BrotherBock
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1084 - Irish Ale
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.054
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 44 - Tinseth
- Color
- 15
- Primary Fermentation (# of Days & Temp)
- 17
- Tasting Notes
- Malty and spicy with a strong centennial/mt.hood hop aroma and balancing bitterness
6.5 lb Maris Otter 65.3%
2 lb Rye 20.1%
0.5 lb Crystal 60L 5%
0.5 lb CaraRed 5%
0.2 lb Roasted Barley 2%
0.25 lb Rice hulls 2.5%
9.95 lb Total
Hops
10 g Warrior 60 min 16%
1 oz Mount Hood 15 min 7.5%
2.5 oz Centennial 2 min 8%
1 oz Mount Hood 2 min 7.5%
2 oz Mount Hood 7 days 7.5%
This is an all grain version of a partial mash recipe I had done and is my second attempt at the style. I accidentally added the 1oz of Hood in @ 25 minutes instead of 15 (I misread the timer). So I ended up taking some Mt.Hood from the late hop additions and adding at 15 min ( I think it was .5 oz total). I tried to compensate and maintain the IBU level. I think it ended up going up just a little bit, like 3-4 IBUs. Regardless it turned out real nice. The partial mash was done with 2-row instead of Maris Otter with the same hop additions and it was also very nice. So I'd recommend sticking to the listed hop schedule, but if you screw up like I did it still works out.
The centennial works well with the spiciness of the rye and is very present in the nose. The bitterness is sharp, but not overpowering. If you let the beer stand for a little while once its out of the fridge the bitterness and maltiness are more complimentary.
2 lb Rye 20.1%
0.5 lb Crystal 60L 5%
0.5 lb CaraRed 5%
0.2 lb Roasted Barley 2%
0.25 lb Rice hulls 2.5%
9.95 lb Total
Hops
10 g Warrior 60 min 16%
1 oz Mount Hood 15 min 7.5%
2.5 oz Centennial 2 min 8%
1 oz Mount Hood 2 min 7.5%
2 oz Mount Hood 7 days 7.5%
This is an all grain version of a partial mash recipe I had done and is my second attempt at the style. I accidentally added the 1oz of Hood in @ 25 minutes instead of 15 (I misread the timer). So I ended up taking some Mt.Hood from the late hop additions and adding at 15 min ( I think it was .5 oz total). I tried to compensate and maintain the IBU level. I think it ended up going up just a little bit, like 3-4 IBUs. Regardless it turned out real nice. The partial mash was done with 2-row instead of Maris Otter with the same hop additions and it was also very nice. So I'd recommend sticking to the listed hop schedule, but if you screw up like I did it still works out.
The centennial works well with the spiciness of the rye and is very present in the nose. The bitterness is sharp, but not overpowering. If you let the beer stand for a little while once its out of the fridge the bitterness and maltiness are more complimentary.