Nutty Irish Ale
Specifics
General Information
Method: Partial Mash
Source: Bruce Buerger
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
1.00 pounds Light Dry Extract 12.1% of grist
6.00 pounds Amber Liquid Extract 72.7% of grist
1.00 pounds Light 12.1% of grist
8.00 pounds Total Extract Weight 97% of grist
Reference
Malts and Grains
0.25 pounds
Roasted Barley
3% of grist
0.25 pounds Total Grain Weight 3% of grist
Non-Fermentables
0 Irish Moss @ 15 minutes (Clarity)  
Reference
Hops
0.75 ounces
Goldings, East Kent
6.90% Pellet @ 60 minutes
Type: Bittering
Use: Boil
5.2 AAUs
0.25 ounces
Goldings, East Kent
6.90% Pellet @ 15 minutes
Type: Aroma
Use: Boil
1.7 AAUs
1.00 ounces Total Hop Weight 6.9 AAUs
Reference
Yeast
Irish Ale — Liquid — 4.23
Fermentation
Primary: 7 days @ 65° F
Secondary: 14 days @ 65° F
Tertiary: 0 days @ 32° F
Age: 0 days @ -0° F
Notes
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.
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