Getting ready for St. Patrick's Day, we decided to brew an Irish Cream Stout. I found a recipe that was an extract recipe that I converted to an all-grain, and we did a 5-gallon batch. Here are the details:
Grains
11 lbs - 2-Row
.75 lbs - Crystal Malt 120L
.75 lbs - Chocolate Malt
.5 lbs - Black (Patent) Malt
.5 lbs - Roasted Barley
Hops
1 oz - Willamette
Yeast
Wyeast 1084 - Irish Ale
The brew schedule was as follows:
Mash
1.5 q water/lb
60 min at 154 degrees
Mashout to 170 degrees
Sparge for approx 1 hour
Boil
60 minute boil
Start - Add Willamette Hops
50 min - Add Whirfloc
Fermentation
Primary - 7 Days @ 63
Secondary - 7 Days @ 70
Keg Condition - 14 Days
Here are the specs on this brew:
IBU's - 14.48
Color - 41.7 SRM
Calories - 177 per 12 oz
Estimated OG - 1.054
Actual OG - 1.056
Estimated FG - 1.015
Estimated ABV - 5.11%
New Estimated ABV from OG - 5.37%
As you can see we hit a slightly better efficiency at 86%. Am happy to see things moving in this direction. I've also started tracking pH at several key points, as well as Preboil OG. I feel we are really getting the process even more smoothed out and I look forward to trying this out! I am also interested to see how this evolves, we may end up conditioning a bit longer, maybe right up to St. Patrick's day.
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