- Recipe Type
- All Grain
- Yeast
- Wyeast 1084 Irish Ale
- Yeast Starter
- As needed
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.045
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 41
- Color
- 40 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days @62-64F
- Tasting Notes
- Sharp roast, bitter, grainy and bready malt background, very slight floral hop, clean
This beer's won a number of medals in the last few months. I'd keep it going, but I'm out of it. 3rd rendition of the recipe, and I think I've settled on the keeper.
Gold, 2016 DC Homebrewer's Cherry Blossom (out of 9 entries)
Gold, 2016 BURP Spirit of Free Beer (out of 32 entries)
Bronze, 2016 SVHG Hop Blossom (out of 11 entries)
Silver, 2016 FOAM Battle of the Bubbles (out of 10 entries)
Use the English malts. Seriously. It makes the character of this beer. It's not as good with American malts.
5 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 6 60.6 %
2 lbs Barley, Flaked (1.7 SRM) Grain 7 24.2 %
1 lbs 4.0 oz Roasted Barley (Muntons) (515.0 SRM) Grain 8 15.2 %
1.50 oz Goldings, East Kent [7.20 %] - Boil 60.0 min Hop 9 41.1 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 10 -
Gravity, Alcohol Content and Color
Measured Original Gravity: 11.2 Plato (1.045)
Measured Final Gravity: 2.7 Plato (1.011)
Actual Alcohol by Vol: 4.5 %
Bitterness: 41.1 IBUs
Est Color: 39.9 SRM
Single infusion mash, 1.7 qts/lb water to grist ratio, 150F.
Water adjusted to the following:
Ca 83
Mg 9
Na 19
SO4 79
Cl 82
HCO3 112
Should net a pH of ~5.50 at room temp without needing acid (5.49 measured). Adjust to ~5.5 w/ acid or baking soda if more than 0.05 off from that. Acidify sparge water to pH 5.6.
I bottle carb it to 2 volumes. But keg (especially nitro) would work too.
Gold, 2016 DC Homebrewer's Cherry Blossom (out of 9 entries)
Gold, 2016 BURP Spirit of Free Beer (out of 32 entries)
Bronze, 2016 SVHG Hop Blossom (out of 11 entries)
Silver, 2016 FOAM Battle of the Bubbles (out of 10 entries)
Use the English malts. Seriously. It makes the character of this beer. It's not as good with American malts.
5 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 6 60.6 %
2 lbs Barley, Flaked (1.7 SRM) Grain 7 24.2 %
1 lbs 4.0 oz Roasted Barley (Muntons) (515.0 SRM) Grain 8 15.2 %
1.50 oz Goldings, East Kent [7.20 %] - Boil 60.0 min Hop 9 41.1 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 10 -
Gravity, Alcohol Content and Color
Measured Original Gravity: 11.2 Plato (1.045)
Measured Final Gravity: 2.7 Plato (1.011)
Actual Alcohol by Vol: 4.5 %
Bitterness: 41.1 IBUs
Est Color: 39.9 SRM
Single infusion mash, 1.7 qts/lb water to grist ratio, 150F.
Water adjusted to the following:
Ca 83
Mg 9
Na 19
SO4 79
Cl 82
HCO3 112
Should net a pH of ~5.50 at room temp without needing acid (5.49 measured). Adjust to ~5.5 w/ acid or baking soda if more than 0.05 off from that. Acidify sparge water to pH 5.6.
I bottle carb it to 2 volumes. But keg (especially nitro) would work too.