MayDayBrewing
New Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1084
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.074
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 17.2 IBU
- Color
- 14.7 SRM
- Primary Fermentation (# of Days & Temp)
- 6 days at 64 F
- Secondary Fermentation (# of Days & Temp)
- 10 days at 60 F
- Tasting Notes
- Still early, but nice rich flavor from chocolate malt, subtle hops.
10.00 lb Baird Maris Otter Pale Malt (3.0 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)
0.30 lb Chocolate Malt (350.0 SRM)
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM)
1 lb 13 oz Honey (1.0 SRM)
1.00 oz U.K. Goldings (5.00%) 60 minutes
1/2 tsp Irish Moss - 15 minutes
Wyeast 1084 Irish Ale
Mash in at 150 degrees F for 90 minutes - 3.75 gallons
Mash out at 165 degrees F - 4.75 gallons
Added honey before boil. Boiled 90 minutes. Cooled to 75 degrees F within 35 minutes and pitched yeast. 6 days in primary in controlled 64 degree cold box. 10 days at 60 degrees in secondary. Force-carbonated in corny keg.
0.50 lb Cara-Pils/Dextrine (2.0 SRM)
0.30 lb Chocolate Malt (350.0 SRM)
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM)
1 lb 13 oz Honey (1.0 SRM)
1.00 oz U.K. Goldings (5.00%) 60 minutes
1/2 tsp Irish Moss - 15 minutes
Wyeast 1084 Irish Ale
Mash in at 150 degrees F for 90 minutes - 3.75 gallons
Mash out at 165 degrees F - 4.75 gallons
Added honey before boil. Boiled 90 minutes. Cooled to 75 degrees F within 35 minutes and pitched yeast. 6 days in primary in controlled 64 degree cold box. 10 days at 60 degrees in secondary. Force-carbonated in corny keg.