jarod7736

Recipes 

I thought i'd put this here.

Goose Island lists their ingredients on the website, I assumed that it's in order of greatest to least amounts, from left to right. I put it in BeerSmith and played around and here is what I came up with. I brewed this on sunday. To do an all grain version, just up the 2-row to 20lbs and drop the 11lbs of extract. I didn't think 28lbs of grain would work in my 10gal rubbermaid cooler. It's bubbling away right now. My hydrometers scale only goes to 1090, so I don't have an accurate OG. I'm guessing just from where it was on it that it was around 1120. Super sweet, sticky and syrupy. As expected.

TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.129 SG
Estimated Color: 71.5 SRM
Estimated IBU: 38.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pale Liquid Extract (8.0 SRM) Extract 46.3 %
3.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 14.7 %
2.50 lb Munich Malt - 20L (20.0 SRM) Grain 10.5 %
2.00 lb Chocolate Malt (350.0 SRM) Grain 8.4 %
2.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 10.5 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.2 %
1.00 lb Roasted Barley (300.0 SRM) Grain 4.2 %
0.25 lb Debittered Black Malt (500.0 SRM) Grain 1.1 %
2.00 oz Northern Brewer [8.50%] (60 min) Hops 33.6 IBU
1.00 oz Williamette [5.50%] (10 min) Hops 3.9 IBU
1.00 oz Williamette [5.50%] (1 min) Hops 0.5 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale (1L starter)


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12.75 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 12.75 qt of water at 178.2 F 158.0 F 45 min

jarod7736

Recipes 

x

dcp27

Recipes 

I hope it comes out better than I'm expecting, but that sounds waay too sweet. Nearly 25% of your bill is mostly unfermentable and you mashed high. I don't think this gets <1.05 as is.

gregpio85

Recipes 

How are you going to get your bourbon flavor?

__________________
"Vision without execution is hallucination."
-Thomas Edison

JNye

Recipes 

sounds like a dead ringer for GI BCS

jarod7736

Recipes 

I'm hoping it gets down around 1035-1040. BCBS is super sweet. I have 4 oz of oak chips soaking in makers and vanilla beans that I'll let it age on for awhile.

GuldTuborg

Recipes 

That's a monster beer! Let us know how it goes.

__________________
Don't worry, be hoppy.

Broken

Recipes 

How much Bourbon are you going to add?

jarod7736

Recipes 

Right now I have 4oz of oak chips soaking in Makers Mark. My plan is to strain those, and to let it sit on the chips in secondary for a month, and see how it is. I did a stout a few months ago where a 1/2 pint of makers was just dumped in during secondary, and there wasn't much bourbon coming through. This one needs to be pretty over the top.

jjp36

Recipes 

I'm not too familiar with oaking beers, but 4oz of chips sounds like a ****load to me.