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Banshee
EXPERIMENTAL !!!! I'll let you know!!!
| Brewer: | BBQ Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| URL: | http://www.bobsbeerandbbq.com | |||||||
| Beer: | Banshee | Style: | Irish Red | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 45 IBU | |||||
| OG: | 1.077 | FG: | 1.012 | |||||
| Alcohol: | 8.3% v/v (6.5% w/w) | |||||||
| Water: | Tap | |||||||
| Grain: | 13 lb. German Munich 2 lb. Dextrine malt (Cara-Pils) |
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| Mash: | 70% efficiency | |||||||
| Mash in at 152° for 60 minutes. Sparge at 170° | ||||||||
| Boil: | 180 minutes | SG 1.043 | 9 gallons | |||||
| Irish moss at 15 to go | ||||||||
| Hops: | 1.0 oz. Kent Goldings (5% AA, 60 min.) 1.0 oz. Willamette (5% AA, 30 min.) 1.0 oz. Kent Goldings (5% AA, 10 min.) 1.0 oz. Willamette (5% AA, 2 min.) |
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| Yeast: | WLP004 Irish Ale Yeast This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Attenuation: 69-74% Flocculation: Medium to High Optimum Fermentation Temperature: 65-68°F Alcohol Tolerance: Medium-High |
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Recipe posted 10/07/06.
