Amount | Fermentable | % |
---|---|---|
8.00 pounds | British Maris Otter Pale Malt | 75.3% |
1.00 pounds | American Wheat Malt | 9.4% |
1.00 pounds | German Light Munich Malt | 9.4% |
0.50 pounds | German Melanoidin Malt | 4.7% |
0.12 pounds | British Roasted Barley | 1.1% |
10.62 pounds | Total Fermentable Weight | 100% |
Amount | Hop | Time | Use | Form | AA | |
---|---|---|---|---|---|---|
0.50 ounces | Progress | 60 minutes | Boil | Pellets | 5.6% | |
0.50 ounces | Progress | 30 minutes | Boil | Pellets | 5.6% | |
0.50 ounces | Fuggle | 15 minutes | Boil | Pellets | 3.6% | |
0.50 ounces | Fuggle | 3 minutes | Boil | Pellets | 3.6% | |
2.00 ounces | Total Hop Weight |
Amount | Non-Fermentable | Type | Use | Time |
---|---|---|---|---|
1 tsp. | Irish Moss | Spice | Boil | 15 minutes |
1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
Name | Lab/Manufacturer | Product ID | Form |
---|---|---|---|
California Ale | White Labs | WLP001 | Liquid |
# | Name | Time | Temp. | |
---|---|---|---|---|
1 | Infusion | 60 minutes | 153° F | |
2 | Sparge | 40 minutes | 168° F |
Based upon an award winning recipe by Erik Beer. This time I switched up the yeast to straight up California Ale from White Labs - slurry.
Entered into the Dredhop 2008 competition - judged March 1, 2008 - did pretty well, but didn’t place. Both judges scored it as "very good" (see below). Both agreed that a bit more malty flavor needs to be present and the beer is too attenuated, which I attribute to the yeast - WLP001 is too attenuative for an Irish Ale. The more experienced judge mentioned that the hops are a bit low for the style, the other said bitterness was a bit too high. I’ll defer to the more experienced judge here.
For next time: