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Old 12-09-2010, 02:11 AM   #1
Sep 2010
Denver, CO
Posts: 30

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.



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Old 12-09-2010, 02:18 AM   #2
Nov 2007
Pittsburg, California
Posts: 385
Liked 12 Times on 11 Posts

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.

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