Recipe Type: Extract
Yeast: Wyeast 1084 Irish Ale
Yeast Starter: 500 mL
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.010
Boiling Time (Minutes): 60
Color: 42 HCU
Primary Fermentation (# of Days & Temp): 7 days 65 degrees
Secondary Fermentation (# of Days & Temp): 7 days 65 degrees
Tasting Notes: Malty up front with a crisp finish of roasted grain.
3.15 lbs. NB Organic Light LME
1.5 lbs. NB Gold LME (60 min.)
1.5 lbs. NB Gold LME (last 15 min.)
4 oz. brown sugar (60 min.)
8 oz. Breiss Organic C-60 Crystal
3 oz. Roasted barley
4 oz. Cara-Pils
1 oz. Biscuit
1 oz. Chocolate malt
1 oz. Willamette hops 4.5% AA (60 min)
.5 oz. US Goldings hops 5% AA (30 min)
Slowly bring specialty grains and water to ~170F over the course of 30 minutes, remove grains and start the boil. I started with a full boil of 6 gallons.
A friend and I each entered into a competition for Irish and Scottish ales only. I made a Scottish Export (my last name is Scott) and he made an Irish Red (his last name is literally "Irish") but those two didn't score well. We had an idea to each cut our recipes in half and brew a hybrid of the two and this is the result of the experiment. It still falls under the style guidelines for an irish red ale and ended up getting fifth place in the competition.