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
version 2:
Trough Lolly’s Kilkenny Clone
23L Batch
OG – 1.048 FG – 1.012
Grist:
4.5kg of Bairds Maris Otter
250g Thomas Fawcett Crystal 120L
200g Flaked Barley
60g Weyermann Carafa I
60g Thomas Fawcett Roasted Barley
1tsp of Gypsum and 1tsp of Calcium Carbonate is added to the mashtun before dough-in since my water is very soft
Hops:
14g Northern Brewer for 1 hour (7.5% A/A)
20g Goldings for 1 hour (7% A/A)
Yeast:
Wyeast 1084 Irish Ale or 1028 London Ale or S-04 if you have to!
**Plan ahead! This beer needs time to condition – if you want a fuller creamier style, then bottle or keg and leave it for at least 4-6 weeks to improve before you drink it**
Cheers,
TL
