Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6 oz | Belgian - Biscuit | 35 | 23 | 5.7% | |
2 oz | Dry Malt Extract - Wheat - (late boil kettle addition) | 42 | 3 | 1.9% | |
6 oz | Molasses - (late boil kettle addition) | 36 | 80 | 5.7% | |
4 oz | Rolled Oats | 33 | 2.2 | 3.8% | |
6 oz | United Kingdom - Peated Malt | 38 | 2.5 | 5.7% | |
12 oz | Belgian - Special B | 34 | 115 | 11.3% | |
3 oz | United Kingdom - Roasted Barley | 29 | 550 | 2.8% | |
4 oz | American - Black Malt | 28 | 500 | 3.8% | |
3 oz | United Kingdom - Extra Dark Crystal 160L | 33 | 160 | 2.8% | |
2 oz | Maltodextrin - (late boil kettle addition) | 39 | 0 | 1.9% | |
2 oz | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 1.9% | |
4 oz | United Kingdom - Dark Crystal 80L | 33 | 80 | 3.8% | |
3.25 lb | Liquid Malt Extract - Light - (late boil kettle addition) | 35 | 4 | 49.1% | |
106 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Fuggles | Leaf/Whole | 4.5 | Boil | 60 min | 46.81 | 33.3% | |
0.50 oz | Cascade | Leaf/Whole | 7 | Boil | 30 min | 27.98 | 16.7% | |
0.50 oz | Willamette | Leaf/Whole | 4.5 | Boil | 15 min | 11.61 | 16.7% | |
1 oz | Willamette | Leaf/Whole | 4.5 | Dry Hop at 72 °F | 7 days | 33.3% | ||
3 oz / $ 0.00 |
Wyeast - Irish Ale 1084 | ||||||||||||||||
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Fermentis - Safbrew - Specialty Ale Yeast T-58 | ||||||||||||||||
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$ 0.00 |
Method: bottle conditioned |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
270 | 41 | 113 | 85 | 720 | 270 |
Use some good brand of "mountain spring water" and add 1 Tablespoonful of Burton Salts / gallon. Where it lists "rolled oats" I used McCann's steel cut oats - raw. 15 minutes at 125F for 'mock' protein rest >>> 60 minutes at 150F. Sparge. Just strain it. It's too small to worry about this step. Add extracts and adjunct sugars to wort before hops boil. 60" Use unsulfured molasses. Add three ounces of medium toasted French oak *cubes* to boil. Transfer to wort after sparging to room temp before pitching. This is to simulate barrel aging in glass. Should add a cognac note to the product. Dry hop with Willamette whole hops for about a week. Layer both brands of yeast. Yes, I know it may seem strange. *** This batch will need to be aged for at least a few months. Longer if possible. Will have a dense head of foam due to the additions of small amounts of adjuncts such as dry wheat extract, steel cut oats and maltodextrin. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
2.25 gal | Mock protein rest | Temperature | -- | 125 °F | 15 min |
Steep and strain. No rinsing needed. | Temperature | -- | 150 °F | 60 min |
Water | Gallons | Quarts |
---|---|---|
Heat water added to kettle (equipment estimates 3.57 g | 14.3 qt) | 2.58 | 10.3 |
Mash volume with grains (equipment estimates 3.57 g | 14.3 qt) | 2.79 | 11.2 |
Grain absorption losses (steeping) | -0.33 | -1.3 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 3.24 g | 13 qt) | 2.25 | 9 |
Volume increase from sugar/extract (late additions) | 0.34 | 1.3 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil volume | 2 | 8 |
Going into fermentor | 2 | 8 |
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ. | ||
Total: | 2.58 | 10.3 |
Equipment Profile Used: | System Default |