Method:All Grain Style:Irish Red Ale Boil Time:60 min Batch Size:30 gallons
(fermentor volume) Pre Boil Size:31.84 gallons Post Boil Size:30 gallons Pre Boil Gravity:1.039
(recipe based estimate)
Post Boil Gravity:1.044
(recipe based estimate)
Efficiency: 80%
(brew house) Source:Matt Rating:
4.00 (1 Review)
Calories:144 calories
(Per 12oz)
Carbs:14.3 g
(Per 12oz)
This was the top viewed Kilkenny Clone here on BF. I added some oats and Simpsons DRC malts. The plan is to put all product on nitro.
This beer was put into a rolling 1BBL fermenter and was placed in an airconditioned grain room at around 72 degrees. It hit FG in TWO days and went right past the estimated FG of 1.010 and landed at 1.005. Given how far it attenuated, will see what impact it has on the finished beer. Might end up a bit drier than I wanted.
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Last Updated: 2026-03-08 19:53 UTC
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NEW Water Requirements:
Irish Cream Ale
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Water Requirements:
Irish Cream Ale
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This Irish Cream Ale was brewed on our 1 BBL pilot system at New Magnolia Brewing in Houston, TX for St. Patrick's Day. For this recipe, I took the highest viewed Killkenny clone recipe here on BF and made a couple tweaks. I added flaked oats for some body and small amount of Simpsons DRC to pump up the maltiness a bit. The beer turned out very well and the tweaks I made came through. The color is perfect, a nice dark ruby red and the clarity was crystal clear. Mouthfeel is soft and pleasant likely due to the oats plus the beer was nitro'd. Nice malt on the aroma. Great notes of toffee, caramel on the palate with a bit of a dry/short finish. The beer was fermented in a rolling 1 BBL fermenter and stored in a room at 72F. It blew through fermentation in 2 days and hit 1.005 vs the goal of 1.010. That is the only minor flaw in this beer as IMO the finish was too dry and may have taken away a longer, malty finish. Otherwise it turned out really well. I give this a 4.25 rating.
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