7lbs Amber Extract
2lbs Dark DME
10oz Roasted Barley
6oz Black Patent
1 lb Buckwheat Honey
2oz Magnum Hops @ 60min (Boil)
Irish Moss
Wyeast 1080 Irish Ale
Steep whole grains in 2 quarts water at 170 for 20 min. Remove grains and add to 2.5 gallons water at a boil. When boiling again add extract and DME. After hot break add hops, boil 60 min. With 15 min left add irish moss. At 2 min dissolve honey in. Add to 3 gallons cold water, cool to 75 and pitch yeast. Be sure to use a blow off tube for krausen, this baby always goes over. Fermented at 68 for 6 days, secondary for another week. OG should be 1.080ish, ferment down to about 1.020. Bottle or store in secondary/keg for at least 2 weeks, preferably a month.
Page maintained by Scott Graham. Last updated May 2, 2005.