Goose Island IPA Clone – V1.0

Goose Island IPA Clone

My first attempt at cloning the Goose Island IPA. Not a terrible drop in my humble opinion. A little fruity, a little bitter with some nice malt tones. The real challenge is to clone that.

I have done some rigorous Tast**cough I mean testing and I think this seems about right. I could be wrong bug that distinctive taste comes from the Styrian Goldings hops, fingers crossed I am right. This brew should be being put down sometime close to or on Straya Day weekend so expecting tastings notes a little after that.

Type: All Grain
Batch Size: 23.00 l
Boil Size: 28.01 l
Boil Time: 60 min
End of Boil Vol: 23.18 l
Final Bottling Vol: 21.49 l
Fermentation: Ale, Single Stage
Equipment: ROBOBREW PUMP
Efficiency: 76.00 %
Est Mash Efficiency: 82.6 %
Ingredients
Amt Name Type # %/IBU
5.43 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 86.8 %
0.50 kg Caramel/Crystal Malt – 40L (78.8 EBC) Grain 2 7.5 %
0.24 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 3.8 %
0.13 kg Munich Malt (17.7 EBC) Grain 4 1.9 %
24.66 g Centennial [10.00 %] – Boil 60.0 min Hop 5 23.8 IBUs
24.66 g Cascade [5.50 %] – Boil 30.0 min Hop 6 11.0 IBUs
12.33 g Styrian Goldings [5.40 %] – Boil 15.0 min Hop 7 4.3 IBUs
12.33 g Fuggles [4.50 %] – Boil 5.0 min Hop 8 2.6 IBUs
12.33 g Cascade [6.00 %] – Boil 1.0 min Hop 9 2.8 IBUs
12.33 g Fuggles [4.50 %] – Boil 1.0 min Hop 10 2.1 IBUs
0.6 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 11
31.32 g Cascade [5.50 %] – Dry Hop 4.0 Days Hop 12 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.065 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 46.8 IBUs
Est Color: 16.8 EBC
Measured Original Gravity: 1.010 SG
Measured Final Gravity: 1.005 SG
Actual Alcohol by Vol: 0.6 %
Calories: 90.2 kcal/l

Mash Profile

Mash Name: BIAB, Medium Body
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.62
Measured Mash PH: 5.20
Total Grain Weight: 6.29 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 22.94 l of water at 71.4 C 66.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Fly sparge with 11.38 l water at 75.6 C

Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 94.56 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Single Stage
Volumes of CO2: 2.4
Carbonation Est: Keg with 94.56 KPA
Carbonation (from Meas Vol): Keg with 94.56 KPA
Age for: 10.00 days
Storage Temperature: 18.3 C
As with all my kegging this one is fined with plain ol’d gelatin.

Leave a Reply

Your email address will not be published. Required fields are marked *