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Tim Finnegan

Tim Finnegan lived in Walkin Street, a gentle Irishman mighty odd.
He had a brogue both rich and sweet, and to rise in the world he carried a hod. You see he'd a sort of a tipplin way but the love for the liquor poor Tim was born.
To help him on his way each day, he'd a drop of the craythur every morn.

Brewer: Whitehead Brew Email: -
Beer: Tim Finnegan Style: Red ale
Type: Extract w/grain Size: 5.0 gallons
Color:
24 HCU (~13 SRM)
Bitterness: 21 IBU
OG: 1.061 FG: 1.015
Alcohol: 5.9% v/v (4.6% w/w)
Grain: 8 oz. American Munich
8 oz. American victory
1 lb. 8 oz. American crystal 40L
Steep: Steep the grains in 1-1/2 gallons of water from cold to 165° and hold for 20 min, remove grain bag, let drain and sparge with 2 gallons of 155° water.
Boil: 60 minutes SG 1.083 3.67 gallons
6 lb. 0 oz. Light dry malt extract
Add .25 tsp Irish Moss at 10 minutes of boil time remaining.
Hops: 1 oz. Kent Goldings (5% AA, 60 min.)
.5 oz. Kent Goldings (5% AA, 30 min.)
.5 oz. Kent Goldings (5% AA, 15 min.)
Yeast: White Labs Irish Ale liquid yeast.
Log: Pitch yeast when wort reaches 75°. Let ferment at 66° 5-7 days then rack to secondary, maintain 66° temp for another 10-14 days. Prime and bottle. Let bottle condition for 3 weeks.
Carbonation: 3.61 oz corn sugar to prime
Tasting: You could mess around with yeast strains here, maybe a Belgian ale or lager yeast and probably get something pretty close to Fat Tire.

Recipe posted 08/26/11.