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Old 11-23-2012, 06:09 PM   #11
chadkarol
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Originally Posted by nduetime View Post
Update?
I ended up leaving mine in the primary for about a month. After the first week I had realized that I needed to increase the temp, and did so for about three weeks until it was finally fermented completely. I threw it in the secondary with some bitter orange peel and white wine soaked wood chips for two weeks. I just bottled it about two weeks ago and had my first sampling a few days ago. I think it's really good and tastes very similar to Sofie. Aroma and taste is very similar. I ended up with a higher OG that calculated, so abv is a bit higher, but that's ok by me. I'm going to let it bottle age for at least a couple more months before drinking too much of it. If I can resist.
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Old 11-23-2012, 10:16 PM   #12
jmich24
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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!
Its fully carbed and kegged, ill sample mine tonight and let you all know. It has been a while since I have had Sofie. I prefer it aged and funkier than fresh.
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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 12-06-2012, 02:43 AM   #13
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Side by side: Fresh kegged homebrew v. 2011 GI Sofie

The homebrew is much more cloudy, touch more orange in color that make become less evident once it clears up. The nose is very similar. Sofie is more clean in the nose and taste. The homebrew has more brett character, barnyard lemon and orange. Sofie has a more substantial sweet clean hop presents. Sofie is very highly carbonated in comparison.

My wife prefers mine while I prefer the more refined Sofie.

If I were to brew this again I would pitch the Saison Yeast 1st and secondary with brett rather than pitching both together.

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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 02-26-2013, 10:42 PM   #14
joshniak
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Originally Posted by chadkarol
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
Sofie
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