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G'day Ash,
My Kilkenny Klone has a single hop addition at 60mins...After stuffing around with lots of malt/hop/yeast combo's I find less is more!
23L Batch
Malt/Sugars:
4.3kg of Bairds Maris Otter
250g Thomas Fawcett Crystal 120L
70g Roasted Barley
200g CSR Dark Brown Sugar
Hops:
34g EKG for 1 hour (5% A/A = approx 21 IBU)
Yeast:
Wyeast 1084 Irish Ale or 1028 London Ale
OG 1.048 FG 1.012

1tsp of Gypsum and 1tsp of Calcium Carbonate is added to burtonise the mash water and away we go!
Cheers,
TL

I've got this boiling atm....

500gm amber liquid malt extract
250gm CaraRed
100gm 145ebc Crystal
50gm Roasted Barley

25gm of EKG @60min
10gm Fuggles @ 30min

1.5kg tin extra pale extract in at flameout, 20l, SO4 yeast.

Depending on how this one turns out next time I might do just the one addition like you suggested TL - this is a part way step as the last one with the fuggles was quite nice, just a bit too much flavor IMO. I don't mind having to drink a keg or two before I nail it, it ain't for a comp after all.

I've also thought about adding a little golden syrup (like 100gm), kinda like your 200gm of dark sugar but different (geez, that made sense )

Sounds great, Ash. Not really to the Irish Red style, but it's going to make a great ESB or Brown Ale I reckon.

Yeah well, I tried Kilkenny at the local irish pub recently & was underwhelmed (no where near what I remember, are they making it into a "lager" like they are with Guinness or something?), gotta have more flavor, it ain't a comp after all.

I'm with you Ash. I bought some Kilkenny after a trip to the UK back in '87 and it was an excellent beer. I had some on tap in Sydney not all that long ago and it was $hite!
What happened to the body and malt complexity in it???
Ah, whatever, I just brew my own!

Cheers,
TL

Hey guys,

With cold weather across the southern states and the brew fridge working away on a lager, I thought I'd take the oppotunity to brew an ale without the fridge. Sorry to drag this one up from the depths of the forum.

I was trawling through the forum looking for advice on a Irish Red Ale, as i have wyeast irsh ale smack pack.

Found this recipe

Trough Lolly wrote:G'day Ash,
My Kilkenny Klone has a single hop addition at 60mins...After stuffing around with lots of malt/hop/yeast combo's I find less is more!
23L Batch
Malt/Sugars:
4.3kg of Bairds Maris Otter
250g Thomas Fawcett Crystal 120L
70g Roasted Barley
200g CSR Dark Brown Sugar
Hops:
34g EKG for 1 hour (5% A/A = approx 21 IBU)
Yeast:
Wyeast 1084 Irish Ale or 1028 London Ale
OG 1.048 FG 1.012

1tsp of Gypsum and 1tsp of Calcium Carbonate is added to burtonise the mash water and away we go!
Cheers,
TL

Around which I have based the following partial mash (19L)
0.60 kg Light Dry Extract
1.70 kg Pale Liquid Extract (hopped either coopers sparkling or coopers pale)
1.00 kg Pale Malt, Maris Otter
0.20 kg Roasted Barley
25.00 gm Goldings, East Kent (4.8%)
0.15 kg Brown Sugar, Dark
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

All of this I have in the cupboard (well the EKG is hopefully in the post!), though I have a couple of issues.

Firstly which of the cans will be best, pale or sparkling (it should be noted that the pale ale tin is a little out of date and the sparkling tin is fast approaching the use by)

What is the best course of action with Coopers sparkling or pale, should I either;

1) Just put it in at flame out and except that this will be a red ale with POR as about 50% of the bittering hop.

2) Place in the boil for some length of time, to get boil out some of the POR.

3) Stop being a tight arse and source some unhopped amber extract and do the job properly (semi, yes AG would be properly)

4) Any other suggestions

I do realise that my recipe is not going to win any comps or turn out as a Kilkenny clone, I'm just looking for something alternate with Stout during winter!

Thanks again

Rohan