This is kind of based off a recipe I found somewhere else. I actually searched for one that didn't involved dry hopping as I'm not a fan of it.
All recipes state Styrian Goldings, but I used Willamette. This is because I read that Caledonian use Willamette in place of SG in Deuchars IPA when the quality of the SG isn't the best.
Recipe Specifications
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Batch Size: 19.00 L
Boil Size: 21.75 L
Estimated OG: 1.062 SG
Estimated Color: 11.1 EBC
Estimated IBU: 70.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
5.25 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 100.00 %
30.00 gm Centennial [13.50 %] (60 min) Hops 42.5 IBU
15.00 gm Cascade [5.50 %] (60 min) Hops 8.6 IBU
15.00 gm Cascade [5.50 %] (30 min) Hops 7.4 IBU
30.00 gm Williamette [5.50 %] (15 min) Hops 9.5 IBU
15.00 gm Fuggles [4.50 %] (5 min) Hops 1.6 IBU
15.00 gm Fuggles [4.50 %] (1 min) Hops 0.3 IBU
15.00 gm Cascade [5.50 %] (1 min) Hops 0.4 IBU
Yeast: Nottingham
nice!
here's some info frm their site
http://www.gooseisland.com/pages/india_pale_ale/18.php
matthew
That is some amount of hops !
Did you add them loose or in bags.
I wonder whats best in this scenario.
QuoteAll leaf. Had a taste last night. Nothing like GI IPA. Needs double the amount of hops, seriously.
Would you double all hops or just the late additions ?
I'm just wondering about bitterness
You might try adding lots of hops once you have chilled the wort to about 80C. Also, I think they use a similar yeast to Fullers (i.e. WLP002 English Ale Yeast or Wyeast London Ale 1968), which is important since it is such a distinctive yeast strain. It has poor attenuation, which helps with the underlying sweetness, and is a high flocculator, which helps with clarity.
I tried a clone a few years back but it got mildly infected. I kept some bottles and tried it about 6 months later and although it wasn't super fresh it did have that lovely base flavour that sets Goose Island apart from lots of other beers. I'd love to give it a go again actually.