goose island 312 clone

Discussion in 'Recipes for Feedback' started by ashley rook, Jul 18, 2015.

  1. ashley rook

    ashley rook New Member

    Joined:
    Jul 15, 2015
    Messages:
    10
    Likes Received:
    0
    Trophy Points:
    0
    a clone brew of goose island 312
    Fermentables
    Amount Fermentable PPG °L Bill %
    2.25 kg American - Pale 2-Row 37 1.8 62.5%
    1.35 kg Torrified Wheat 36 2 37.5%
    3.6 kg Total
    Hops
    Amount Variety Type AA Use Time IBU
    14 g Liberty Pellet 4 Boil 60 min 7.49
    28.5 g First Gold Pellet 5 Boil 15 min 9.46
    14 g Cascade Pellet 7 Aroma 0 min
    28.5 g Liberty Pellet 4 Dry Hop 5 days
    28.5 g Cascade Pellet 7 Dry Hop 5 days
    Show Summary View
    Mash Guidelines
    Amount Description Type Temp Time
    -- -- 66 C 60 min
    Starting Mash Thickness: 1.5 L/kg
    Yeast
    Wyeast - American Ale 1056
    Attenuation (avg):
    75%
    Flocculation:
    Med-Low
    Optimum Temp:
    15.6 - 22.2 °C
    Starter:
    No
    Fermentation Temp:
    21 °C
    Pitch Rate:
    -
    Double check that all ingredients are on hand.
    Make sure ice is on hand for ice bath, or fill up freezer trays.
    Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).
    Make sure valves are closed on HLT, mash tun, and brew kettle.
    This recipe calls for 31.7 L of water given the recipe and your equipment profile.
    Begin heating strike water in hot liquor tank (HLT) or secondary kettle.
    Add brewing salts as recipe calls for or to style.
    Weigh out and mill grains if not already milled.
    Clean workspace, setup mash tun and kettle and ensure they are clean.
    Prepare hops additions.
    Take yeast out of fridge if using liquid ale yeast.
    First Wort Hops - add 14 g of Mount Hood to kettle.
    Mash
    Strike water volume is 10.8 L at default mash thickness.
    When strike water is ready, pre-heat tun, begin dough-in procedure.
    Mash Step 1 - 66 C for 60 min, type: --.
    Mash Step 1 - Start mash timer, set for 60 min.
    Mash Step 1 - Complete. Vorlauf/Lauter as necessary.
    Boil
    Expected pre-boil volume of 27.1 L needed to hit batch size target.
    Collect pre-boil gravity sample. Record the value when it has cooled down.
    Fire the kettle and bring to a boil. Stir well as hot break occurs to avoid boil over.
    Start boil timer, set for 60 minutes.
    Add 14 g of Liberty at 60 min.
    Add 28.5 g of Cascade at 15 min.
    Prepare ice bath at 10 min.
    Begin sanitizing lid of kettle at 10 min.
    Boil complete. Flame out.
    Finish
    Cool wort down to ~70F / 21C.
    Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
    When wort is cooled to ~70F / 21C, transfer wort into fermenter.
    Aerate wort by shaking, rocking, splashing, or with aeration stone.
    Take gravity reading.
    Pitch yeast.
    Fit with airlock or blow off tube for high gravity or dark beers.
    Move fermenter to temperature stable area protected from light.
    what do you think gonna be brewing it Sunday
     
  2. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,485
    Likes Received:
    3,674
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    should be good, let us know how it turns out
     
  3. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,693
    Likes Received:
    7,186
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    One caution: Producing a "clone" is very difficult! I'm not familiar with the original beer but don't be surprised if there's a difference between what you get and what the producer gets. I get recipes from a local craft brewery, the Dry Dock. When I make them exactly to the proportions and ingredients the Dry Dock uses, I get slightly different results. My system is quite different than their seven barrel rig and large conical fermentors. So instead of "clone", I use "inspired by" as my descriptor.

    That said, good luck with the beer and let us know how it turns out.
     
  4. jmcnamara

    jmcnamara Well-Known Member

    Joined:
    Aug 29, 2012
    Messages:
    2,420
    Likes Received:
    1,918
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Rosedale, MD
    how'd brew day go for you?
     
  5. wolfie7873

    wolfie7873 Member

    Joined:
    Aug 28, 2013
    Messages:
    111
    Likes Received:
    4
    Trophy Points:
    18
    Location:
    Raleigh, NC
    Good on you for attempting to duplicate a commercial example you enjoy.

    <offtopic>
    My question is, "what is it about Goose Island?" I've yet to enjoy any beer they make. On one hand, I see how popular they are which makes me think maybe it's just me, but I have a pretty broad acceptance to most beer, and I just can't figure out why people like Goose Island.
    </offtopic>
     
  6. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,485
    Likes Received:
    3,674
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    well all I can say is they are all English stile beers, the original English beers are not what we have been exposed to here but are very good if tasted fresh from the local pub in Britain
     

Share This Page

arrow_white