Doc this is from Beer Smith as a sample recipe , i have never had it and cant comment
ITs a extract also but you could convert to AG
Rusty Red-KilKenny Draught
Brew Type: Partial Mash Date: 07/19/03
Style: Sweet Stout Brewer: Ed Terry
Batch Size: 18.93 L Assistant Brewer: Jeanne
Boil Volume: 11.92 L Boil Time: 40 min
Equipment: Brew Pot (4 Gallon) Brewhouse Efficiency: 75.0 %
Taste Rating (50 possible points): 45.0
Should be smooth and creamy, if keging use the Guiness type of spout with co2 and nitrogen to dispense.. The head will be light foam and stick to the upper lip..
Ingredients Amount Item Type % or IBU
1.20 kg Extra Light Dry Extract (3 SRM) Dry Extract 34.2 %
1.81 kg Pale Liquid Extract (8 SRM) Extract 51.6 %
0.50 kg Caramel/Crystal Malt -120L (120 SRM) Grain 14.2 %
48.77 gm Challenger [7.5%] (15 min) Hops 15.3 IBU
31.37 gm Northern Brewer [8.5%] (15 min) Hops 11.1 IBU
26.72 gm Goldings, East Kent [5.0%] (5 min) Hops 2.2 IBU
21.37 gm Fuggles [4.5%] (5 min) Hops 1.6 IBU
1.00 gm Whirfloc (Boil 5.0 min) Misc
52.00 items Bottle Caps (Bottling 1.0 min) Misc
500.07 mg Priming Tabs (Bottling 5.0 min) Misc
13.25 L Dallas, TX Water
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.057 SG (1.035-1.066 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.015 SG (1.010-1.022 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 17 SRM (35-200 SRM) Color [Color]
Bitterness: 30.2 IBU (20.0-40.0 IBU) Alpha Acid Units: 4.5 AAU
Estimated Alcohol by Volume: 5.5 % (3.0-5.6 %) Actual Alcohol by Volume: 0.6 %
Actual Calories per 12 oz: 32 cal
Mash Profile Name: Single Infusion, Full Body Mash Tun Weight: 1.81 kg
Mash Grain Weight: 0.50 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 11.55 L Adjust Temp for Equipment: No
Name Description Step Temp Step Time
Mash In Add 1.30 L of water at 77.0 C 70.0 C 45 min
Mash Out Add 0.52 L of water at 91.5 C 75.6 C 10 min
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.0-2.4 vols)
Estimated Priming Weight: 4.3 gm Temperature at Bottling: 23.3 C
Primer Used: 1.35 Age for: 4.0 Weeks
Storage Temperature: 11.1 C
Found this on beertools,posted by "Simon the Aussie"(could be one in the same??)And calls it a Kinda kilkenney clone????? There is a few dry and liquid ingedients that you could add up to make AG
.5 kg. German 2-row Pils
.08 kg. Belgian Cara-Pils
.08 kg. English Chocolate Malt
.08 kg. Australian Wheat Malt
1 kg. Dry Light Extract
1.5 kg. Liquid Light Extract
.25 kg. Corn Sugar
15 g. Cascade (Pellets, 5.80 %AA) boiled 60 minutes.
15 g. Cluster (Pellets, 6.8 %AA) boiled 60 minutes.
15 g. Cascade (Pellets, 5.80 %AA) boiled 10 minutes.
12 g. Goldings (Pellets, 5.00 %AA) boiled 10 minutes.
3 grams caso4 (not included in calculations)
3 grams mgso4 (not included in calculations)
1 teaspoons koppafloc (not included in calculations)
Yeast : White Labs WLP004 Irish Stout
Maybe Simon is watching?? and give a few more notes on it
yes, decisions decisions decisions.
I couldn't decide.
Thanks to everyone that replied, but no-one had brewed them.
So I went with Millers Cream Ale recipe with a mix of rolled oats.
So the colour is almost an Irish Red, with rolled oats and with the Wyeast 1084 yeast (thanks Linz )
Looked good. Smelt good. Missed my gravity a little because the oats I used didn't give the extract calculated by Promash. Will still be a good high 4% beer though and hopefully nice and creamy ala Kilkenny style.