- Recipe Type
- Partial Mash
- Yeast
- Wyeast 1084 Irish Ale
- Yeast Starter
- 1 liter
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.077
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 45
- Color
- 48 SRM
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 21
- Tasting Notes
- Nice, dry, oakky finish
Grain bill:
4 lbs Marris Otter
1.5 lbs Roast barley
1 lbs UK Chocolate Malt
.5 lbs flaked barley
.5 lbs flaked oats
5.5 lbs British Light DME
Hops:
1 oz Target pellets (60 mins)
1 oz East Kent Goldings pellets (15 mins)
Adjuncts:
4 oz oak chips (I used American Plain toast)
1 qt Jameson Irish Whiskey
Steam oak chips to disinfect, then soak in Jameson for at least 2 weeks prior to using
Process:
Mash all grains in 3 gallons of water at 153* for one hour, sparge with 1.5 gallons at 160*
Bring wort to boil, add DME, return to boil
Boil for a total of 60 minutes
Add Target hops at start of boil
Add EK Goldings hops for final 15 minutes of boil
Cool to room temp, top off to 5 gallons with clean, sterile water
Pitch yeast
Fermentation schedule:
14 days in primary at ~60*
Rack onto oak/Jameson mixture in secondary until desired oak flavor is achieved (I let mine sit in secondary for 3 weeks)
Mix with 3 oz (by weight) corn sugar for bottling
Bottle condition at least 1 month
Notes:
This is good stuff. The oak flavor does fade, though, so if you plan on aging it for a longer period of time, you might consider letting it sit on the oak a little bit longer.
I also made the mistake of pouring the oak chips straight into secondary; in retrospect, I would put the oak in a muslin bag or something along those lines just to make it easier to rack/bottle.
Enjoy!
4 lbs Marris Otter
1.5 lbs Roast barley
1 lbs UK Chocolate Malt
.5 lbs flaked barley
.5 lbs flaked oats
5.5 lbs British Light DME
Hops:
1 oz Target pellets (60 mins)
1 oz East Kent Goldings pellets (15 mins)
Adjuncts:
4 oz oak chips (I used American Plain toast)
1 qt Jameson Irish Whiskey
Steam oak chips to disinfect, then soak in Jameson for at least 2 weeks prior to using
Process:
Mash all grains in 3 gallons of water at 153* for one hour, sparge with 1.5 gallons at 160*
Bring wort to boil, add DME, return to boil
Boil for a total of 60 minutes
Add Target hops at start of boil
Add EK Goldings hops for final 15 minutes of boil
Cool to room temp, top off to 5 gallons with clean, sterile water
Pitch yeast
Fermentation schedule:
14 days in primary at ~60*
Rack onto oak/Jameson mixture in secondary until desired oak flavor is achieved (I let mine sit in secondary for 3 weeks)
Mix with 3 oz (by weight) corn sugar for bottling
Bottle condition at least 1 month
Notes:
This is good stuff. The oak flavor does fade, though, so if you plan on aging it for a longer period of time, you might consider letting it sit on the oak a little bit longer.
I also made the mistake of pouring the oak chips straight into secondary; in retrospect, I would put the oak in a muslin bag or something along those lines just to make it easier to rack/bottle.
Enjoy!
