Weasel Breweries™ Recipes:
Paddy O'Pyehole's Midnight Run Irish Ale™

Back Label Text:
In life, there are times when you've got to make a stand for your principles... but this isn't one of those times. Before you strap on those plastic pants and run like hot grease, before crying like a whipped cur and hiding in the deepest hole in County Kerry, before running like the last cursed viper in Ireland... stop, take a deep breath, and have a cold one. Another Yellow-Bellied Hoopajoop from those spineless Monks of Ann Arbor Abbey.™

Extract and partial mash. Spine-chilling adventure in an Irish ale. Makes 5 gallons. Elapsed Time: 1.5 hours

  • 9 lbs. Pale Malt Extract
  • 1 lb. ESB Malt
  • 1 lb. Melanoidin Malt
  • 1 oz. pelleted Northern Brewer hops (bittering)
  • 1 oz. pelleted Nugget hops (flavoring)
  • 1 oz. pelleted Willamette hops (aroma)
  • 1 tsp. Irish Moss (optional)
  • 0.5 tsp. Yeast nutrient (optional)
  • 0.5 tsp. Chillguard (optional)
  • 1 package Irish Ale yeast

Bring 20 liters cold water to a boil in a 30 liter stainless steel brew pot. 

Meanwhile, add 5 liters cold water to a 20 liter stainless steel sparge pot. Place specialty grains in muslin or nylon sparging bag and add to water. Begin heating, making sure grain and sparging bag do not burn on bottom of pot. When temperature reaches 180 F, turn off heat and sparge grains for an additional five minutes. Then, remove bag and squeeze remaining tasty goodness from bag using a collander and a large bowl. Discard grains.

When brew pot reaches boil, begin stirring water and add malt extract. Stirring will prevent the malt extract settling to the bottom of the bot and burning. Next, add the contents of the sparging pot. Stir a few more times for good measure. Inhale.

Turn on the heat and bring the mixture to a boil again. When boiling, the mixture forms a foam layer which can rise out of the pot and burn on your stove. Be careful to avoid this. It is messy and difficult to clean.

Boil the wort for 60 minutes, adding ingredients at the following intervals:

Start of boil: Bittering hops- 1.0 oz. Northern Brewer hops

45 minutes: Irish Moss, 1.0 oz. Nugget hops, Yeast nutrient, Chillguard

55 minutes: Aroma hops - 1.0 oz. Willamette hops

60 minutes: Stop boil.

Cool the wort to 85 F or lower before adding yeast. Cool the wort as quickly as possible to prevent infection. Leave wort in primary fermenter until fermentation subsides (about a week). Leave wort in secondary fermenter for an additional two to three weeks. Bottle and age to taste. (Weasel Breweries recommends a minimum of two months. More is better... why so impatient?)

1st brewing, 17 May 1998.

To comment, complain or confess, send email to the Monks of Ann Arbor Abbey.

Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011