Goose Island IPA Clone

[Mike]

I'm a big fan of this ale so I'm going to try to make a clone using the supplies I have. Several sites have listed the need for halcyon 2 row but I've found this recipe which doesn't require it. Any feedback before I jump in?

5.5kg Pale Malt MO Grain
.450kg Caramel/Crystal Malt  Grain
28gm Styrian Goldings [3.80 %] (Dry Hop 7 days) Hops -
15gm Chinook [13.00 %] (60 min) Hops 23.1 IBU
28gm Styrian Goldings [3.80 %] (30 min) (Aroma Hop-Steep) Hops -
21gm Cascade [7.20 %] (30 min) Hops 14.8 IBU
28gm Fuggles [4.30 %] (15 min) Hops 6.9 IBU
28gm Fuggles [4.30 %] (10 min) Hops 5.0 IBU
28gm Cascade [7.20 %] (5 min) Hops 5.1 i
1 Pkg Safale (DCL Yeast #S-04) Yeast-Ale

[Bubbles]

I'm a big fan of this ale so I'm going to try to make a clone using the supplies I have. Several sites have listed the need for halcyon 2 row but I've found this recipe which doesn't require it. Any feedback before I jump in?

5.5kg Pale Malt MO Grain
.450kg Caramel/Crystal Malt  Grain
28gm Styrian Goldings [3.80 %] (Dry Hop 7 days) Hops -
15gm Chinook [13.00 %] (60 min) Hops 23.1 IBU
28gm Styrian Goldings [3.80 %] (30 min) (Aroma Hop-Steep) Hops -
21gm Cascade [7.20 %] (30 min) Hops 14.8 IBU
28gm Fuggles [4.30 %] (15 min) Hops 6.9 IBU
28gm Fuggles [4.30 %] (10 min) Hops 5.0 IBU
28gm Cascade [7.20 %] (5 min) Hops 5.1 i
1 Pkg Safale (DCL Yeast #S-04) Yeast-Ale

I'd be wary of using S-04 in what is a reasonably big American pale ale. I don't think it's going to give you the level of attenuation you're after, especially with a full pound of crystal in the grain bill. The S-04 also gives a lot of English yeast character to a beer. If you want to use dry yeast, go for the US-05 or Nottingham instead. They're cleaner tasting and attenuate a lot more. The Nottingham is a "dry" English ale yeast and might be pretty close to the yeast that GI uses.

Also, I'd replace some of the Fuggles and Styrian additions with Cascade and Centennial. There's a big American hop flavour in Goose IPA and I'm not sure your hop additions here will give you enough of that.

[Mike]

Cheers.  I have some US-05 so I might switch those out.

[Bubbles]

True enough Tube, a lot of American craft brewers like Goose and Stone use dry English ale yeasts, in favour of the more common CalAle, but remember they also employ strict temperature control to keep the esters in check. I say Notty is closer to what GI uses but US-05 might give the homebrewer a more predictable and satisfactory result. Just me 2c.

It's one of my favourite beers, would love to do a clone of it myself some day. I do have some Cascade and Centennial... 

Mike, I'm sure you've probably seen this already, but the GI website has a little info on their website. Looks like you're going to be shooting for 55 IBU.

http://www.gooseisland.com/pages/india_pale_ale/18.php

[Mike]

Mike, I'm sure you've probably seen this already, but the GI website has a little info on their website. Looks like you're going to be shooting for 55 IBU.

http://www.gooseisland.com/pages/india_pale_ale/18.php

I havent gotten technical with my brews yet but I will try that this time.  I'm on my fifth AG batch so I have mostly been trying to get temperature control right.

On a side note, I have primed my last four brews with caster sugar the last few times and havent noticed a difference!

[Partridge9]

I think halcyon is just a barley variety, and would be virtually indistinguishable in something like GI IPA from any other pale ale malt.

Second that - the pale ale malt doesnt make much difference with all those hops in there.

[Partridge9]

I'd definitely use a hop addition at flame out and dry hop for this beer.

[Mike]

Finally getting around to doing this, its just started to boil.  Havent had the time to brew since before Christmas but now the exams are over, its going to be a beery summer.  Will let you know how it goes.