geckholm
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP004 Irish Ale Yeast
- Yeast Starter
- 1.0 Liter
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.063
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 52.1
- Color
- 34.3
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Roasted coffee with a hint of chocolate, touch of whiskey on the back end
Thought I would throw this out here. My friends, who aren't afraid to tell me if my recipe sucks, keep coming back to this one. I love it, but am biased...
Celtic Stout
American Stout (13 E)Type: All Grain
Batch Size: 6.00 gal
Boil Size: 8.28 gal
Boil Time: 60 min
End of Boil Vol: 7.28 gal
Final Bottling Vol: 5.50 gal
Fermentation: Ale, Two Stage
Date: 22 Dec 2013
Efficiency: 70.00 %
Prepare for Brewing
Create a yeast starter with 1.00 l of wort
Mash or Steep Grains
Mash Ingredients Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 78.7 %
1 lbs Barley, Flaked (1.7 SRM) Grain 3 6.6 %
ADDED FOR LAST 3O MINUTES OF MASH
12.0 oz Black Barley (Stout) (500.0 SRM) Grain 4 4.9 %
12.0 oz Roasted Barley (300.0 SRM) Grain 5 4.9 %
4.0 oz Pale Chocolate Malt (200.0 SRM) Grain 6 1.6 %
Mash Steps Name Description Step Temperature Step Time
Mash In Add 4.86 gal of water at 167.6 F 156.0 F 45 min
Batch sparge with 1 steps 5.45gal of 168.0 F water
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7 3.3 %
1.25 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 42.8 IBUs
2.00 oz Cacao Nibs (Boil 15.0 mins) Flavor 9 -
0.75 oz Chinook [13.00 %] - Boil 10.0 min Hop 10 9.3 IBUs
Estimated Post Boil Vol: 7.28 gal and Est Post Boil Gravity: 1.063 SG
1.0 pkg Irish Ale Yeast (White Labs #WLP004)
1.0 Liter Starter
Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
Secondary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
4.00 Cup Coffee - Cold Steeped (Secondary 14 days)
12.00 oz Whiskey - Irish (I used Powers) (Secondary 7 days)
Carbed at 2.3
Notes
Dark grains added 30 minutes into Mash
Powers Whiskey to taste to secondary, post steeped coffee
Celtic Stout
American Stout (13 E)Type: All Grain
Batch Size: 6.00 gal
Boil Size: 8.28 gal
Boil Time: 60 min
End of Boil Vol: 7.28 gal
Final Bottling Vol: 5.50 gal
Fermentation: Ale, Two Stage
Date: 22 Dec 2013
Efficiency: 70.00 %
Prepare for Brewing
Create a yeast starter with 1.00 l of wort
Mash or Steep Grains
Mash Ingredients Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 78.7 %
1 lbs Barley, Flaked (1.7 SRM) Grain 3 6.6 %
ADDED FOR LAST 3O MINUTES OF MASH
12.0 oz Black Barley (Stout) (500.0 SRM) Grain 4 4.9 %
12.0 oz Roasted Barley (300.0 SRM) Grain 5 4.9 %
4.0 oz Pale Chocolate Malt (200.0 SRM) Grain 6 1.6 %
Mash Steps Name Description Step Temperature Step Time
Mash In Add 4.86 gal of water at 167.6 F 156.0 F 45 min
Batch sparge with 1 steps 5.45gal of 168.0 F water
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7 3.3 %
1.25 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 42.8 IBUs
2.00 oz Cacao Nibs (Boil 15.0 mins) Flavor 9 -
0.75 oz Chinook [13.00 %] - Boil 10.0 min Hop 10 9.3 IBUs
Estimated Post Boil Vol: 7.28 gal and Est Post Boil Gravity: 1.063 SG
1.0 pkg Irish Ale Yeast (White Labs #WLP004)
1.0 Liter Starter
Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
Secondary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
4.00 Cup Coffee - Cold Steeped (Secondary 14 days)
12.00 oz Whiskey - Irish (I used Powers) (Secondary 7 days)
Carbed at 2.3
Notes
Dark grains added 30 minutes into Mash
Powers Whiskey to taste to secondary, post steeped coffee
