carnevoodoo
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP004 Irish Ale
- Yeast Starter
- One quart slurry from a previous cake
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.049
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 90
- IBU
- 14.9
- Color
- 27 SRM
- Primary Fermentation (# of Days & Temp)
- 21
- Tasting Notes
- Scored a 40, and a first place at the San Diego County Fair Homebrew Competition
Efficiency on this batch was 80% This is based on Jamil's recipe. I used Irish Ale yeast because I had it laying around. I would think that this would do well with English or even Cali yeast. The profile is very neutral. Fermented at 64 degrees.
7 pounds pale - Great Western Two Row
.75 lb 80L
.75 lb 120L
.25 Biscuit
.25 Carafa II
.25 Caramunich
.25 Chocolate (American)
.85 oz US Goldings for 60 minutes. 5% alpha acid, I believe.
Mashed at 154 for 60 minutes. I just go the standard 1.25 quarts per pound. Batch sparge split into two equal volumes. Pretty straightforward.
7 pounds pale - Great Western Two Row
.75 lb 80L
.75 lb 120L
.25 Biscuit
.25 Carafa II
.25 Caramunich
.25 Chocolate (American)
.85 oz US Goldings for 60 minutes. 5% alpha acid, I believe.
Mashed at 154 for 60 minutes. I just go the standard 1.25 quarts per pound. Batch sparge split into two equal volumes. Pretty straightforward.