Hops_and_Dreams
This beer is the one that got me into hops.

As I have ashamedly had Mitch Steele's IPA book for a year and done nothing with it, it's about time I used one of the recipes.

I'm sure it will be a bit like meeting your hero, but I'll have a go at Goose Island I think.

The only thing the recipe doesn't mention is the yeast, I reckon Wyeast 1098 fits the bill (and I have some) - does that sound about right?

And if anyone knows what special pale ale malt is, then please let me know!
Quote 0 0
Robert

Hops_and_Dreams wrote:
This beer is the one that got me into hops. As I have ashamedly had Mitch Steele's IPA book for a year and done nothing with it, it's about time I used one of the recipes. I'm sure it will be a bit like meeting your hero, but I'll have a go at Goose Island I think. The only thing the recipe doesn't mention is the yeast, I reckon Wyeast 1098 fits the bill (and I have some) - does that sound about right? And if anyone knows what special pale ale malt is, then please let me know!

It's high quality two-row. Any British malt- Maris Otter, whatever.

Quote 0 0
Clibit
Robert wrote:

It's high quality two-row. Any British malt- Maris Otter, whatever.



Won't Goose Island be using American 2-row? Maybe not, I've no idea tbh. I think I'd just use lager malt.

Yeast wise I'd be inclined to try Wyeast 1272. I think. 
Quote 0 0
Robert

Clibit wrote:


Won't Goose Island be using American 2-row? Maybe not, I've no idea tbh. I think I'd just use lager malt.

Yeast wise I'd be inclined to try Wyeast 1272. I think. 

American special 2-row is close to UK malt.

Quote 0 0
Clibit
Robert wrote:

American special 2-row is close to UK malt.



Lightly kilned I think, not far off lager malt. 
Quote 0 0
Robert

Clibit wrote:


Lightly kilned I think, not far off lager malt. 

You could make a better case for something like Maris Otter extra pale.

Quote 0 0
Hops_and_Dreams
Clibit wrote:


Won't Goose Island be using American 2-row? Maybe not, I've no idea tbh. I think I'd just use lager malt.

Yeast wise I'd be inclined to try Wyeast 1272. I think. 

Hmmm. It says Goose Island proprietary English ale yeast in the recipe. Though I guess the characteristics matter more than the name.
Quote 0 0
Clibit
Robert wrote:

You could make a better case for something like Maris Otter extra pale.




Yes quite possibly. I've seen lager malt suggested before mind. Not a lot in it.
Quote 0 0
Clibit
Hops_and_Dreams wrote:
Hmmm. It says Goose Island proprietary English ale yeast in the recipe. Though I guess the characteristics matter more than the name.


I'm not sure tbh. I think they have their own strain. Anything that is low ester I would think would be ok. I've just seen someone posted on American forum that they use 1272 in Goose recipes to good effect but it's not the Goose yeast.
Quote 0 0
Hops_and_Dreams
Clibit wrote:


I'm not sure tbh. I think they have their own strain. Anything that is low ester I would think would be ok. I've just seen someone posted on American forum that they use 1272 in Goose recipes to good effect but it's not the Goose yeast.

Fair enough, I'll go with the consensus in that case, thanks Clibit.
Quote 0 0
Hops_and_Dreams
Robert wrote:

 

You could make a better case for something like Maris Otter extra pale.



Thanks Robert, much appreciated.
Quote 0 0