This Irish red ale, featured in Brewing Classic Styles, is malt-focused with an initial sweetness and a roasted dryness in the finish. The deep-reddish-copper color comes from a small dose of highly kilned malt that also adds to the dry finish. There is a well balanced bitterness to the maltiness, coming from both the hops and the dark malt addition.
The steps for brewing this recipe are covered in the brew in a bag tutorial in the Advanced section.
Ruabeoir Red Ale | Irish Red Ale
- 11.25 lbs (5.1 kg) | British pale malt
- 6.0 oz (170 g) | Crystal (40 °L)
- 6.0 oz (170 g) | Crystal (120 °L)
- 6.0 oz (170 g) | Roasted Barley (300 °L)
- 1.25 oz (35 g) | Kent Goldings hops, 5% AA (60 min)
- White Labs WLP004 Irish Ale, Wyeast 1084 Irish Ale, or Fermentis Safale US-05
- Original Gravity: 1.054 (13.4 °P)
- Final Gravity: 1.014 (3.6 °P)
- ABV: 5.2%
- IBU: 25
- SRM: 17
- Boil Time: 60 minutes
- Efficiency: 70%
- Pre-boil Volume: 7 gal (26.5 L)
- Pre-boil Gravity: 1.046 (11.4 °P)
Mash grains at 153°F (67°C) for 60 minutes.
Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 66°F (19°C). When finished, carbonate the beer from 2 to 2.5 volumes.
Extract with Specialty Grains Option
Replace the British pale malt with 8.1 lbs (3.67 kg) English pale liquid malt extract. Steep the crystal malts and roasted barley in the water prior to adding the extract.