| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
Beer, Brewing |
54 |
Servings |
INGREDIENTS
| 9 |
lb |
Pale Malt |
| 3/4 |
lb |
Crystal Malt |
| 1/2 |
lb |
Carapils Malt |
| 1 1/2 |
oz |
(4.9%) Kent Goldings (60 |
|
|
Minutes) |
| 1 1/2 |
oz |
(4.9%) Kent Goldings (15 |
|
|
Minutes) |
| 1/4 |
oz |
Kent Goldings (dry) |
| 1 |
ts |
Irish Moss (15 Minutes) |
| 2 |
ts |
Gypsum |
| 2 |
oz |
Oak Chips |
|
|
Wyeast 1059 American Ale |
INSTRUCTIONS
Mash pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add
Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to
boil. In a saucepan, boil the oak for no more than 10 minutes, then strain
the liquid into your boiling kettle. Boil the wort, adding boil- ing hops
after 30 minutes and the flavor hops and Irish Moss after 75 minutes.
Chill and pitch a quart of 1059 starter. Dry hop in the secondary
fermenter. The beer will clear in the bottle. I've fallen head over heels
in love with 1059 American Ale Yeast. I find it gives wonderful pear and
rasberry aromatics, and if I have a carboy filled to the shoulder, I
*don't* need a blow-off tube. It gives a very gentle fermentation with a
relatively short thick kraeusen. Worts in the 1.050's take 5-6 days. I get
the same type of fermentations at 60 F or 72 F. It does take this yeast a
little while to clear. I find it clears faster in the bottle than in the
secondary, so I only use a secondary for a few days as my "dry hop tun".
Primary Ferment: 7 days Secondary Ferment: 5 days
Recipe By : Josh Grosse
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”