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Made a starter 2 days before with 1.2 L water and 1.2 cups dark DME.
It got the bottled Irish Ale yeast going well. This yeast was a gift
from Sean, and worked well.
Mashed the 7.5 lbs total grain with 9 quarts water at 166 F strike
temp for 60 minutes at 154 F. Recirculated and fly sparged for 20
minutes with 170 F water, collecting 6.5 gallons sweet wort.
Boiled for 90 minutes, with hops added for last 60 minutes.
Skimmed off foam/proteins from the top of the boil for the first 30
minutes. A large pinch of Irish moss at 20 minutes remaining, plus
the hops as listed above completed the boil.
This went directly from the primary to the keg. It was
delicious. Low alcohol, but great aroma, body and flavor from the
crystal and chocolate malts. Would definitely make this one again.
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