Irish Ale Recipe

[Boomhauer]

What do you think of this recipe? I found it as a variation of Papazian's Irish Red that I've read is a great recipe similar to Killians Irish Red. I'd like to try it next since I want to reuse the English Ale yeast from the Stout I have brewing now.


Ingredients
Briess Amber Unhopped Liquid Malt Extract, 6 lb.
Crystal 50-60L (Simpson's) 1 lb. Crushed
American 2-Row (Briess) 1 lb. Not Crushed
German Northern Brewer Pellet Hops 1 oz.
German Tettnang Pellet Hops 1 oz.
White Labs Irish Ale Yeast

Preheat oven to 350
Spread a thin layer of the American 2-Row on two cookie sheets
Bake for 10 minutes, the malted barley will have turned a slight reddish color. Do not over cook, remove from oven, let cool
Crush the grains with a rollingpin or pan leaving the husks intact, do not ground the grain into a powder
Add the toasted malted barley and crystal malt to the muslin bag let steep in at least 3 gallons of water for 30 minutes
Bring to boil, remove from heat and slowly add the LME
Return to boil and add Northern Brewer hops, boil 60 minutes
Add the Tettnang hops for the last minute of the boil

5.25 Gallons
Primary fermentation 3-4 days
Secondary fermentation 2 weeks

[salad 419]

That's the "old way". I used to toast and roast grains when my LHBS didn't have all of the fancy specialty grains a LONG time ago. It's not necessary as most stores carry a complete line of grains.

If you want something similar to Killian's, I'd suggest something like this (it's a LOT less work):

6 lbs. Amber LME
8 oz. Victory Malt (maybe up to 12 oz., but for some reason it goes from bready to over the top for me REAL quick)
8 oz. Caramel 80°L
4 oz. Caramel 120°L
2 oz. Roasted Barley 500°L

[Lerxst]

Isn't Killians actually an amber lager? If I was looking to clone that & ferment at ale temps, I'd do something like:

Edit:

just found this from a popular LHBS clone kit
5.5# Pale
3.5# Munich
.25# Caramunich
.25# Crystal 120
1oz Hallertau @ 60
.5oz Cascades @ 15
.5oz Cascades @ 5
Yeast: 830/2035/S23

Sub Pale LME 4.5# and Munich LME 2.5#
Steep the crystal & caramunich
Sub Safale S05 if you want it dry, S33 if you want it to finish a little sweeter

[Boomhauer]

That's the "old way". I used to toast and roast grains when my LHBS didn't have all of the fancy specialty grains a LONG time ago. It's not necessary as most stores carry a complete line of grains.

If you want something similar to Killian's, I'd suggest something like this (it's a LOT less work):

6 lbs. Amber LME
8 oz. Victory Malt (maybe up to 12 oz., but for some reason it goes from bready to over the top for me REAL quick)
8 oz. Caramel 80°L
4 oz. Caramel 120°L
2 oz. Roasted Barley 500°L

What would you suggest for hops?

[chickens4life]

I do a single 60 min addition of of fuggles or kent goldings to about 20 IBUs, no flavoring or aroma hops in my irish reds. That's just me though.