Description:

Delicious, dry, roasty, a little bit of coffee. More fruit (almost like lavender) on the nose than I was going for. The yeast made my house smell like a berry farm while it was in its primary fermentation. Next time I'll either lower the temp for the primary or give it a longer secondary to lessen this.

Ingredients:

• 7 lbs Pale 2-row
• 1/2 lb Black Patent Malt
• 1/2 lb Chocolate Malt
• 1/2 lb Roasted Barley
• 1/2 lb Carapils
• 1 lb Rolled oats
• 1 lb Torrified Wheat
• 2 oz Northern Brewer Hops (60min boil)
• 1/2 oz Fuggle (finish)
• 3 tsp Gypsum (added before boil)
• 1 tsp Irish Moss
• 1 qt Wyeast Irish Ale yeast starter

Additional Instructions

Primary Ferment: 4 days
Secondary Ferment: 1 week

Beer Profile

Original Gravity: 1.045
Final Gravity: 1.015
Alcohol by Vol: 3.93%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Procedure:

Source: Collin Elsea