The following beer recipe is featured in the January/February 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This beer recipe comes courtesy of Dave Carpenter, editor of Zymurgy magazine.
This is my standard Irish red ale. I enjoy the simplicity of using dry yeast and like the results I get from Nottingham yeast here. If you’d prefer to use liquid yeast, any of the Irish ale strains will work just fine, as would a clean American ale yeast.
- 10 lb. pale ale malt
- 6 oz. 45°L crystal malt
- 4 oz. 160°L crystal malt
- 2 oz. 80°L crystal malt
- 2 oz. 550°L roasted barley
- 0.75 oz. (21 g) Willamette, 6% a.a. @ 60 min
- 1 oz. (28 g) East Kent Goldings, 4.7% a.a. @ 10 min
- 1 sachet Lallemand Nottingham Yeast
Yield: 5 US gal. (18.9 L)
Original Gravity: 1.054 (13.3°P)
Final Gravity: 1.012 (3.1°P)
Mash at 152°F (67°C) for 60 minutes. Boil 60 minutes, adding hops as indicated. Ferment at 64°F (18°C) until specific gravity stabilizes at or near 1.012 (3.1°P). Package with 1.1 vol. (2.2 g/L) of CO2 and optionally serve on nitro.
Replace the pale ale malt with 8 lb. 3.6 kg ) Maris Otter liquid malt extract. Steep the crystal malts and roasted barley for 30 minutes at 155°F (68°C) in 1.5 gal. (5.7 L) water. Remove the steeping grains and thoroughly dissolve the malt extract in the resulting wort. Top up with water to desired boil volume and proceed with the boil as above.
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