Goose Island IPA extract

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Does any one have a good Goose Island IPA extract recipe?
I have made around 25 extract batches of all types of ales and
a few lagers. Dry hopped in the secondary, in the keg etc.
Thanks in advance.

ehines

Re: Goose Island IPA extract



I found a partial mash recipe that could easily be converted into either
an
all-extract or all-grain recipe.

Partial Mash, conducted in a 5-gallon round Rubbermaid cooler fitted
with a
Worthog:

2# Pale Malt
1# Crystal 20
0.5# Dextrin Malt

Strike Temperature: 166F, Mash Temperature: 154F for 60 minutes in 1
gallons
of water and batch-sparged (using the slowly pour over the mash
with a coffee
cup method) with 2 gallons of water heated to 180F
initially.

While collecting the runnings, I had in the pot for FWH:

12.5 AAU Centennial Pellets (1.25 oz of 10.0% alphas) and
1 Tablespoon Gypsum (I use local high-carbonate tap-water).

Brought it to volume (I boil 3 gallons total in a 4 gallon pot) and
then brought
it to a boil. After a rigorous 45 minute boil, I removed
the pot from the burner
and did a late-extract addition of:

7# Light LME

Once dissolved, this went back on the heat, was brought back to a boil,
and the
timer was set for an additional 20 minutes. Further additions
were:

7/8 oz Fuggle pellets (4.4%) + 1/8 oz Centennial pellets (10%) @ 15
minutes left.
1 tsp Irish Moss @ 15 minutes left.
1 oz Cascade pellets (5.2%) @ 2 minutes left. (I meant to dry-hop, but
forgot
to--been kinda busy--but the aroma hasn't suffered too much from
the original).

When done and cool, it was racked to the carboy, brought to volume, and
I
pitched:

Wyeast 1968.

This IPA spent one week in primary and a month in secondary before
bottling.

OG: 1.062
FG: 1.011

Good luck,
Wild


--
wild

On Tap - Nothing
Kegged - Oak Aged Bourbon Porter

It is my
design to die in the brew-house; let ale be placed to my mouth
when I am
expiring, that when the choirs of angels come, they may say,
"Be God propitious
to this drinker." -- Saint Columbanus, A.D. 612
------------------------------------------------------------------------
wild's
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