Irish beer Clone Recipes?

[Bubbles]

As long as it stays around 20C you're grand. Most yeast strains will throw off flavours if they're allowed to ferment outside their comfort zone, but notty, fermented hot, is particularly rank.

[delzep]

Gimme a clone of Porterhouse Dublin Pale gimme gimme gimme gimme 

[Qs]

Anyone know what the IBUs for MM are?  Gonna switch the hops for Summit, mainly cos I have used all my Amarillo.

[Bubbles]

Thought I'd post this for anyone interested in doing a clone of Galway Bay Chocolate Milk Stout. The recipe was given out by Galway Bay's head brewer Chris when he was interviewed on the Brewing Network a few weeks ago.

Nice to get a recipe for an Irish craft beer that actually comes from the source, although he did throw in a comment that the recipe would "send you in the right direction".. Probably pretty close though.

OG 1.060 (with the lactose contributing 7 pts)
FG: 1.025

65% Maris Otter Pale Malt
9% Chocolate Malt
5% Flaked Barley
5% Brown Malt
4% Crystal Malt 40L
4% Malted Oats
6% Vienna Malt
2% Roasted Barley

Mash at 67.5C

Hopping is single bittering addition at 60 mins giving 34 IBUs. Chris recommends any clean bittering hop like Magnum or Warrior.

Late in the boil, probably 10 mins just to sanitise, add:
23g per litre Lactose
300g "organic chocolate powder" (for a 19 litre brewlength)

Ferment at 20C using Danstar Nottingham
Cold-condition for 4-5 weeks

[Bubbles]

Anyone know what the IBUs for MM are?  Gonna switch the hops for Summit, mainly cos I have used all my Amarillo.

I don't think it's ever been revealed by the brewer, but I suspect you wouldn't be too far off with 35-40.

There's no Amarillo in MM anymore, as was revealed above. So Summit would be a better choice anyway.

[Hop Bomb]

Hop Bomb posted the hop bill for f&f a couple of months back...

FWH with chinook.
Galena at start of the boil.
Chinook & Pacific Jade at half way point
Mosaic with 10 or 15 mins to go
More Mosaic at flame out.
Dry hop is with simcoe  2g per litre and 3g per litre.

Ive scaled down everything in the recipe to a 5 gallon batch in beersmith. If I get the green light from Chris Il post it here.

[armedcor]

Hop Bomb posted the hop bill for f&f a couple of months back...

FWH with chinook.
Galena at start of the boil.
Chinook & Pacific Jade at half way point
Mosaic with 10 or 15 mins to go
More Mosaic at flame out.
Dry hop is with simcoe  2g per litre and 3g per litre.

Ive scaled down everything in the recipe to a 5 gallon batch in beersmith. If I get the green light from Chris Il post it here.

*fingers crossed*

[Hop Bomb]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: OFAF
Brewer: Thomas Delaney
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 19.00 l   
Estimated OG: 1.081 SG
Estimated Color: 17.5 EBC
Estimated IBU: 149.7 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.37 kg               Pale Malt (2 Row) UK (5.9 EBC)           Grain         1        89.0 %       
0.79 kg               Caramalt (Simpsons) (69.0 EBC)           Grain         2        11.0 %       
22.90 g               Chinook [13.00 %] - First Wort 60.0 min  Hop           3        22.4 IBUs     
29.77 g               Galena [12.50 %] - Boil 60.0 min         Hop           4        25.4 IBUs     
45.80 g               Chinook [13.00 %] - Boil 30.0 min        Hop           5        31.2 IBUs     
45.80 g               Pacific Jade [13.00 %] - Boil 30.0 min   Hop           6        31.2 IBUs     
48.09 g               Mosaic (HBC 369) [12.25 %] - Boil 15.0 m Hop           7        20.0 IBUs     
41.22 g               Simcoe [13.00 %] - Steep/Whirlpool  90.0 Hop           8        19.6 IBUs     
0.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         9        -             
60.00 g               Simcoe [13.00 %] - Dry Hop 4.0 Days      Hop           10       0.0 IBUs     
40.00 g               Simcoe [13.00 %] - Dry Hop 4.0 Days      Hop           11       0.0 IBUs     


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 7.16 kg

Notes:
------
OFAF brewhouse brew house stats:

Mash at 66c

OG 1081
FG 1016


Ferments at 20c for two weeks. Then move on to your dry hop regime. 
-------------------------------

You may prefer to adjust the grain bill down and sub in some dextrose to try dry this beer out and get it to finish around 1.008 ish


-------------------------------

Water additions: Thats your own business.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------


Ignore all the mash, sparge & kettle volumes. That's based off my 100l kit. Enter the recipe in your own brew program & you will get what you need exactly.

All the malt and hops are scaled from pre boil volume 1200 litres in the brewery to 19 litres of finished beer in your corny keg.

Our flame out simcoe addition gets a 30 min hop stand. In addition to that the hops are in contact with the hot wort the entire time it takes to chill and transfer to FV so about 30 to 45 mins contact time (chilling time depends on how cold the CLT water is) + the 30 min hop stand. So you should defo do a hop stand at flame out before you start chilling if you are trying to clone it.

[Bubbles]

Cool! Cheers for that Tom.

[armedcor]

You beauty! Thanks for the recipe.

[Qs]

This is brilliant. Thanks.

[molc]

Thought I'd post this for anyone interested in doing a clone of Galway Bay Chocolate Milk Stout. The recipe was given out by Galway Bay's head brewer Chris when he was interviewed on the Brewing Network a few weeks ago.

Nice to get a recipe for an Irish craft beer that actually comes from the source, although he did throw in a comment that the recipe would "send you in the right direction".. Probably pretty close though.

OG 1.060 (with the lactose contributing 7 pts)
FG: 1.025

65% Maris Otter Pale Malt
9% Chocolate Malt
5% Flaked Barley
5% Brown Malt
4% Crystal Malt 40L
4% Malted Oats
6% Vienna Malt
2% Roasted Barley

Mash at 67.5C

Hopping is single bittering addition at 60 mins giving 34 IBUs. Chris recommends any clean bittering hop like Magnum or Warrior.

Late in the boil, probably 10 mins just to sanitise, add:
23g per litre Lactose
300g "organic chocolate powder" (for a 19 litre brewlength)

Ferment at 20C using Danstar Nottingham
Cold-condition for 4-5 weeks

I came on just now looking for that recipe after having one in the pub tonight. Thanks!

[cruiscinlan]

Where would you get lactose at all?

[armedcor]

The home brew shops should have it....https://www.thehomebrewcompany.ie/lactose-500g-p-257.html

That was easy

[cruiscinlan]

Ah yeah, its just it'd be a bit pointless getting one bag in an order as I wouldn't be ordering other kit at present.  Anyone know where I could get it in Dublin, northside or city centre?