This beer was almost thrown out when it was two weeks in the bottle.
It was grainy without much malt flavor. But it was St. Patrick's Day and
no Irishman ever wasted beer on that day so we stuck it back and
"found" it after a month in the bottle. A miracle had happened! It was a
big malty stout, more like a malty Murphy's than a Guinness. More than a
few eyes were moist when this one was gone. It has received good
reviews at confabs of some of the most experienced homebrewers in our area. Enjoy!
Ingredients:
(for 5 gallons)
6.6 lbs. John Bull pale malt extract
1.0 lbs. Munton's flaked barley
0.5 lbs. Munton's roasted barley (not crushed)
0.25 lbs Munton's black barley (not crushed)
2.0 tbs. Dextrose
1.0 tsp Gypsum
1.0 oz. Norther Brewer Hop pellets (8.8% AA)
1.0 pkg Wyeast Irish Ale Yeast #1084
Procedure:
1.Make a tea of the flaked, roasted, and black barley. Ten minutes at 65-70 C (150
F.) in 1.0-1.5 quarts seems to work fine.
2.Sparge to the brewpot using about 1.5 gallons of 65-67 C water.
3.Add extract, 0.75 oz. Norther Brewer hops, and gypsum and boil for 45 min.
4.At 40 minutes add 0.25 oz Nothern Brewer hops. (1 tsp. of Irish Moss optional)
5.Remove from heat and cool rapidly.
6.When wort is cooled to about 20-25 C (75 F) pour into fermenter through a sieve
to remove trub.
7.Add sufficient water to make five gallons. Aerate.
8.Pitch yeast
Primary fermentation: one week
Bottling: 1.0 cups light dry malt extract boiled in 1 qt. water for 15 min.
Conditioning: This beer needs at least one month in the bottle, six weeks is
better.
O.G.=1.050, P.A.=6.5%
F.G/=1.023, P.A.=3.0%
Notes:
All units are American measure. tsp=teaspoon (5 ml), oz. = ounce (approx 30 g.)
quart=0.94 l