Anonymous: My Irish Red
Irish Red Ale - All Grain
• Makes 5 Gallons @ 75% Efficiency
|Briess Sparkling Amber Liquid Extract||3.3 lbs, 0 oz|
|Crisp Maris Otter||2 lbs, 8 oz|
|Briess 2 Row Caramel 20||0 lbs, 8 oz|
|Briess 2 Row Carapils||0 lbs, 4 oz|
|Briess Roasted Barley||0 lbs, 4 oz|
|Weyermann Cara Red ®||0 lbs, 4 oz|
|Briess 2 Row Caramel 80||0 lbs, 4 oz|
|Fuggles Pellets, UK||1 oz @ 60 mins|
|Kent Goldings, UK Pellets||1 oz @ 15 mins|
|Kent Goldings, UK Pellets||1 oz @ 5 mins|
|White Labs Irish Ale||1 ea|
|1.044 - 1.060||1.010 - 1.014||17 - 28||9 - 18||4.00 - 6.00|
My house Irish Red ale. It is best after 4 months of aging, so I brew 10 gallon batches and re-brew when the first keg kicks. The key to this style is malt forward but with a roasty, dry finish. Hop flavor is barely noticeable and there is no hop aroma. If you can lager, even better, use a clean lager yeast (eg. WLP840, WLP833). I only do ales though so I pitch Wyeast 1272, and ferment on the low end of the range to suppress ester production. Wyeast 1272 American Ale II is a nice, clean ale yeast that accentuates malt character. WLP051 is an exact sub for this yeast (it is the Anchor Liberty strain). If you use dry yeast, Nottingham or US-05 will work fine for this style, but if using the dry I recommend increasing the mash temp to 152*F.
This style should be crystal clear in the glass and shine ruby red when held up to a light. If you bottle condition, I recommend a two week secondary followed by pitching some English yeast like a half package of S-04 in the bottling bucket so the beer finishes nice and clear in the bottle.
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