We’ve updated this recipe to include the addition of gluten-reducing enzymes, if you want a gluten-reduced beer. Without testing a finished batch, we can make no guarantees of the amount of gluten that will remain in the beer you brew, so test before you drink if you or your friends are sensitive to gluten.
Estimated OG: 1.056
Estimated FG: 1.014
Estimated IBUs: 27
Estimated ABV: 5.5%
ALL-GRAIN RECIPE
MALT/GRAIN BILL
9 lb (4.8 kg) Maris Otter
1.75 lb (794 g) flaked maize
1 lb (454 g) Heritage Crystal
0.13 lb (59 g) British roasted barley
HOPS SCHEDULE
1.25 oz (35 g) Kent Golding at 60 minutes
0.75 oz (21 g) Kent Golding at 5 minutes
DIRECTIONS
Mash grains at 150°F (65°C) for 60 minutes. Boil for 60 minutes following the hops schedule. For a gluten-reduced beer, add 10 ml (one vial) of White Labs Clarity Ferm when you pitch the yeast.
YEAST
Irish Ale
EXTRACT RECIPE
EXTRACT/GRAIN BILL/ADDITIVES
7.25 lb (3.3 kg) Maris Otter liquid extract
1 lb (454 g) Heritage Crystal
0.13 lb (59 g) British roasted barley
5 oz (142 g) table sugar at 5 minutes
HOPS SCHEDULE
1.25 oz (35 g) Kent Golding at 60 minutes
0.75 oz (21 g) Kent Golding at 5 minutes
DIRECTIONS
Steep specialty grains at 155°F (68°C) for 20 minutes. Boil for 60 minutes following the hops and additives schedules. For a gluten-reduced beer, add 10 ml (one vial) of White Labs Clarity Ferm when you pitch the yeast.
YEAST
Irish Ale
Recipe courtesy of Hops & Berries (hopsandberries.com) Fort Collins, Colorado.