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Old 11-23-2012, 07:09 PM   #11
chadkarol
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Sep 2012
Grayslake, Illinois
Posts: 330
Liked 39 Times on 27 Posts


Quote:
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, 11:16 PM   #12
jmich24
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Mar 2010
Saginaw, Michigan
Posts: 117
Liked 7 Times on 7 Posts


Quote:
Originally Posted by jmich24 View Post
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.
__________________
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, 03:43 AM   #13
jmich24
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Mar 2010
Saginaw, Michigan
Posts: 117
Liked 7 Times on 7 Posts


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.
__________________
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, 11:42 PM   #14
joshniak
Recipes 
 
Oct 2012
Posts: 1

Quote:
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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Old 01-24-2016, 04:05 AM   #15
BryceDudley
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Nov 2015
Lethbridge, Alberta
Posts: 3
Liked 1 Times on 1 Posts


Quote:
Originally Posted by louie0202 View Post
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.

I just finished brewing 10 gal of this recipe today. The only difference is I used wyeast 3031 Saison Brett B blend yeast. The plan us to secondary ferment in a 10 gal oak barrel. I will update when it is complete.

 
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Old 02-29-2016, 04:00 AM   #16
BryceDudley
Recipes 
 
Nov 2015
Lethbridge, Alberta
Posts: 3
Liked 1 Times on 1 Posts


I tried the beer the other day, and I have to say that this recipe nailed it. Very good beer! So good in fact that I entered it into the local home brew competition as an American wild ale. Results are in next week.

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Old 04-27-2016, 02:47 AM   #17
chadkarol
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Sep 2012
Grayslake, Illinois
Posts: 330
Liked 39 Times on 27 Posts


Glad it worked well! I brewed this beer a few months before my daughter's birth over three years ago. Her name is Sofie. :-) I have a few bottles cellaring that I'm saving for her 21st birthday. Eh, maybe 18. It'll be way past its prime but that's ok.

 
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Old 04-28-2016, 12:32 AM   #18
BryceDudley
Recipes 
 
Nov 2015
Lethbridge, Alberta
Posts: 3
Liked 1 Times on 1 Posts


The recipe won 3rd place.

 
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Old 04-29-2016, 12:37 AM   #19
chadkarol
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Sep 2012
Grayslake, Illinois
Posts: 330
Liked 39 Times on 27 Posts


Awesome!!!

 
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