Source: Fredrik Stahl (email@example.com), HBD Issue #2001, 4/3/96
The result is somewhat like Beamish but there is still some difference. It
has some nice roastiness with some chocolate, which seems to be right on,
but is a bit too sweet. It also has some fruity tones that I would like to
eliminate. Some ideas for improvement:
* change to cleaner and more attenuative yeast. Maybe YeastLab's Irish yeast is better?
* ferment at lower temperature (17-18C).
The hop aroma is far too strong, and the beer could need more of a "clean bite". I guess I will boil the last hop addition a bit longer, maybe for 30 min. or so.
I chose to do a step mash at 40-60-70 to control the fermentability of the wort. The rest at 40C could well be shortened to 15 min., and if you cannot do a step mash, use single infusion at about 63C to get high fermentability. (If I remember correctly Graham Wheeler states that Beamish has OG 39, FG 9.5 and IBU 40.)
Total boil time: 120 min.
Fermented with WYeast #1084 Irish at 19.5C. Open fermentation in primary for 5 days and closed in secondary for 8 days.