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10-09-2007, 08:48 PM
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#1
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Location: Wichita Falls, Tx
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Ó Flannagáin Standard
Recipe Type: All Grain
Yeast: WLP004 Irish Ale
Yeast Starter: 1/2 C. DME 1 Pint Water 36 hours
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.014
IBU: 17.2
Boiling Time (Minutes): 60
Color: 29 Black
Primary Fermentation (# of Days & Temp): 1 Week 68
Secondary Fermentation (# of Days & Temp): 2 Weeks 64
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU
NOTES: Absolutely delcious. The new house stout around here. It is smooth, creamy, malty and a nice hit of chocolate. The Roasted is barely noticable through the intense cream. The aroma is powerful and malty. Perfect bitterness. This beer is great! |
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10-10-2007, 02:58 AM
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#2
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Location: Columbus OH
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MMM..., simple, elegant - love it!
What temp do you mash at? About 160?
__________________
RDWHAHB
Every little thing is gonna be alright.
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10-11-2007, 01:09 PM
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#3
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Location: Wichita Falls, Tx
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Nah, was around 156/57. i bottled 6 of em and tasted one that was excellent. Keg should be good and carbed tonight thougha nd I'll try and take a photo if I get a nice head 
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10-11-2007, 01:32 PM
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#4
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Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
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Likes Given: 1
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Save a bottle for our swap, seefresh!
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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10-11-2007, 04:34 PM
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#5
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Location: Wichita Falls, Tx
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Quote:
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Originally Posted by Evan!
Save a bottle for our swap, seefresh!
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Don't worry, one already has your name on it. About to post pics in a minute. I just pulled one of the keg .... mmmmMMMMMMMM unbelievable head, so smooth, strong lace all the way down the mug, the head has stayed at a half inch for over half the beer and I"m still drinking on it.
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10-11-2007, 04:47 PM
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#6
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Registered User
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Location: Wichita Falls, Tx
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Liked 9 Times on 8 Posts
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10-13-2007, 08:24 PM
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#7
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Join Date: Sep 2007
Posts: 16
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That... beer... looks.... .... beautiful. The head on that is perfect, thick and dark. Haven't made a batch of beer since last winter, this will be my next one I promise.
gluckliches trinken!
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10-13-2007, 09:28 PM
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#8
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Can't wait to go AG...
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Join Date: Jan 2007
Location: Reading, MA
Posts: 863
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Very nice! Are you using straight CO2 on the keg? I have yet to do a stout but you have me thinking it is higher on the list than it was.
__________________
Primary - California Common -finally!
Secondary - nothing, back after year plus hiatus
Keg carbing & conditioning - nada
Drinking - store bought: Loose Cannon IPA, Wachusett IPA.
On deck: Trying to decide (beer); wine kit likely (red wine)
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10-18-2007, 01:30 AM
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#9
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Registered User
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Location: Wichita Falls, Tx
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Yep, force carbed this one. It was my first kegged beer and was antsy to try it. Worked well though. I actually finished the keg off last night while camping with some friends in the ozarks.
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10-18-2007, 06:14 AM
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#10
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Join Date: Mar 2007
Location: Addison,TX
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Liked 6 Times on 6 Posts
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mumm simple and looks good. Might throw this on on a cali yeast that I have.
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