Irish Barley Fill-Up  

In a pint glass, mix equal parts of the following recipes for Barleywine and Irish Ale.

Barleywine

five gallons, extract with grains; OG = 1.092; FG = 1.020; IBUs = 90+

Ingredients:

• 0.5 lb. dark crystal malt (>100° Lovibond)
• 10 lbs. Moravian pale malt extract
• 1.5 lbs. corn sugar
• 3 oz. English Challenger hops
• 1 oz. Kent Goldings hops
• Starter of Wyeast 108 (Irish Ale) yeast
• 3/4 cup corn sugar for priming

Step by Step:

Put crystal malt in muslin bag and steep in 150° to 170° F water for 15 minutes. When water comes to boil, discard grain bag and add malt extract, 1.5 lbs. corn sugar and Challenger hops. Boil for 1 hour. Add Goldings for last 10 minutes. Cool to room temperature and pour into sanitized fermenter. Pitch yeast, aerate well and ferment at 65° to 70° F. When fermentation is finished, add 3/4 cup corn sugar for priming and bottle.

All-grain Version:    

Replace extract with 12 lbs. pale malted barley and mash with crystal malt at 158° F. Sparge with 170° F water and bring the runnings to a boil in brewpot.  Add Challenger hops and 1.5 lb. corn sugar to boil as in the extract version. Boil for 1 hour. Add Goldings hops for last 10 minutes. Pitch yeast, aerate well and ferment at 65° to 70° F. When fermentation is finished, add 3/4 cup corn sugar for priming and bottle.

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Irish Ale

five gallons, extract with grains; OG = 1.042  FG = 1.016  IBUs = 33

Ingredients:

• 3/4 lb. Special Roast malt
• 1/8 lb. chocolate malt
• 5 lbs. Moravian pale malt extract
• 1.5 oz. English Fuggles hops
• 0.5 oz. Goldings hops (finishing)
• Starter of Wyeast 1084 (Irish Ale)
• 3/4 cup corn sugar for priming

Step by Step:   

Put Special Roast and chocolate malt in muslin bag and steep in 5 gallons of 150° to 170° F water for 15 minutes. Discard grain bag and add Fuggles hops and malt extract and boil for 1 hour. Add Goldings hops for the last 10 minutes. Ferment at 65° to 70° F until fermentation is finished. Prime with 3/4 corn sugar and bottle.

All-grain version:    

Replace extract with 6 lbs. pale malt and mash with Special Roast and chocolate malt at 155° F. Sparge with 170° F water and bring the runnings to a boil in brew pot.  Add Fuggles hops and boil for 1 hour. Add Goldings hops for last 10 minutes. Add yeast, aerate well and ferment at 65° to 70° F. When fermentation is finished, add 3/4 cup corn sugar for priming.