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Home » Recipes » 2006 LACF - First Runnerup - Patrick Rue - Irish Coffee Stout
2006 LACF - First Runnerup - Patrick Rue - Irish Coffee Stout
Style:    Irish Extra Stout
Brewed by:    Patrick Rue
Batch Size:    10.0 Gallons
Boil Time:    90 Minutes
Estimated OG    1.068
Actual FG    1.016
Est. IBU    34.8 IBUs
Efficency    77%
Est. Color    35.7 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Marris Otter Crisp (Gleneagles) 19.0 lbs 80.0%
Crystal 120°L Great Western 1.0 lbs 4.2%
Chocolate Malt Great Western 1.0 lbs 4.2%
Flaked Oats 1.0 lbs 4.2%
Coffee Malt Franco Belges 1.0 lbs 4.2%
Roasted Barley Great Western 0.75 lbs 3.2%
Hops
Name Form Alpha Amount Time
Mt Hood Pellet 4.0% 2.0 oz 60
Chinook Pellet 10.0% 2.00 oz 45
Yeast
Man. Code Name Type Amount (Starter)
White Labs WLP001 California Ale Ale 1 Liter
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sac Rest 158°F 45 minutes Infusion 29.6QT @ 170°F
Mashout 168°F 10 minutes Infusion 11.8QT @ 196°F
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Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.