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
-
Permalink Reply by Mike Neilson on
-
Mate I had an Irish Red in Killkenny brewed in the old church where killkenny was founded (but not the same beer) and it was totaly diffrent than the Irish Reds (Kilkenny) we get here, but it still just dosnt float my boat. I Imagine that Irish red there to be comparatable to there Irish Red here. As at least they use grains.
-
-
Permalink Reply by JoKing on
-
I'll brew to style - as I always do for these comps... but I wont win and here is why: All the beers that have won to date have been pushing the limits of the style guidelines... And I really do mean pushing. So if you want to win - use your imagination, brew something that you like to drink. At the end of the day - when the beers go head to head, the judge isn't going to drink a beer that tastes like Kilkenny compared to something like Copper Tart (at Hallertau). If you haven't tried Copper Tart - get a friend from Auckland to send you one... then you'll know what I'm talking about.
-
-
-
If I was to brew an Irish red for how I like them it would believe it or not end up far to malty!! and to bitter. But hey I'll give it my best!!
-
-
-
You go for it mate - I love a malty beer when it's done well! I was hoping someone would say that... because the other option for pushing the boundaries is making it hoppier than what is neccesarily to style - which too is nice.
That seems to be the american way... make it hoppier than it should be... nothing wrong with that... but it's not an american beer. And it doesn't need to be sweet to be malty either... like how malt flavour explodes onto the palate compared to a beer that has malty notes on the palate.
I may well NOT be judging as well - so the best thing for everyone to do, is brew something that YOU like to drink. At the end of the day - YOU have 20 litres of the stuff and the judge gets a glass... who are you trying to please? -
-
Permalink Reply by Reviled on
-
lol, I could see me spending it all at craftbrewer :o) Muhahaha... .
Which reminds me, must get some malt this week.. Hmm, maris or global?? -
-
-
I was thinking that if I ever won the prize money that I'd just sout the bar... but no one who has won has done this yet!
Anyway - it's a good excuse to buy some malt or hops or yeast anyway!
*Sulk*... Looks like I'll never win... *sulk*... No one ever chooses IPA... *sulk*... -
-
Permalink Reply by NVIOUS on
-
I will I will I will I will. When I come last I will I will I will I will!!!!
-
-
-
Im trying to please the brew god!!
-
Help Fund This Site
FRESH LIQUID YEAST!!!
DIRECT FROM THE LAB
AMAZING VIABILITY
Luke's Beer+
Events
© 2024 Created by nzbrewer.
Powered by
