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Anyone else try this? I made a batch of this and it came out pretty rough, it's still aging. Originally had a Brussels sprout type of smell after coming out of the fridge for a 1 month lager. It's been aging for another month now in a carboy and the smell seems to have died down... Any ideas...

Booked marked and added to my potential list of brews

Thanks Lodovico! I have 5 gallon's on the keg right now, can't wait for it to get carb'd up. I also recommend making a quad version of this, just up the grain bill to hit around 10 to 11.5+%.

I just made this, upped the grain bill by 25%... Hit a 1.079 OG, to stay authentic to the alcohol percentage. I did some research about this clone and it appears to be authentic to the actual Moylans Kiltlifter!!!! I made some of my own additions to this, I went with Wyeast 1084 Irish Ale yeast...

Add it to the last 10minutes of the boil

One vial is all you need for a starter.

Sugar or Dry malt extract, doesn't matter, figured sugar would be easier. If you can, do 2 cups of Dry Malt Extract, then 4 cups of water. Should put you around a 1.040 OG, which is perfect for a starter. Boil the 2 cups of DME with the 4 cups of water for 15minutes, put the nutrient and...

Don't give up on it, go and buy one more vial of WLP 500, get a yeast starter going. Add 2 cups of sugar and 4 cups of water, add the recommended amount of (for your batch size) nutrient and energizer (use both!!!!!). Let it ferment for two to three days then pour off the top and pitch the...

Yeah, thats a high OG... need a heavy aerate to start of the fermentation with that... But really you need a starter. Yeast starts are the way to go, they are almost error proof.

I just remade this, but all grain. It hit 1.009 (9.9brix) in 7 days from a 1.088OG (21.0125 brix). That was with two vials of WLP500 (no starter, although I recommend a starter)... What I did is, I did a heavy aerate, added nutrient and energizer... Thats it. For you, try this. Open the Lid...

Day 30: It stopped at 12.5% and is aging in my crawlspace.... I'm going to let it sit for about two more months then pull it out, should be ready for Oktoberfest!

Day 20, it's down to 1.013! That means it's 11.8%abv! I tried a sample of it, and wow... it's pretty good! I'm doing a diacetyl rest right now, after that i'm going to car boy it and age it for a few weeks, then off to the keg... Not sure if I should bottle it, or keg it then get the Co2 in it...

Ohh yeah, thats the perfect temp range.

Ingredients: 12lbs of 2 row pilsner .75 american dex Hop schedule: 60min 4 onces of 3.8AA German Hallertau 30min 4 onces of 3.8AA German Hallertau 10min 4 onces of 3.8AA German Hallertau Note: your going to have to mess around with this depending on the AA you get... Dry: hop 2 oz of German...

Min: 20 IBU, Max: 25 IBU

I don't see why you would stray away form the recipe and add chocolate... Especially when people have already said it's spot on... If you want a chocolate stout, then make one... but this is more of a Guiness clone. I made this last week, and I just tasted it from the primary. I followed the...

Doesn't shock me Lodovico... This is a winner thats for sure, I'm glad others have made use of the recipe. Did you go AG or extract? and what changes did you make?

Yeah, that's what I was thinking... Your's looked pretty close, thats why I asked if you have tried it yet and how would you compare the two :) I'm still undecided on what I will do... I think If I do it, that I will call it a day with 16oz's...

Okay, that makes sense... I have only done one AG before :) I will take your suggestion on this receipe... I must admit I want to try to clone the Sam Adam's Imperial Pilsner that calls for on their website: Their website has most of the details: 2-row Harrington & Metcalf OG 21 P (1.088)...

Yeah, I'm leaning towards it... Want to add more hops though, I was thinking Hallertau. I'm also afraid I may hit 75ish efficiency though... Why you only hit 65%?