Gordon Strong’s Irish Red Ale

(5 gallons/19 L, all-grain)
OG = 1.045  FG = 1.011
IBU = 22  SRM = 14  ABV = 4.4%

Ingredients
7 lbs. (3.2 kg) mild malt
1 lb. (454 g) flaked corn
1 lb. (454 g) crystal malt (40 °L) 
4 oz. (113 g) flaked oats
4 oz. (113 g) roasted barley (300 °L)
6.25 AAU Golding hops (45 min.) (1.25 oz./35 g at 5% alpha acids)
1.2 AAU Golding hops (10 min.) (0.25 oz./7 g at 5% alpha acids) 
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale), or SafAle S-04 yeast
3⁄4 cup corn sugar (for priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses an infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the mild malt and flaked grains at 151 °F (66 °C) and hold for 60 minutes. Begin recirculating, add the dark grains and crystal malt, then raise the mash temperature to 169 °F (76 °C) for mashout. Continue to recirculate for 15 minutes.

Sparge slowly and collect 7 gallons (26.5 L) of wort in the brew kettle. Bring wort to a boil.

Boil the wort for 90 minutes, adding hops at the times indicated. 

Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment at this temperature until complete. Allow the beer to settle for at least one week to give the beer time to clear. Consider adding a fining agent or lagering if haze is slow to clear.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.

Irish Red Ale

(5 gallons/19 L, extract with grains)
OG = 1.045  FG = 1.011
IBU = 22  SRM = 14  ABV = 4.4%

Ingredients
4.6 lbs. (2.1 kg) extra light dried malt extract
1 lb. (454 g) crystal malt (40 °L)
4 oz. (113 g) Carapils® malt 
4 oz. (113 g) roasted barley (300 °L)
6.25 AAU Golding hops (45 min.) (1.25 oz./35 g at 5% alpha acids)
1.2 AAU Golding hops (10 min.) (0.25 oz./7 g at 5% alpha acids) 
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale), or SafAle S-04 yeast
3⁄4 cup corn sugar (for priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the grains in a mesh bag for 30 minutes, then rinse gently, removing the grains.

Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring wort to a boil. 

Boil the wort for 45 minutes, adding hops at the beginning of the boil and a second addition with 10 minutes remaining. 

Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment at this temperature until complete. Allow the beer to settle for at least one week to give the beer time to clear. Consider adding a fining agent or lagering if haze is slow to clear. 

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.

Tips For Success:
Since malt is the focus of this style, be sure to source a quality base malt with biscuit character. Look for a pale ale malt if mild malt is not available. Also, use fresh crystal malt to avoid oxidative notes.