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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: |
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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 |
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| 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. |
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| Hops: | 2 oz. Northern Brewer (8.5% AA, 45 min.) 2 oz. Hallertauer (aroma) |
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| Yeast: | White labs Scotts Ale yeast. | |||||||
| Carbonation: | Add 1 1/4 cup DME to prime. | |||||||
Recipe posted 02/03/00.
