Irish Red Recipe
I was sent this by a good friend who recommended that I brew this recipe for the upcoming competition. It is out of the latest BYO magasine and is a JZ recipe "Style Profile" With that in mind, it is now available for all to brew if their experience level is lacking in this style of beer. Many thanks Wayne.
Irish Red Ale
Style Profle
BYO's "Style Profile" author Jamil Zainasheff says Irish red is, "A balanced, easy-drinking pint, with a moderate malt character full of caramel and toasted notes." Try this recipe and judge for yourself!
Irish Red Ale
(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) Great Western crystal
malt (40 °L)
6.0 oz. (170 g) Great Western crystal
malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops,
(1.05 oz./30 g at 5% alpha acid)
(60 min.)
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. John Bull Maris Otter, Edme Maris Otter, or Muntons are good products also. 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.
Subs for the Malt specified in this recipe are:
Crystal Malt 40L = Caramunich II
Crystal Malt 120L = Dark Crystal
Yeast wlp004 = Dried US-05, but S-04 will be just as good as a substitute.
Irish Red Ale
Style Profle
BYO's "Style Profile" author Jamil Zainasheff says Irish red is, "A balanced, easy-drinking pint, with a moderate malt character full of caramel and toasted notes." Try this recipe and judge for yourself!
Irish Red Ale
(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) Great Western crystal
malt (40 °L)
6.0 oz. (170 g) Great Western crystal
malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops,
(1.05 oz./30 g at 5% alpha acid)
(60 min.)
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. John Bull Maris Otter, Edme Maris Otter, or Muntons are good products also. 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.
Subs for the Malt specified in this recipe are:
Crystal Malt 40L = Caramunich II
Crystal Malt 120L = Dark Crystal
Yeast wlp004 = Dried US-05, but S-04 will be just as good as a substitute.
Replies to This Discussion
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Permalink Reply by jt on
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Don't pull the roast barley
Roast Barley: (small quanitiy @65g) Dark red colour, slight character influence. -
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Permalink Reply by Reviled on
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But if I go adding cara-aroma (around 300EBC) its gonna be way dark, and it will contribute a slightly reddish hue just like the roast barley?
Fu*k it maybe I should just make it an Imperial Stout and throw everything in ther :oP bahaha -
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Permalink Reply by JoKing on
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The RB wont make it much darker... Trust me. It just will add to the depth of colour. There are only a few malts that will make a beer go black... and you need a lot of RB to make a beer go black! Back yourself bro - you'll need the RB to dry the malt profile out... and you dont want it to be too sweet.
I've chosen to use hops to balance my sweetness which isn't to style... are you willing to take that riak? I mean your $10 will be at stake here! -
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lol, noooo not my $10 :oP
The more I think about it the more im thinking forget the cara-aroma, or maybe just 100g? lol, im so torn... -
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Permalink Reply by Mike Neilson on
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RIS RIS RIS!!!!!!
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We'll see, Mike... if you lose the Irish Red competition, you are free to choose whatever style you want!
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Now that seems like a win to me!!!!
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Well - I was gonna stick to my guns, but I've been put off from CaraWheat. So here is my latest incarnation of an Irish Red recipe. Note that the "Marmalade on Toast" theme is back:
Irish Red
9-D Irish Red Ale
Size: 23.71 L
Efficiency: 82.0%
Attenuation: 76.0%
Calories: 185.04 kcal per 12.0 fl oz
Original Gravity: 1.056 (1.044 - 1.060)
Terminal Gravity: 1.013 (1.010 - 1.014)
Color: 17.87 (9.0 - 18.0)
Alcohol: 5.55% (4.0% - 6.0%)
Bitterness: 26.2 (17.0 - 28.0)
Ingredients:
2.5 kg Maris Otter Pale
1.5 kg Golden Promise Pale
1 kg Munich Malt
.2 kg Cara-amber®
.2 kg Cara-aroma®
.1 kg British Dark Crystal
10.0 g Nugget (11.6%) - added during boil, boiled 60 min
75 g Cascade (5.6%) - added during boil, boiled 10 min
1.0 ea Wyeast 1469
00:03:00 Mash In - Liquor: 13.75 L; Strike: 74.35 °C; Target: 67.0 °C
01:03:00 Saccrification - Rest: 60.0 min; Final: 66.0 °C
01:03:00 Untitled Step - Sparge Volume: 22.95 L; Sparge Temperature: 75.6 °C; Runoff: 23.02 L -
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Permalink Reply by studio1 on
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Planning to brew tomorrow and I'm thinking something along the lines of:
Golden Promise
Munich
Dark Crystal
Cara-Aroma (or light crystal)
Roast Barley
Hops - I have NZ Goldings & US Willamette I could use. Also read somewhere that Sticklbract is ok for bittering in red ales (I have some to use up).
Yeast - S-05 or 1172 (Ringwood Ale). -
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Damn - that Ringwood Ale yeast would be the business!!!!!
I'm gonna need to get one of the frozen samples of that stuff!!! -
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OK - this is all measured out (cleaning out some stuff that needs to be used up) and I'm about to kick off:
2.97 kg Golden Promise 49.83 %
2.20 kg Marris Otter 36.91 %
0.34 kg Munich Malt 5.70 %
0.15 kg Caraaroma 2.52 %
0.10 kg Light Crystal 1.68 %
0.10 kg Dark Crystal 1.68 %
0.10 kg Roasted Barley 1.68 %
90 minute boil:
15.00 gm Williamette [4.50 %] (60 min) Hops 7.0 IBU
12.00 gm Sticklebract [11.50 %] (60 min) Hops 14.3 IBU
8.00 gm NZ Goldings [4.80 %] (60 min) Hops 4.0 IBU
Target OG 1062. IBUs 26IBU
Mash Around 67 BIAB.
Ringwood Ale (Wyeast Labs #1187) [Starter 1250 ml] Yeast-Ale -
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