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Killians Red
Standard/Ordinary Bitter • Partial Mash • 5 gal
This clone is very close to Coors Killians Red, cept with alittle more kick, and none of Coors ads.
July 15, 2000 am 09:56am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- .5 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 4 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 2 lbs
Rice Flaked
Rice Flaked
Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
- 1 oz
Cluster - 6.8 AA% whole; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: A - Standard/Ordinary Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.032 - 1.040 |  |
| Terminal Gravity: | 1.011 | 1.007 - 1.011 | |
| Color: | 12.9 SRM | 4 - 14 | |
| Alcohol: | 4.4% ABV | 3.2% - 3.8% | |
| Bitterness: | 31.0 IBU | 25 - 35 | |
Discussion
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