St Patty's Blarney Beer

Discussion in 'Recipes for Feedback' started by Head First, Feb 1, 2014.

  1. Head First

    Head First Well-Known Member

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    Got home from work Wednesday afternoon and after checking the forum was chatting with my brewing partner. She had come up with a recipe for March 17th. So on a whim we named it and brewed it.
    We split this into 2-5gal batches using yeast separately. I realize the german ale yeast isn't irish by any means but hope it will come out with malty roast flavor as style calls for. We had a scotish ale on deck so just did a combo thing.
    I'm wondering if this is to much roasted barley for irish ale? Will it be more stout like?
    Comments?

    http://www.brewersfriend.com/homebrew/recipe/view/103248/st-patty-s-blarney-beer
     
  2. Ozarks Mountain Brew

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    shouldn't be for 10 gallons, for 5 yes but it will have a distinct roasted front end taste with the roasted grain which I like my self, some don't if your looking for malty and roasty it might be a challenge, theirs a fine line in the balance but good luck, let us know how it finished :D
     
  3. Head First

    Head First Well-Known Member

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    This is a recipe we pulled from Brewing Classic Styles for an Irish Ale. A different hop but comparable grain bill. Will keep ya posted. You mean not enough grain for a 10 gal batch?
     
  4. Head First

    Head First Well-Known Member

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    Racked into carboy's Sunday (17 days) and am lagering at 36-38f. Would have kegged but all kegs are full :D .
    German ale 1007 yeast finished out at 1.009.
    Scottish ale 1728 yeast was 1.008.
    The German was actually smoother and had more malt flavor. Go figure. I was expecting the opposite. The roasted malt didn't over power at all. I thought it balanced out well.
    Will give an update when I get it in a keg and carbonated. Cheers!!
     
  5. Head First

    Head First Well-Known Member

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    Kegged and tasting both. The scotch yeast is as smooth as it should be with the carmel malts standing over the roasted. The German yeast is a little more crisp with the roasted malt holding the edge. I consider it a successful experiment but will have the Irish yeast on hand for a St Pattys recipe next year. I did rinse the German yeast and am using it in a hoppy pale ale that's been fermenting 10 days now.
     

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