Kilkenny Irish Red CLONE



A bitter ale, the other famous Irish beer with a creamy head and hints of mocha and cinnamon.

Black Rock Pale Ale
1kg Light Dried Malt
300g CaraRed/Redback malt grain
15g Fuggles Hops
15g Goldings Hops
Saf S04 or MJ M36 Liberty Bell Ale yeast

1. Well in advance of preparing the recipe, place 2-5 litres of water in closed containers in a fridge and chill
2. Place malt grain and 1 litre of hot tap water in a bowl & steep for 30 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse the grain with another 500mls hot water and collect this liquid in the saucepan as well.
4. Bring the liquid to the boil for 5 minutes.
5. Turn off heat, add Fuggles and Goldings Finishing Hops and steep for 10 minutes. Pour the liquid into the fermenter, leaving the hops bags aside.
6. Dissolve Black Rock Pale Ale and Light Dried Malt in fermenter.
7. Add chilled & tap water up to 23 litres at below 23°C.
8. Sprinkle Saf S04 or MJ M36 Liberty Bell Ale yeast on top, and tip in Fuggles and Goldings Hopbags. Seal fermenter and store in cool conditions, ideally at 20°C
9. Bottle when SG stabilises over two days. (This should take around 10 days).
10. Allow to bottle condition and mature at least one month (preferably longer).

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