G’day Ash,
\nMy 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!
\n23L Batch
\nMalt\/Sugars:
\n4.3kg of Bairds Maris Otter
\n250g Thomas Fawcett Crystal 120L
\n70g Roasted Barley
\n200g CSR Dark Brown Sugar
\nHops:
\n34g EKG for 1 hour (5% A\/A = approx 21 IBU)
\nYeast:
\nWyeast 1084 Irish Ale or 1028 London Ale
\nOG 1.048 FG 1.012<\/p>\n
1tsp of Gypsum and 1tsp of Calcium Carbonate is added to burtonise the mash water and away we go!
\nCheers,
\nTL<\/p>\n
version 2:<\/p>\n
Trough Lolly’s Kilkenny Clone<\/span><\/span><\/span> Grist: Hops: Yeast: **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**<\/p>\n Cheers, 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 … Continue reading
\n23L Batch
\nOG – 1.048 FG – 1.012<\/p>\n
\n4.5kg of Bairds Maris Otter
\n250g Thomas Fawcett Crystal 120L
\n200g Flaked Barley
\n60g Weyermann Carafa I
\n60g Thomas Fawcett Roasted Barley
\n1tsp of Gypsum and 1tsp of Calcium Carbonate is added to the mashtun before dough-in since my water is very soft<\/p>\n
\n14g Northern Brewer for 1 hour (7.5% A\/A)
\n20g Goldings for 1 hour (7% A\/A)<\/p>\n
\nWyeast 1084 Irish Ale or 1028 London Ale or S-04 if you have to!<\/p>\n
\nTL<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"