Weasel Breweries™
Recipes:
Paddy O'Pyehole's
Midnight Run Irish Ale™
Back Label
Text:
In life, there are times when you've got to make a stand for
your principles... but this isn't one of those times. Before you
strap on those plastic pants and run like hot grease, before crying
like a whipped cur and hiding in the deepest hole in County Kerry,
before running like the last cursed viper in Ireland... stop, take
a deep breath, and have a cold one. Another Yellow-Bellied Hoopajoop
from those spineless Monks of Ann Arbor Abbey.™
Extract and
partial mash. Spine-chilling adventure in an Irish ale. Makes 5
gallons. Elapsed Time: 1.5 hours
- 9 lbs. Pale
Malt Extract
- 1 lb. ESB
Malt
- 1 lb. Melanoidin
Malt
- 1 oz. pelleted
Northern Brewer hops (bittering)
- 1 oz. pelleted
Nugget hops (flavoring)
- 1 oz. pelleted
Willamette hops (aroma)
- 1 tsp. Irish
Moss (optional)
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
Chillguard (optional)
- 1 package
Irish Ale yeast
Bring 20 liters
cold water to a boil in a 30 liter stainless steel brew pot.
Meanwhile, add
5 liters cold water to a 20 liter stainless steel sparge pot. Place
specialty grains in muslin or nylon sparging bag and add to water.
Begin heating, making sure grain and sparging bag do not burn on
bottom of pot. When temperature reaches 180 F, turn off heat and
sparge grains for an additional five minutes. Then, remove bag and
squeeze remaining tasty goodness from bag using a collander and
a large bowl. Discard grains.
When brew pot
reaches boil, begin stirring water and add malt extract. Stirring
will prevent the malt extract settling to the bottom of the bot
and burning. Next, add the contents of the sparging pot. Stir a
few more times for good measure. Inhale.
Turn on the
heat and bring the mixture to a boil again. When boiling, the mixture
forms a foam layer which can rise out of the pot and burn on your
stove. Be careful to avoid this. It is messy and difficult to clean.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
Start of
boil: Bittering hops- 1.0 oz. Northern Brewer hops
45 minutes:
Irish Moss, 1.0 oz. Nugget hops, Yeast nutrient, Chillguard
55 minutes:
Aroma hops - 1.0 oz. Willamette hops
60 minutes:
Stop boil.
Cool the wort
to 85 F or lower before adding yeast. Cool the wort as quickly as
possible to prevent infection. Leave wort in primary fermenter until
fermentation subsides (about a week). Leave wort in secondary fermenter
for an additional two to three weeks. Bottle and age to taste. (Weasel
Breweries recommends a minimum of two months. More is better...
why so impatient?)
1st brewing,
17 May 1998.
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