| Check |
Time |
Step |
| |
4 days before |
Make Yeast Starter: Irish Ale (White Labs #WLP004) [Starter 500 ml] |
| |
1 day before |
Boil 2.00 gal water, cool overnight. |
| |
Date: ________ |
Sanitize primary fermentor, airlock, wine thief, hydrometer jar, mix-stir aerator, and stoppers. Clean boil ketlle, mash tun, tubing, paddle, hydrometer, thermometer, pyrex cup. |
| |
|
Take extract out of refrigerator. Add Irish moss to 0.25 cup cold water in pyrex cup. |
| |
|
Transfer 2.00 gal water to primary fermentor. |
| |
|
Prepare 2.25 gal strike water. Temp:______ F |
| |
|
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 4.00 lb |
Crisp Clarity Malt (2.0 SRM) |
Grain |
| 2.00 lb |
Corn, Flaked (1.3 SRM) |
Grain |
| 0.38 lb |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
| 0.25 lb |
Special B Malt (180.0 SRM) |
Grain |
| 0.13 lb |
Roasted Barley (300.0 SRM) |
Grain |
|
| |
2 min |
Mash Ingredients
Step: Add 9.00 qt of water at 165.5 F |
| |
60 min |
Hold mash at 152.0 F for 60 min. Preheat hot liquor tank. Temp:______ F |
| |
|
Recirculate and sparge with 2.34 gal of 175.0 F water to achieve boil volume of 3.53 gal
Measure Gravity: ________ @ Temp:______ F
|
| |
Boil for 60 min |
Start to Boil
| Amount |
Item |
Type |
| 3.00 lb |
Pale Liquid Extract (8.0 SRM) |
Extract |
| 0.75 oz |
Northdown [6.80%] (60 min)
|
Hops |
| 1.00 oz |
Goldings, East Kent [5.10%] (60 min)
|
Hops |
|
| |
30 min into boil |
Add 1.00 tsp Irish Moss (Boil 30.0 min) |
| |
|
Cool wort to fermentation temperature with
ice bath and funnel wort through screen to primary fermentor.
Aerate wort with mix-stir.
|
| |
|
Measure Original Gravity: ________ @ Temp:______ F (Estimate: 1.053 SG) |
| |
|
Add Ingredients to Fermentor
| Amount |
Item |
Type |
| 1 Pkgs |
Irish Ale (White Labs #WLP004) [Starter 500 ml] |
Yeast-Ale |
|
| |
|
Clean boil kettle, paddle, thermometer, wine thief, mix-stir aerator, hydrometer,
mash tun, and tubing. |
| |
7 days |
Ferment in primary for 7 days at 65.0 F |
| |
Date: ________ |
Sanitize racking cane, tip, tubing, carboy cap, secondary fermentor, airlock, and stopper. |
| |
|
Transfer to secondary fermentor. |
| |
|
Clean primary fermentor, racking cane, tip, tubing, and carboy cap. |
| |
14 days |
Ferment in secondary for 14 days at 65.0 F |
| |
Date: ________ |
Measure Final Gravity: ________ @ Temp:______ F (Estimate: 1.015 SG) |
| |
|
Sanitize
keg,
racking cane, tip, tubing, crimper, and carboy cap.
|
| |
|
Transfer to
keg, force carbonate at 40.0 F at a pressure of 12.2 PSI. |
| |
|
Clean
fermentor, racking cane, tip, tubing, crimper, and carboy cap.
|
| |
7 days |
Age for 7 days at 40.0 F |
| |
Date: ________ |
Taste and enjoy! |
2005-2015 Barley Dog Brewery
