Recipe Type: All Grain Yeast: Irish Ale (Wyeast Labs #1084) Yeast Starter: yes Batch Size (Gallons): 5.75 Original Gravity: 1.046 Final Gravity: 1.008 IBU: 30.4 Boiling Time (Minutes): 60 Color: 34.3 Primary Fermentation (# of Days & Temp): 21 days at 65 degrees Additional Fermentation: none Secondary Fermentation (# of Days & Temp): none Tasting Notes: Nutty chocolate and coffee with a hint of sour from the Acid malt. Not super roasty.
I ended up making about 5 3/4 gallons, kegging a little under 5 gals and bottling the rest. Had a bottle after 3 weeks and it was very good. So good, in fact, that I'm sure that once I tap the keg, I'm sure my diet will be out the window. Hence the name Diet Killer.
If you are a Guinness fan, try this beer. It is pretty close.
Mashed at 150* for 75 min. No mash out. Batch sparge. I lost a degree or two during the mash.
Amt Name Type # %/IBU
6 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.6 %
2 lbs Barley, Flaked (1.7 SRM) Grain 2 21.3 %
1 lbs Black Barley (Stout) (500.0 SRM) Grain 3 10.7 %
2.1 oz Acid Malt (3.5 SRM) Grain 4 1.4 %
1.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 30.4 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084)
.5 Wirfloc at 15 min.
Est Original Gravity: 1.043 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.5 % Actual Alcohol by Vol: 5.0 %
Bitterness: 30.4 IBUs Calories: 150.6 kcal/12oz
Est Color: 34.3 SRM
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 9 lbs 6.1 oz
"Filled with mingled cream and amber I will drain that glass again. Such hilarious visions clamber through the chambers of my brain--Quaintest thoughts--queerest fancies come to life and fade away; Who cares how time advances? I am drinking ale today"-Edgar Alan Poe
My Keezer build: http://www.homebrewtalk.com/f51/keez...y-turn-340755/
Originally Posted by TyTanium
Do what you like, brew what you like. Don't be a tool.