#5 Irish Red Ale

  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Muntons Light 2-Row Malt
  • 8
  • Caramel Malt
  • 80
  • 1
  • Munich Malt
  • 0.5
  • Victory Malt
  • 25
  • 0.5
  • Adjuncts
  • Specs.
  • Amount (oz)
  • Roasted Barley
  • crushed
  • 2
  • Hops
  • Alpha %
  • Amount (oz)
  • U.K. Kent Goldings
  • 4.75
  • 2
  • U.K. Fuggles
  • 4.75
  • 1
  • Yeast
  • Irish Ale Yeast WLP #004 (Pitchable Liquid)

Procedure

  • Boil uncrushed caramel malt in 2 liters of water for 15 minutes.
  • Strain to about 1 liter of thick ‘malt soup’
  • Bring ‘malt soup’ all other malts and 9 liters of water to 140° F
  • Hold at 140° F for 30 min.
  • Add 4 liters of boiling water to bring temperature to 155-158&deg F and hold 30 min.
  • Sparge to 28 liters or until the brew pot is full, bring to a boil
  • Add U.K. Kent Golding (bittering) Hops and boil for 60 minutes
  • Add 0.5 oz Fuggle (flavor) Hops and boil for 10 minutes
  • Add 0.5 oz Fuggle (aroma) Hops and boil for 5 minutes
  • Cool to 70° F, pitch yeast, pour into primary fermenter (should have about 21 liters)
  • Once fermentation begins, keep fermenter at 70° F for 2 weeks
  • Rack into secondary fermenter and keep for 2 weeks at 70° F (should have at least 19 liters)
  • Bottle or Keg (with appropriate priming sugar added) and condition for 1-2 weeks
  • Drink your Homebrew!

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