WLP004 Irish Ale Yeast Yeast Starter:
1000ml Batch Size (Gallons):
5.25 Original Gravity:
1.060 Final Gravity:
23.1 Boiling Time (Minutes):
38.0 SRM Primary Fermentation (# of Days & Temp):
28 @ 65° Tasting Notes:
Roasted malts with coffee and bitter chocolate aftertaste, smooth and creamy
Batch Size: 5.25 gal
Boil Size: 3.50
Boil Time: 60 min
Amount Item Type % or IBU
4.75 lb Amber Dry Extract (12.5 SRM) Dry Extract 58.06 %
1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 12.90 %
1.00 lb Chocolate Malt (450.0 SRM) Grain 12.90 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.68 %
0.50 lb Barley, Roasted (300.0 SRM) Grain 6.45 %
1.50 oz Fuggles [4.50 %] (60 min) Hops 19.5 IBU
0.50 oz Goldings, East Kent [5.00 %] (15 min) Hops 3.6 IBU
1/2 Tsp Irish Moss (15 min)
1/2 Tsp Yeast Nutrient (15 min)
1 Pkgs Irish Ale (White Labs #WLP004) [Starter 1000 ml] Yeast-Ale
Measured Original Gravity: 1.060 SG
Final Gravity: 1.018
Estimated Alcohol by Vol:5.70%
Bitterness: 23.1 IBU Calories: 269 cal/pint
Est Color: 38.0 SRM
Steep grains as desired (30 minutes) 155 degrees.
I had to post this recipe because it turned out so well.
I practice the Late Addition method with all of my brews. Usually I will add 1-2 pounds of DME with my 60 minute hop addition and add the rest of the DME at the last 10 minutes after adding the Irish Moss and yeast nutrient.
I'm not certain why, but my estimated FG should have been 1.015, from day 25 to 28 there was no drop in gravity. I bottled and have had no explosions. SWMBO had a baby shower for a work associate this Sunday (4/26) and I poured a glass for all the guys that attended, everybody LOVED it, including myself. I will be making another batch of this as soon as I rack my Raspberry beer into secondary with the fruit, and will definitely be stashing a sixer away for a rainy day. I am very glad I washed the yeast from this brew. This yeast is pretty amazing too, had a 3 hour lag time...it's nuts!
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