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Method: | All Grain |
src: http://www.skotrat.com/skotrat/Recipe_Exchange/REC/Uisge%20Bethea%20II.rec Quantities listed are what were recorded in ProMash as what I used. I estimated I'd get 55% efficiency and ended up getting 60%. It came in at 32.6 IBUs, 1.090 OG, 1.025 FG, 8.65% abv. I initially bottled the batch with Coopers carbonation drops, but they didn't work after a couple of years, so I hooked up the counterpressure bottle filler in reverse to transfer the beer from bottles to a keg so I could force-carbonate it. |
Enter desired final yield (volume): |
2.00 pounds |
Wheat Malt, Ger
|
8% of grist |
0.50 pounds |
Chocolate Malt (UK)
|
2% of grist |
22.50 pounds |
Pale Malt (2 Row) US
|
90% of grist |
25.00 pounds | 100% of grist |
0 | Irish Moss @ 10 minutes | |
0.01 | pH 5.2 Stabilizer @ 60 minutes |
1.20 ounces |
7.6% Leaf @ 60 minutes Type: Bittering and Aroma Use: Boil |
9.1 AAUs |
1.20 ounces | Total Hop Weight | 9.1 AAUs |
Las Vegas, Nevada
Calicum: | 74 ppm |
Bicarbonate: | 132 ppm |
Sulfate: | 213 ppm |
Chloride: | 87 ppm |
Sodium: | 87 ppm |
Magnesium: | 25 ppm |
PH: | 7.9% |
Notes: | http://www.lvvwd.com/assets/pdf/wq_summary_lvvwd.pdf, retrieved 25 Apr 12 |
mash schedule as developed in ProMash: dough in with 7 gallons at 164° to mash at 152° for 60 minutes, mash out with 3.125 gallons at a boil to raise temperature to 168°, sparge at 168° to collect 6.75 gallons. |
Primary: | 21 days @ 67° F |
Secondary: | 2 days @ 38° F |
Tertiary: | 0 days @ ° F |
Age: | 14 days @ 38° F |