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Old 06-22-2009, 05:14 AM   #1
Join Date: May 2007
Location: San Diego, CA
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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 Biscuit
.25 Carafa II
.25 Caramunich
.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.


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Old 06-22-2009, 06:05 AM   #2
Join Date: Mar 2009
Location: San Diego, CA
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Maybe I'll make this for my next batch, got some Cali that will be coming out of my Pete's clone next week. What do you think about subbing Fuggles for the Goldings? What AA were your Goldings? Why American chocolate over English?

Hope you don't mind, I bastardised your recipe, what do you think?
Originally Posted by Yooper View Post
I'm a fan of "getting it in the can"!

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