Ninkasi Brewing Company: Racin’ Mason Irish Red Ale clone
This classic Irish red pours a dark red/copper color and features a sweet caramel and toasted malt profile.
Ninkasi Brewing Company: Racin’ Mason Irish Red Ale
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.014
IBU = 40 SRM = 17 ABV = 5.1 %
Ingredients
10 lbs. (4.5 kg) 2-row pale malt
8 oz. (0.22 kg) Carapils® malt
8 oz. (0.22 kg) crystal malt (40 °L)
8 oz. (0.22 kg) crystal malt (75 °L)
3 oz. (85 g) biscuit malt
2 oz. (57 g) chocolate malt (350 °L)
1 oz. (28 g) black malt (600 °L)
7.1 AAU East Kent Golding hop pellets (60 min.) (1.5 oz./43 g at 4.75% alpha acids)
3.6 AAU Fuggle hop pellets (30 min.) (0.75 oz./21 g at 4.75% alpha acids)
4.13 AAU Perle hop pellets (0 min.) (0.5 oz./14 g at 8.25% alpha acids)
1⁄2 Tsp. yeast nutrient (15 min.)
1⁄2 Tsp. Irish moss (30 min.)
White Labs WLP 002 (English Ale) or Wyeast 1968 (London Ale) yeast
3/4 cup (150 g) dextrose (if bottling)
Step by step
This is a single step infusion mash. Mix the crushed grains with 3.7 gallons (14 L) of 170 °F (77 °C) water to stabilize at 150 ºF (66 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water.
Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient. After the boil is complete, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).
Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy. Allow the beer to condition one week and then bottle or keg. Allow the beer to carbonate and age for two weeks and enjoy!
Extract with grains version:
Reduce the 2-row pale malt from the all-grain version to 1 lb. (0.45 kg) and add 3.3 lbs. (1.5 kg) Briess light liquid malt extract and 2 lbs. (0.9 kg) light dried malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 150 °F (66 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient. After the boil is complete, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.
