Recipe Type: Extract
Yeast: Wyeast 1084 Irish Ale
Yeast Starter: 500 mL
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 5
Original Gravity: 1.062
Final Gravity: 1.024
Boiling Time (Minutes): 60
Color: 206 HCU
Primary Fermentation (# of Days & Temp): 7 days 65 degrees
Secondary Fermentation (# of Days & Temp): 7 days 65 degrees
Tasting Notes: Very smooth, like a chocolate milkshake with nice roastiness.
6 lbs. Dark DME (full boil)
1 lb. Lactose (15 min)
1 lb. Crystal C-60
8 oz. Chocolate malt
12 oz. Roasted barley
1 lb. Flaked oats
1.5 oz. Kent Goldings hops (5.4% AA) 60 min.
.5 oz. Kent Goldings hops (5.4% AA) 20 min.
.5 tsp. Irish moss 10 min.
Steep specialty grains in 1.5 gallons of water at ~152 degrees F for 30 minutes. I started with a full boil of 6 gallons.
Force carbed in a keg to about 2 volumes of CO2 and it pours silky smooth with a thick tan head of tiny bubbles.
Entered into a competition this week, so we'll see how it goes!