IRISH LAGER: Adapting and Brewing a 63-Year-Old Recipe for HARP LAGER скачать в хорошем качестве

IRISH LAGER: Adapting and Brewing a 63-Year-Old Recipe for HARP LAGER

Instead of the Irish Stout or Irish Red Ale I'd normally make this time of year, this time I'm brewing an Irish Lager - inspired by a 1962 recipe of Harp Lager! This is a pretty interesting brew that ends up being extremely crisp, clean and refreshing and easy to make! Ron Pattinson article: https://barclayperkins.blogspot.com/2... ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer.creator-sp... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- STARTING A YOUTUBE CHANNEL OR A BREWING BUSINESS? HELP FUND IT HERE: https://www.referyourchasecard.com/21... ------------------------------------------------------- MY PRODUCTION EQUIPMENT: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/APngVHct... Recipe for 5 gallons (19 L) , your efficiency may vary: "Faugh a Ballagh" 4.8% ABV 16 IBU 6 lb Simpsons Maris Otter (75%) 2 lb Fawcett Flaked Maize (Corn) (25%) Mash: Step mash: -148 F (64 C) for 45 min -158 F (70 C) for 30 min -170 F (77 C) for 15 min (I did this as an overnight mash, optionally programmed step to mashout and back down to 152 F to prevent extra conversion or astringency.) Water (ppm): Ca: 65, Mg 3, Na 26, Cl 88, SO4 105, HCO3 0 Add to 8 gal (30 L) RO water: 3g CaCl2, 2g NaCl, 1g Epsom (MgSO4), 5g Gypsum (CaSO4) 60 min boil: 60 min - 0.5 oz (14g) Hallertau (3.1% AA) (6 IBU) -0.25 oz (7g) Saaz (6.5% AA) (6 IBU) 10 min - 0.5 oz (14g) Hallertau (3.1% AA) (2 IBU) 0.25 oz (7g) Saaz (6.5% AA) (2 IBU) OG: 1.042 Yeast: Saflager W-34/70 Ferment at 60 F (15 C) for 7-10 days, then package once FG is stable. FG: 1.006 ------------------------------------------------------- 0:00 Intro and welcome 0:33 Beer description and approach 1:46 Recipe 5:35 Brew day 8:40 Fermentation guidance 15:03 Fermentation follow-up 15:45 Pour and tasting notes 21:50 Potential improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #irish #lager #harp #guinness #stpatricksday #ireland #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #biab #allgrain