Brew Date
November 4, 2006
Attenuation
74% apparent
61% real
Fermentables
British Dextrin (Cara-Pils) Malt
1.00 lbs|10.8%
Info
Adds body; aids head retention. For porters, stouts and heavier bodied beers.
British Dark Crystal Malt
1.00 lbs|10.8%
Info
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
Info
Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
Info
Adds body and creamy head. For stouts and oat ales.
Hops
1.00 oz
Northern Brewer 8.2%
60 min Boil
0.50 oz
Fuggle 4.2%
30 min Boil
0.50 oz
Fuggle 4.2%
10 min Boil
Non-Fermentables
1 tsp.
Gypsum Water Agent
Boil60 min
1/4 tsp.
Super Irish Moss Other
Boil10 min
Yeasts
1 pkg
Irish AleWLP004
White Labs
Fermentation and Aging
Water Profile Purified Artesian
General Info
Formulated for Teach a Friend to Homebrew day, November 4, 2006. Showed my friends Tedd, Izzy and Mike how to brew using specialty grains and extract. We had great time talking, brewing and, of course, drinking my homebrew.
Procedure
- Steep specialty grains in 2 gallons of 168 degree water for 30 minutes
- Remove grains
- Add 1 tsp. of Gypsum
- Add 1 gallon of water and bring to a boil
- Remove from heat and add extract, stir until completely dissolved
- Bring back to a boil
- Using a hop bag, add 1 ounce of Northern Brewer hops
- After 30 minutes, add .5 ounces of Fuggle hops to the hop bag
- After 45 minutes, add 1/4 tsp. of Super Irish Moss
- After 50 minutes, add .5 ounces of Fuggle hops to the hop bag
- After 60 minutes, remove from heat
- Cool wort by placing the kettle in ice water
- Add cool water to the primary fermenter and then add the cooled wort - should be about 75 degrees
- Top off to 5 gallons
- Pitch yeast and seal airlock
