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Kearns Irish Cream Ale

Brewer: Mark Kearns Email: kearns@centurytel.net
Beer: Kearns Irish Cream Ale Style: Cream Ale
Type: Extract w/grain Size: 5 gallons
Color:
29 HCU (~15 SRM)
Bitterness: 37 IBU
OG: 1.055 FG: 1.010
Alcohol: 5.8% v/v (4.6% w/w)
Water: 1 Teaspoon Gypsum added to wort durring boil.
Grain: 8 oz. American 2-row
8 oz. German Munich
2 oz. American chocolate
Steep: Steep grains for 20 min. At 160 deg.F
Boil: 50 minutes SG 1.092 3 gallons
7 lb. Amber malt extract
Add 8 Oz. of Malto Dextrin to wort at begining of boil.
Last five min. of boil add 1 teaspoon of Irish moss.
Hops: 2 oz. Northern Brewer (8.5% AA, 45 min.)
2 oz. Hallertauer (aroma)
Yeast: White labs Scotts Ale yeast.
Carbonation: Add 1 1/4 cup DME to prime.

Recipe posted 02/03/00.