Skip to content

Homebrew Recipe: Irish Red Ale

Irish-Red-Ale-Beer-Recipe-EasyDens-Digital-Density-Meter

The Irish Red Ale is characterized by its copper-red hue and malty, well-balanced flavor with its signature toasty and toffee aroma.

Sláinte!

Batch size
5 gal (19.8 l)

Malts
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)

Hops
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

Yeast
Dry: Lallemand Nottingham Yeast (1 sachet)
Liquid: Clean American ale yeast or any of the Irish ale strains

Instructions
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.

Extract version
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.
Older Post
Newer Post
Back to top

Shopping Cart

Your cart is currently empty

Shop now