Brighid’s Irish Red Ale

ABV: 6%

IBU: 25

SRM: 13

OG: 1.058

FG: 1.012

Link to article

Yield: 5 gallons (19 L)

The following beer recipe is featured in the January/February 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

In 2009, interest in homebrewing was growing at an unprecedented rate, and the beers that amateur brewers were submitting to competitions were getting better and better. Grote has been brewing since his college days and likes to blur the lines between styles, as is the case with his Irish red ale. His inspiration for using rye in this recipe came from positive results from previous recipes—he liked the complexity it added to his beers.

Brighid's Red won best of show at the Liquid Poetry Slam competition in Fort Collins. A representative from Odell Brewing Co. helped judge that best-of-show round, the brewery recognized Grote's beer as the one they wanted for Pro-Am, and the rest was history. This recipe was originally featured in the January/February 2009 issue of Zymurgy. 

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Brewed 18 times

Yield: 5 gallons (19 L)

The following beer recipe is featured in the January/February 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

In 2009, interest in homebrewing was growing at an unprecedented rate, and the beers that amateur brewers were submitting to competitions were getting better and better. Grote has been brewing since his college days and likes to blur the lines between styles, as is the case with his Irish red ale. His inspiration for using rye in this recipe came from positive results from previous recipes—he liked the complexity it added to his beers.

Brighid's Red won best of show at the Liquid Poetry Slam competition in Fort Collins. A representative from Odell Brewing Co. helped judge that best-of-show round, the brewery recognized Grote's beer as the one they wanted for Pro-Am, and the rest was history. This recipe was originally featured in the January/February 2009 issue of Zymurgy. 

Ingredients:

  • 6.0 lb. (2.72 kg) U.S. two-row pale malt
  • 3.25 lb. (1.47 kg) Munich malt
  • 2.5 lb. (1.13 kg) rye malt
  • 4.0 oz. (113 g) roasted barley
  • 1.0 oz. (28 g) Challenger hops, 7.5% a.a. (60 min.)
  • 1.0 oz. (28 g) Fuggles hops, 4.5% a.a. (15 min.)
  • White Labs WLP013 London Ale Yeast
  • 1 Whirlfloc tablet

Specifications:

Original Gravity: 1.058

Final Gravity: 1.012

ABV: 6%

IBU: 25

SRM: 13

Directions:

Assumes 75% brewhouse efficiency. Mash at 155° F (68° C) for 60 minutes. Boil for 60 minutes, adding hops as specified. Ferment for one week, rack to secondary, and condition for an additional two weeks.

Mini-Mash Version:

Perform a mini-mash with the grain. You might want to add a couple of handfuls of rice hulls to avoid a stuck runoff due to the high proportion of rye malt in the mini-mash. Add 2 gallons (7.6 L) of 170°F (77°C) water to the grains, stir, and hold at 155°F (68°C) for 60 minutes. Add 3.5 quarts (3.3 L) of boiling water for mash out. Sparge to around 6 gallons (22.7 L) of runoff in your brew kettle. Stir in extract and boil for 60 minutes, adding hops as specified. Ferment for one week, rack to secondary, and condition an additional two weeks.

Ingredients:

  • 4.0 lb. (1.81 kg) light liquid malt extract syrup
  • 3.25 lb. (1.47 kg) Munich malt
  • 2.5 lb. (1.13 kg) rye malt
  • 4.0 oz. (113 g) roasted barley
  • 1.0 oz. (28 g) Challenger hops, 7.5% a.a. (60 min.)
  • 1.0 oz. (28 g) Fuggles hops, 4.5% a.a. (15 min.)
  • White Labs WLP013 London Ale Yeast
  • 1 Whirlfloc tablet

 


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