Recipe Type: Partial Mash
Yeast: Nottingham
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.011
IBU: 25.5
Boiling Time (Minutes): 60
Color: 16.7
Primary Fermentation (# of Days & Temp): 28
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: rich and malty with a slightly dry finish

O.G. 1.051
F.G 1.011
16.70 SRM
25.5 IBU


1 pound Maris Otter
0.25 pounds Roasted Barley
0.25 pounds Crystal Malt 40
0.25 pounds Crystal Malt 90
0.25 pounds CaraMalt
6 pounds extra light LME
1.5oz Goldings (4.1%AA) 60-min.
0.25 Goldings (4.1%AA)10-min.
Nottingham yeast

mash grain with 1.25 quarts/pound at 150 degrees for 60-min.
batch sparge at 170 degrees with 3-gallons in 2 steps.

add LME late, with 15-min. left in boil.
cool wort and top off to 5-gallons.
rehydrate yeast in 1-cup 80 degree water for 20-min.

No need to secondary.


Very easy, simple traditional Irish Red Ale. Very nice deep red color.