamo IPA is.
Can someone please comment and make suggestions?
Thanks!
-Ryan
http://www.abita.com/brews/jockamo.php
Jockamo is named for the tribes of dancing, singing, chanting “Mardi Gras Indians†who have marched in New Orleans for over 250 years. When you hear the drums, join in the song...“Iko! Iko! Jockamo fe na neâ€.
Jockamo I.P.A. is a traditional India Pale Ale made with the best pale and light crystal malts that give the beer a copper color and malty flavor. This full-flavored beer is hopped and dry hopped liberally with Willamette and Columbus hops from the Pacific Northwest and has a 6.5% A.B.V. The spicy aroma of the hops contrasts nicely with the pleasant sweetness of the malts. Jockamo has a flavor that entices and excites the palate. The intense hop character adds more spice to the meal and makes it a perfect choice to team up with many spicy dishes. Cheddar and strong farmer cheeses stand up well to Jockamo’s hoppy character. Jockamo goes well with game, grilled meats and Thai, or Mexican cuisine.
They obviously spell out that they use Willamette and Columbus hops. Columbus definitely for bittering. I wonder if Willamette would be used any in the boil? I can definitely see that it should be dry hopped with Willamette.
Here is a quick partial mash recipe that I threw together:
6.00 lb DME Golden Light (Briess) (4.0 SRM) Dry Extract 70.59 %
1.25 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 14.71 %
1.25 lb Munich Malt - 20L (20.0 SRM) Grain 14.71 %
1.00 oz Columbus (Tomahawk) [14.00 %] (90 min) Hops 44.3 IBU
1.00 oz Williamette [5.50 %] (Dry Hop 3 days) Hops -
1.00 oz Williamette [5.50 %] (15 min) Hops 8.1 IBU
The intention with the grains is to steep them for the normal 20-30 minutes. Then do a 90 minute boil with 1oz Columbus - 15 minutes with 1oz of Williamette. The final IBU's calculates to be about 52. The estimated color is 9.5, but I've discovered that using DME... you get darker colors than expected.
My goal is to have a very good "regular" pale ale/IPA to keep on tap without overdoing it on hops. I want it to be very drinkable like Jockamo IPA is.
Can someone please comment and make suggestions?
Thanks!
-Ryan