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Old 10-28-2011, 12:49 AM   #1
biggben
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Default All-Grain - Black Death ( Irish Death Clone)

Recipe Type: All Grain
Yeast: Wyeast Irish ale 1084
Yeast Starter: yes
Additional Yeast or Yeast Starter: 3 packs or yeast starter
Batch Size (Gallons): 5.5
Original Gravity: 1.079
Final Gravity: 1.018
IBU: 35
Boiling Time (Minutes): 60
Color: 34.4L
Primary Fermentation (# of Days & Temp): 21 days @62-72
Tasting Notes: Smooth dark mellow ale

Batch size 5.5 gallons
Boil size 6.7 gallons
Boil time 60 minutes
Grain weight 16.5 pounds
Efficiency 75%
Original gravity 1.079
Final gravity 1.018
Alcohol (by volume) 8.1%
Bitterness (IBU) 35
Color (SRM) 34.4°L
Yeast
3 liquid packs
Wyeast
1084 Irish Ale (NOTE: I did not use this yeast I actually made a yeast starter from the yeast at the bottom of a 22 of irish death that i bought)

Grains/Extracts/Sugars
16.5 pounds
Pilsner
38ppg, 2°L 12.5 pounds
75.8%
CaraPils
33ppg, 1.5°L 1 pound
6.1%
Crystal 80L
34ppg, 80°L 1 pound
6.1%
Barley (Flaked)
32ppg, 2°L 1 pound
6.1%
Chocolate
29ppg, 350°L 0.5 pounds
3.0%
Black Patent
27ppg, 500°L 0.25 pounds
1.5%
Barley (Roasted)
28ppg, 500°L 0.25 pounds
1.5%

Hops
2.5 ounces
Cascade hops
6%, Whole 1 ounce
Columbus hops
13%, Whole 1 ounce
Mount Hood hops
5%, Whole 1 ounce

Mash
60 minutes, 8.8 gallons
Strike
Target 153°F 5.2 gallons
167°F
60 minutes (+0)
Sparge 3.7 gallons
185°F

Boil
60 minutes, 6.7 gallons
Columbus hops
13%, Whole 0.5 ounces
60 minutes (+0)
Columbus hops
13%, Whole 0.5 ounces
45 minutes (+15)
Cascade hops
6%, Whole 0.25 ounces
30 minutes (+30)
Cascade hops
6%, Whole 0.25 ounces
15 minutes (+45)
Wort chiller 15 minutes (+45)
Mount Hood hops
5%, Whole 0.5 ounces
10 minutes (+50)
Mount Hood hops
5%, Whole 0.5 ounces
1 minutes (+59)

Ferment
21 days @ 62-72°F


I made this recipe after emailing iron horse brewery and asking them for the grain and hop bill. they sent me what grains and hops that they used but i had to reverse engineer the rest. I used the yeast from a 22 of Irish death that i slowly built up a yeast starter from. i listed Irish ale yeast after looking at a couple other clones i saw online that used it in there recipes. the attenuation and yeast characteristics matched that of what i observed and tasted during and after the fermentation process. It did turn out a wee bit heavier than Irish death in the abv (8.1% instead of 7.8%, but taste are very comparable. i might update and tweak it im sure as the years go on lol, but this will stay in our favorites for a long time

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Old 10-31-2011, 09:38 PM   #2
sharkuttack
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great recipe how did it turn out?

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Old 11-29-2011, 07:29 PM   #3
40Below
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Any word on the results?
I've been wanting to replicate this beer since I first tried it. I have a book with Jim Quilters original recipe for Irish Death but it's a Barley Wine but surely there has to be some correlation between the two. It was probably tweeked to appeal to the masses, or possibly the 50 lbs of grain (per 10 gal batch) it took to make it wasn't practical.
I've always thought this beer was back sweetened, possibly a milk stout which would add to the sweet malty deliciousness and silky mouth feel.
Keep us posted on the tasting of this, I can't wait to give it a try.

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Old 03-12-2012, 07:42 AM   #4
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Yes its one of my favorites, i buy it often. on tap is way different from the bottle though. IRON HORSE does a great job and they have been very helpfull.
Yeah beer turned out great! i am toying with it a little and getting ready to brew it up again here this next month a couple more times. its real close though, real smooth and inviting. probably around mid month just waiting on a fermentor to open up.

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Old 03-12-2012, 07:50 AM   #5
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here is a not so good pic of the beer after carbonation

img_0930.jpg  
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Old 03-13-2012, 08:31 PM   #6
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I have been tweaking this beer allot for the last several days, and i started noticing that it seems that iron horse took an dry irish stout and imperial stout and combined the two. so i am trying to go another direction with this and create a kinda hybrid Imperial/Dry Irish Stout. The only thing that is throwing me off is the addition of munich. and how i can get it down to a FG that will still be in the category of dry stout. So here is the recipe and i would love any feedback that you all might have.


Batch size 5.5 gallons
Boil size 6.7 gallons
Boil time 60 minutes
Grain weight 17.75 pounds
Efficiency 75%
Original gravity 1.081
Final gravity 1.022
Alcohol (by volume) 7.8%
Bitterness (IBU) 38
Color (SRM) 47.7°L
Yeast
3 liquid packs
White Labs
WLP004 Irish Ale

Grains/Extracts/Sugars
17.75 pounds
2 Row Base
37ppg, 1.5°L 11 pounds
62.0%
Barley (Flaked)
32ppg, 2°L 2 pounds
11.3%
Barley (Roasted)
28ppg, 300°L 1.5 pounds
8.5%
Munich
12ppg, 9°L 1 pound
5.6%
Crystal 80L
34ppg, 80°L 1 pound
5.6%
CaraPils
33ppg, 1.5°L 0.5 pounds
2.8%
Chocolate
29ppg, 350°L 0.5 pounds
2.8%
Black Patent
27ppg, 500°L 0.25 pounds
1.4%

Hops
2.75 ounces
Columbus hops
13%, Whole 1 ounce
Mount Hood hops
5%, Whole 1 ounce
Cascade hops
6%, Whole 0.75 ounces

Mash
150 minutes, 9.0 gallons
Strike
Target 153°F 5.3 gallons
166°F
90 minutes (+0)
Sparge 3.6 gallons
170°F

Boil
60 minutes, 6.7 gallons
Columbus hops
13%, Whole 0.5 ounces
60 minutes (+0)
Columbus hops
13%, Whole 0.5 ounces
45 minutes (+15)
Cascade hops
6%, Whole 0.5 ounces
30 minutes (+30)
Cascade hops
6%, Whole 0.25 ounces
15 minutes (+45)
Mount Hood hops
5%, Whole 0.5 ounces
10 minutes (+50)
Mount Hood hops
5%, Whole 0.5 ounces
1 minutes (+59)

Ferment
21 days @ 65-68°F
Rack to secondary 14 days (+7)

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Last edited by biggben; 03-13-2012 at 08:34 PM. Reason: wrong results on gravity
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Old 04-24-2012, 05:26 AM   #7
newbrew22
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Hey! Thanks for the recipe, I have a couple questions for you. I'm new to all grain brewing so bear with me! First off, I used the Scottish ale wyeast for the yeast off of a recommendation from the guy at the homebrew store. Secondly, the OG for the brew was 1.070 so it was a little bit under. I used a yeast starter (first time trying one). When I put the beer into the primary fermentation and added the yeast, the first couple days it was going crazy (like usual). However, after about three days it settled quite a bit, almost like it does after about 2 weeks of fermenting. How much action was going on with your yeast for this beer? Is this normal? I know this beer is supposed to have a higher alcohol content so I assumed the yeast would be pretty active for a while.

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Old 04-27-2012, 07:29 AM   #8
biggben
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My beer was pretty active in fermentation for a few days but that doesn't mean that its not still fermenting. i have had beer that seem to go crazy for a day and then mellow out. last beer i made was a stout that sat with no active fermentation that increased abv by 2% more 2 weeks or so later after fermentation had stopped being visible. just take readings, that's the only way to really tell whats going on inside.

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Old 05-09-2012, 08:48 PM   #9
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Hey, thanks for the info! I put it into a secondary fermentation about a week ago and the alcohol percentage is at 7.5% so didn't quite hit your mark but still a hefty beer. The flavor and aroma is great! Definitely a great Irish death clone. Can't wait for it to be done! Thanks again for the recipe.

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Old 05-15-2012, 06:04 AM   #10
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Thanks for the recipe! Definitely need to try this recipe. I graduated from CWU last summer quarter so now I can't go fill up my growler anymore!

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