[This recipe is featured in the January/February 2018 issue of Zymurgy magazine.]
Recipe by Amahl Turczyn
Barley Phillip Irish Red | Irish Red Ale
- 8 lb. (3.63 kg) Maris Otter pale malt
- 1 lb. (0.45 kg) flaked maize
- 4 oz. (113 g) 500° L roast barley
- 1.25 oz. (35 g) East Kent Goldings, 5% a.a. @ 60 min (20 IBU)
- White Labs WLP039 Nottingham ale yeast (2L starter)
- 1 g/gal. calcium chloride added to reverse osmosis (RO) or distilled water
- Original Gravity: 1.047 (11.8° P)
- Final Gravity: 1.009 (2.3° P)
- ABV: 5%
- IBU: 20
- SRM: 13
Mash malts at 148° F (65° C) and allow to rest one hour. Apply heat or boiling water to increase temperature to 168° F (76° C) over 20 minutes. Hold at 168° F (76° C) for another 10 minutes to mash out. Sparge at 168° F (76° C). Boil 90 minutes. Chill to 60° F (16° C) and oxygenate. Pitch a strong starter of yeast. Ferment at 65° F (18° C) until final gravity is reached if using Irish ale yeast, or 60–61° F (16° C) if using Nottingham.
Substitute 6 lb. (2.72 kg) Maris Otter pale malt extract syrup for Maris Otter malt and 1 lb. (0.45 kg) dextrose for flaked maize. Dissolve extract and sugar completely in RO water and top off to desired boil volume. Proceed as above.