Anybody got a clone recipe for Goose Island Black Mission?

I’m still a new homebrewer, and I missed the release of Black Mission by Goose Island, so I was wondering if anybody had a clone brew recipe for it, or some sort of idea how to make it?

This video should give a start... you can grab a still of the sheet they show briefly and with what they say in the video some up with something close... I might try it this holiday season.

o yeah, the video:

http://www.youtube.com/watch?v=KMsgSuMoBZ0

Don’t really know why this interested me so much but I took a look at the brew sheet in that video and came up with this.

Black Mission
OG: 18.5*P (1.077)
IBU: 21

2-row 2# 11oz
Wheat 2oz
Vienna 3# 12oz
Munich20L 1# 4oz
Carabrown 12oz (all my calcs are using brown malt since this isnt in my software)

Amber Candy Sugar 2# 12oz (not sure about this as its cutoff, dextrose and its too light, this will get it in the right color range)
Lactose 1#

2oz Saaz at 60min for 21 BU’s

Primary with 1214 Belgian Abbey Ale
Secondary on 2# of Figs(complete guess on the amount)

You are probably going to mash around 152-154. The sheet shows and ramp up in temp and I’m guessing that is for a mash out around 165-170.

Good luck hope that helps a bit.

Originally posted by JollyIsThRoger
Don’t really know why this interested me so much but I took a look at the brew sheet in that video and came up with this.

Black Mission
OG: 18.5*P (1.077)
IBU: 21

2-row 2# 11oz
Wheat 2oz
Vienna 3# 12oz
Munich20L 1# 4oz
Carabrown 12oz (all my calcs are using brown malt since this isnt in my software)

Amber Candy Sugar 2# 12oz (not sure about this as its cutoff, dextrose and its too light, this will get it in the right color range)
Lactose 1#

2oz Saaz at 60min for 21 BU’s

Primary with 1214 Belgian Abbey Ale
Secondary on 2# of Figs(complete guess on the amount)

You are probably going to mash around 152-154. The sheet shows and ramp up in temp and I’m guessing that is for a mash out around 165-170.

Good luck hope that helps a bit.

I’d be sure that you mash for at least 75 minutes. The beer comes out pretty dry and with the lactose addition, I’d be a bit concerned you’ll have too much going on. Also, make sure that you really control your fermentation and pitch sufficient yeast. Goose ferments really clean Belgian styles with minimal fusel and phenol. They tend to be ester driven. If you pitch at 72 and then bring the temperature down to 68, you should be good.

THANK YOU, GUYS! I knew somebody would come through for me.