Bad Bob's 90S Ale

Source: Bob Tisdale
Recipe added: 01/28/98
Email: rtisdale@entomology.msstate.edu

This beer was at its best after about 4 weeks in the bottle.

Specifics

Recipe type: Partial Mash
Batch Size: 5 gal
Starting Gravity: 1.056
Finishing Gravity: 1.012
Time in Boil: 2 hrs
Primary Fermentation: 6 Days
Secondary Fermentation: 21 Days
Additional Fermentation: 14 Days conditioning

Ingredients:

6 lbs Muntons Light DME
1 lb Muntons Wheat DME
1 lb Briess Carapils
1 lb Belgian Aromatic Malt
2 oz. Belgian Chocolate Malt
1 lb Light Brown Sugar
2 oz British Kent Goldings Hops @4.8%AA (28 IBU’s) (boil)
1 tbl Gypsum
1 tsp Irish Moss
Wyeast #1278 Irish Ale Yeast (1 liter starter)
3/4 cup corn sugar for priming

Procedure:

Use a 3 stage mash for the grain to reduce the starch and protein. Sparge the grains in enough water to bring total volume to 3.5 gallons. Add all malt, sugar, gypsum, and boil for 1 hour. Add hops and boil for 1 hour. Add Irish Moss last 15 minutes. Add water as needed to keep volume up to 3.5 gallons. Chill wort (ice bath in sink), transfer to primary, bring to 5 gal. volume, aerate, and pitch yeast. The 2 hour boil was to get a higher degree of caramelization of the sugars. Water was added during the boil in order to keep the volume at 2.5 gallons.

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