Brew Date
October 21, 2007
Tap Date
January 12, 2008
Attenuation
82.3% apparent
67.3% real
Fermentables
British Maris Otter Pale Malt
8.00 lbs|75.3%
Info
Premium base malt for any beer. Good for pale ales.
Info
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Info
For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue.
Info
Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
Hops
0.50 oz
Progress 5.6%
60 min Boil
0.50 oz
Progress 5.6%
30 min Boil
0.50 oz
Fuggle 3.6%
15 min Boil
0.50 oz
Fuggle 3.6%
3 min Boil
Non-Fermentables
1 tsp.
Irish Moss Spice
Boil15 min
1 tsp.
Gypsum Water Agent
Boil60 min
Yeasts
1 pkg
California AleWLP001
White Labs
Mash Profile Infusion
Mash Steps
Step 1
Infusion60 min
153°F
Fermentation and Aging
General Info
Based upon an award winning recipe by Erik Beer. This time I switched up the yeast to straight up California Ale from White Labs - slurry.
Entered into the Dredhop 2008 competition - judged March 1, 2008 - did pretty well, but didn’t place. Both judges scored it as "very good" (see below). Both agreed that a bit more malty flavor needs to be present and the beer is too attenuated, which I attribute to the yeast - WLP001 is too attenuative for an Irish Ale. The more experienced judge mentioned that the hops are a bit low for the style, the other said bitterness was a bit too high. I’ll defer to the more experienced judge here.
For next time:
- Use a more appropriate yeast for the style.
- Increase roast barley (slightly) and munich to bring out a more malty profile.
- Slightly increase all hops additions.
Procedure
- Single infusion mash at 153° with 3.5 gallons of water
- Batch sparge at 168° with a total of 4.5 gallons of water
- 60 minute boil
- Cool to 75 degrees
- Pitch yeast
