brewing a dry stout and an amber ale
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I used 1/2 of the yeast packet in each recipe.
Oak Aged Irish Stout Recipe
this is for 2 1/2 gallons of beer...adjust accordingly
3 lb marris otter
1/2 lb torrefied barley
1/4 lb black barley
1/4 lb chocolate malt
2 oz adic malt
mash tun was NOT preheated
heat 1.5 gallons water to 174 mash in grains
mash at 158 for 45 min
sparge with 3 1/2 gal of 168 degree water
boil 60 min
add 3/4 oz east keng goldings hops @ 60 min.
chill to 72 degrees
pitch Wyeast 1084 Irish Ale
ferment for 3-6 days in primary
rack to secondary for 10 days adding 1/2 oz med toast french oak cubes.
Bottled with 5 tablespoons corn sugar in one cup water.
let bottle condition as long as you can leave it alone.
one to two months would be best, but good luck.
Amber Ale recipe
this is for 2 1/2 gallons, adjust accordingly
steep
1/2 lb caramalt
1/2 lb crystal 40L
add 3.3 lbs amber LME
bring to boil.
add 3/4 oz Tettnamg @ 60min.
at 15 min
add 3/4 oz hersbrucker
and whirafloc tablet.
at 5 min
add 3/4 oz willamette.
chill to 72 degrees
pitch Wyeast 1084 Irish Ale yeast
ferment @ 68 for 3-6 days
transfer to secondary and ferment for additional 3-10 days
bottle with 6 tlbs corn sugar in one cup water.
let age a month for best flavor.
The recipe does not call for it , but I would probably add 1/2 lb of cara pils/dextrine to help with head retention
3.3 lbs amber LME
