ABV 4.3% A classic Irish Ale that has a fresh malty nose with an entertainingly creamy but slightly bitter, coffee, raisin, and plum palate.

Kilkenny Irish Ale

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

(Taddy Porter) – UK - Intense, Dry, Roasted

Mill/crush the grains to a coarse grist. Heat 18 L of water to 74°C to account for grain absorption and heat loss (target mash temperature 66°C). Add gypsum and calcium chloride to the strike water if using.

Crush and heat

Dough-in the crushed grains into the strike water and stir thoroughly to avoid dough balls. Target mash temperature: 66°C. Hold at 66°C for 60 minutes for a moderately fermentable wort with a developing malt backbone.

After 60 minutes, perform a mash-out by raising the temperature to 76°C and hold 10 minutes to stop enzymatic activity and improve wort run-off.

Vorlauf (recirculate) until the runoff is reasonably clear, then begin lautering/sparging. Sparge with enough water at 76–78°C to collect approximately 27–28 L of wort in the kettle (accounting for boil-off and trub loss).

Bring the collected wort to a rolling boil. Total boil time: 60 minutes.

At 60 minutes (start of boil), add the 20 g East Kent Goldings bittering hops. Also add Irish moss or Whirlfloc with 15 minutes left in the boil (add at 15-minute mark).

At 15 minutes remaining, add 15 g of the East Kent Goldings for flavor (if not already using all as aroma later).

At flameout (end of the 60-minute boil), add the remaining 15 g to 15 g–30 g East Kent Goldings (total aroma addition 30 g) directly to the kettle, steep for 10–15 minutes, then chill. If you prefer a brighter hop aroma, perform a whirlpool addition and let sit 10–20 minutes before chilling.

Chill the wort quickly to yeast-pitching temperature (18–20°C) using an immersion or plate chiller. Aim to minimize time in the 50–30°C range to avoid DMS and spoilage.

Transfer chilled wort to a sanitized fermenter, leaving behind trub. Top up with boiled and cooled water if necessary to reach ~23 L total volume.

Aerate or oxygenate the wort thoroughly (shake, stir, or oxygenate to ~8–10 ppm O2).

Pitch the UK ale yeast at 18–20°C. Ferment at a controlled 18–20°C for primary fermentation for 7–10 days (active fermentation usually 3–7 days).

After primary fermentation slows (gravity near terminal), optionally perform a secondary transfer and add 15 g of Fuggle or East Kent Goldings for a 3–5 day dry hop to round and freshen hop aroma. Keep at 18–20°C during the short dry-hop period to avoid producing off-flavors.

Allow beer to finish fermentation and condition until stable final gravity (usually additional 5–7 days).

Measure final gravity. If bottling, dissolve 120 g priming sugar in 200 ml boiling water, cool, and add to a sanitized bottling bucket. Rack beer onto the priming solution and gently mix to ensure even carbonation.

Bottle into sanitized bottles and cap. Condition at 18–20°C for 10–14 days for carbonation, then chill and lager (cold condition) for another 1–2 weeks if desired to clarify and mellow.

If kegging, transfer beer to a keg, carbonate to 2.2–2.6 volumes CO2, and condition cold for 3–7 days before serving.

Serve slightly chilled (8–12°C) in a pint glass. Expect an original gravity around 1.046–1.052 and final gravity around 1.012–1.014, ABV approximately 4.5–5.5% depending on efficiency.

Maris Otter pale malt (2-row equivalent)

Crystal / Caramel 40L

Special B

Chocolate malt (de-bittered) or black patent, small amount

Flaked barley

East Kent Goldings (EKG) - bittering

East Kent Goldings (EKG) - flavor/aroma

Fuggle or East Kent Goldings - dry hop (optional)

UK ale yeast (e.g., Wyeast 1968 London ESB or WLP002 English Ale)

Irish moss or Whirlfloc (kettle fining)

Priming sugar (for bottling)

Water (brewing liquor)

Gypsum (calcium sulfate) - to accentuate hop bitterness

Calcium chloride - for malt roundness (optional)

Sierra Nevada Pale Ale

STEAK RAFOOD

(California) - Premium Cabernet Sauvignon

Caymus California

Diamonds in Space

(Knights Valley - California) – Cabernet Sauvignon

Beringer

Liberty Creek

Yuengling

Make Sierra Nevada Pale Ale Recipe in just 16h 40m. (Taddy Porter) – UK - Intense, Dry, Roasted

Sierra Nevada Pale Ale Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like