uglygoat
Well-Known Member
this weekend will be our first crack at a big beer that we're gonna sit on for a year.
10 lbs pale malt
4 lbs cara-vienna
6 lbs honey in the boil
single temp infusion mash around 156 for 90 minutes
sparge to collect 7 gallons or so
90-120 minute boil
2 oz columbus full boil
1 oz cascade at 45 min
.5 oz cascade at 30 min
.5 oz cascade at 15 min
oh yeah, my bro is all jacked up about irish moss, so i guess that's going in the beer too...
the estimated og is 1.102
ibu about 60 so i might fiddle with the hops somemore
it's getting racked atop a batch of wyeast 1084 irish ale yeast, which the manufacturer says is more tolerant of high gravity/alcohol beers... i'll prolly need some champagne yeast in the long secondary...
hopefully the gravity will get down low enough to net about 11.5 % alcohol.
we are also in the process of finding an old wine barell to age it in for a year.
10 lbs pale malt
4 lbs cara-vienna
6 lbs honey in the boil
single temp infusion mash around 156 for 90 minutes
sparge to collect 7 gallons or so
90-120 minute boil
2 oz columbus full boil
1 oz cascade at 45 min
.5 oz cascade at 30 min
.5 oz cascade at 15 min
oh yeah, my bro is all jacked up about irish moss, so i guess that's going in the beer too...
the estimated og is 1.102
ibu about 60 so i might fiddle with the hops somemore
it's getting racked atop a batch of wyeast 1084 irish ale yeast, which the manufacturer says is more tolerant of high gravity/alcohol beers... i'll prolly need some champagne yeast in the long secondary...
hopefully the gravity will get down low enough to net about 11.5 % alcohol.
we are also in the process of finding an old wine barell to age it in for a year.