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Recipe: You’re Not Irish Red Ale

You don’t have to be Irish to make a great Irish red. Here's Josh Weikert's recipe for an easy-drinking red ale.

Josh Weikert Jan 17, 2021 - 2 min read

Recipe: You’re Not Irish Red Ale Primary Image

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ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.056
FG: 1.015
IBUs: 23
ABV: 5.6%

MALT/GRAIN BILL
9 lb (4.1 kg) Maris Otter
8 oz (227 g) British Crystal (45L)
8 oz (227 g) British Crystal (120L)
6.4 oz (181 g) chocolate rye

HOPS SCHEDULE
0.5 oz (14 g) Nugget [12% AA] at 60 minutes

YEAST
Wyeast 1084 Irish Ale/White Labs WLP004 Irish Ale

DIRECTIONS
Mash the grains at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 62°F (17°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 63°F (17°C) for 5 days, then allow the temperature to rise to 68°F (20°C) until the end of primary fermentation. At that point, crash to 35°F (2°C), then bottle or keg and carbonate to about 2 volumes of CO2.

EXTRACT VERSION
Replace the grains with 7.2 lb (3.3 kg) of light dry malt extract DME), 6.5 oz (184 g) each of British Crystal 45L and 120L, and 5 oz (142 g) of chocolate rye. Steep the grains at 160°F (71°C) for 30 minutes, then remove the bag and allow to drain into the wort. Add the DME while stirring and stir until completely dissolved. Top up as necessary to obtain 6 gallons (23 liters) of wort. Bring to a boil and continue as above.

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