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Old 01-31-2012, 03:53 AM   #1
SouthBay
Recipes 
 
Dec 2010
Olympia, WA
Posts: 465
Liked 23 Times on 21 Posts


Recipe Type: All Grain   
Yeast: English Ale   
Yeast Starter: Yes - 1 gal   
Batch Size (Gallons): 5   
Original Gravity: 1.079   
Final Gravity: 1.026   
IBU: 37.5   
Boiling Time (Minutes): 60   
Color: 24 SRM   
Primary Fermentation (# of Days & Temp): 28 days @ 64 degrees   
Additional Fermentation: Bottle Conditioned for 2 Months @ ~ 68 degrees   
Tasting Notes: So close to the original! SWMBO can't tell the difference in a blind taste test   

(One thing of note: I harvested yeast from a bottle or 5 of Irish Death for use in this recipe. I think WLP002 is probably the closest, but its definitely not WLP004)

10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 64.5 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 12.9 %
1 lbs Barley, Flaked (1.7 SRM) Grain 3 6.5 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 6.5 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 3.2 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 6 3.2 %
4.0 oz Carafa II (412.0 SRM) Grain 7 1.6 %
4.0 oz Roasted Barley (300.0 SRM) Grain 8 1.6 %

9 AAU Fuggles - Boil 60.0 Min Hop 28.2 IBUs
3 AAU Goldings - Boil 60.0 min Hop 10 9.4 IBUs

6.00 oz Non-Fat Cocoa Powder (Boil 10.0 mins)
4.00 oz Lactose (Boil 10.0 mins)

1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast

***

Mash: 1:1 grain:water ratio @ 156 degrees for 90 min.

***

I don't really know what to say about this one, except that it's a darn good brew. I love the original, and wanted to make something similar. The original weighs in at 7.4% ABV so, this could scale up just a touch to hit the same numbers. It's a beast as it is though. Easily my favorite beer I've brewed, and if you've had the original, its about as close as it gets.

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Old 02-11-2012, 06:56 PM   #2
Dynachrome
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Oct 2008
Americas Hinterland, Wisconsin
Posts: 2,084
Liked 74 Times on 67 Posts


Quilter's Irish Death

I love hearing about beers I've never had.

Do you have a picture of your pint?

This sounds right up my alley.
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Old 02-15-2012, 02:43 PM   #3
SouthBay
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Dec 2010
Olympia, WA
Posts: 465
Liked 23 Times on 21 Posts


I'll post a couple of pictures tonight, since I've got a bottle of the original and the clone

 
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Old 02-18-2012, 03:47 PM   #4
SouthBay
Recipes 
 
Dec 2010
Olympia, WA
Posts: 465
Liked 23 Times on 21 Posts


Clone Pic
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Old 02-19-2012, 02:24 AM   #5
Dynachrome
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Oct 2008
Americas Hinterland, Wisconsin
Posts: 2,084
Liked 74 Times on 67 Posts


Slightly off-topic, but here is a pint of my Two-Hearted clone on the left and the original on the right.

I'm off a bit, but I think it turned out well into "I could have two easily" range.

[IMG] Uploaded with ImageShack.us[/IMG]
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Old 02-23-2012, 03:03 PM   #6
dyc0n
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Aug 2011
millsboro, delaware
Posts: 2

I brewed this last night- first all grain on my own. Smells and taste great but I know ill be off what it should be. My mash came settled at about 160 and when it came to the cocoa addition I realized that what I had was dutch processed cocoa not non-fat. I still used it as I was already at the point of no return and a store was not an option. I can find anything to suggest that there will be adverse result but I would like to ask you what you think might happen? Thanks for the recipe post- i've been lurking on here since I started brewing in August- this is my first post. Thanks

 
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Old 02-23-2012, 07:04 PM   #7
SouthBay
Recipes 
 
Dec 2010
Olympia, WA
Posts: 465
Liked 23 Times on 21 Posts


The lowfat or nonfat thing is just to help keep some head retention. Full fat chocolate supposedly causes the foam to dissipate. Otherwise, nothing really adverse.

You'll probably end up with a fuller beer bc of the mash temp, but again, itll prolly be fine.

Let me know what you think when its done! I found that it really started to get legs after a month in the bottle
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Old 03-01-2012, 05:23 PM   #8
beacherboy
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Feb 2012
Posts: 1

I've never brewed all grain. I used too brew with extract. Just getting back into brewing after a few years off. I love Irish death and live about 70 miles from iron horse. I would like to try this just need some simple help. Mainly the procedures in how too brew with all grain. Elementary steps I guess.

 
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Old 08-21-2012, 10:47 PM   #9
dyc0n
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Aug 2011
millsboro, delaware
Posts: 2

The beer is FANTASTIC!
One of my best brews- first AG without a friend ( much more experienced friend that works at the homebrew shop) helping me. I must have a great teacher. :-D

I used regular chocolate and my temps hit a little high but it is such a full, flavorful beer that I would not change anything. I ended up priming with DME and have a good beer after only 2 weeks in bottle. It did sit for a LONG stay in the Secondary though. Five months. :-D
Life happens. But, I did what I was supposed to do. I got the bottles out. Said a prayer. Scooped off something that looked bad on the top and Relaxed and HAHB. Thanks SouthBay for an awesome recipe.
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Old 08-22-2012, 02:04 AM   #10
SouthBay
Recipes 
 
Dec 2010
Olympia, WA
Posts: 465
Liked 23 Times on 21 Posts


One interesting note: I met with a brewer from Iron Horse Brewery that makes the original this weekend at a Brew Fest in Olympia. After talking, he explained I'm somewhat off with my recipe. Apparently the original has 6 malts, including Pale and Roast Barley. He told me they never tell anyone ALL of the ingredients.

So, I'll continue to play around with the recipe to make a more authentic clone, but all in all, i'm happy with it as it is as an imperial sweet stout.

Plus, i'm glad you like the recipe!
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