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St. Bridget's Clone
| Brewer: | Jim Anciaux | Email: | - | |||||
| Beer: | St. Bridget's Clone | Style: | Robust Porter | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 37 IBU | |||||
| OG: | 1.059 | FG: | 1.013 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Water: | Lincoln, NE Tap | |||||||
| Grain: | 2 lb. American 2-row 7 lb. British pale 1 lb. British Munich 10 oz. British crystal 70-80L 10 oz. American chocolate 4 oz. Roasted barley |
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| Mash: | 76% efficiency | |||||||
| Infused with 1.2 qts/lb to reach 152 deg. Rested for 40 minutes. Infused with 4.5 qts of near-boiling water to reach 158 deg. Rested for 20 minutes. Fly sparged to collect 7 gallons. | ||||||||
| Boil: | 60 minutes | SG 1.046 | 7 gallons | |||||
| 1 tspn Irish Moss at 15 min. | ||||||||
| Hops: | 1.4 oz. Willamette (5% AA, 60 min.) 1 oz. Willamette (5% AA, 10 min.) 1 oz. Willamette (5% AA, 2 min.) |
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| Yeast: | Wyeast London III Ale | |||||||
Recipe posted 03/21/08.
