Irish Red Ale Recipe

billf2112 · 03-12-2011, 12:29 PM

I have put together a partial mash red ale recipe. I have gathered information from other recipes and tuned to my likings. Looking for input from others who may have brewed a similar beer.

5 Gallon Batch
3 Gallon Boil

3.3 Light Malt Extract
6# British Two Row (mashed at 160)
4 ounces Roasted Barley (mashed)
8 ounces Crystal 120°L (mashed)
1.5 ounce Kent Goldings boiled 30 mins
.5 ounce Fuggles boiled 15 mins
1 teaspoon Irish Moss boiled 15 mins

Yeast: Wyeast 1084

Predictions:

Original Gravity: 1.062
Final Gravity: 1.015
Color: 17 SRM
Bitterness: 19 IBU
Alcohol (%volume): 4.7%

Thanks for your input

**KAMMEE** · 03-12-2011, 12:44 PM

Your Mash temp is too high. You'll want to mash at 153. Not sure why you're only adding hops at 30 minutes, I'd cut back the amount and do a full 60 minute bittering, sometimes you can get a different type of hop flavor at the 30 minute, and the beer will have a more stable bitterness to it if you use a 60 minute addition. Also, It looks like your SRM is going to be more brown than red... just from personal experience, you want it to be around 12-13 to get a good red color. So here's an adjustment to the grain bill I would suggest.

6 LB Marris Otter
.08 lb Roasted Barley (300L)
.31 lb Crystal 120
.31 lb Crystal 40

3.3lb Light LME

**JLem** · 03-12-2011, 02:04 PM

I'd cut back on the roasted barley and pull back some of the hops to 60 min. You'll get a richer, more toffee-like flavor from the c120 than say a c60. This is fine as long as it's what you are going for.

I also agree about mashing lower

**DoubleFisted** · 03-12-2011, 02:18 PM

I like using hallertau hops for my irish red ale.

billf2112 · 03-12-2011, 04:20 PM

I was thinking Marris Otter myself. Think that modified grain bill does it.

**scubakevdm** · 02-04-2012, 02:29 AM

I made this last week with the grain switches suggested. It came out brown. Maybe some carared might be a good idea.