Scale this recipe
Choose what you want to change and every ingredient will update proportionally.
Mash
Mash all grains in 12.8 liters of water.
Note: Target 65°C.
Sparge
Lauter and sparge to collect 27 liters of wort.
Note: Avoid oversparging.
Boil
Boil the wort vigorously for 60 minutes.
Note: Add Fuggle at the start.
Protafloc
Add Protafloc during the final 15 minutes.
Note: Clarifies the beer.
Flameout hops
Turn off heat and add Challenger.
Note: Add 33 g at flameout.
Cool and transfer
Cool to 20°C, oxygenate, and transfer to a sanitized fermenter.
Note: Pitch yeast promptly.
Pitch yeast
Pitch Wyeast 1084 Irish Ale.
Note: Keep fermentation temperature stable.
Ferment
Ferment until gravity reaches FG 1.013.
Note: Target OG 1.051; expected ABV 5.0%.
Lager
Lager after primary fermentation.
Note: Keep cold and undisturbed.
Package
Package the finished beer after lagering.
Mash 4.6 kg pale ale malt, 200 g caramel malt, 300 g flaked barley, and 50 g roasted barley at 65°C for 1 hour with 12.8 liters of water. Sparge to 27 liters. Boil 60 minutes with Fuggle at start, Protafloc in final 15 minutes, Challenger at flameout. Ferment at 20°C, lager 6 weeks at 12°C. OG 1.051, FG 1.013.