Recipe Type: All Grain Yeast: White Labs WLP004 Irish Ale Yeast Yeast Starter: Yes Batch Size (Gallons): 5 Original Gravity: 1.056 Final Gravity: 1.011 IBU: 40.8 Boiling Time (Minutes): 60 Color: 34.6 Primary Fermentation (# of Days & Temp): 7 days @ 68oF Secondary Fermentation (# of Days & Temp): 14 days @ 68oF
Grains:
8 lbs. Maris Otter British 2-row (3.0-L)
1 lb. flaked barley (2.0-L )
.75 lb. roasted barley (474-L )
.5 lb. Belgian CaraPils malt, 2-row (5.9-L)
6 oz. Mich. Weyermann Acidulated malt (2.3-L)
4 oz. Belgian chocolate malt, 2-row (425-L )
Bittering hops:
1 oz. Fuggles [4.1% AAU] (60 mins.)
1 oz. Kent Goldings [5.9% AAU] (60 mins.)
Flavoring hops:
.5 oz. Perle [4.3% AAU] (20 mins.)
Fining agent:
Irish Moss (15 mins.)
Mash in 3 gal. of water ~155o F for 60 minutes. Recirculate until clear, ~20 minutes. Sparge with ~7 gal. of 176oF water. Add hops and Irish Moss to schedule above. Cool wort to ~70o F and pitch yeast. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
It's still a little undercarbed, so I'll have to give it another week. Has great flavor but a little light on the twang. Perhaps the cabonic acid during carbonation will help.
I just wanted to note two changes I made to this recipe the last time I brewed it that I think helped to improve it - make it more 'to style'. I upped the acid malt from 6oz. to 8oz. and changed the yeast to WLP007 Dry English Ale Yeast.
D. McElderry’s Irish Wake Stout
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