francismcphail
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I've deceided to be patriotic and put my Australia Day Holiday to good use.. Going to start my first AG on Australia Day.
Wifey is asking for a Kilkenny style of ale, and I found TL's in the recipe section of AHB. Just wondering in relation to sparging for this recipe (batch sparging) how much liquid should go into the mash?
At the end of the day I'd like to end up with 25L of wort to ferment.
As the recipe is for 23L (% Change from 23 to 25 is ~8.7%) would I be able to add about say 10% to everything (incredents wise) and still come out looking ok?
I've also raised the batch to 25L to make sure I can keg 18 litres, and then bottle the rest.
Wifey is asking for a Kilkenny style of ale, and I found TL's in the recipe section of AHB. Just wondering in relation to sparging for this recipe (batch sparging) how much liquid should go into the mash?
At the end of the day I'd like to end up with 25L of wort to ferment.
As the recipe is for 23L (% Change from 23 to 25 is ~8.7%) would I be able to add about say 10% to everything (incredents wise) and still come out looking ok?
Thus with my 25L batch it would look something like this.Beer's Name: TL's Kilkenny Klone
Style: Irish Red Ale
Original Gravity: 1.045
Final Gravity: 1.011
Alcohol content: 4.42%
Method: All Grain
Efficiency: 75%
Total IBU (Bitterness): 21.5
EBC (color): 27
Ingredients: (portions for a 23 L batch)
4.2 kg TF Maris Otter Pale Malt
0.25 kg TF Crystal
0.08 kg TF Roasted Barley
34 g Goldings, East Kent (Pellets, 5 AA%, 60 mins)
500 ml Wyeast Labs 1028 - London Ale
Directions:
Mash at 68C. Add 1tspn of Gypsum and 1tspn of Calcium Carbonate to the mashtun if your water is soft. Optional - add 200g of CSR Dark Brown Sugar for a darker version with a touch more sweetness / less dry version. Cheers, TL...
Idea's suggestions comments?Beer's Name: TL's Kilkenny Klone
Style: Irish Red Ale
Original Gravity: 1.045
Final Gravity: 1.011
Alcohol content: 4.42%
Method: All Grain
Efficiency: 75%
Total IBU (Bitterness): 21.5
EBC (color): 27
Ingredients: (portions for a 23 L batch)
4.62 kg TF Maris Otter Pale Malt
0.28 kg TF Crystal
0.09 kg TF Roasted Barley
38 g Goldings, East Kent (Pellets, 5 AA%, 60 mins)
500 ml Wyeast Labs 1028 - London Ale
Directions:
I've also raised the batch to 25L to make sure I can keg 18 litres, and then bottle the rest.