the_gboat
Member
- Recipe Type
- All Grain
- Yeast
- Safale US-05
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 0.987
- Boiling Time (Minutes)
- 60
- IBU
- 27.2
- Color
- 15.2
- Primary Fermentation (# of Days & Temp)
- 13 days @ 65 F
- Secondary Fermentation (# of Days & Temp)
- 18 days @ 65 F
- Additional Fermentation
- cold crash for 3 days @ 39.2 F
- Tasting Notes
- I found this to be bitter, could be the strong ABV.
IRISH CURRAGH ALE
Hi, my name is gboat and I built gboat breweries in my basement. For some reason, all of my beers have a nautical/boat reference. Don’t know why… I’m not even that fond of boats to be honest.
History: A currach (Irish: curach, Irish pronunciation: [ˈkʊɾˠax]) is a type of Irish boat with a wooden frame, over which animal skins or hides were once stretched, though now canvas is more usual. It is sometimes anglicised as "Curragh".
Adapted from recipes found on homebrew talk….
Batch Size: 5.00 gal
Boil Size: 6.70 gal
Estimated OG: 1.052 SG
Brewhouse Efficiency: 65% (recipe was adjusted to fit my efficiency, I like to batch sparge)
Boil Time: 60 Minutes
Grain List (weight, name, SRM, percent):
9 lbs 0.2 oz, Pale Malt (2 Row) CAN, (2.0 SRM), 81.5 %
15.7 oz, Caramel/Crystal Malt -120L, (120.0 SRM), 8.9 %
9.0 oz, Carafoam, (2.0 SRM), 5.1 %
7.9 oz, Melanoiden Malt, (20.0 SRM), 4.5 %
Hops/Miscellaneous List (weight, name, alpha, time of addition):
10g, Northern Brewer, 8.5% (60min)
16g, Cascade, 5.5% (30min)
2g, Irish Moss (10min)
2.5g, Yeast Nutrient (10min)
10g, Norhtern Brewer, 8.5% (10min)
Mash Information:
Mash In - 4 gal @ 163.7 F (steep 152 F) for 60min
Drain mash tun
Batch sparge 2 gal @ 168 F for 20min
Drain mash tun
Batch sparge 2 gal @ 168 F for 10min
Fermentation:
Original Gravity = 1.060
Primary = 13 days @ 65 F in a plastic brew bucket
Gravity After Primary = 1.005 (measured 1.026, converted to brix 6.6, refractometer adjustment 1.005)
Secondary = 18 days @ 65 F in a glass carboy
Cold crash for 3 days at 39.2 F
Final Gravity = 0.987 (measured 1.014, converted to brix 3.6, refractometer adjustment 0.987)
Note: Both fermentation stages were completed in my below grade basement (I live in Ontario, Canada), on a concrete floor. Cold crashing was done in my keezer.
Carbonation:
Transferred into corny keg, chilled for 24 hours.
Force carb at 25 PSI for about 4min (rocking and rolling the keg in my lap).
FINAL ABV = 9.6%
This picture was taken about one hour after force carbonation.
Hi, my name is gboat and I built gboat breweries in my basement. For some reason, all of my beers have a nautical/boat reference. Don’t know why… I’m not even that fond of boats to be honest.
History: A currach (Irish: curach, Irish pronunciation: [ˈkʊɾˠax]) is a type of Irish boat with a wooden frame, over which animal skins or hides were once stretched, though now canvas is more usual. It is sometimes anglicised as "Curragh".
Adapted from recipes found on homebrew talk….
Batch Size: 5.00 gal
Boil Size: 6.70 gal
Estimated OG: 1.052 SG
Brewhouse Efficiency: 65% (recipe was adjusted to fit my efficiency, I like to batch sparge)
Boil Time: 60 Minutes
Grain List (weight, name, SRM, percent):
9 lbs 0.2 oz, Pale Malt (2 Row) CAN, (2.0 SRM), 81.5 %
15.7 oz, Caramel/Crystal Malt -120L, (120.0 SRM), 8.9 %
9.0 oz, Carafoam, (2.0 SRM), 5.1 %
7.9 oz, Melanoiden Malt, (20.0 SRM), 4.5 %
Hops/Miscellaneous List (weight, name, alpha, time of addition):
10g, Northern Brewer, 8.5% (60min)
16g, Cascade, 5.5% (30min)
2g, Irish Moss (10min)
2.5g, Yeast Nutrient (10min)
10g, Norhtern Brewer, 8.5% (10min)
Mash Information:
Mash In - 4 gal @ 163.7 F (steep 152 F) for 60min
Drain mash tun
Batch sparge 2 gal @ 168 F for 20min
Drain mash tun
Batch sparge 2 gal @ 168 F for 10min
Fermentation:
Original Gravity = 1.060
Primary = 13 days @ 65 F in a plastic brew bucket
Gravity After Primary = 1.005 (measured 1.026, converted to brix 6.6, refractometer adjustment 1.005)
Secondary = 18 days @ 65 F in a glass carboy
Cold crash for 3 days at 39.2 F
Final Gravity = 0.987 (measured 1.014, converted to brix 3.6, refractometer adjustment 0.987)
Note: Both fermentation stages were completed in my below grade basement (I live in Ontario, Canada), on a concrete floor. Cold crashing was done in my keezer.
Carbonation:
Transferred into corny keg, chilled for 24 hours.
Force carb at 25 PSI for about 4min (rocking and rolling the keg in my lap).
FINAL ABV = 9.6%
This picture was taken about one hour after force carbonation.