making/made killkenny

[bowser2u]

made killkenny for my second brew ever, i have one of those black plastic containers with the yellow lid. ok i added can't remember brand but it was english bitter, 1.1kg of malt, little weetbix looking ball that floated in the tub, plus some grain stuff that i had to boil in the coffee plunger then put in. on the back of the container it said that my sg should finish around 1010 however i left it in for almost 2 weeks and it wouldn't go below 1018, is this a problem?does it matter how long i leave it in the black tub? does anyone know a good recipe for killkenny? sorry for my inexperience and not knowing the lingo yet! cheers

[Oliver]

Bowser2u,

Here's a recipe that a visitor to our site sent us. I've modified it slightly.

INGREDIENTS
1 can Morgan's Amber Ale
1kg light dried malt
150g lactose
1 bag (15-20g) Goldings finishing hops
1 bag (15-20g) Tettnanger finishing hops
200g caramalt grain
1 sachet Safale yeast (optional. Use in place of supplied yeast)

METHOD
Put the grain in about a litre of cold water and slowly heat (do not boil). Turn off heat and let stand for 20 minutes. Strain through a stocking.

In the resultant liquid and another two or three litres or water simmer the Tettnanger hops and the malt for 10 minutes. Add the Goldings hops and remove from heat. In the same liquid dissolve the other ingredients in boiling water, add to fermenter and top up with cold water. Pitch yeast and ferment about 20C.

The problem is carbonation. Kilkenny on tap and in cans uses nitrogen to get that nice creamy head and feel. However, what you might want to try is priming with half the usual amount of sugar (maybe even trying a couple of bottles with no priming sugar at all. These might take a while longer to be ready to drink (say three months), but they will taste fine and have a slight carbonation. We've made beers before that we haven't primed and they've been beautiful.)

I haven't actually tried this recipe, but I've been assured it's a winner.

Cheers,

Oliver

[Oliver]

... regarding the final gravity, if it's been above 18C and the gravity won't drop further, then bottle the bugger. It's still a little on the high side though.

What was the final volume? 22.5 litres? If it was less than that the final SG will be higher than the recipe said.

Cheers,

Oliver

[Dogger Dan]

Oliver

If he says he sprinkled the yeast on the Weetabix would you believe the bread story

Dogger

[Oliver]

It's all too weird. I can't cope.

(Just added a link in the above post to the bread story, Dogger, for those that may have missed it in the thread about worst homebrew advice ever.)

[Guest]

thanks for the recipe, had it in the cooloest place in the house and it was still between 24-26 degrees celcius, think it ended up being around 23 litres