Goose Island 312 Clone Discussion

[HomerJR]

I'll be brewing a batch with a 312-loving brew bud of mine in March. According to Goose Island's website, the grain bill consists only of 2-row and torrified wheat.

Here's what I've got planned:

6 Gallon Batch

6.50 lb 2-row
3.50 lb Torrified Wheat
.90 oz Liberty (30 min)
.75 oz Cascade (30 min)
.50 oz Liberty (1 min)
.50 oz Cascade (1 min)
US-05 Yeast

Actual hops amounts will reflect true AA content. The goal is 20 IBU and 4.2% ABV. I'll keep everyone posted as to the results.

 

[Boerderij_Kabouter]

That is 35% torrified... might be a bit high. I would like to hear when it is done! I m also interested in how the yeast works out for you.

 

[HomerJR]

That is 35% torrified... might be a bit high. I would like to hear when it is done! I m also interested in how the yeast works out for you.

What's the recommended limit for torrified wheat as a percentage of the grain bill? A quick search yielded no info, but I'm going to keep looking....

 

[sp1365]

What's the recommended limit for torrified wheat as a percentage of the grain bill? A quick search yielded no info, but I'm going to keep looking....

Per Beersmith: 40%.

 

[Boerderij_Kabouter]

The only thing to be aware of is that torrified and flaked wheat (basically the same thing) has a toasted flavor when used in high amounts. I think at 35% you may run into that. But maybe not. I am definitely interested to hear about it.

 

[HomerJR]

Well, the goal is not only to produce a great beer, but to closely mimic 312. I've never used torrified before, only malted wheat. I'm just thinking that 312 is a wheat beer, the bill calls for 2-row and torrified, and a "normal" wheat beer would call for at least a couple pounds of wheat, as much as 60%.

But if torrified behaves/tastes different than normal malted wheat, then I definitely want to take that into account.

I think I may need a sixer of 312 to stimulate the brain cells.

 

[Boerderij_Kabouter]

All I can tell you is that the beer I brewed was way wheatier and flavorful than 312.

 

[Slowfro]

Sounds like a great beer, glad I found the thread. I'm just starting to make the jump from small extract batches to increase complexity, but not quite to all grain yet, just wondering if there are any good extract/partial mash substitutions that will yield similar results. Any advice?

 

[Dave46382]

I think one of the keys to a good 312 clone is the carbonation level. IMO, that is one fizzy, carbonated beer.

 

[mmb]

And much less actual wheat than we've been brewing "clones" with. I'd imagine somewhere between Oberon and Bud Lite Wheat would be where 312 would land.

 

[arkowa]

Waking up a 2 month old thread, yay! I had some leftover Wyeast 3864 Belg Canadian (a la Unibroue), and thought maybe a 312 type beer might work. I took some ideas from this thread and ended up with:



Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.045 SG
Estimated Color: 4.3 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 55.25 %
2.00 lb Wheat, Torrified (1.7 SRM) Grain 22.10 %
1.25 lb White Wheat Malt (2.4 SRM) Grain 13.81 %
0.80 lb Munich Malt (9.0 SRM) Grain 8.84 %
0.75 oz Hallertauer Hersbrucker [4.00 %] (30 min)Hops 8.7 IBU
0.75 oz Cascade [5.50 %] (30 min) Hops 12.0 IBU
0.50 oz Hallertauer Hersbrucker [4.00 %] (1 min) Hops 0.3 IBU
0.50 oz Cascade [5.50 %] (1 min) Hops 0.4 IBU
1 Pkgs Belgium Canadian Ale (Wyeast Labs #3864) Yeast-Ale


We'll see how this one comes out! The yeast may give a little more esters than the actual 312.

 

[arkowa]

The beer came out ok. The yeast stain most def gave the beer a much more complex taste.However I feel the charm of 312 is the summer day easy drinking nature it has. I will drink it and like it because it is beer-but this is not on my make again list.

 

[beesy]

The beer came out ok. The yeast stain most def gave the beer a much more complex taste.However I feel the charm of 312 is the summer day easy drinking nature it has. I will drink it and like it because it is beer-but this is not on my make again list.

which version/recipe did u use?

 

[mmb]

which version/recipe did u use?

I assume the one s/he posted directly above review.

 

[DarkMagneto]

I was always under the impression that 312 was an English Wheat. I pick up the Cascade aroma and can picture this beer fermented with an English Yeast. WYeast 1968 possibly.

 

[KingPing]

312 would be considered an English Style Summer Ale. It uses about 6-7% Torrified Wheat, the rest is 2-row. Yeast is the same Ale yeast used in the IPA and Honkers.

 

[Gear101]

anyone try this yet..

 

[nstorm1121]

I just brewed the following, 3 gallon batch:

2-Row 4.25 lbs
Torrified Wheat 1.00 lbs
Flaked Oats 0.50 lbs

5.0 AA Cascade, .5 oz, 60 min
5.0 AA Cascade, .2 oz, 10 min
(Shooting for 17.5 IBU's)

Wyeast American Ale 2 (washed from a previous batch of wheat beer)

I used a little oats because I like a creamy feel to my beer, and I sense a little creaminess in the 312, so I figured I would give it a shot.

This is my second try at a 312 clone, and the first one didn't taste quite right because I was high in the IBU's and I used too much wheat.

Brewed on 12/11 and fermenting like a banchy after only 12 hours with this washed yeast, and no starter!

 

[baudler]

I have talked my brother into getting into brewing so we will start with an extract for his first. Since 312 is the first beer he likes that is not High Life, I thought we would start with a clone of that.

I tried to make an extract recipe based on the updated all grain recipe from page 1. Any feedback would be appreciated.

Style: American Wheat
Type: Extract w/ grain
Size: 5 gal
Color: 3 HCU
Bitterness: 17 IBU
OG: 1.053
FG: 1.005
Grain: 1.5 lbs Wheat malt (150d for 30 min)
Boil: 6lb Wheat DME, .5lb corn sugar
Hops: .75 Cascade @ 60m, .5 Cascade @ 2m
Yeast: Wyeast 1056 American Ale

 

[nstorm1121]

It says on Goose Island's website, that they don't use Wheat Malt at all... they use Torrified Wheat. It has also been said in this post by many that the ratio of 2-Row to Torrified Wheat is around 70/30 or 80/20.

Therefore this recipe looks like it needs a lot of tweaking.

I wonder if you could just use pale malt extract and then steep torrified wheat?

Lastly, in my tries I have not used Liberty hops, but it says on the Goose Island website that they use Liberty and Cascade... although I don't know in what ratio or which is used for what times of the boil.

 

[Gear101]

any updates...

 

[nstorm1121]

Mine was very close with the American Ale 2 yeast. I am about a week away from tasting the second batch with the English Ale yeast.

 

[nstorm1121]

Second batch w/ the English Ale yeast was pretty much dead on!!!

 

[Gear101]

nice.. was it 123...

 

[baudler]

I'm brewing this on Tue. 80/20 DME to torrified wheat. Cascade and liberty, 17.4 IBU's. I'm boosting the OG and using the London ESB yeast (starter going now). Hopefully it will be a close to 312 only 6.3%. I'll report back.

http://hopville.com/recipe/556473/american-wheat-or-rye-beer-recipes/815-suburban-wheat

 

[smithnick0]

Is there an extract version to this recipe?

 

[baudler]

This might be close to a true extract clone.

http://hopville.com/recipe/601953/a...recipes/815-suburban-wheat-2011-04-06-version

 

[bmickey]

Hi there! I'm using BrewSmith to add the ingredients and then adjust for my efficiency (75%)and equipment...doing a 5 gallon batch just divided v3 recipe in half.

2.5 lbs. German 2-row Pils
2.1 lbs. Belgian Wheat Malt
1 lbs. Belgian Munich
0.15 lbs. Acidulated Malt
1.75 lbs. Torrified Wheat


I'm confused on the 1 lbs. Belgian Munich. I find Caramunich Malt in BeerSmith but even at 1lb of that it has a 56 SRM color to it which makes this beer darker shooting it up to 8.7 on the SRM scale.

What am I missing here, is it not Caramunich Malt?

Another variation of the 312 clone I found is simply using
5lbs of Pale Malt (2 - row) US and 3lbs of White Wheat Malt

Not sure which would be more true to 312.

 

[Boerderij_Kabouter]

My recipe was not close to 312. I have not revisited this recipe since the first take. I believe others have made some progress if you read through the thread. Good luck!

 

[baudler]

I think an 80/20 of pale and torrified wheat was dead on for me. I'm doing a 10 gal batch this Friday.

20lb pale
5lb torrified
Gives me a SRM of 5.6

1oz of liberty and 2 oz cascade spread throughout to hit the ibu's (17.4)
London ESB 1968 for 5 gal
The other 5 gal I'm adding 5lbs of fresh, juiced Michigan blueberry juice to the secondary. Just a dry yeast for this 5 gal.

The last batch I made was really close, I'm thinking this will be dead on, if not better. Lots of carb helps get it close too.