| 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
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