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Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 70%
13 lb (5.9 kg) Maris Otter malt
1 lb (454 g) British Medium Crystal (60°L) malt
1 lb (454 g) flaked barley
12 oz (340 g) roasted barley
12 oz (340 g) pale chocolate malt
1.5 oz (43 g) Challenger [8.5% AA] at 60 minutes
1 oz (28 g) East Kent Goldings [5% AA] at 20 minutes
Wyeast 1084 Irish Ale or SafLager W34 /70
Use a single-infusion mash at 154°F (68°C) for 60 minutes. Raise the temperature to mash out at 168°F (76°C) for 10 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 90 minutes following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 66°F (19°C) if you’re using the ale yeast or 55°F (13°C) if you’re using the lager yeast. Aerate the wort and pitch the yeast. Ferment at 68°F (20°C) if you’re using the ale yeast or 57°F (14°C) if you’re using the lager yeast.
For the water, shoot for a base level of calcium, sulfate, and chloride in the 50 ppm range and a bicarbonate level of about 150 ppm.