Recipe Type: All Grain
Yeast: Wyeast 1084 Irish Ale
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 6.0
Original Gravity: 1.086
Final Gravity: 1.019
IBU: 25
Boiling Time (Minutes): 120
Color: 27 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 18*C
Additional Fermentation: Bottle conditioning for at least 2 months
Secondary Fermentation (# of Days & Temp): 3 months @ 18*C, on oak
Tasting Notes: awsome, just like a single malt scotch and almost no alcohol taste

Grain Colour (L) Amount (kg) Amount (lbs) %
american 2-row 1.8 4.00 8.8 50.0
Caramel 120L 120 1.00 2.2 12.5
Carastan malt 34 1.00 2.2 12.5
Biscuit malt 25 1.00 2.2 12.5
Peat-smoked malt 3 0.50 1.1 6.3
Flaked oatmeal 2.2 0.50 1.1 6.3

Mash schedule
grain: 8kg/17.6lb
2-step infusion
Protein rest:
ratio 2L/kg (.96qt/lb) @60.0*C (140.0*F) stabilize to 54.0*C (129.2*F) hold for 30min
Saccrification rest:
ratio 1L/kg (.48qt/lb) @100.0*C (212.0*F) stabilize to 66.0*C (150.8*F) hold for 60min
Mash out: none
Sparging:
ratio 3L/kg (1.44qt/lb) @85.0*C

Sugar Colour (L) Amount (kg) Amount (lbs) %
Corn sugar 0 .5 1.1 100

Hops
Northern Brewer (US) 8.7% 1.00oz @ 60min 24.9 IBU

Other
Irish moss 1 ts, 15 minutes

Cooled wort tasted like burnt caramel
Make starter and pitch
Ferment for 14 days
Rack to secondary for 3 month on 80g (2.82oz) of oak chips (soaked in Glenfidich Single Malt Scotch for 1 month), you may find that it's alot, but it's ok for me
Bottled with 120g (4.23oz) of corn sugar