Recipe Type: All Grain Yeast: WLP004 Irish Ale Yeast Starter: One quart slurry from a previous cake Batch Size (Gallons): 5.5 Original Gravity: 1.049 Final Gravity: 1.013 IBU: 14.9 Boiling Time (Minutes): 90 Color: 27 SRM Primary Fermentation (# of Days & Temp): 21 Tasting Notes: Scored a 40, and a first place at the San Diego County Fair Homebrew Competition
Efficiency on this batch was 80% This is based on Jamil's recipe. I used Irish Ale yeast because I had it laying around. I would think that this would do well with English or even Cali yeast. The profile is very neutral. Fermented at 64 degrees.
7 pounds pale - Great Western Two Row
.75 lb 80L
.75 lb 120L
.25 Carafa II
.25 Chocolate (American)
.85 oz US Goldings for 60 minutes. 5% alpha acid, I believe.
Mashed at 154 for 60 minutes. I just go the standard 1.25 quarts per pound. Batch sparge split into two equal volumes. Pretty straightforward.