Source: Sean McMurtrey
Recipe added: 10/21/01
This recipe came out kinda sweet and extremely high in alcohol (probably 8-12%). I REALLY wanna do this with a hydrometer and get the specifics down so I can hit this every time.
Make sure you eat before having a few of these!
Recipe type: Partial Mash
Batch Size: 5 gal
Starting Gravity: -
Finishing Gravity: -
Time in Boil: 60 mins
Primary Fermentation: 1 week
Secondary Fermentation: N/A
Additional Fermentation: N/A
- 3 lbs Amber extract (Mutons)
- 6 lbs Pale extract
- 1 lbs Domestic Light (300L)
- 1 lbs Black Pat. (500L)
- 1 lbs Crystal (120L)
- 2 oz Cascade Hops
- White Labs Irish Ale Yeast (WLP004)
Boiled grains up to 170 degrees, let stand for 45 mins
Sparged w/ 3 gals water
Start 2 gal water boil
Boil extracts for 55 mins and 2 oz Cascade
Add finishing hops at 60 mins.
Cool wort in ice bath and drop temp to 70 degees
Strain into fermenter and pitch yeast.
Put fermenter in crawl space for a week expecting it to take longer. Yeast was spent after first week probably due to temp.
Boiled 3/4 cup of corn sugar in 1 cup water.
Racked to bottling bucket and stir in sugar/water.
Carbonation only took 3 weeks in crawl space.
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