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Irish Cream Ale

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Irish Cream Ale

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Beer Style: American-Lager/Ale or Creame Ale 
Recipe Type: all-grain
Yield: 5 gallons

Description:

We are always very appreciative of when someone shares their recipe. A lot of work goes into a recipe and we understand why brewers like to keep their hard work a secrete. So when someone shares their recipe we will probably make a big deal over it. This recipe from GFHBer Peter C. from B.C. is the perfect recipe to brew as is, and also adapts easily to 'Partial Grain' and All-Grain. So this recipe can be brewed by a wide range of brewers!

Here is how the math works: the recipe as it stands will get you to the target OG with a 40% mash efficiency and using the sorghum syrup in the boil; you can reduce the Pale Millet Malt to 2.75 LBS while keeping the rest of the grain bill unchanged and use the 'Partial Grain' method to get to the target OG with a 75% efficiency and use the sorghum syrup in the boil; or reduce the Pale Millet Malt to 8.4 LBS while keeping the rest of the grain bill unchanged and use the All-Grain method to get to the target OG also with a 75% efficiency (and do not use the sorghum syrup). Will there be any differences in the final beer using these different brewing methods? Well, yes...because sorghum syrup and Pale Millet Malt do not have the same flavor profile. There may also be differences in maltiness, mouthiness, body and head retention. However, they should be relatively comparable beers.

Ingredients:

  • 3.3 LBS White Sorghum Syrup (Partial Mash and Partial Grain only)
  • 9 LBS Pale Millet Malt; reduce to 2.75 LBS for 'Partial Grain' option; reduce to 8.4 LBS for All-Grain option
  • 1 LBS Crystal Millet Malt
  • 2 LBS Buckwheat Malt
  • 2 LBS Biscuit Rice Malt
  • 4 OZ Cara Millet Malt
  • 8 OZ James Brown Rice Malt
  • 2.4 OZ Naked Gas Hog Rice Malt
  • 0.75 OZ East Kent Goldings Hops
  • 0.5 OZ Fuggles Hops
  • Windsor Ale Yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.051
Final Gravity: 1.013
Alcohol by Vol: 5.1%
Color SRM: 12.2
Bitterness IBU: 24.1
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

Partial Mash: Steep milled malt along with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes in 4 - 5 gallons of water at 163.4F for 60 - 120 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle to pre-boil volume. This could be conducted using the BIAB brewing method.

Partial Grain / All-Grain: Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.

Allow to achieve hot break and maintain rolling boil.

Partial Mash & Partial Grain only: 6.6 LBS Sorghum Syrup (prior to first hops additions; return to rolling boil)
0.75 OZ East Kent Goldings & 0.5 OZ Fuggle Hops @ 60 min

Windsor Ale Yeast

Source:
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