Eric the Red (Irish Red)
Eric the Red, all-grain recipe
(5 gallons/19 L)
OG = 1.052 FG = 1.011
IBU = 29 SRM = 23 ABV = 5.2%
A bold version of an Old World beer style, influenced by “wild” hops from the new found land.
Ingredients
10 lbs. (4.5 kg) British pale ale malt (3 °L)
3 oz. (85 g) crystal malt (90 °L)
7 oz. (198 g) roasted barley (300 °L)
8 AAU Columbus hops (60 mins) (0.66 oz./19 g of 12% alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 dried yeast (1 qt./1 L starter for liquid yeasts)
1 cup corn sugar (for priming)
Step by Step
Mash at 152 °F (67 °C) in 15 qts. (14 L) of water. Boil for 90 minutes, adding hops with 1 hour left in boil. Chill the wort rapidly to 66 °F (19 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Pitch the yeast. Ferment at 66 °F (19 °C).
Eric the Red, partial mash recipe
(5 gallons/19 L)
OG = 1.052 FG = 1.011
IBU = 29 SRM = 23 ABV = 5.3%
Ingredients
1 lb. 6 oz. (0.62 kg) British pale ale malt (3 °L)
3.0 oz. (85 g) crystal malt (90 °L)
7 oz. (198 g) roasted barley (300 °L)
2 lbs. (0.91 kg) Muntons Light dried malt extract
3.75 lbs. (1.7 kg) Muntons Light liquid malt extract
8 AAU Columbus hops (60 mins) (0.66 oz./19 g of 12% alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 dried yeast (1 qt./1 L starter for liquid yeasts)
1 cup corn sugar (for priming)
Step by Step
Steep crushed grains in 3 qts. (2.8 L) of water at 152 °F (67 °C) for 45 minutes. Combine “grain tea,” dried malt extract and water to make 3 gallons (11 L) of wort. Boil 60 minutes, adding hops at beginning of boil and liquid malt extract for the final 15 minutes. Cool, transfer to fermenter and top up to 5 gallons (19 L). Pitch yeast. Ferment at 66 °F (19 °C).
