Finnegan’s Wake, Page 439

The name comes from an internet incident in which Rian Johnson and Joseph Gordon-Levitt made a film adaptation of this single page sort of on a dare because of how bewildering and bizarre it is.

The resulting film: https://vimeo.com/5575022

From 5 gallon version:

5.5 lbs. (2.5 kg) pale ale malt
1.25 lbs. (567 g) flaked barley
1 lb. (454 g) roasted barley
0.5 lb. (227 g) chocolate malt
0.25 lb. (113 g) crystal malt (80 °L)
0.25 lb. (113 g) debittered black malt
9.6 AAU UK Goldings hops (60 min.) (1.75 oz./50 g at 5.5% alpha acids)
1.4 AAU UK Goldings hops (10 min.) (0.25 oz./7 g at 5.5% alpha acids)
Wyeast 1028 (London Ale), White Labs WLP013 (London Ale), or SafAle S-04 yeast
3⁄4 cup corn sugar (for priming)

This recipe uses a single infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the pale ale malt and flaked barley at 144 °F (62 °C) and hold for 60 minutes. Begin recirculating, add the dark grains and crystal malt, then raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Micro Homebrew Specifics

2.75 lbs — Skagit Talisman True British Ale (2.2°L)
0.63 lbs — Flaked Barley (Grain Millers)
0.5 lbs — Roasted Barley 500-600°L (Crisp)
0.13 lbs — Pale Chocolate 180-250°L (Crisp)
0.13 lbs — Black Malt 500°L (Bairds)

4.8 AAU — Golding 60m
0.7 AAU — Golding 5m

I’m not going to bother taking up the fermentation chamber for this. I plan to ferment in the cellar. As autumn gives way to winter, the temperatures down there ought to be cool enough to keep a fairly clean fermentation profile.