Innis & Gunn Clone- I'm Going for it!

[bitter-man]

I went back and looked at my first post and realized that after further research I had changed the recipe quite a bit and I better update this before people try and copy it.

The recipe I ACTUALLY used was a part-gyle with a Scottish 70 coming in the second runnings. To do just 1 batch the recipe would be:
5.5 gallon batch at 78% efficiency
13 lbs Marris Otter Malt
4 oz Chocolate Malt
2 oz Roasted Barley
1.5 oz of Fuggles (4.5%) at 60 mins for 19 IBUs
Scottish 1728 Wyeast

OG 1068
FG 1016
ABV of 6.7%

Take the 1st gallon of runnings and boil it down on the stove to about 1 quart (or litre) of liquid, add this to the boil, this provides the caramel flavor and color for the beer.
Because of this you want to calculate your water as if you were producing enough wort for 6.25 gallons of beer.

After a month long primary rack the beer onto 2 oz of medium toasted American oak chips that have been boiled in a cup of water for 10 minutes. You can probably alter the flavor a good deal by swapping this for chips soaked in: whiskey, rye, spiced, dark or navy rum etc.

I ended up brewing this on the weekend. I used Nottingham yeast though instead. Hoping it turns out well. I'm fermenting at about 60F also.

My OG was 1.067 so I was happy seeing this is my first try at all grain. It was fermenting so crazy had to split it between 2 caboys unfortunately

Bruce

 

[Bottoms_Up]

I made this beer on January 1 of this year and kegged it on February 4 at which time I also added the oak. The beer was enjoyable, but certainly did not taste like Innis & Gunn. I think this recipe still needs some work.

I'm letting it age a little longer, and then planning on comparing it to an I&G side by side.

 

[bitter-man]

Thanks, I am not looking for an exact match... heck different setups with the same recipe can produce different tasking beer.

B

 

[Bottoms_Up]

Thanks, I am not looking for an exact match... heck different setups with the same recipe can produce different tasking beer.

B

No, I agree, but I was looking for something close. Oak does take some time to mellow, so I'm hoping that it will improve with a little more aging.

 

[bitter-man]

If you find a better version please let me know. But based on how the wort tastes, this should be pretty decent beer to drink.

B

 

[Bottoms_Up]

If you find a better version please let me know. But based on how the wort tastes, this should be pretty decent beer to drink.

B

My apologies. I was simultaneously following a very similar thread on Innis & Gunn recipes some time ago, and used that recipe, not this one. After reviewing this recipe again, I think that this might be much better. I'll try this one next time.

 

[bitter-man]

Fermentation is done. Racked things into secondary and added about 1oz of whiskey soaked JD oak chips.
Og was 1.067
Fg was 1.015

so basically .001 under on both readings. Will leave it on secondary.. thinking maybe using the gelatin trick to make it clear nice and fast.

B

 

[CherylH]

I LOVE Innis & Gunn, we have it on tap at our local German place.
I searched everywhere for a clone.
Brewed this in August.
I followed the first ingredient list in the thread using the Caramel & Chocolate Malt but changing the yeast to WLP028 Edinburgh Scottish Ale Yeast.

It wasn't until I was a week into primary did I see in the thread the original brewer changed the recipe.

It was an incredible brew. A little darker that the original but so close. Needless to say the 2 cases are gone.
Making this Gem again but will try it with the Roasted Barley to see the difference.

Original Recipe
12 lbs. Chateau Pilsner Malt
2 lbs. Caramel 60 L
.25 lbs. Chocolate Malt
.25 lbs. Carapils
WLP028 Edinburgh Scottish Ale Yeast
.5 oz. EKG First Worth
1.5 oz. EKG 10 Min
2 oz. Medium Oak chips (2 weeks)

Pre-boil Gravity 1055
OG 1070
FG 1014

Only change I am making is I will be using the Roasted Barley.
Thanks for a GREAT recipe!

 

[MSK_Chess]

Innis and Gunn use Super Styrian hops in the original oak aged beer. They use Pale malt, Carmel malt and raw wheat (not sure what raw wheat is). Matured for 77 days in bourbon casks. They also have their own kind of oak chip peculator.

http://innisandgunn.com/our-beers/favourites/original/

 

[TinyRivers]

Clearly bumping an old thread....I'm making a version of this similar to the O.P.'s altered recipe...
Just wondering though, it seems desirable to ferment this a month in the primary.....I'm concerned about a month on the yeast cake.
Is it not better to run to a secondary to rid yourself of the yeast, and then sit the rest of the month, and then go the tertiary path for the oak chips....I've just hit the primary today, so any help is appreciated...thanks, Doug.