Mountain Goats!

[l'orange]

Hi, i'm just throwing this out there, but does anyone have any recipes for any of the moutain goat range? Their beer is possibly one the best Australian Micro's, and i have two empty (three actually, but need the extra for racking etc) fermentors that i would love to throw together a couple of their beers. So i was Wondering...

- I could just propergate the yeast from the bottles couldn't i? Because then i would have the same yeast they use! woo hoo!

- Anyone know what sort of malts, hops, IBU's, or even a full blown recipe to make these kids?

it's be great if i could try to make all three, but 2 out of 3 aint bad, so anyone know anything for any of the hightail, pale, or india pale ales?

Cheers

 

[DarkFaerytale]

a quick search on 'goat' got me these threads

http://www.aussiehomebrewer.com/forum/inde...ighlite=%2Bgoat

 

[l'orange]

Cheers for that! :beer:

I did a good search, but the information seems a bit scattered and iffy.

But from what i've gathered, but i'm not too sure:

All yeasts can come from the bottle

Pale ale
just pale malt, possibly pilsner malt and hallertau at about 25-28 ibu?

Hightail
Would be mainly pale, with some sort of dark crystal with a nutty flavour, but no idea of the hops

IPA
This is simple pilsner, munich, pacific gem, and hopped to about 38

No one else has better info than that?

 

[Malnourished]

[quote name='l'orange' post='188109' date='Feb 20 2007, 10:51 PM']No one else has better info than that?[/quote]
I've got a mate who's keen to clone Hightail, and after some, ahem, in-depth research we came up with the following educated guesses:
- Yeast is Wyeast 1028, I'm fairly certain of that.
- Hops are probably PoR in the boil and Cascade at the end. 30IBUs perhaps?
- We came to similar conclusions about malts as you. I used to think there was a touch of choc in there but no longer do so. Perhaps a mix of regular and dark crystals?

Can't help you with the others ones, sorry. Why not just give the brewery a call? They're incredibly helpful folks. They won't give you their recipes but I'm sure they'll steer you in the right direction. Or you could go to one of their open nights and sneak a look at their brew sheets! :blink:

 

[DJR]

Hightail is DEFINITELY london ale, Wyeast 1028. It uses cascade to finish and POR for bittering (which is pretty obvious from the taste IMHO). Uses some JW light crystal ( i think it was about 5%) and JW trad ale as a base.

Not sure about the others, i'm sure you'd come quite close with whatever you try from the sounds of it, give 'em a call, Cam is most helpful when talking about his beer (he loves to talk about it to homebrewers as i discovered)

 

[johnno]

Bit of a thread about one of their beers here.

http://www.aussiehomebrewer.com/forum/inde...l=Mountain+Goat

This has come up before and they more than likely use the 1028 in all their brews.

Very good beer as well.

cheers
johnno

 

[devo]

just got this email from goat news.

"DOUBLE IPA
Just brewed a one off batch of double IPA. Truckloads of Simcoe
and Amarillo hops plus alcohol of 7.5%. Bitterness approx 70
EBU's. Come into the brewery and have a crack. On for as long as
a dozen kegs last. Don't drive the car."

mmmm sounds interesting me thinks?

------

no affiliation, cheers devo

 

[Doc]

Bugger. Doesn't sound like it will be making it into bottles Devo. You will have to have my share.

Doc

 

[Fents]

I made the high tail to this recipe :

Mountain Goat pale ale :

Fresh hallertau is the key with JWM export pilsner malt and wyeast 1028 london ale yeast. I have done it a few times with wyeast 1272 aswell and that comes up a treat. You have to keep the mash temp low, would not go above 66c unless your know your yeast will get down to 1.012-1.013 with a higher mash temp.

all hops are hallertau pellets at 4.2%a.a

recipe for 25 litres at 1.046 finishing at 1.013, 30 IBU, 6 EBC and 75% Effiency mashed at 66c

5.20 kg JWM Export Pilsner
31g Hallertau 60 min
31g Hallertau 30 min
20g Hallertau 10 min
20g Hallertau 5 min



Mountain Goat IPA:

4.25 kg Weyermann Pilsner (4 EBC) Grain 81.0 %
1.00 kg Weyermann Munich I (16 EBC) Grain 19.0 %
15.00 gm Pacific Gem [14.4%](60 min)Hops 32.3IBU
10.00 gm Pacific Gem [14.4%](15 min)Hops 5.7 IBU
10.00 gm Pacific Gem [14.4%](2 min)Hops 3.6 IBU
Wyeast Labs #1056

OG 1050
IBU's 38



Hightail ale :

5.00 kg Barret Burstons Ale Malt (6 EBC) Grain 93.8 %
0.25 kg Caramunich II (124 EBC) Grain 4.7 %
0.08 kg TF Chocolate Malt (940 EBC) Grain 1.5 %
35.00 gm Cascade [4.5%] (60 min) Hops 18.8 IBU
35.00 gm Cascade [4.5%] (30 min) Hops 9.6 IBU
15.00 gm Cascade [4.5%] (10 min) Hops 1.6 IBU
15.00 gm Cascade [4.5%] (5 min) Hops 1.3 IBU
1 Pkgs Northwest Ale (Wyeast Labs #1332) Yeast-Ale

25 litres at 1.050, 32 IBU, 25EBC.


Turned out nice!

 

[jayse]

I made the high tail to this recipe :

Those recipes look familiar :chug:

Been awhile since I have had the pale ale and its years since I put that recipe together and brewed it. I remember it did hit the nail right on the head though.
The IPA recipe was one The Drunk Arab brewed which I belive also come up wonderfully.

The hightail one which is another one I put together and brewed a few years back and now after drinking it on tap quite often I wonder wether its either not as dark as I once thought or they actually have changed the recipe to lighten it up a bit. Still for me around 25 ebc is about right but it may be a shade lighter, could also be darker crystal malt with less choc but as is that recipe is pretty darn close I think. Also maybe could double the finishing hop amounts. They do I believe use wyeast 1028 in all those and wyeast Irish ale for the stout, at least at one time thats how they did them.

Been meaning to put together a recipe for a aprox of their stout but haven't got around to it.

Anyway I can say those three recipes are lovely.


Boozed, broozed and broken boned.
Jayse

 

[Fents]

Yea i thought u might have had somthing to do with em Jayse

Have you got a recipe vault we can take a peek at :lol:

 

[Malnourished]

The hightail one which is another one I put together and brewed a few years back and now after drinking it on tap quite often I wonder wether its either not as dark as I once thought or they actually have changed the recipe to lighten it up a bit.

I have been wondering the same thing myself lately. It's good to see I'm not the only one - seems more like an APA these days... but I still really like it.

 

[tangent]

that Double IPA sounds awesome.

 

[sam]

Good to see they've made a DIPA. I strongly encourage everyone to get down to the brewery and drink lots and lots, so they decide to keep brewing it. That way, I might get to taste it when I'm back in Melbs.

Hopefully the snowball effect keeps on rollin', Jamesion, now Mountain Goat. Who's next?

 

[brendanos]

Feral have been brewing an Imperial IPA (10%, 100IBU) for over a year now

 

[sam]

Feral have been brewing an Imperial IPA (10%, 100IBU) for over a year now

I knew someone was going to say that. I should have specified Vic micros.

Got to sample an IPA from Feral at Beertopia 06, don't think it was the IIPA though. It was mighty tasty, that's for sure.

sam

 

[brendanos]

The batch at Beertopia was an earlier incarnation of what they are brewing now, I believe they scaled everything up since then. I just had to mention it to make myself feel better about not being able to try the Mountain Goat.

Sam's sentiments are spot on, everyone that can make it down, do so, then make sure you tell the bar staff how good it is - I want to be able to try it next time I'm over that way!