Smithwick’s Premium Irish Ale clone

(5 gallons/19 L, all-grain)
OG = 1.045 FG = 1.010 IBU = 22  SRM = 14  ABV = 4.5%

Ingredients

7.5 lbs. (3.4 kg) pale ale malt
5.75 oz. (160 g) roasted barley (300° L)
7.25 oz. (200 g) flaked barley
1 lbs. (0.45 kg) Karo light corn syrup
1.3 AAU East Kent Goldings (60 min.) (0.22 oz./6 g at 5.9% alpha acid)
1.3 AAU East Kent Goldings (20 min.) (0.22 oz./6 g at 5.9% alpha acid)
1.3 AAU East Kent Goldings (2 min.) (0.22 oz./6 g at 5.9% alpha acid)
5 AAU Fuggles hops (2 min.) (1 oz./28 g of 5% alpha acid)
1 tsp. Irish moss (15 min.) Irish Ale Yeast (Wyeast 1084)
3/4 cup priming sugar

Step by Step

Add grains to 2 gal. (7.6 L) water and hold temperature at 150 °F (66 °C) until conversion is complete (30 to 60 min.). Sparge with 4 gal. (15 L) of 168 °F (76 °C) water. Add corn syrup and 3/4 gal. (3 L) of water to the brew pot. Total boil is 60 min. At the boil, add first addition of EKG hops. Boil 40 min. and second round of EKG hops. Boil 5 min. more and add Irish moss. With two min. left, add final round of EKG hops and Fuggles. Chill wort to 70 °F (21 °C) and pitch the yeast.  After a week, transfer to  secondary and hold for one more week. Bottle and condition for at least two weeks.