Bruce’s Irish Ale
Specifics
General Information
Method: Partial Mash

One of the two beers that will be served at the Answerport company holiday party.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
4.00 pounds DME - Light 24.2% of grist
12.00 pounds LME - Amber 72.7% of grist
16.00 pounds Total Extract Weight 97% of grist
Reference
Malts and Grains
Non-Fermentables
2 tsp Irish Moss @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: British Ale
Manufacturer: Wyeast
Product ID: 1098
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 64–72°F
Amount: 3500 ml
Equipment Profile

Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 19 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C
Notes:

19 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6.6%
Procedure

Steep roasted barley in 1 gallon of 150F water for 20 min. Remove grains and sparge with 1 gallon of 170F water. Stir in extract and bring to boil. Boil 45 minutes and then add 0.25 oz Kent Goldings. Boil 15 minutes more the pour into fermenter with enough cold water to make 5 gallons. When temp is below 68F pitch yeast. Ferment at 68F for a week or until fermentation is complete then rack to secondary. After a week or two prime with corn sugar and bottle.

Fermentation
Primary: 28 days @ 66° F
Secondary: 6 days @ 69° F
Tasting Reviews
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Bottle Label
Related Link
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