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Old 10-12-2009, 11:34 PM   #1
May 2007
Cedar Park, TX
Posts: 110
Liked 4 Times on 2 Posts

Recipe Type: All Grain   
Yeast: WLP004, Irish Ale   
Yeast Starter: 2 liter   
Batch Size (Gallons): 10.5   
Original Gravity: 1.045   
Final Gravity: 1.015   
IBU: 40.6   
Boiling Time (Minutes): 60   
Color: 33.1   
Primary Fermentation (# of Days & Temp): 7 days at 65   
Secondary Fermentation (# of Days & Temp): 3 weeks at 75   
Tasting Notes: really, really good!   

This is a 10.5 gallon recipe for my "Moustache Stout". It came in 3rd in the 13A-F class with a score of 42. I used a 2 liter starter that i split between both carboys. fermented for a week at 65 then kegged and aged for 3 weeks at 75. cold crashed and force carbed to a carb level of around 2.5 volumes.

11 lb Marris Otter
5 lb flaked barley
1.75 lb roasted barley
1 lb rice hulls
3 oz EKG 5.5% for 60 minutes
2 liter starter of WLP004, Irish Ale
2 tbsp 5.2 stabilizer
2 tsp yeast nutrient
added 6 grams of gypsum and 4 grams of chalk. this brought my water profile right in line with the dublin profile in beersmith

Mashed at 154 for 60 minutes. double batch sparge with a preboil volume of approx 12.25 gallons.

this beer finished out right at 3.9% and is damned tasty. poured off of a stout tap, it has a nice, thick tan head with an awesome waterfall effect. it will leave you with a great stout moustache, hence the name. it has become one of my 2 house beers. enjoy!!!!

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