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Irish Red Ale (Gluten Free)

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Irish Red Ale (Gluten Free)

back to search Back to Search  Style Details 

Beer Style: Irish Red Ale (9D)
Recipe Type: extract
Yield: 5 US gallons

Irish Red Ale

Description:

Amber style ale

Ingredients:

  • 6 lbs Sorghum Extract (prior to boil)
  • 1 lb Dark Candi Syrup (prior to boil)
  • 0.5 oz Northern Brewer Hops (60 min)
  • 8 oz Maltodextrine (10 min)
  • 0.5 oz Northern Brewer Hops (5 min)
  • 1 pkg Safale S-04 Dry Yeast

Additional Instructions

Primary Ferment: 21 days at 68 - 70 degrees

Click to Print Recipe

Procedure:

Bring water to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Source:

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review rating
 Reviewed by B on Thu Jan 3 2019

This is my wife's go to beer. Friends liked it, including non beer drinkers. Pretty easy to make. Took a while to carb in the bottles though. I had to keep them at 75F for 2+ weeks to make sure they were all carbonated well. I added 5oz of sugar in 1.5 Cups of water, brought to boil, cooled to 75, mixed well into beer right before bottling. Maybe I needed more priming sugar. *shrug* had good carbonation when I finished though.

review rating
 Reviewed by B on Thu Jan 3 2019

This is my wife's go to beer. Friends liked it, including non beer drinkers. Pretty easy to make. Took a while to carb in the bottles though. I had to keep them at 75F for 2+ weeks to make sure they were all carbonated well. I added 140g (5oz) of sugar in 1.5 Cups of water, brought to boil, cooled to 75, mixed well into beer right before bottling. Maybe I needed more priming sugar. *shrug* had good carbonation when I finished though.

Mine turned out like
Primary ferment 18 days
OG: 1.056
FG: 1.020
ABV: 4.725