D. McElderry’s Irish Wake Stout

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Rhoobarb

Well-Known Member
Joined
Jan 25, 2005
Messages
3,553
Reaction score
21
Location
Gainesville
Recipe Type
All Grain
Yeast
White Labs WLP004 Irish Ale Yeast
Yeast Starter
Yes
Batch Size (Gallons)
5
Original Gravity
1.056
Final Gravity
1.011
Boiling Time (Minutes)
60
IBU
40.8
Color
34.6
Primary Fermentation (# of Days & Temp)
7 days @ 68oF
Secondary Fermentation (# of Days & Temp)
14 days @ 68oF
Grains:
8 lbs. Maris Otter British 2-row (3.0-L)
1 lb. flaked barley (2.0-L )
.75 lb. roasted barley (474-L )
.5 lb. Belgian CaraPils malt, 2-row (5.9-L)
6 oz. Mich. Weyermann Acidulated malt (2.3-L)
4 oz. Belgian chocolate malt, 2-row (425-L )

Bittering hops:
1 oz. Fuggles [4.1% AAU] (60 mins.)
1 oz. Kent Goldings [5.9% AAU] (60 mins.)

Flavoring hops:
.5 oz. Perle [4.3% AAU] (20 mins.)

Fining agent:
Irish Moss (15 mins.)

Mash in 3 gal. of water ~155o F for 60 minutes. Recirculate until clear, ~20 minutes. Sparge with ~7 gal. of 176oF water. Add hops and Irish Moss to schedule above. Cool wort to ~70o F and pitch yeast. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
 
I finally got around to brewing this as I mentioned I would about a year ago.

Missed my strike by a degree.
I'll post tasting notes when I get there.
 
olllllo said:
I finally got around to brewing this as I mentioned I would about a year ago.

Missed my strike by a degree.
I'll post tasting notes when I get there.

So, where are your notes!:D
 
It's still a little undercarbed, so I'll have to give it another week. Has great flavor but a little light on the twang. Perhaps the cabonic acid during carbonation will help.

I'll keep you posted.
 
I just wanted to note two changes I made to this recipe the last time I brewed it that I think helped to improve it - make it more 'to style'. I upped the acid malt from 6oz. to 8oz. and changed the yeast to WLP007 Dry English Ale Yeast.
 
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