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Irish Red Ale

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Irish Red Ale

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Beer Style: American Brown Ale  (10C)
Recipe Type: partial mash
Yield: 5 US gallons

American Brown Ale

Description:

Red ales are known for their malty taste and aroma, this lends to a nice medium body despite the beer’s lower gravity. Bitterness is balanced to express the malt over the hop characteristics, and usually finishes off with a nice round finish.

Ingredients:

  • 4.25 lb Briess Golden Light Dry Malt Extract
  • 1.0 lb Briess 10L Caramel Malt
  • 3 oz Briess Extra Special Malt
  • 2 oz Briess Roasted Barley
  • 0.5 lb Honey
  • 2.0 oz E.K. Goldings, 4.75% alpha acid (60 minutes)
  • 0.5 oz E.K. Goldings, 4.75% aplha acid (15 minutes)
  • 1 Vial White Labs WLP004 Irish Ale or Wyeast 1084 Irish Ale Yeast
  • 1.25 cups Briess Golden Light dry malt extract (priming sugar)

Additional Instructions

Primary Ferment: Until activity slows
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.050
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Steep grains in one gallon of 150º F water for 20 minutes. Remove grains and sparge with 1 gallon of 170º F water. Stir in extract and honey then bring to a boil. Add first hop addition. Boil for 45 minutes then add second hop addition. Boil 15 minutes more, then add to fermenter filled with 3 gallons of cold water (top-up to 5 gallons if necessary). When temperature drops below 75º F, pitch yeast and aerate well. Ferment at ale temperature for two weeks. When fermentation is complete, bottle with 1.25 cups of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate.
Fermentation time: 2 weeks at 65ºF-68 ºF

Source:

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