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Old 10-15-2012, 07:50 PM   #1
BamaRooster's Avatar
Oct 2011
Glade Spring, Virginia
Posts: 509
Liked 14 Times on 14 Posts

Recipe Type: All Grain   

Recipe Type: All Grain
Yeast: Irish Ale Yeast WLP004
Yeast Starter: 1.2 Liters
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.017
IBU: 30.2
Boiling Time (Minutes): 60
Color: 40.6
Primary Fermentation (# of Days & Temp): 17 days @ 64 F
Secondary Fermentation (# of Days & Temp): 7 Days
Tasting Notes: Bottle with 4.5 oz Corn Sugar

9 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Black (Patent) Malt (500.0 SRM)
12 oz Caramel/Crystal Malt - 80L (80.0 SRM)
6 oz Chocolate Malt (350.0 SRM)
1.5 oz Goldings, East Kent [5.00 %] - Boil 60.0 min
.5 oz Fuggles [4.50 %] - Boil 15.0 min
.5 oz Goldings, East Kent [5.00 %] - Boil 5.0 min
Irish Ale Yeast (White Labs #WLP004)

Mash Profile
Grain Weight: 11 lbs 2.1 oz
Sparge Water: 3.24 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Mash In Add 13.91 qt of water at 168.2 F for a target of 156.0 F for 60 min
Mash Out Add 5.57 qt of water at 202.4 F for a target of 168.0 F for 10 min
Sparge Step: Fly sparge with 3.24 gal water at 168.0 F

Taste Notes:
I was very happy with the way this turned out. Very close to the original. Black opaque liquid with a small tan head. This quickly faded and was replaced by just a thin line of off whitish lace around the rim. Good glass lace. Highly roasted malts, very forward. Lots of hints of coffee, chocolate, and nuts. Very robust taste and smell.
wait....what do you mean all the beer is gone!

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Old 02-20-2015, 03:47 AM   #3
Dec 2010
, Montana
Posts: 207
Liked 9 Times on 5 Posts

Thanks, I'm going to try this one!
Stouts, IPA's, Porters - "The Mo' Bitter, the Mo' Better!"
The wife is the Wine-O, I'm just a Beer-O!

Electrified brew system in progress!

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