« on: March 03, 2015, 02:13:02 PM »
Who has a great Irish ale recipe?
I have brewed this several times and love it. Disclaimer: I am partial to 6-row, corn, and Clusters.
It's about time to think about brewing a beer for a St. Paddy's Day party. How about something different from the usual stout or green beer, something with an American touch? I've made an Irish-American ale that I figure is similar to what was served in Irish neighborhood taverns in the Northeast 100 years ago, although I have no proof. Maybe like McSorley's? It's sort of a red ale with corn, flaked barley, medium crystal and a touch of chocolate. It's a little stronger than a British session beer, a little less than typical US beers (due to higher FG), and certainly less strong than the authentic ales of a century ago, but they didn't have to drive home then. This is popular with Killian's drinkers as well as real ale fans as it has enough interest to hold them. Resist the temptation to up the bitterness as it is inappropriate in this style.
McGinty's Irish-American Ale
5.25 gallons @ 1.044
5.5 lbs 6-row (US 2-row should work, too)
1.75 lbs flaked maize (this is an American brew!)
0.75 lbs flaked barley
0.5 lbs crystal 30L
2 oz. chocolate (this gives dark amber and nice flavor, use 1 oz. if you want red)
This time I mashed 154°F 60 minutes. The first time, I did a 40/60/70C mash (30 minutes at each step) adding the corn at 60C the first time . The 40C rest may have helped break down beta-glucans in the barley, and passing from 40 to 60 over 30 minutes or so effectively gave me a protein rest, which may have made the beer clearer. Irish moss might not hurt. However, this brew has cleared nicely.
Bittering hops - Cluster (I used 3/4 oz for 19 IBU) (any neutral bittering hops will work)
Finishing hops - Golding (Domestic would be fine) (I used 1/2 oz for 15 min. for 4 IBU and another 1/2 oz at knockout) (FWH might be nice here) Target 23 IBU
Irish Ale yeast YeastLab A05 (although I used NCYC1332 this time)
- Jeff Renner