I've seen a bunch of clones but according to Goose Island the beer is brewed with 100% Pale Malt. Most of the clones have other grains in the recipe.
Have you made this? What do you think of it? I have everything on hand and like Goose IslandI can get you close. For 12 gallons: 100% Maris-Otter. OG 17 P. FG 5.0 7% a.b.v. P. IBU 61.4. Ferm Temp 68 (free rise from 64F).
Yakima Magnum 2.00 oz. - 90 Min.
Fuggle - 3 oz., 15 min.
Cascade - 4 oz., knockout/WP
Centennial, 2.50 oz. - Dry (Slurry recirc)
EKG 1.50 OZ., Dry (recirc slurry)
Mash in at 149 x 20 min
Ramp 150-155, 1 min./Deg. F
Rest at 156 x 60 min.
Mashout 170F x 15 min.
White Labs Burton Ale Yeast (WLP023)
Have you made this? What do you think of it? I have everything on hand and like Goose Island
Centennial, 2.50 oz. - Dry (Slurry recirc)
EKG 1.50 OZ., Dry (recirc slurry)
I'm not a big fan of the beer (filtered) but also wanted to say that a significant part of the beers character is going to be from process. I would worry less about the variety of pale malt and more about dry hopping and packaging.
Also while I could be completely wrong, for my tastes (OG 17P. FG 5P) I'd be very upset if that beer finished at 20. To get 7% I'd be looking at 67-68 to 13-14 with attenuation in the 80's. I understand that WLP023 is 65-75% which puts it more like 70 to 16. 16 is plenty (for me) for a hop forward IPA with such a simple grist and I'm sure the bean counters at inbev would be crying if it truly finishes at 20. If I was concerned about it being too dry, I'd first look at the water and if that didn't get me there start bringing the mash up a degree at a time. Finally dextrin malt though it shouldn't need to get that far and it'd depend on how committed I was to the yeast strain.
Thank's for posting your recipe. Can you explain the slurry recirc process?
On the home level, the best I could come up with was to do it all in a sterilized gallon jug; dump a beer similar to the beer I wanted to dry hop (say, GI IPA, like I say above), and allow to steep in the refrigerator for several hours, then swirl (not shake - try to limit O2 ingress) until I had a uniform slurry; pitch into fermentor and proceed. 3 days, crash cool, 1 day at crash temp, rack off and go.
Interesting, never thought of dry hopping that way. I'm usually not impressed with my dry hopping results. I'll have to give this method a try.
Any reason you didn't stick with the hops Goose Island lists on their website? Cascade, Centennial, Pilgrim, Styrian Celeia
I haven't even seen the site, jahlinux, but will go there as it's great they're listing ingredients. I worked for them a long, long time ago, so looks like things have changed. Greg Hal was a big Styrian guy, but at the time, to my knowledge, they weren't using it in their IPA (Honker's, yes). And it wasn't Celeia - at least insofar as anybody knew. Pilgrim wasn't even developed at the time I was there (but man, just looked it up - I'm using it. Sounds delish!).
I can get you close. For 12 gallons: 100% Maris-Otter. OG 17 P. FG 5.0 7% a.b.v. P. IBU 61.4. Ferm Temp 68 (free rise from 64F).
Yakima Magnum 2.00 oz. - 90 Min.
Fuggle - 3 oz., 15 min.
Cascade - 4 oz., knockout/WP
Centennial, 2.50 oz. - Dry (Slurry recirc)
EKG 1.50 OZ., Dry (recirc slurry)
Any reason you didn't stick with the hops Goose Island lists on their website? Cascade, Centennial, Pilgrim, Styrian Celeia
Jim Cibak (I don't know where Jim is these days. It was his barleywine I spoke of).
Looks like he helped Josh Deth set up Revolution in Chicago.
Seems to me that rather than chasing English yeasts, you need to find some GI yeast again, it's part of your story, your personal terroir....
Enter your email address to join: