Recipe Type: All Grain
Yeast: White labs WLP004 Irish ale yeast (liquid)
Yeast Starter: 1 quart
Batch Size (Gallons): 5.28
Original Gravity: 1.043
Final Gravity: 1.007
IBU: 32.7
Boiling Time (Minutes): 90
Color: 16.1 (closer to 18 upon inspection!!)
Primary Fermentation (# of Days & Temp): 14 @ 68F
Tasting Notes:
Prior to priming: slight nutty taste. Very much like Smithwicks without carbonation
1 week after priming: still sweet almost caramel like flavour (was tempted to drink it all!)
12 days after priming: Sweetness had died down. Beer is becoming drier. Not too dissimilar
from Smithwicks, slightly sweeter and more body though.
Will update more when the time comes.
Planning on 2-3 weeks before its ready.
Mad Hatter Ale (Irish Red)
Grain/Extract/Sugar
% Amount Name Potential SRM
-----------------------------------------------------------------------------
69.1 6 lbs 9.8 oz. Mild Ale Malt 1.037 4
11.5 1 lbs 1.6 oz. Pale Ale Malt (Pearl) 1.036 4
11.5 1 lbs 1.6 oz. Extra dark crystal (British) 1.032 150
5.2 0 lbs 8.0 oz. DME 1.044 8
2.7 0 lbs 4.2 oz. Dark wheat malt 1.039 9
Potential represented as SG per pound per gallon.
Hops (32.7 IBUs) Very Hoppy Version!!
Quote:
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.72 oz. Challenger whole 7.8 20.8 90 min.
0.50 oz. Challenger whole 7.8 6.7 15 min.
0.50 oz. E.K. Goldings whole 5.2 4.5 15 min.
1.00 oz. E.K. Goldings Whole 5.2 0.8 1 min.
Mash Schedule
-------------
BIAB style
Mash Type: Single Step
Heat Type: Infusion
Grain Lbs: 9.07
Water Qts: 10.57 - Before Additional Infusions
Water Gal: 2.64 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.16 - Before Additional Infusions
Dough In Temp: 164 Time: 0
Saccharification Rest Temp: 149 Time: 90
Sparge: 160F 4 Gal
__________________
DME added at 90 min
Iish moss added at 15 mins.
Note: I was not overly concerned with the water profilefor this one
as I have Irish water running from my tap!
Carb however you want.
This batch was carbed with 66% DME, 33% Sugar. And slightly overcarbed!
Yeast: White labs WLP004 Irish ale yeast (liquid)
Yeast Starter: 1 quart
Batch Size (Gallons): 5.28
Original Gravity: 1.043
Final Gravity: 1.007
IBU: 32.7
Boiling Time (Minutes): 90
Color: 16.1 (closer to 18 upon inspection!!)
Primary Fermentation (# of Days & Temp): 14 @ 68F
Tasting Notes:
Prior to priming: slight nutty taste. Very much like Smithwicks without carbonation
1 week after priming: still sweet almost caramel like flavour (was tempted to drink it all!)
12 days after priming: Sweetness had died down. Beer is becoming drier. Not too dissimilar
from Smithwicks, slightly sweeter and more body though.
Will update more when the time comes.
Planning on 2-3 weeks before its ready.
Mad Hatter Ale (Irish Red)
Grain/Extract/Sugar
% Amount Name Potential SRM
-----------------------------------------------------------------------------
69.1 6 lbs 9.8 oz. Mild Ale Malt 1.037 4
11.5 1 lbs 1.6 oz. Pale Ale Malt (Pearl) 1.036 4
11.5 1 lbs 1.6 oz. Extra dark crystal (British) 1.032 150
5.2 0 lbs 8.0 oz. DME 1.044 8
2.7 0 lbs 4.2 oz. Dark wheat malt 1.039 9
Potential represented as SG per pound per gallon.
Hops (32.7 IBUs) Very Hoppy Version!!
Quote:
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.72 oz. Challenger whole 7.8 20.8 90 min.
0.50 oz. Challenger whole 7.8 6.7 15 min.
0.50 oz. E.K. Goldings whole 5.2 4.5 15 min.
1.00 oz. E.K. Goldings Whole 5.2 0.8 1 min.
Mash Schedule
-------------
BIAB style
Mash Type: Single Step
Heat Type: Infusion
Grain Lbs: 9.07
Water Qts: 10.57 - Before Additional Infusions
Water Gal: 2.64 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.16 - Before Additional Infusions
Dough In Temp: 164 Time: 0
Saccharification Rest Temp: 149 Time: 90
Sparge: 160F 4 Gal
__________________
DME added at 90 min
Iish moss added at 15 mins.
Note: I was not overly concerned with the water profilefor this one
as I have Irish water running from my tap!
Carb however you want.
This batch was carbed with 66% DME, 33% Sugar. And slightly overcarbed!
