Irish red ale can be found on the style scale somewhere between pale ale and a brown ale. Similar to English or Scottish ales’ caramel sweetness, but with a more grainy, bready malt flavor and a very approachable ABV. The deep red comes from the roasted malt – enough to achieve flavor but not enough to morph the beer into a true brown.
Thank you to John Palmer for this recipe, originally published in his 4th edition of How to Brew!
- 7.5 lb (3.4 kg) pale ale malt (recommended: Rahr)
- 1 lb (450 g) flaked barley
- 0.33 lb (150 g) Carabrown, 55L (recommended: Briess)
- 0.33 lb (150 g) roast barley, 300L (recommended: Crisp)
- 0.9 oz (25 g) UK Phoenix 9% a.a @ 60 min (no longer available, use any U.K. hop variety)
- Irish ale yeast with a 200 billion pitch rate (recommended: Mangrove Jack’s M15 Empire Ale Yeast
Yield: 5 US gal
Original Gravity: 1.042
Final Gravity: 1.011
Infusion mash at 153 °F (67 °C). Boil for 60 minutes, adding hops per schedule. Pitch yeast when wort has reached 65 °F (18 °C). Ferment 2-3 weeks and bottle when specific gravity readings remain the same for 3 consecutive days.
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