Gold Irish

Fig. 6.52. (a) Three-dimensional representation of current transients recorded for a polycrystalline gold electrode in a solution that contains 5 x 10 4 M pyridine over the potential region -0.75 V to +0.6 V (vs. saturated calomel electrode), (b) Three-dimensional representation of charge transients obtained by integration of the current transients shown in (a). In this drawing AcrM = AgM. (Reprinted from J. Stolverg, J. Richer, and J. Lipkowski and D. E. Irish, J. Electroanal. Chem. 207 213, copyright 1986, Fig. 4, with permission of Elsevier Science.)... 

Bring extract and water treated with gypsum to a boil. Add the Willamette hops. Boil for 45 minutes and add the Irish moss. Boil for another 5 minutes and add the Fuggles hops. Boil for 8 more minutes and add the Kent Goldings hops. Boil for 2 more minutes then turn off heat. Cool, transfer to primary fermenter, and pitch yeast. Rack to secondary fermenter after 4 days. Bottle with % cup corn sugar 7 days later. 

Mash-in 9 quarts of 147° water. Hold at 149° for 90 minutes. Sparge and collect 7 /2 gallons. Add molasses, bring to a boil, and let boil for 15 minutes. Add Bullion hops. Boil for another 30 minutes and add 1 ounce of Kent Goldings hops. Continue boiling for another 15 minutes, then add 1 teaspoon Irish moss. Boil for another 15 minutes. Turn off heat. Add the final ounce of Kent... 

Steep crystal malt in 150° water for 30 minutes. Strain out grains and add to 3V2 gallons water treated with gypsum, calcium chloride, and Burton ale salts. Add all malt extracts. Bring to a boil and add 1V2 ounces of Fuggles hops and Vi ounce of Willamette hops. Boil for 50 minutes and add Irish moss and 1 ounce of Cascade hops. Boil for 9 more minutes and add 1 ounce of Kent Goldings hops. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 3 days at 65° and rack to secondary fermenter. Ferment for another 12 days at 65°. Prime with % cup corn sugar and bottle. 

Make a 1 quart yeast starter in advance. Mash all grains at 152° for 90 minutes. Mash-out at 168° for 20 minutes. Sparge and collect 6 3A gallons of wort. Bring wort to a boil and boil for 30 minutes. Add Centennial hops and boil for 30 minutes. Add Willamette hops and boil for 15 minutes. Add Irish moss and Kent Goldings hops. Boil for 15 minutes more, then turn off heat. Force-cool with a wort chiller, transfer to primary fermenter, and pitch yeast. Ferment for 6 days at 68°. Rack to secondary fermenter and ferment another 8 days at 65°. Prime with 3A cup com sugar and bottle. Condition at room temperature for 1 week, then condition at 50° for 2 weeks. 

Brew with deionized water supplemented with the following mineral additions Vi teaspoon calcium chloride, Va teaspoon sodium chloride, lA teaspoon magnesium sulfate, and 1 teaspoon calcium carbonate. Steep grains at 170° for 40 minutes. Strain out grains and mix with water and dry malt. Bring to a boil and add Vi ounce of Fuggles hops. Boil for 30 minutes and add IV2 ounces of Kent Goldings hops, 5.5% alpha. Boil 10 more minutes and add Irish... 

I found this to be a nice change of pace from the pale ale and stout rut that homebrewers often get caught up in. I used a mixed culture to minimize the clove character of 3056 while still allowing some of it to come through. The Irish moss is not important in this recipe, as cloudiness is an acceptable characteristic of this style. Additionally, any noble hop is acceptable to bitter with. I just happen to have an ounce of Kent Goldings around. Attention should be paid to keep the correct mash temperatures, as this beer should have a dry finish. I found the honey to be a subtle touch which almost goes unnoticed. You ll enjoy this one. 

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