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Goose Island Honker's Ale Clone

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Goose Island Honker's Ale Clone

back to search Back to Search  Style Details 

Beer Style: American Pale Ale  (10A)
Recipe Type: all-grain
Yield: 5 US gallons

American Pale Ale


While traveling, I had the opportunity to taste this wonderfully crafted English Bitter by Chicago's Goose Island Brewery and wanted to try my hand at it. Looked over some clone's on line and used that info to come up with the following recipe which I found to be pretty close to the original. If you like bitters and pale ales, give this one a go for a change of pace.

Bitterness: 37.3 IBUs
Color: 9.5
Est. Alcohol: 4.4%


  • 9 lbs UK Pale Malt
  • 8 oz German Dark Munich Malt
  • 8 oz Cara Munich
  • 8 oz Caramel/Crystal Malt 40L
  • 1 oz Northern Brewer (8.5% AAU) 60 min
  • 1/2 oz Cascade (5.0% AAU) 15 min
  • 1/2 oz Williamette (4.0% AAU) 15 min
  • 1/2 oz Cascade (5.0% AAU) 2 min
  • 1/2 oz Williamette (4.0% AAU) 2 min
  • Wyeast - London ESB Ale #1968 or White Labs English Ale

Additional Instructions

Primary Ferment: 14 days @ 64 - 72 degrees
Secondary Ferment: N/A

Beer Profile

Original Gravity: 1.049
Final Gravity: 1.015
Alcohol by Vol: 4.45%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash Schedule - Single Infusion / Batch Sparge
Heat 4.0 gal water @ 162.5F to get a mash temp of 152.0F. Mash for one hour and drain. Heat 4.75 gal of water @ 177.6F to get a sparge temp of 165.2F. Mash for 15 min and drain....will yield approx. 7 gal of wort. Heat water to boiling. At boiling, add Northern Brewer. Add T15 add 2nd hop addition (Cascade/Williamette) and Irish Moss to help with protein break/clarify the beer. At T2 add remaining Cascade and Williamette hops. Remove from heat, cool to pitching temp and add yeast.