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Date: 16 Sep 2006 02:06:15
From: Artarius
Subject: Critique my first recipe plz -Black Irish (Partial Mash) W/FWH
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Black Irish
Irish Red Ale
Type: Partial Mash
Date: 9/15/2006
Batch Size: 5.00 gal
Brewer: ArtArius
Boil Size: 5.72 gal Asst Brewer: 38-26-34 oh mama!
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 40.0 Brewhouse Efficiency: 75.0
Taste Notes:
Ingredients
Amount Item Type % or IBU
2 lbs Light Dry Extract (8.0 SRM) Dry Extract 20.0 %
6 lbs Pale Liquid Extract (8.0 SRM) Extract 60.0 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.0 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 5.0 %
1.25 oz Magnum [14.00%] (60 min) (First Wort Hop) Hops 58.5 IBU
1.00 oz Goldings, East Kent [5.00%] (5 min) (Aroma Hop-Steep) Hops -
12.0 oz Candi Sugar, Dark (275.0 SRM) Sugar 7.5 %
4.0 oz Molasses (80.0 SRM) Sugar 2.5 %
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
1 Whirfloc 5min. till FO
Beer Profile
Est Original Gravity: 1.073 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 58.5 IBU
Est Color: 26.5 SRM
Notes
dark candi sugar for it's rum like effect.
1 cup Pale liq extract at boil, the rest at 5min. till Flame Out (FO) so
should be lighter
than the SRM above somewhat but near black.
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Really don't know what style this is so I chose Irish Red Ale from within
BeerSmith.
Is this more like a Porter?
My third batch and I'm going for simplicity. I figure I'll partial mash the
oats and
crystal. I know crystal doesn't need it but I figure the oats need some
company to get
thier full extract potential right? Or will this release unwanted tannins?
On the hops I chose FWH ...
Denny wrote: To my tatsebuds, it seems the bittering is equivalent to
a 20 min. addition. - >So I've used MORE magnum. ->Actually just put the
aroma into the FWH.
Steve/Aus wrote: Firstly, I have tried this on a few occasions and the
results have been
quite stunning, especially with noble hops. - >So is magnum a noble variety?
Many say on FWH that the same bittering is there but much smoother. I like
bitter.
I'm using dark candi sugar because I've read that it imparts a warm rum like
effect,
and the molasses I stole from the Poor Richards recipe. Will this much sugar
make this ale DRY?
If so please suggest a dry yeast, preferrably Irish type that will
counteract this trait if one exists.
Thanks -Roger AKA ArtArius
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Date: 15 Sep 2006 21:35:06
From: Brew Man
Subject: Re: Critique my first recipe plz -Black Irish (Partial Mash) W/FWH
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The recipe sure looks interesting. I've not brewed such a beer myself,
so I can only imagine the taste. I would expect it to be full bodied
due to the addition of oats and maybe the molasses, but also a
moderately hopped brew. I might have gone a bit heavier on the
finishing hops, but it would probably deviate from the style you are
aiming for. The addition of the candi sugar should definitely add some
kick to the beer. Based on what the White Labs website says about
WLP004, it looks like a good choice for this recipe. Has anyone else
out there brewed this?
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Date: 16 Sep 2006 12:33:36
From: Artarius
Subject: Re: Critique my first recipe plz -Black Irish (Partial Mash) W/FWH
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"Brew Man" <fevolaj@hotmail.com > wrote in message
news:1158381306.399233.137870@d34g2000cwd.googlegroups.com...
This is a origional recipe I cobbled together starting from a Brew Your Own
recipe
on thier site - >
http://www.byo.com/feature/1217.html
and scroll to "Old Oddity".
I left out the chocolate malt because of the use of the molasses, which I
stole from the Poor Richards Ale recipe and upped the iL on the chrystal a
cupla notches.
The reason I left out some finishing hops is because this the 1st time I am
doing First Wart Hops (FWH)
which is a topic of major discussion here and on many other message boards
at this time.
Supposedly FWH retains the bitterness, but smooths it, as well as larger
aroma. The origional recipe had
a 60min 1.5oz/15min .50oz addition of fuggles. I switched hops based on
some other recipes, and incorporated
the FWH schedule. Supposedly FWH adds aroma as a 20min addition.
I've since corrected my late extract addition to be 2lbs DME at start of
boil, rest of extract at 15min to lighten
it up a little.
The dark candi sugar is for the rum like effect.
Basically the oats are for mouthfeel and some body.
I don't know what style it is at present but hoping it isn't like licorice.
I am looking to see if the sugars will make it dry tasting and suggestions
for a yeast of the dry type (non liquid) that will counterreact that.
> The recipe sure looks interesting. I've not brewed such a beer myself,
> so I can only imagine the taste. I would expect it to be full bodied
> due to the addition of oats and maybe the molasses, but also a
> moderately hopped brew. I might have gone a bit heavier on the
> finishing hops, but it would probably deviate from the style you are
> aiming for. The addition of the candi sugar should definitely add some
> kick to the beer. Based on what the White Labs website says about
> WLP004, it looks like a good choice for this recipe. Has anyone else
> out there brewed this?
>
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Date: 18 Sep 2006 15:07:26
From: John 'Shaggy' Kolesar
Subject: Re: Critique my first recipe plz -Black Irish (Partial Mash) W/FWH
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On Sat, 16 Sep 2006 12:33:36 GMT, <someone@microsoft.com > wrote:
> The reason I left out some finishing hops is because this the 1st time I am
> doing First Wart Hops (FWH)
> which is a topic of major discussion here and on many other message boards
> at this time.
> Supposedly FWH retains the bitterness, but smooths it, as well as larger
> aroma. The origional recipe had
> a 60min 1.5oz/15min .50oz addition of fuggles. I switched hops based on
> some other recipes, and incorporated
> the FWH schedule. Supposedly FWH adds aroma as a 20min addition.
I don't think the FWH will really add much aroma. The 20 min thing you're
thinking of is probably related to the bitterness. Generally it adds the
same amount of bitterness as a typical 20 minute addition. Personally, I
would leave the 1.5oz 60 minute addition the same (maybe back off on the
amount slightly) and turn the .5oz 15min addition into your FWH hops.
> The dark candi sugar is for the rum like effect.
If this is the same candi sugar sold in most LHBSs, then you're probably
not going to get much flavor from it. I've seen several people on here
say that they really can't tell much difference between the light and
dark form of candi sugar.
John.
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