Hello all - long time reader, first time poster...
Of all the clone recipes available, I have yet to find a post online that removes most of the mystery to making Goose Island's BCCS. Most posts are very novice-somewhat-educated guesses at what the recipe might be that raise more questions than give good direction, particularly where the process is concerned. I've done quite a bit of searching and have decided to start constructing what will hopeully be a spot on recipe, from the grain bill all the way down to the proper aging techniques.
We'll start here...
This is from the Goose website -
ABV: 14.3% IBU: 60
Color: Midnight Hops: Willamette
Malt: 2-Row, Munich, Chocolate, Caramel, Roast Barley, Debittered Black
Coffee: Intelligentsia La Tortuga Beans
Most recipes I've seen have their efficiency too high, if they list it at all. From what I understand, you'll be using first runnings only - no mash out - set mash eff. at about 55-60%. Mashing at a higher temp is a common opinion - thinking about 158. Most recipes also want to use something other than Willamette for a bittering hop, as it's a low alpha. Not doing that here, gonna stay with info from GI and use about 1/2 lb of hops to achieve 60 IBU.
Here is my recipe as it stands, looking for any help from anyone who has attempted this or any other big beer... I'm gonna split into 2 separate mashes due to the amount of grain used.
22 lbs 2 row
5 lbs Munich - 10L
3 lbs Caramel 60L
3 lbs Roasted Barley
2 lbs Chocolate malt
1 lbs Debittered Black malt
Single infusion mash @ 158F for 60 minutes - no mash out. OG: 1.111 FG: 1.033
All hop additions are Willamette:
1 oz - first wort
2 oz @ 60 min
2 oz @ 45 min
2 oz @ 20 min
1 oz @ 10 min
8 oz cocoa powder @ 10 minutes
16 oz brewed coffee @ 10 minutes
2 packs of Safale - 05 Ferment @ 65F for 5-7 days in primary / 3 mos in secondary w/ bourbon soaked oak chips.
I think this is a good start... any obvious flaws or subtle changes anyone would make? I'd love to get this refined in order to brew this in the next month or so...
Of all the clone recipes available, I have yet to find a post online that removes most of the mystery to making Goose Island's BCCS. Most posts are very novice-somewhat-educated guesses at what the recipe might be that raise more questions than give good direction, particularly where the process is concerned. I've done quite a bit of searching and have decided to start constructing what will hopeully be a spot on recipe, from the grain bill all the way down to the proper aging techniques.
We'll start here...
This is from the Goose website -
ABV: 14.3% IBU: 60
Color: Midnight Hops: Willamette
Malt: 2-Row, Munich, Chocolate, Caramel, Roast Barley, Debittered Black
Coffee: Intelligentsia La Tortuga Beans
Most recipes I've seen have their efficiency too high, if they list it at all. From what I understand, you'll be using first runnings only - no mash out - set mash eff. at about 55-60%. Mashing at a higher temp is a common opinion - thinking about 158. Most recipes also want to use something other than Willamette for a bittering hop, as it's a low alpha. Not doing that here, gonna stay with info from GI and use about 1/2 lb of hops to achieve 60 IBU.
Here is my recipe as it stands, looking for any help from anyone who has attempted this or any other big beer... I'm gonna split into 2 separate mashes due to the amount of grain used.
22 lbs 2 row
5 lbs Munich - 10L
3 lbs Caramel 60L
3 lbs Roasted Barley
2 lbs Chocolate malt
1 lbs Debittered Black malt
Single infusion mash @ 158F for 60 minutes - no mash out. OG: 1.111 FG: 1.033
All hop additions are Willamette:
1 oz - first wort
2 oz @ 60 min
2 oz @ 45 min
2 oz @ 20 min
1 oz @ 10 min
8 oz cocoa powder @ 10 minutes
16 oz brewed coffee @ 10 minutes
2 packs of Safale - 05 Ferment @ 65F for 5-7 days in primary / 3 mos in secondary w/ bourbon soaked oak chips.
I think this is a good start... any obvious flaws or subtle changes anyone would make? I'd love to get this refined in order to brew this in the next month or so...