Home Brew Forum

Hopefully this will turn out similar to Goose Island IPA. Thanks to those on this forum that helped me with recipe forumulation, I went with all pale malt in the end.

Grist:

6 kg Maris Otter pale malt

Hops:

Start of boil:

Cascade 25g
Centennial 25g
Styrian goldings 20g

10 minutes from end:

Cascade 20g
Centennial 20g
Styrian goldings 20g

There will also be a big does on dry hops when it's conditioning.

Yeast:

Nottingham

Og: 1062

Here's some pics:

Sparging:



Nearly there:



Adding hops:



Rolling boil:



To FV:



Fermenting 1:



Fermenting 2:

We had a discussion about the recipe here: viewtopic.php?f=5&t=19856

I agree with you about the taste, not too bitter like some American IPAs, but still lots of flavour which hopefully the dry hops will help with.

How did this turn out? like the real thing?

It was definitely an American IPA but when I did the direct comparison it was not grapefruity enough for Goose Island.

I got curious about how the hops would mix so mixed them at every stage. I should really have saved the cascade for later and used the others up earlier. Possibly also added some hops for end of boil steeping too to maximise hop aroma.

My beer was also a bit thinner than Goose Island as it fermented out so much the ABV was 6.5%. I could have tried stopping the fermentation but that might have been tricky or sticking to my original plan and adding some cara or crystal to give it a bit of body.

Eadweard wrote:My beer was also a bit thinner than Goose Island as it fermented out so much the ABV was 6.5%.

Nottingham is an animal I'd have a crack using US-05 for a beer like this next time.

US-05 is pretty good a thinning a beer too, i plan on doing this sometime and TBH im thinking S04

I'm loving Caramalt in all MO beers at the mo. It tastes the dry edge of all pale beers for me. Marvellous stuff, use up to 5%. Along with saving the Cascade grapefruit hit til later on sounds like a tasty beer. Well Done