Irish Ale (All Grain) 13

Irish Ale
(All Grain) 13

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This Homebrew Recipe was added by Rick O on June 02, 1997 at 18:13:58:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: ½ with Scotch ,½ Irish wyeast liquid
Yeast Starter: Pitched both cultures into 1 liter
Batch Size: 13
Original Gravity: 1.056
Final Gravity: 1.023
Alcohol Content: 5.1 %
Total Grains: 24 us
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 90
Primary Fermentation: 6 days glass 62°F with blow off tubes
Secondary Fermentation: 8 days glass (still using 6 gallons and air locks
Additional Fermentation: clairfy in SS under pressure 2 weeks

Grain Bill:

24 lbs 2 row
3/4 lb malted wheat
1.5 lb DWC Special Roast
1.5 lb Caramel 20°L
1 lb vienna

Hop Bill:

30 minutes into boil:
@ 60 min, 3 oz Tettenger @ 3.1 + 0.5 Chinook
@ 40 min, 2 oz Hallertaur @ 3.1
@ 10 min, 1.5 oz C Saaz
@ 2 min, 1 oz C Saaz
Scot Dry hopped with 1 oz C Saaz
Irish Dry hopped with 1 oz Kent Goldings

Mash Schedule:

Standard schedule. 120 for 20 minutes
Heat to 152° for 90 min
Mash out to 170°
Sparge with enough to yield finished volume of 14 gal

Brewers Notes:

Excellent fermentation and the blow off tubes worked great.
Force carbonated in Stainless Steel and a little higher than normal but reduced C02 for serving.