The Irish Red Ale is characterized by its copper-red hue and malty, well-balanced flavor with its signature toasty and toffee aroma.
5 gal (19.8 l)
10 lb (4.5 kg) pale ale malt
6 oz (170 g) crystal malt (35°L)
4 oz (113 g) crystal malt (75°L)
2 oz (57 g) crystal malt (160°L)
2 oz (57 g) roasted barley (550°L)
0.75 oz (21 g) Willamette, 6.0 % AA at 60 minutes
1 oz (28 g) East Kent Goldings, 4.7 % AA at 10 minutes
Dry: Lallemand Nottingham Yeast (1 sachet)
Liquid: Clean American ale yeast or any of the Irish ale strains
Mash for 60 minutes at 152°F (67°C). Let it boil for 60 minutes, adding hops as indicated.
Ferment at 64°F (18°C) until you reach specific gravity at 1.012 (3.1°P)
and set with 1.1 vol. (2.2 g/l) of CO2.
Exchange the pale ale malt for 8 lb (3.6 kg) Maris Otter liquid malt extract.
Macerate the roasted barley and crystal malts in 1.5 gal (5.7 l) water for 30 minutes at 155°F (68°C).
Then remove the grains and dissolve the malt extract in the wort.
Add water to reach your desired boil volume and follow the instructions above.