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Old 03-23-2011, 03:04 AM   #1
BankerJohn
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Feb 2011
Lecanto, FL
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I'm looking for a clone recipe of Smithwick's Irish Ale that has been brewed by others here with more experience than I have. If you are willing to share, please post your recipe and tasting notes. I'm sure someone on here has nailed it dead on (flavor, bitterness, color, head retention, etc) and sure others have come close. If you've come close, please share along with what you would modify for the next try. If you've nailed it - I am confident others would want to try your recipe too!

Thanks in advance. Hoping to brew this sunday and will need to pick up grain, hops & yeast on Saturday.
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Primary:
Air

Secondary:
1Gal (x3): Mead
Air

Bottled:
Belgian Tripel 9.2%
Irish Red Ale 8.1%
White Wheat Ale 5.5%
Session Peach Beer with fresh peaches from my tree

A full fermenter takes up just as much space as an empty fermenter. Why do so many of us have air in our fermenters?

 
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Old 03-23-2011, 03:12 AM   #2
BankerJohn
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Feb 2011
Lecanto, FL
Posts: 88
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And I'm ok with someone offering a very good Irish Ale recipe with something that turns out quite red.
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Banker John

"Beer is like sex. It is all good, just some better than others." - anonymous

Primary:
Air

Secondary:
1Gal (x3): Mead
Air

Bottled:
Belgian Tripel 9.2%
Irish Red Ale 8.1%
White Wheat Ale 5.5%
Session Peach Beer with fresh peaches from my tree

A full fermenter takes up just as much space as an empty fermenter. Why do so many of us have air in our fermenters?

 
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Old 03-23-2011, 04:04 AM   #3
Cooner
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Nov 2010
Centennial, CO
Posts: 44
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Hi,

I've done this recipe a few times and it's pretty close. It might be a bit darker in cooler and flavor. My wife loves this on Nitro.


water prep -
0.50 tsp Epsom Salt (MgSO4) (Boil 60.0 min) Misc
1.00 tsp Chalk (Boil 60.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 10.0 min) Misc

8.63 lb Pale Malt (2 Row) US (2.0 SRM) Grain
1.26 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.51 lb Roasted Barley (300.0 SRM) Grain

Mash In: Add 12.99 qt of water
60 min - Hold mash at 154.0 F for 60 min
2 min Mash Out: Add 7.27 qt of water at 198.5 F
10 min - Hold mash at 168.0 F for 10 min

-- Sparge with 3.80 gal of 168.0 F water.
-- Add water to achieve boil volume of 6.82 gal
-- Estimated Pre-boil Gravity is: 1.049 SG with all grains/extracts added

Boil for 60 min
Boil Ingredients
60 min 1.03 oz Fuggles [4.50 %] (60 min) Hops
60 min 0.50 tsp Epsom Salt (MgSO4) (Boil 60.0 min) Misc
60 min 1.00 tsp Chalk (Boil 60.0 min) Misc
60 min 1.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
15 min 1.00 tsp Irish Moss (Boil 15.0 min) Misc
15 min 4.00 oz Malto-Dextrine (Boil 15.0 min) Misc
2 min 0.34 oz Goldings, B.C. [5.00 %] (2 min) Hops

1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale

 
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Old 03-23-2011, 04:13 AM   #4
Cooner
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Nov 2010
Centennial, CO
Posts: 44
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I've also seen this recipe circulated.

Water Prep
0.50 tsp Epsom Salt (MgSO4) (Boil 75.0 min) Misc
1.00 tsp Chalk (Boil 75.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Boil 75.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 10.0 min) Misc

Mash
7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.38 lb Roasted Barley (300.0 SRM) Grain
4.00 oz Malto-Dextrine (Mash 60.0 min) Misc

Mash In: Add 11.09 qt of water at 169.4 F
60 min - Hold mash at 154.0 F for 60 min
Mash Out: Add 6.21 qt of water at 198.5 F
10 min - Hold mash at 168.0 F for 10 min
-- Sparge with 4.36 gal of 168.0 F water.
-- Add water to achieve boil volume of 6.82 gal
-- Estimated Pre-boil Gravity is: 1.042 SG with all grains/extracts added

Boil
75 min 1.03 oz Fuggles [4.50 %] (75 min) Hops
75 min 0.50 tsp Epsom Salt (MgSO4) (Boil 75.0 min) Misc
75 min 1.00 tsp Chalk (Boil 75.0 min) Misc
75 min 1.00 tsp Gypsum (Calcium Sulfate) (Boil 75.0 min) Misc
15 min 1.00 tsp Irish Moss (Boil 15.0 min) Misc
2 min 0.34 oz Goldings, B.C. [5.00 %] (2 min) Hops

1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale

 
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Old 03-23-2011, 04:29 PM   #5
Saccharomyces
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Smithwicks seems to be a lager, and uses mostly roasted barley. If you use a clean yeast and ferment as cool as you can you will get close with mine.

http://www.homebrewtalk.com/f65/iris...t-comp-141086/
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Old 03-23-2011, 06:30 PM   #6
Misplaced_Canuck
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I've had numerous people tell me that this tasted like Smithwick's:

5.0 gallons, 80% efficiency, 1.049 OG.

7.0 lbs Pale malt (UK)
10oz Crystal 40L
10oz Crystal 80L
3.3 oz Chocolate
1.7 oz Coffee malt

0.5 oz Nugget (13.6%) 60m
0.5 oz Goldings (5.50%) 15m
(no finishing hops)

Mash 153

Ferment with Wyeast 1028 around 66F to avoid fruity esters.

Color is 17.7, which is a deep mahogany. Adjust down th Crystal 80L for a lighter color.

M_C
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Old 06-09-2014, 02:39 PM   #7
ire2661
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Jan 2014
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Quote:
Originally Posted by Misplaced_Canuck View Post
I've had numerous people tell me that this tasted like Smithwick's:

5.0 gallons, 80% efficiency, 1.049 OG.

7.0 lbs Pale malt (UK)
10oz Crystal 40L
10oz Crystal 80L
3.3 oz Chocolate
1.7 oz Coffee malt

0.5 oz Nugget (13.6%) 60m
0.5 oz Goldings (5.50%) 15m
(no finishing hops)

Mash 153

Ferment with Wyeast 1028 around 66F to avoid fruity esters.

Color is 17.7, which is a deep mahogany. Adjust down th Crystal 80L for a lighter color.

M_C
I made this recipe yesterday except I used 1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale instead of the 1028. I'll let you know how it turns out. Thanks for the recipe!

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