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Irish Cream Ale

Thursday, January 12, 2006

Here is an extract recipe that uses some grains for flavor and texture.  I picked this recipe from Home Brewer's Digest website.

Brewer: Derrick Email: -
Beer: Irish Cream Ale Style: Cream Ale
Type: Extract w/grain Size: 5 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 19 IBU
OG: 1.057 FG: 1.007
Alcohol: 6.4% v/v (5.0% w/w)
Water: Used bottled artesian water - water in my area is super hard and bad tasting.
Grain: 8 oz. German Munich
8 oz. Dextrine malt (Cara-Pils)
8 oz. Belgian CaraVienne
8 oz. Flaked barley
Steep: steeped 35 minutes on the way up to boil.
Boil: 60 minutes SG 1.081 3.5 gallons
6 lb. Light malt extract
12 oz. Lyles Golden Syrup
added 1tsp Irish Moss in final 15 minutes of boil
Hops: 1 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Willamette (5% AA, 15 min.)
Yeast: White Labs Irish Ale Yeast
Carbonation: 2.6 volumes Dried Malt Extract: 7.51 oz. for 4.7 gallons @ 67°F
 

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4 comments:

Chris A said...

Beware of the possibility of an extreme boil-over. I will review taste as soon as it is properly aged.

Anonymous said...

Hi Chris... Have you tried this one?

JJMac77 said...

I tasted my batch using this recipe, and its ummm.... delicious! Especially on a nitro tap, though still good on CO2. Creamy, sweet, proper color, its like a cross between Boddington's and Caffrey's to my mouth.

danlillpop said...

have you guys had kilkenny? Is this recipe similar?

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