My first personal recipe online is not My Best Beer so far. Like they say, do as I say…
Thing is, I prefer to put all my chips on the one in fermentation stage right now, and not stay prisoner of this one I’m posting.
As a matter of fact, this one posted here, was my first beer so ever, and you may call it beginner’s luck, but I would call it “beginner’s fear”.
Fear made me do things methodically, hygienically, and strictly following all sanitary measures, as I was supposed to keep doing.
Well, now I paused my production for a long time, and picked it up assigning the appropriated time to it, things should go better, and this one in fermentation should rock.
OK, enough is enough, here it goes:
All grain “sort of” Irish ale:
- 19,8 pounds base malt
- 2 pounds caramel malt
- 1 pound rolled oatmeal
- 4,5 gallons of de-chlored water at 155F-162F for 1 hour
Recirculation for 20 minutes,
Sparge up (down) to 1045 gravity
Boil for 60 minutes
- T-60 minutes 50%
- T-15 minutes 25%
- T-5 minutes 25%
0,07+ ounces of hop for each estimated final litter of beer.
Dontrememberwhich Yeast (I told you it was a “sort of”)
- 1st fermentation: 5 days
- 2nd fermentation: 8 days
That turned into a refined creamy red haired Irish ale (please, let me call it like that), that made me stay tunned in brewing.
So please, feel free to comment, lash my mash, or even try it on your own.
Have a brewtiful day… 😀