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Old 09-27-2012, 09:34 PM   #1
chadkarol
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Default 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.

Sofie
Saison
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
Taste Notes:
Ingredients


Ingredients
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 -


Beer Profile

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 Profile

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

Mash Steps
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

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Old 09-27-2012, 09:43 PM   #2
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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.

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Old 09-27-2012, 11:54 PM   #3
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Are you thinking 70-75 degrees? What are the advantages to fermenting at a higher temperature?

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Old 09-28-2012, 12:55 AM   #4
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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.

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Old 09-28-2012, 01:27 AM   #5
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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
White Wheat-1lbs
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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Next: Oro de Calabaza Clone, Backwoods Bastard Clone, House IPA, House APA, German Hefe.

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Old 09-28-2012, 12:47 PM   #6
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Quote:
Originally Posted by louie0202 View Post
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 do see the reviews on northernbrewer, and I'll have to make sure I keep an eye on the sg. One of the reviewers says to agitate it daily to create more co2. I'll plan on fermenting as normal, and if I see the sg is not dropping then I'll definitely do this and/or increasing the temperature as well. Definitely good to know.
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Old 09-28-2012, 02:04 PM   #7
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Quote:
Originally Posted by jmich24 View Post
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
White Wheat-1lbs
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.
Do you still have this in the primary? Let me know how you do with gravity; I'd be interested to find out if just the increased temperature works ok for the yeast, or if agitating the yeast is needed. Thanks for your input.
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Old 10-29-2012, 03:32 PM   #8
chadkarol
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Quote:
Originally Posted by jmich24 View Post
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
White Wheat-1lbs
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.
Wondering how yours is coming along? I just moved mine into the secondary last weekend. It feremented out great after I bought a heating pad. I now have it in the fermenter along with some white wine soaked oak chips and bitter orange peel. Haven't decided quite yet for how long. I'll sample at two weeks and go from there. I normally keg, but this batch I'll bottle so I can age it for a bit longer in the bottles. At least 30 days, but I'll keep some for at least a year to see how it ages.
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Old 10-30-2012, 03:07 AM   #9
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Quote:
Originally Posted by chadkarol View Post
Wondering how yours is coming along? I just moved mine into the secondary last weekend. It feremented out great after I bought a heating pad. I now have it in the fermenter along with some white wine soaked oak chips and bitter orange peel. Haven't decided quite yet for how long. I'll sample at two weeks and go from there. I normally keg, but this batch I'll bottle so I can age it for a bit longer in the bottles. At least 30 days, but I'll keep some for at least a year to see how it ages.
I am kegging my Sofie Clone on Holloween. I have been waiting to get a seperate "wild" keg setup. Finally pulled the trigger on Friday. I cant wait to see what carbonation will do to this brew. Every sample had tasted great so far!
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Kegged: Galaxy IPA, Belgian Dubbel and Cherry Funk (Flanders Red + 10 lbs cherries)

Primary: Ned Flanders Red, RR Consecration on 2nd Gen Roeselare, Soured BDSA, Brett B ESB, Brett Trios Oatmeal Stout runnings.

Next: Oro de Calabaza Clone, Backwoods Bastard Clone, House IPA, House APA, German Hefe.

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Old 11-22-2012, 03:59 PM   #10
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Update?

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