Goose Island Sofie Clone
What do you guys think? Any suggestions or see anything that you think wouldn't work? Goose Island's website says 6.5% abv and 25 IBUs. This is my first attempt to create my own recipe. I've only used NorthernBrewer recipes previously.
Type: All Grain Date: 9/27/2012
Batch Size (fermenter): 5.50 gal Brewer: Chad
Boil Size: 7.04 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 6.50 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.10 gal Est Mash Efficiency 82.1 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Amt Name Type # %/IBU
10 lbs Pilsner (2 Row) Bel (1.6 SRM) Grain 1 82.0 %
2 lbs White Wheat Malt (3.0 SRM) Grain 2 16.4 %
0.77 oz Zythos - Amarillo Substitute [11.00 %] - Boil 60.0 min Hop 3 25.0 IBUs
3.2 oz Sugar, Table (Sucrose) [Boil for 15 min](1.0 SRM) Dry Extract 4 1.6 %
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 5 -
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124.21 ml] Yeast 6 -
1.00 oz Orange Peel, Sweet (Secondary 14.0 days) Spice 7 -
1.00 tsp Gelatin (Bottling) Fining 8 -
Est Original Gravity: 1.060 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 %
Bitterness: 25.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.6 SRM
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 12 lbs 3.2 oz
Sparge Water: 4.53 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F Tun Temperature: 70.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Name Description Step Temperature Step Time
Mash In Add 16.80 qt of water at 163.1 F 150.0 F 60 min
Sparge Step: Fly sparge with 4.53 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.01 oz Carbonation Used: Bottle with 4.01 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
I would personally go 10lbs 2 row, 1 lb White Wheat, 1 lb Table Sugar, and I calculated with Amarillo but do like 1 oz 30, .5 oz 15, .5 oz flame out.
Also while I love 3724, make sure you can ferment at higher temperatures or have time for it to ferment out.
Are you thinking 70-75 degrees? What are the advantages to fermenting at a higher temperature?
I would start at 68...after a few days ramp to 74, if it still has points 78, etc....if you do a search for that yeast variety or read the reviews on NB site it goes into detail. I will search for the threads when I am no longer mobile.
I did a mini mash because my LHBS isnt have enough belgian pils.
I have not tried this side by side yet but I am very happy with the results.
Search Sofie in the Wild Forum/ Good Luck
Dingmans Pils- 4lbs
Flaked Wheat -2lbs
Light Pils DME -3 Pounds
Mash at 156
Pitched Wyeast Belgian Saison and Wyeast Brett B + Sofie Dregs at 78 degrees. I am going to keep it in the 80 for a week with a heating pad.
I hit my intended O.G 1.056
Primary 30 days.
Secondary for 90-120 with 75 oz White wine soaked French medium toast Oak chips and 1 oz bitter orange peel.
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