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Goose Island IPA Clone of sorts

Started by admin, January 27, 2013, 08:42:23 PM

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admin

January 27, 2013, 08:42:23 PM Last Edit: January 27, 2013, 08:42:54 PM by admin
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
--------------------------
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:
------------
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
 


Partridge9

That is some amount of hops !

Did you add them loose or in bags.

I wonder whats best in this scenario.

Tucan

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

Dr Jacoby

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.
Every little helps