Chris Swingley
24-Feb-1994
Recipe (for 5 gallons final volume)
5.0 | pounds | Malt Extract | |
3.0 | pounds | Pale Malt | |
1.0 | pounds | Crystal Malt, 80L | |
0.5 | pounds | Chocolate Malt | |
2.0 | ounces | Black Patent Malt | |
1.25 | ounces | Northern Brewer pellet hops, % AA (60 minutes) | |
0.5 | ounces | Cascade pellet hops, % AA (15 minutes) | |
0.5 | ounces | Cascade pellet hops, % AA (1 minutes) | |
- Wyeast #1084 (Irish Ale Yeast), pitched at 74°F
- Starter: 1/2 gallon water, 11 oz DME, 1/4 t yeast nutrient, pitched at 80 F
Water
- Porland City Water
- 5.0 gallons water treated with:
- 2.0 grams Baking Soda.
- 2.0 grams Gypsum.
- 1.0 grams Table Salt.
Mash
- 5.0 quarts water @ 164°F, grist ratio of 1.2 quarts:pound @ 156°F (Held 60 minutes)
Sparge
- 2.0 gallons water @ 180°F, drain
Boil
- Boiled 6.0 gallons for 90 minutes to yield 5.0 gallons wort
Fermentation
- Primary: plastic, 6 days, 70°F, Added cold water to fill fermenter
- Secondary: glass, 9 days, 70°F
Packaging
- Bottled with 0.5 cups dextrose
Properties
Starting Gravity: 1.060 | Final Gravity: 1.012 |
Original Extract: 14.7°plato | Apparent Extract: 3.07°plato |
Real Extract: 5.28°plato | |
Alcohol: 6.3% by volume | (4.9% by weight) |
Apparent Attenuation: 79.2% | Mash Efficiency: 65% |
Bitterness: 48 IBU | Color: 40 SRM |
BU:SG: 0.80 | BV: 1.86 |
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