MooMan

Recipes 

I am trying to research the basic base malts of a typical Irish Cream Ale much like Kilkenny. These are typically nitro purged resulting in very smooth clean flavors. Does anyone know the direction I should follow? My end goal is to formulate a one off brew, not a clone.

Thanks

M

ChrisKennedy

Recipes 

I would say just make a normal cream ale (basically a light american lager with 001 or 1056) and then nitrogenate it.

So something like:

80% Pale malt
20% Flaked Corn

18IBUs, no late hops.

001 fermented cool, around 62F.

Let clear, nitrogenate and serve.