Smithwicks Style Ale
This is my attempt at the famous Irish ale that is often served at the pubs in old St. John's.
(Recipe for 18.9 Litres)
7 1/2 lbs English Pale Malted Barley
1 lb of crystal malt
6 oz Roasted Barley
4 oz Corn Starch
1 1/2 oz Fuggles hops 4.5% alpha acid
2 tsp Gypsum
1 tsp Chalk
1/2 tsp Epsom Salts
1/2 oz Goldings hops (finishing)
Wyeast British Ale Yeast
Method:
Infusion mash at 150º F. (include the corn starch in the mash). Add 1 tsp of the Gypsum to the sparge water. Add the rest of the gypsum, Epsom salts and Chalk to the boiler.Boil with Fuggles hops for 75 minutes. Add the Goldings finishing hops during the last 2 minutes. Force chill to 70º. Spg 1.046. Ferment as usual.
My Notes: Too dark for Smithwicks. Boy - What a beer! Delicious!