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No Profile Selected |
19 L |
6.27% |
51.56 |
1.071 |
1.024 |
50°L |
BIAB |
52 |
Beer
0 |
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Title: Irish Bomb |
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| Boil Size: 27 L |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: 0.35 |
Primary Temp: N/A |
Priming Method: dextrose |
Priming Amount: 0.75 |
Creation Date: 09/29/2019 02:04 PM |
Notes: Doug RhoadesÂ’ Milk Stout
5 gallons/19 L, all-grain; OG = 1.072; FG = 1.023; IBU = 47; SRM = 30; ABV = 6.3%
Ingredients
7.9 lbs. (3.6 kg) 2-row pale malt
1.1 lbs. (0.5 kg) wheat malt
1.5 lbs. (0.91 kg) crystal malt (90 ° L)
1.0 lbs. (0.45 kg) Carapils malt
5 oz. (0.14 kg) black patent malt
0.75 lbs. (0.34 kg) roasted barley
1.0 lbs. (0.45 kg) flaked oats
0.5 lb. (0.22 kg) flaked rye
1 lbs. (0.45 kg) lactose (30 min.)
1 tsp. Irish moss (15 min.)
11 AAU Galena hops (90 min.) (1 oz./28 g at 11% alpha acids)
2 AAU Willamette hops (10 min.) (0.5 oz./14 g of 4% alpha acids)
Irish Ale yeast
0.75 cups corn sugar (for priming)
Step by Step
Mash at 122 °F (50 °C) for 20 minutes, 152 °F (67 °C) 60 minutes and 167 °F (75 °C) for 10 minutes. Boil for 90 minutes. Ferment at 68 °F (20 °C). Bottle with corn sugar. |
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