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Ingredients
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Kilkenny Cream Ale Ingredients
Method
Kilkenny Cream Ale Directions
- 1
Prepare the Mash
In a large pot, bring 3 liters of water to a temperature of around 70°C (158°F). Add the pale malt, flaked barley, and caramel/crystal malt to the water, stirring well to ensure all grains are wet. Maintain the temperature for 60 minutes, stirring occasionally.
- 2
Sparge the Grains
After 60 minutes, heat another 2 liters of water to about 75°C (167°F). Slowly pour this water over the grain mixture to rinse out the sugars. Collect the liquid (wort) in a separate pot.
- 3
Boil the Wort
Bring the collected wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes. After 45 minutes of boiling, add the flavoring hops.
- 4
Cool the Wort
After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Add the Irish ale yeast and seal with an airlock. Allow to ferment for approximately 1 to 2 weeks, or until fermentation activity has ceased.
- 6
Bottling
Dissolve the priming sugar in a small amount of boiling water and let it cool. Add this mixture to the fermented beer, then transfer the beer into sanitized bottles, leaving some headspace. Cap the bottles securely.
- 7