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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Goose Island 312 Clone Discussion
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Old 12-02-2011, 12:49 AM   #91
brewDudeSF
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Default 312 extract results

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Originally Posted by baudler View Post
Hi, I'm researching 312 extract clones and wanted to know how this worked out for you? Did you end up with something close? Have you tweaked it since you posted last? I am a Chicagoan living in the SF Bay area and I really miss 312, though we are not lacking for good beers out here. Nothing like it on a summer day! I'm planning on trying it sometime in 2012.

Thanks!
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Old 12-22-2011, 04:37 PM   #92
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Just a quick question. And I don't want to hijack this thread. But has anyone cultured the yeast at the bottom of a bottle of 312? I'm thinking of using the 80/20 2 row/torrified wheat and using the 312 yeast at the bottom of the bottle to ferment out.

Do you think they use a different yeast for carbonation or do they use what they pitch with?

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Old 12-22-2011, 07:49 PM   #93
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Quote:
Originally Posted by brewDudeSF View Post
Hi, I'm researching 312 extract clones and wanted to know how this worked out for you? Did you end up with something close? Have you tweaked it since you posted last? I am a Chicagoan living in the SF Bay area and I really miss 312, though we are not lacking for good beers out here. Nothing like it on a summer day! I'm planning on trying it sometime in 2012.

Thanks!
It's pretty close, but better IMO. A lot more to it. If you change the ratios to get it back down to 4.7%, it should be lighter and pretty exact.
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Old 12-22-2011, 07:51 PM   #94
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Quote:
Originally Posted by gregpio85 View Post
Just a quick question. And I don't want to hijack this thread. But has anyone cultured the yeast at the bottom of a bottle of 312? I'm thinking of using the 80/20 2 row/torrified wheat and using the 312 yeast at the bottom of the bottle to ferment out.

Do you think they use a different yeast for carbonation or do they use what they pitch with?
My guess is that it would be a different yeast for bottling.
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Old 02-03-2012, 04:52 PM   #95
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I'm brewing a 312 clone tomorrow.

Does anyone have a recommendation for mash temperature? I am planning on brewing between 148-156 degrees. Also, any recommendations for length of the mash brew? My Recipe is below

Recipe:

Malt & Frementables:
3lb American White Wheat
8lb American Two-row Pale

Hops
boil 60 mins 1.0 Cascade pellet 5.5
boil 10 mins 0.5 Cascade pellet 5.5
boil 1 min 0.1 Cascade pellet 5.5
boil 1 min 0.5 Liberty pellet 4.0

Yeast
American WYeast

Other
15 min 1 tsp Irish Moss

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Old 03-22-2012, 06:58 PM   #96
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Baudler...I noticed you have two different 815 Suburban Wheat recipes on hopville. Which one came out tasting more like 312?

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Old 04-22-2012, 03:55 AM   #97
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I recently had this beer in chicago and i'm working off of Baulder's clone on hopville clone. Any suggestions what mash temp and fermentation temps to aim for?

I was thinking of mashing around 152 (not really sure i want to mess with a decoction). Also, i have no real recollection of how fruity the beer was and i've never used the London ESB yeast, so i don't know if i should aim for the colder side or the warmer side of the fermentation range.

Any suggestions would be helpful.

thanks

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Old 02-07-2014, 06:37 PM   #98
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Has anyone tried this is BIAB? If so can you post the recipe?

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