biggben
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast Irish ale 1084
- Yeast Starter
- yes
- Additional Yeast or Yeast Starter
- 3 packs or yeast starter
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.079
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 35
- Color
- 34.4L
- Primary Fermentation (# of Days & Temp)
- 21 days @62-72
- Tasting Notes
- Smooth dark mellow ale
Batch size 5.5 gallons
Boil size 6.7 gallons
Boil time 60 minutes
Grain weight 16.5 pounds
Efficiency 75%
Original gravity 1.079
Final gravity 1.018
Alcohol (by volume) 8.1%
Bitterness (IBU) 35
Color (SRM) 34.4°L
Yeast
3 liquid packs
Wyeast
1084 Irish Ale (NOTE: I did not use this yeast I actually made a yeast starter from the yeast at the bottom of a 22 of irish death that i bought)
Grains/Extracts/Sugars
16.5 pounds
Pilsner
38ppg, 2°L 12.5 pounds
75.8%
CaraPils
33ppg, 1.5°L 1 pound
6.1%
Crystal 80L
34ppg, 80°L 1 pound
6.1%
Barley (Flaked)
32ppg, 2°L 1 pound
6.1%
Chocolate
29ppg, 350°L 0.5 pounds
3.0%
Black Patent
27ppg, 500°L 0.25 pounds
1.5%
Barley (Roasted)
28ppg, 500°L 0.25 pounds
1.5%
Hops
2.5 ounces
Cascade hops
6%, Whole 1 ounce
Columbus hops
13%, Whole 1 ounce
Mount Hood hops
5%, Whole 1 ounce
Mash
60 minutes, 8.8 gallons
Strike
Target 153°F 5.2 gallons
167°F
60 minutes (+0)
Sparge 3.7 gallons
185°F
Boil
60 minutes, 6.7 gallons
Columbus hops
13%, Whole 0.5 ounces
60 minutes (+0)
Columbus hops
13%, Whole 0.5 ounces
45 minutes (+15)
Cascade hops
6%, Whole 0.25 ounces
30 minutes (+30)
Cascade hops
6%, Whole 0.25 ounces
15 minutes (+45)
Wort chiller 15 minutes (+45)
Mount Hood hops
5%, Whole 0.5 ounces
10 minutes (+50)
Mount Hood hops
5%, Whole 0.5 ounces
1 minutes (+59)
Ferment
21 days @ 62-72°F
I made this recipe after emailing iron horse brewery and asking them for the grain and hop bill. they sent me what grains and hops that they used but i had to reverse engineer the rest. I used the yeast from a 22 of Irish death that i slowly built up a yeast starter from. i listed Irish ale yeast after looking at a couple other clones i saw online that used it in there recipes. the attenuation and yeast characteristics matched that of what i observed and tasted during and after the fermentation process. It did turn out a wee bit heavier than Irish death in the abv (8.1% instead of 7.8%, but taste are very comparable. i might update and tweak it im sure as the years go on lol, but this will stay in our favorites for a long time
Boil size 6.7 gallons
Boil time 60 minutes
Grain weight 16.5 pounds
Efficiency 75%
Original gravity 1.079
Final gravity 1.018
Alcohol (by volume) 8.1%
Bitterness (IBU) 35
Color (SRM) 34.4°L
Yeast
3 liquid packs
Wyeast
1084 Irish Ale (NOTE: I did not use this yeast I actually made a yeast starter from the yeast at the bottom of a 22 of irish death that i bought)
Grains/Extracts/Sugars
16.5 pounds
Pilsner
38ppg, 2°L 12.5 pounds
75.8%
CaraPils
33ppg, 1.5°L 1 pound
6.1%
Crystal 80L
34ppg, 80°L 1 pound
6.1%
Barley (Flaked)
32ppg, 2°L 1 pound
6.1%
Chocolate
29ppg, 350°L 0.5 pounds
3.0%
Black Patent
27ppg, 500°L 0.25 pounds
1.5%
Barley (Roasted)
28ppg, 500°L 0.25 pounds
1.5%
Hops
2.5 ounces
Cascade hops
6%, Whole 1 ounce
Columbus hops
13%, Whole 1 ounce
Mount Hood hops
5%, Whole 1 ounce
Mash
60 minutes, 8.8 gallons
Strike
Target 153°F 5.2 gallons
167°F
60 minutes (+0)
Sparge 3.7 gallons
185°F
Boil
60 minutes, 6.7 gallons
Columbus hops
13%, Whole 0.5 ounces
60 minutes (+0)
Columbus hops
13%, Whole 0.5 ounces
45 minutes (+15)
Cascade hops
6%, Whole 0.25 ounces
30 minutes (+30)
Cascade hops
6%, Whole 0.25 ounces
15 minutes (+45)
Wort chiller 15 minutes (+45)
Mount Hood hops
5%, Whole 0.5 ounces
10 minutes (+50)
Mount Hood hops
5%, Whole 0.5 ounces
1 minutes (+59)
Ferment
21 days @ 62-72°F
I made this recipe after emailing iron horse brewery and asking them for the grain and hop bill. they sent me what grains and hops that they used but i had to reverse engineer the rest. I used the yeast from a 22 of Irish death that i slowly built up a yeast starter from. i listed Irish ale yeast after looking at a couple other clones i saw online that used it in there recipes. the attenuation and yeast characteristics matched that of what i observed and tasted during and after the fermentation process. It did turn out a wee bit heavier than Irish death in the abv (8.1% instead of 7.8%, but taste are very comparable. i might update and tweak it im sure as the years go on lol, but this will stay in our favorites for a long time