Bruce's Irish Ale
Specifics
General Information
Method: Partial Mash
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
1 tsp Irish Moss @ 15 minutes (Boil)  
Reference
Hops
Reference
Yeast
Wyeast British Ale - 1098 — Liquid — 6 cup starter
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: 7 days @ 64° F
Secondary: 14 days @ 64° F
print recipe Output to Beer XML