Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

Brighid’s Irish Red Ale

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. 

Brighid’s Irish Red Ale | Irish Red Ale

Ingredients

  • For 5 gallons (19 L)
    • 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