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Old 06-22-2009, 05:14 AM   #1
May 2007
San Diego, CA
Posts: 4,276
Liked 17 Times on 16 Posts

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
Gremlyn's Avatar
Mar 2009
San Diego, CA
Posts: 2,358
Liked 29 Times on 19 Posts

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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