Irish Red Ale is a wee rippin, pint-swilling crowd pleaser that has a reddish hue from the inclusion of Gladfields Redback speciality malt. A smooth, easy-drinking ale which traditionally has very little hop character, this recipe is noted for both its malt and hop profile. Best enjoyed with lower carbonation.
OG - 1.047
FG - 1.012
IBU - 37
SRM - 20
ABV 4.5%
Note: Results may vary depending on the types of equipment used. If using the Grainfather, go to grainfather.com to strike water and sparge water calculations. Final batch volumes may vary depending on the brewing system used.
Ingredients for the Irish Red Ale
3.75kg - Briess 2 Row Base Malt
450g -Joe White Crystal Malt
250g - Gladfields Redback Malt
60 min - 30g Hops #1
45 min - 20g Hops #2
15 min - Whirlfloc Tablet
15 min - 20g Hops #2
1 Packet - Fermentis Saf Ale 04 Yeast
Brew Time: 4 - 5 weeks
This kit also includes hops products, The exact flavours are a store secret. Exact Hop's names are given on the recipe card in the kit.
30g bag of Hops #1
40g bag of Hops #2
Instructions
Mash Schedule: 65°c for 60 mins, mash out at 75°c for 10 mins (optional: add 5.2pH buffer to strike water)
Lauter/Sparge: Sparge with enough 75°c water to achieve 26L pre-boil volume
Boil Schedule: Boil for 60 mins, adding hops and whirlfloc as indicated.
Fermentation: Cool wort to 24°c, aerate wort and pitch yeast. Ferment at 18°c for 2 weeks or until SG reaches 1.012. Bottle or keg and allow to mature for 3 - 4 weeks before serving.
Cheers!
For other flavours and recipes check out the products below.