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Old 11-27-2011, 10:37 PM   #1
RedGuitar
Recipes 
 
Nov 2010
Raleigh, NC
Posts: 248
Liked 29 Times on 21 Posts


Recipe Type: Partial Mash   
Yeast: Wyeast 1084 Irish Ale   
Yeast Starter: 1 liter   
Batch Size (Gallons): 5   
Original Gravity: 1.077   
Final Gravity: 1.018   
IBU: 45   
Boiling Time (Minutes): 60   
Color: 48 SRM   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 21   
Tasting Notes: Nice, dry, oakky finish   

Grain bill:
4 lbs Marris Otter
1.5 lbs Roast barley
1 lbs UK Chocolate Malt
.5 lbs flaked barley
.5 lbs flaked oats

5.5 lbs British Light DME

Hops:
1 oz Target pellets (60 mins)
1 oz East Kent Goldings pellets (15 mins)

Adjuncts:
4 oz oak chips (I used American Plain toast)
1 qt Jameson Irish Whiskey

Steam oak chips to disinfect, then soak in Jameson for at least 2 weeks prior to using

Process:
Mash all grains in 3 gallons of water at 153* for one hour, sparge with 1.5 gallons at 160*
Bring wort to boil, add DME, return to boil
Boil for a total of 60 minutes
Add Target hops at start of boil
Add EK Goldings hops for final 15 minutes of boil
Cool to room temp, top off to 5 gallons with clean, sterile water
Pitch yeast

Fermentation schedule:
14 days in primary at ~60*
Rack onto oak/Jameson mixture in secondary until desired oak flavor is achieved (I let mine sit in secondary for 3 weeks)
Mix with 3 oz (by weight) corn sugar for bottling
Bottle condition at least 1 month

Notes:
This is good stuff. The oak flavor does fade, though, so if you plan on aging it for a longer period of time, you might consider letting it sit on the oak a little bit longer.

I also made the mistake of pouring the oak chips straight into secondary; in retrospect, I would put the oak in a muslin bag or something along those lines just to make it easier to rack/bottle.

Enjoy!
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