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anyone tried the Muntons Mountmellick Cream Ale ??
Posted: Friday Apr 20, 2007 10:44 pm
by tazman67
Ive just bought a can of this...going to add a half n dark...45% dex,45% dark malt, 10% corn syrup..any ideas on the hop profile...looking for a Kilkenny Clone or similar.
thanks always guys
Posted: Monday Apr 23, 2007 4:24 pm
by Trough Lolly
Never used this kit but if you're after an Irish Red, you might want to make a single bittering addition of Goldings in the boil and try to get your hands on some Whitelabs or Wyeast Irish Ale yeast. You can repitch into the fermenter after you've racked the beer to secondary, or bottled it, and make an Irish Stout as well.
If you want a dark US style ale, you could replace the Goldings with Willamette and do a Fat Tire clone...
Cheers,
TL
Posted: Monday Apr 23, 2007 10:44 pm
by tazman67
thanks trough lolly,
added 12g of Goldings at flameout..used a starter of Wyeast Irish Ale...thinks looking and smelling good.
Posted: Tuesday Apr 24, 2007 10:08 am
by rwh
Er, a bittering addition is normally added around 60 minutes, not flameout...
Posted: Tuesday Apr 24, 2007 1:23 pm
by chris.
Why would you want to add a bittering addition? The kit should have enough IBU's. Or atleast it should be a good starting point.
Posted: Tuesday Apr 24, 2007 2:23 pm
by rwh
Sorry, the single bittering addition is for TL's all-grain/all-extract recipe.
Posted: Tuesday Apr 24, 2007 3:48 pm
by Trough Lolly
chris. wrote:Why would you want to add a bittering addition? The kit should have enough IBU's. Or atleast it should be a good starting point.
Good point Chris....the kits are a good start but since he's using extra sugars and malt I try to keep things balanced as rwh suggests and add a bittering addition at the start of the small boil. 12g of Goldings (at the start!) would do just fine....
Cheers,
TL
Posted: Tuesday Apr 24, 2007 7:07 pm
by chris.
I must be confused (it happens a lot
) I didn't realise that any extra fermentable's were being added
Either way a 10-20min boil would have been wise. But considering Killkenny's bitterness I don't think that you've messed it up by not boiling the hops tazman.
Posted: Tuesday Apr 24, 2007 9:41 pm
by tazman67
I use a light n dark bag from the HB shop for fermentables....45% Dark Malt, 45% Dex, 10% corn syrup. I thought that Kilkenny wasnt that hopped ??
.Thanks for the advice guys keep you posted..leaving for at least 3 months until a tasting is required
Posted: Saturday Apr 28, 2007 8:16 pm
by Trough Lolly
tazman67 wrote:<snip>I thought that Kilkenny wasnt that hopped ??
.<snip>
G'day T67,
Kilkenny isn't all that hopped, but it is bittered - hence my recipe has only the one hop addition at the start of the 60 minute boil which primarily adds bittering components to the brew. I don't add late addition flavour or aroma hops since I don't think they're appropriate in a kilkenny clone beer.
Cheers,
TL