Goose Island IPA Recipe Anyone

[BrewBoyJoe]

Dear All,
I tasted a wide range of beers over the bank holiday weekend with a view to making a corny's worth of the winner! For me this was goose Island IPA with Axe Edge close 2nd!

Anyone have the recipe for goose Island IPA?

I've seen various online including

http://www.brewersfriend.com/homebrew/r ... -ipa-clone

and another one tho can't seem to find that one now! The second had 100% MO!

The goose island bottle mentions wheat and barley! tho none of the recipe's ive found online have wheat! I think I taste wheat and I don't taste a lot of sweet crystal!

Thanks

Joe

[oliver tate]

I have previously tried to brew something like goose island. There's many different recipes for this on the net. As with any beer, getting an exact clone will be near impossible IMO, as somethings simply don't cross over to a homebrew scale.

However, there is a recipe for this beer in the Mitch Steele ipa book which is worth getting but would be unfair to reproduce here.

It might mention wheat on the bottle simply because they are processed in the same place.

When cloning beers the most important thing to me is not getting too carried away with the idea that you will get the exact same beer. When the beer turns out different you risk being disappointed with a perfectly good beer (if that makes sense!)

[oliver tate]

And there is also this article

http://www.insidebeer.com/articles/20091222_1

[Clibit]

The Goose Island website says:

Hops: Pilgrim, Styrian Golding Celeia, Cascade, Centennial
Malts: Pale

[IronBlue]

Hopefully this may help - I did a lot of research and brewed this a year or so ago, and it turned out very similar, nice beer too. I now note they are saying Pilgrim and not Fuggles, so a straight swap seems suitable (keeping an eye on IBU which should be 55). I used to steep at 100C, looking at this recipe now, I would increase the bittering charge by 6.8 IBU and steep the flame out hops at just under 80C and set them to 0 IBU....

Recipe: AG#40 Goose
Brewer: BeerFish
Style: English IPA

Recipe Specifications
--------------------------
Batch Size (fermenter): 42.00 l
Estimated OG: 1.059 SG
Estimated FG: 1.014 SG
Target ABV: 5.9%
Estimated Color: 14.0 EBC
Estimated IBU: 55.1 IBUs
Boil Time: 75 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.54 kg Pale Malt, Maris Otter (4.5 EBC) Grain 1 85.2 %
0.82 kg Munich Malt (7.5 EBC) Grain 2 7.3 %
0.34 kg Caramel/Crystal Malt - 60L (150.0 EBC) Grain 3 3.0 %
0.28 kg Cara-Pils/Dextrine (4.0 EBC) Grain 4 2.5 %
0.23 kg Caramalt (28.0 EBC) Grain 5 2.0 %
44.00 g Columbus (Tomahawk) [17.30 %] - Boil 75. Hop 6 39.5 IBUs
73.00 g Celeia [1.40 %] - Boil 5.0 min Hop 7 1.0 IBUs
37.00 g Cascade [9.10 %] - Boil 5.0 min Hop 8 3.3 IBUs
37.00 g Fuggle [3.50 %] - Boil 5.0 min Hop 9 1.3 IBUs
33.00 g Centennial [10.10 %] - Boil 5.0 min Hop 10 3.3 IBUs
110.00 g Celeia [1.40 %] - Steep/Whirlpool 5.0 m Hop 11 0.8 IBUs
55.00 g Cascade [9.10 %] - Steep/Whirlpool 5.0 Hop 12 2.5 IBUs
55.00 g Fuggle [3.50 %] - Steep/Whirlpool 5.0 m Hop 13 1.0 IBUs
50.00 g Centennial [10.10 %] - Steep/Whirlpool Hop 14 2.5 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 15 -

Mash In 66.0 C 90 min

[BrewBoyJoe]

Ultimately the goal is to have confidence my own recipe’s will turn out the way I want them and be nice! Since I’m not quite there in terms of experience I like to base things on others recipe’s for now, with slight tweaks. Often the beers are quite different but I’m seldom disappointed… apart from my ginger ale which was the most acrid disgusting thing you could imagine!

While tasting this beer I was thinking about the grain bill and inclusion of Munich and perhaps wheat… But perhaps an English Ale yeast with 100% MA bill could be responsible for delivering that big malty flavour as suggested by that insidebeer article! I will test this theory! Oh I will check out that Mitch Steele book. I have a feeling I have that book somewhere!


Thanks for your suggestions. I have two empty kegs and am tempted to fill both with different versions of this beer using the same yeast and hop types (saving some cash) but varying the grain bill.

Keg 1: based on ironblue above
Keg 2: 100% MO

I do worry about English Ale Yeast / WLP002 taking the edge off all my hops to a massive extent! One of the things I like about Goose Island is that it has big hops with a malty grain bill, best of both worlds. I wonder if it is necessary to up the flavour and bittering hops to compensate for WLP002 taking the edge off.

The cornys are force carbed so there is no secondary.

[Clibit]

I wouldn't use 002 in Goose IPA myself. Unless you can control the temperature and keep it down. Wyeast 1272 or maybe WLP007? But there are much bigger yeast experts around here than moi.

[BrewBoyJoe]

In winter I sit my plastic FV in a water filled bucket and use aquarium heaters to maintain 20 deg or so I think that's the temp I use with WLP001! I have no capability to ferment below ambient temp at present except perhaps I could do cornys in the fridge but that'd be too cold!

WLP002 seems about 19 deg according to their website. My poky London 1st floor flat does go above that!

This book is on my reading list, but I haven't yet got around to it
Yeast: The Practical Guide to Beer Fermentation (Brewing Elements) by Chris white!

[IronBlue]

I agree on the yeast, I would use WLP007 if I made it again, in fact I use 007 for just about everything these days. I recall Goose Island (apparently) use a high attenuating English strain, so that would be a good fit.