Kenny’s Killer Irish Red Ale – All Grain Recipe
Kenny’s Killer is a smooth, malt-forward Irish Red Ale inspired by Kilkenny. This easy-drinking amber ale delivers rich caramel malt character, gentle roast complexity and a soft, rounded finish. Specialty malts add depth, colour and body, with notes of toffee, biscuit, light chocolate and subtle roast. Classic English-style hops provide balanced bitterness with earthy and floral background notes. A great choice for brewers who enjoy creamy, smooth Irish-style ales with plenty of malt flavour.
Ingredients
Fermentables
Pale Malt x 4.1kg
Caramunich II x 650g
Rolled/Flaked Wheat x 200g
Roasted Barley x 30g
Lactose x 250g (Boil)
Yeast
Safale S-04 x 1 Packet
Hops
Northern Brewer x 28g (Boil)
East Kent Goldings x 35g (Boil)
Purchase Recipe Kit
Type:
All-grain
Style:
Irish Red Ale
Flavour Profile:
Biscuity
Alcohol Range:
4 - 5%
Colour:
28 EBC
Bitterness:
26
Volume:
23L
Or Add Ingredients Individually
Preperation
- Clean and sanitise all brewing equipment, including your fermenter, spoon, thermometer, airlock, hydrometer, bottles or keg gear.
- Check that your ingredients are ready: Including Malt, Hops, Yeast and anything else provided with the kit
- Mill the grain if it is not already milled. (Note: Rolled Adjuncts DO NOT need Milling)
- Fill mash vessel and heat strike water to the temperature listed on the recipe sheet.
- If Sparging prep sparge water.
- Add water treatment – All water treatment on our recipes is based on RO water ahust accordingly.
Brew
- Once at temp stir in the Malts and Adjuncts unless otherwise noted
- Hold the mash until conversion is complete.
- Recirculate if required by your setup, then sparge and collect your wort.
- Bring the wort to a rolling boil.
- Add hops according to your hop schedule
- Complete the boil, then turn off the heat.
- Add any late hop or whirlpool additions IF required by your recipe sheet to help preserve aroma and flavour.
- Chill the wort as quickly as possible to yeast-pitching temperature.
Ferment
- Transfer the cooled wort to a clean, sanitised fermenter.
- Aerate well before pitching yeast.
- Take and record your original gravity if desired.
- Pitch the yeast once the wort is at a suitable fermentation temperature.
- Place the fermenter somewhere with stable temperature control.
- Ferment in the recommended range for the yeast provided with the recipe
- Allow primary fermentation to get underway and monitor activity over the first few days.
- IF dry hopping add at the stage recommended by your recipe sheet.
- Leave the beer to finish fermenting fully before packaging.
Bottle or Keg
-
- Confirm fermentation is complete by checking that gravity is stable across two readings on separate days before packaging.
- *Optional* Cold Crash to improve clarity – dependent on style
- Once fermentation is complete, package the beer carefully to avoid introducing oxygen.
Bottling:
- transfer the beer gently into sanitised bottles, leaving sediment behind.
- Add priming sugar or carbonation drops at the correct rate for your bottle size.
- Seal bottles immediately with sanitised caps.
Kegging:
- Transfer the beer gently into a sanitised keg with minimal splashing.
- Purge the keg with CO₂ if possible to help protect hop character and freshness.
- Once filled chill and carbonate keg to desired level.
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