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Irish Red Ale

A rich, smooth ale that embodies the warmth of Irish hospitality with caramel sweetness and balanced bitterness.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 14 days
Servings: 5 gallons
Course: Beverage
Cuisine: Irish
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 9 lbs of Pale Malt
  • 1 lb of Crystal Malt 40L
  • 0.5 lb of Roasted Barley
  • 1 oz of East Kent Goldings hops
  • 1 oz of Fuggle hops
  • 1 package of Irish Ale yeast
  • Priming sugar amount varies based on batch size

Equipment

  • Brewing kettle (at least 5 gallons)
  • Fermentation vessel with airlock
  • Hydrometer
  • Sanitizer
  • Stirring spoon
  • Thermometer
  • Bottling bucket and bottles

Method
 

  1. Start by ensuring all your equipment is sanitized.
  2. Heat about 3 gallons of water to around 160°F.
  3. Add the crushed grains to the hot water and maintain the temperature around 150°F for 60 minutes.
  4. After mashing, rinse the grains with additional hot water to extract as much sugar as possible.
  5. Bring the liquid (wort) to a boil.
  6. Once boiling, add the East Kent Goldings hops and boil for 60 minutes.
  7. In the last 15 minutes of the boil, add the Fuggle hops.
  8. After boiling, cool the wort quickly.
  9. Transfer the cooled wort to your fermentation vessel and pitch the yeast.
  10. Seal and let it ferment for about two weeks at room temperature.

Notes

This Irish Red Ale pairs wonderfully with Shepherd's pie, grilled sausages, cheddar cheese, and chocolate cake.