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Old 12-18-2008, 03:23 AM   #1
May 2008
Camp Hill, PA
Posts: 361
Liked 2 Times on 2 Posts

Recipe Type: Extract   
Yeast: WLP004 Irish Ale   
Yeast Starter: nope   
Additional Yeast or Yeast Starter: nope   
Batch Size (Gallons): 5   
Original Gravity: 1.046   
Final Gravity: 1.012   
IBU: 28   
Boiling Time (Minutes): 60   
Color: 18   
Primary Fermentation (# of Days & Temp): 14 days at 68*   
Tasting Notes: Tell you when it's done   

3 lbs. light DME
2 lbs amber DME
.5 lb Crystal 80L
.25 lb roasted barley

.75 oz Centennial pellet, 10.5AA

-While bringing 2 gallons of water to a boil, steep crystal 80 and roasted barley in a muslin bag
-Remove the bag when boiling, remove from heat, add 2 lbs light DME, return to boil
-Added .5 oz Centennial and returned to boil
-At 15 minutes remaining, removed from heat, added amber DME and rest of light DME, 1 tsp Irish moss, and .25 oz Centennial, and returned to boil

-After boil, cooled to 80*, put into fermenter with another 3 gallons of spring water
-Pitched WLP004 Irish Ale yeast

-Bottle after 14 days or when FG is 1.012

ABV is approx. 4.4%
Jeff, Brewer, Troegs Brewing Company, Harrisburg, PA

"RDWHAHB, right?"
"No, just do it right, damnit!"

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Old 01-31-2009, 05:03 AM   #2
Jan 2009
Grand Forks
Posts: 7

Sounds good... How is the final product?

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