Batch #88
(for 3.5 gallons)
7 lbs California 2-row malt
0.5 lb British 50-60L
0.25 lb British 70-80L
0.25 lb British 135-165L
2 oz Black Roasted Barley
0.5 oz Chocolate Roast Malt
0.5 oz Coffee Roast Malt
0.5 lb British 50-60L
0.25 lb British 70-80L
0.25 lb British 135-165L
2 oz Black Roasted Barley
0.5 oz Chocolate Roast Malt
0.5 oz Coffee Roast Malt
0.5 oz El Dorado 15%aa (60 min)
0.5 oz El Dorado 15%aa (20 min)
1 oz Falconer's Flight 15%aa (2 min)
1 oz Cascade 5.8%aa (2 min)
1 oz Falconer's Flight 15%aa (dry hop)
0.5 oz El Dorado 15%aa (20 min)
1 oz Falconer's Flight 15%aa (2 min)
1 oz Cascade 5.8%aa (2 min)
1 oz Falconer's Flight 15%aa (dry hop)
White Labs Irish Ale Yeast (WLP004), no starter :(
Water: RO with 1.5 tsp gypsum, 0.5 tsp epsom; 0.25 tsp sodium chloride
Water: RO with 1.5 tsp gypsum, 0.5 tsp epsom; 0.25 tsp sodium chloride
OG: 1.058
FG: 1.008
ABV: 6.5%
IBU: ~75-80
FG: 1.008
ABV: 6.5%
IBU: ~75-80
Mashed in with 10 qts to 145F (apparently) and held 90 min. Batch sparged with 14 qts to extract 5 gallons. Boiled 60min, chilled, pitched yeast.
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