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 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
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!