Goose Island Brewery - Honkers Ale Clone - Beer Recipe - Brewer's Friend

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Goose Island Brewery - Honkers Ale Clone

188 calories 23 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 188 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Monday March 31st 2014
1.056
1.019
4.9%
38.0
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Dry Malt Extract - Light6.5 lb Dry Malt Extract - Light 42 4 81.3%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 6.3%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 6.3%
8 oz German - Munich Dark8 oz Munich Dark 37 15.5 6.3%
128 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.22 oz Northern Brewer1.22 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 23.28 28.9%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 15 min 8.5 23.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 5.46 23.7%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 1 min 0.74 23.7%
4.22 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 g Burton Water Salts Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Use filtered water and adjust to the above water profile (optional)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.5 gal mash grains -- -- 150 °F 30 min
1 gal rinse grains, boil, add malts, top up to 3.5 gallons, boil, start hop schedule -- -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.84 g | 27.4 qt) 3.18 12.7  
Mash volume with grains (equipment estimates 6.84 g | 27.4 qt) 3.3 13.2  
Grain absorption losses (steeping) -0.19 -0.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.18 12.7
Equipment Profile Used: System Default
 
Notes

Ferment at 68 for 7 days, rack to secondary. Ferment until target gravity has been reached (1.012-1.013 ideally) and the beer has cleared (3 weeks prox.)

Add Gelatin and cold crash in fridge for 3 days prior to bottling. Prime and bottle.

Carbonate at 70 to 72 for 2 to 3 weeks. Chill for 3 days, enjoy!

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  • Last Updated: 2014-04-01 20:25 UTC