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 NVIOUS on
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Very interesting. I hope someone brews it. I have never attempted this style before, but got some good ideas that I will try for the red ale comp.
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Permalink Reply by JoKing on
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I'll brew it.
But if I cant find a Judge, I will forfeit entering and Judge it myself. I'll still bring the beer along though. -
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Yeah - he's on the bench. Plus it's better to have at least a couple... you know.
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We have pretty strict rules though. If you judge, then you aren't allowed to enter: and I really want you to enter.
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Permalink Reply by Reviled on
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"and I really want you to enter."
lol, fair enough then, who am I to argue with that :oP haha -
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Well, I've had enough of your beer, and I reckon you'd do well - and think of what you could buy with all the prize money.
What did you buy NVIOUS? -
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Permalink Reply by Mike Neilson on
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Prize Money? How much? I maywell be in!!
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Gidday Mike - welcome in!
The prize money is totaly dependant on how many entrants there are. Last month was our poorest turnout, and there was $60 up for grabs. The way that this works is if you enter a beer, it's $10 per beer. The group profit's none of this so the winner takes all.
On the 30th of May, we will be holding a competition for Irish Red. If you can't make it to Hallertau on that day (I assume you can't) you can post your entry to Myself, NVIOUS or Danimal with the entry money. The Judging commences at 4pm - so it pays to either arrive before then... or have your entry sorted before hand.
The entrants are ranked in a "head to head" manner from fisrt to last. The highly respected last place holder then choses the next style to compete for in the next competition which will be August the 29th. -
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Yeah mate im in I dont realy like Irish Reds and never ever had the desire to brew one but now I do!! If I won (Highly Unlikely) I would shout the bar and and put $10 back in it for the next one!!
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