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Old 08-10-2009, 04:58 AM   #1
mr_clean
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Default Partial - Baileys Summer Irish Ale

Recipe Type: Partial Mash
Yeast: White Labs Irish Ale 004
Yeast Starter: yes
Batch Size (Gallons): 5.3
Original Gravity: 1.069
Final Gravity: 1.017
IBU: 38.4
Boiling Time (Minutes): 90
Color: Gold
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Light,refreshing,citrusy

Bring at least 2 1/2 gallons of water to 155 degrees and turn off the heat

Put the crushed grains in the grain bag:2 Oz. Peated Malt,1 LB. Crystal 20L,2 LBS. 2-Row,1 LB.Golden Promise
Soak the grains in the hot water for 45 minutesAfter soaking the grains,lift the grain bag out of the water,once the bag has dripped almost all of the water out.
Place a strainer over the stockpot and then put the grainbag into the strainer.Pour 170 degree water evenly over the bag using approx.1 Quart of water per 2 LB. of grain.discard the grains and return to heat untill boiling.

Turn off the heat once again and move the stockpot to a cool burner.Add the malt extract 5 LB. Extra pale extract,1 LB. Corn Syrup,1 Lb. Malto-
Dextrin
Stir constantly while adding to dissolve the malt extract.Return to a boil,once its a controlled boil.add the bittering hops
and set the timer for 90 minutes 1 Oz. Galena

After 75 of the 90 minutes have passed,add the flavor hops for the last 15 minutes:1/2 Oz. Centenial
After 85 of the 90 minutes have passed,add the aroma hops for the last 5 minutes:1/2 Oz. Centenial

After the 90 min has passed put the pot in the tub with ice and water,rapidly cool the wort to 80-85 degrees.Pour the wort
in the fermenter and add as much water needed to the 5 1/2 gallon line.Check the gravity, it should be 1.070.Finishing gravity
should be 1.017

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Last edited by mr_clean; 08-12-2009 at 06:27 PM.
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