Brewed May 1, 2010
- 10 lbs. Maris Otter-3.0 L
- 8 oz Crystal malt- 60 L
- 2 oz Roasted barley- 500 L
- Wyeast 1084 Irish Ale
Prep- Saturday Night
Crushed grains. Did a yeast starter with 1 cup extract and 1 quart water. Prep mash water with 1/2 teaspoon of phosphoric acid.
Mash
- Strike temp = 169 F
- Mash in at 160 F
- Hold between 150-160 F for 2 hours
- Mash out at 168 F for 10 minutes
Sparge
- 1 hour collecting 8 gallons wort
Boil
- 1:30 PM- roiling boil, too much water
- 2:30 PM- gravity 1.042 @ 7+ gallons
- 3:30 PM- gravity 1046 @ 6 1/2 gallons
- 4:00 PM- add 1 oz Kent Goldings (4.6%)
- 4:30 PM- 5 1/2 gallons
- 4:40 PM- Irish moss
- 4:45- PM chiller
- 5:00- add 1/2 oz Kent Goldings, heat off, cold break
- Starting Gravity- 1.056
Nice color. Was hoping for a bit more amber than nutty color.
Final Gravity- 1.012
First beer in keg- set CO2 pressure @ 12 psi and left in basement. Flavor is excellent. Smooth. Light. Excellent beer.
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