Monthly Archives: February 2021

Eileen’s Irish

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Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 45 min 33.6 IBUs 32.9751903 1.046 1.013 4.3 %
Actuals 1.043 1.006 4.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Dry Stout 13 A 1.036 - 1.05 1.007 - 1.011 30 - 45 25 - 40 1.8 - 2.5 4 - 5 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 7 lbs 70
Barley, Flaked 2 lbs 20
Black Barley (Stout) 1 lbs 10

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 2 oz 45 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 10.00 g 60 min Mash Water Agent
Whirlfloc Tablet 33.81 oz 15 min Boil Fining
GoFerm Protect 0.25 tsp 0 min Primary Other

Yeast

Name Lab Attenuation Temperature
Irish Ale Yeast (WLP004) White Labs 72% 65°F - 68°F

Mash

Step Temperature Time
Mash In 154°F 60 min
Mash Out 168°F 10 min

Notes

First use of false bottom in cooler.

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BrutX-1

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Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 30 min 26.0 IBUs 3.6543700 1.047 1.010 4.9 %
Actuals 1.038 1.003 4.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Lager 1 B 1.04 - 1.05 1.004 - 1.01 8 - 18 2 - 4 2.5 - 2.9 4.3 - 5.3 %

Fermentables

Name Amount %
Pilsner (Weyermann) 5 lbs 73.53
Corn, Flaked 10.4 oz 9.56
Oats, Flaked 10.4 oz 9.56
DME Golden Light (Briess) 8 oz 7.35

Hops

Name Amount Time Use Form Alpha %
Mosaic (HBC 369) 0.67 oz 15 min Boil Pellet 12.3
Cryo - Mosaic 1 oz 0 min Boil Pellet 22
Cryo - Mosaic 1 oz 0 min Dry Hop Pellet 22

Miscs

Name Amount Time Use Type
PH 5.2 Stabilizer 0.60 tbsp 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining
Yeast Nutrient 0.60 tsp 3 days Primary Other
Amylase Enzyme 0.30 tsp 3 days Primary Other

Yeast

Name Lab Attenuation Temperature
Voss Kveik Lallemand 72% 77°F - 104°F

Mash

Step Temperature Time
Mash In 148°F 75 min

Notes

Brut IPA - David Heath

Batch Size: 10 L / 2.64 US GALLONS
Boil Time: 30 mins
Efficiency: 75%
OG: 1.050
FG: 1.004
ABV: 6.2%
IBU: 24.4
Colour 4.4 EBC

Mash schedule

Mash in @ 62 deg c / 144 deg f for 60 minutes
Mash out @ 75 deg c / 167 deg f for 10 minutes


FERMENTABLES

Pilsner malt
2.07kg / 4.56 lbs
80%

Flaked rice
0.26kg / 0.57 lbs
10%

Flaked corn
0.26kg / 0.57 lbs
10%

HOP ADDITIONS

Mosiac (12.3 AA)

19g / 0.67 oz @ 15 mins (24.4 IBU)
50g / 1.76 oz @ 0 mins
50g / 1.76 oz @ Dry hop for the last 4 days of fermentation.


YEAST

Fermentis Safale US-05

For the first 7 days start at 18 deg c (64.4 deg f)
Then raise to 21 deg c (69.8 deg f) in daily increments of 1 deg c.
The beer is finished when you have 3 days of consistent gravity readings.
14 days for fermentation are expected but may not be the case.

EXTRAS

Add Alpha amalyse enzyme to wort before fermentation start
Always use yeast nutrients
I recommend the use of Irish moss during the boil for clarity.
Use gelatin after fermentation to promote better clarity if desired.

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