- Product Details
- Built from the foundation of our legendary Irish Red, Dundalk boasts a deep garnet hue and more robust malt backbone than the traditional Irish session ale. Subtle notes of orange marmalade offered by UK Target hops complement the earthy, woody-herbal character of classic Fuggle. A complex profile of toasted biscuit, crusty bread, gentle roastiness and faintly sweet caramel flavors melds perfectly into this smooth, balanced sipper.
The use of a highly flocculent and rapidly fermenting yeast strain will provide you with all the classic flavors you expect from a traditional English yeast, yet leave you with a beautifully clear beer ready for packaging in a few short weeks. Don’t be fooled by this swift fermentation and clearing of Dundalk, aging is essential for this limited edition brew to ensure a smooth, well-balanced flavor profile.
Once packaged and aged, enjoy a pint and pay attention to the unique palate offered by these classic English yeast and hops. You’ll notice a toasty, malt-driven profile with subtle esters, complements of the time-honored English yeast strain . Prominent hop character of UK Target and Fuggle—distinct spicy, floral, sage and citrus notes—add complexity to this seemingly simple recipe.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Dundalk Irish Heavy Limited Edition Extract Kit Brewing Instructions Regional Style British Original Gravity 1062 Total Time to Make 6 weeks
- 4.2 / 5.06 ReviewsOn my second time around for this oneAmazing Scottish Ale - 3-4 months aging is the ticket to a very smooth easy drinker. First batch didn't last near long enough. Keeping fermentation temperature near lower end of yeast's range works best for keeping off flavors away. Definitely worth the wait.July 9, 2016I am brewing it today..As a former resident of Dundalk, Co. Louth, Ireland, I like the idea of making McArdles Ale. The grains are steeping at this moment and smell great.March 30, 2016Amazing Scottish BeverageHave done this one before and it is good right away but with just a bit of aging (3-4 months) it is absolutely addictive! Works best if you over pitch a little, but be prepared for the results of an active fermentation, blow off tube and a bucket are a must.March 31, 2016Early reviewIn the primary now, smelled great, nice color before fermentation. Used ESB yeast, kicked up in a hurry and progressing nicely.April 4, 2016Last year's batch was goodBatch brewed as expected. Early flavor profile was much more complex than a few months later. Once they dissipate, you end up with a smooth, slightly sweet brown ale. I'll be making it again.February 28, 2016Problem batch, made decent malt vinegar.I've brewed about 25 batches of extract beer, including a couple batches of delicious Irish Red. Usually I use White Labs or Wyeast yeast and begin with a starter. I've had a couple of bad batches and this was one of them. It could be me, but I wanted to put this out in case others experienced anything similar. The yeast, WPL037 (North Yorkshire Ale), appeared very lumpy. Even with considerable stirring it had lumps and not much foaming. Due to a lack of spare time in my schedule, I went ahead and brewed the batch the day after making the starter (my typical pattern). Brew day went well, OG:1.060. Next day I was getting vigorous bubbling through the airlock. The fermenter was in a basement room which is about 66 degrees. After a couple of days the bubbles slowed to 1 every 15 seconds or so. This continued 11 days later. A check of the gravity read 1.030. The original yeast could not be located to add to the batch, so I picked up some Lallemand Nottingham dry yeast from a local homebrew shop. About 2 minutes after I added the dry yeast to the fermenter, foam rapidly rose up and flooded through the airlock. Big mess. Two weeks later the batch did get to 1.010 and I kegged it. I never was thrilled about the flavor, though it did taste similar to a local brew pub's Scottish Heavy. Hard to know how much the taste was altered by the second yeast and other problems along the way. After about 2 gallons was consumed, I made a couple of gallons of malt vinegar from the remains and flushed the rest.January 14, 2016
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