Irish Red Ale
Irish Red Ale recipe
(5 gallons/19 L, all-grain)
OG = 1.053 (13.2 °P) FG = 1.014 (3.5 °P)
IBU = 25 SRM = 18 ABV = 5.2%
Ingredients
9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt
6.0 oz. (170 g) crystal malt (40 °L)
6.0 oz. (170 g) crystal malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops (60 min.) (1.05 oz./30 g at 5% alpha acid)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale) or Fermentis Safale US-05 yeast
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 153 °F (67 °C). Hold the mash at 153 °F (67 °C) until enzymatic conversion is complete.
Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.041 (10.3 °P). The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the 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. Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate yeast starter. Ferment the wort at 66 °F (19 °C). When the fermentation is finished, carbonate the beer from 2 to 2.5 volumes.
Extract with Grains Option:
Replace the British pale ale malt with 6.6 lb (3 kg) English pale ale liquid malt extract. I have used a couple of English-type liquid malt extracts with great results. Some shops sell extracts from 100% Maris Otter malt, which might be labeled English or British extract. Always choose the freshest extract that fits the beer style. If you can’t get fresh liquid malt extract, it is better to use 5.3 lb. (2.4 kg) dried malt extract instead. The crystal malt I use is from Great Western Malting Co. The roasted barley comes from Briess Malt & Ingredients Co. Feel free to substitute any high quality malt of a similar flavor and color from a different supplier.
Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1 gallon (~4 liters) of water at roughly 170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags.
Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 6.5 gallons (24.6 L) and a gravity of 1.041 (10.3 °P). Stir thoroughly to help dissolve the extract and bring to a boil. The total wort boil time is 90 minutes.
Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. For the remainder of this recipe, follow the fermentation and packaging instructions for the all-grain version.
