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Ash wrote:I've just put down (literally 5 min ago) a variation of that Coopers recipie to give to a whirl...

Coopers Draught
500gm Dex
250gm Corn Syrup (Brew Enhancer #1 is 750gm dex & 250gm corn - I wanted to drop the alc a little)
300gm golden syrup

This one's got a month on it & still has a bit of an aftertaste, I'm assuming from the Golden Syrup? Its alright but nothing like Kilkenny at all. I'd say the Brewcraft one was closer, just too bitter.

Have to try the Morgans one next

Yeah, the recipe I put down from the previous page is getting consumed now. Although it tastes good, it too, is nothing like Kilkenny. It is also too dark in colour - but I'm sure it won't go to waste

That original Brewcraft kit one I posted gets a hell of a lot closer to the mark after it hads 3 months on it - mellows out nicely.

I tried to make a Killkenny as well some time ago, using the following recipe with my tasting notes below:

1x Tin Morgans Amber Ale
700gm LDME
500 Dextrose
250gm Cried Corn Syrup
10gm Teabag of Goldings hops

Tasting notes:
05 May 06 Start SG1044
13 May 06 Bottled - Final SG1014 Very heavy ale taste, but cetainly like Killkenny!
Tasted 2 Jun. Not quite ready. VeryGolden Syrupy!
2 sep 06: Good solid Ale! Perhaps not quite like Killkenny, but a very nice Ale. Needs a denser texture for authenticity

My question is, when the thick Irish beers were first brewed (Killkenny, Cafferys, Guiness etc.), how did they acheive the thicker texture? Surely they didn't use any nitrogen gas to thicken up thier beers way back whenever!

Do you know that they were thick way back whenever???
You can add body in a few ways #1 drop water volume #2 use all malt and corn syrup #3 add some types of grain, carapils for 1 will add body and give a nice creamy head etc etc

I put this one down the beginning of the month, it only has 17 days in the bottle & it's the right colour & I believe damn close in taste, if undercarbonated (I used LDME).

Brew Ingredients: Muntons Gold English Bitter 3kg kit (2x 1.5kg tins of hopped malt extract). 1x 12g teabag Goldings, 1x 12g teabag Fuggles, 1x 11.5gm SafAle yeast.

Brewing notes: Added kit to ~3l boiled water, made up to 21 litres with refrigerated filtered water, steeped Fuggles for 15min, Goldings for 10min. Pitched yeast at ~28deg, wrapped fermenter in towel to keep cool.
OG: 1042
FG: 1010
Primed with LDME in an attempt to get a creamier head.

Out of the recipies I've tried so far, this is the closest by far - can't wait for it to get some age on it.

Wish I kegged with nitrogen right about now...


edit: link to product on Munton's site --> Click me