Codename : Westfort St. Paddy’s Red Alethorpe

In anticipation of St. Patrick’s Day, I am putting together something to celebrate the Emerald Isle. This Irish Red Ale should fit the bill. I updated this recipe on the fly to use up some old stock, so this one becomes part of my helter-skelter series.


  • 1 lb 6 oz Pearl pale malt (2.8L)
  • 3.8 oz Caramel malt (30L)
  • 1.5 oz Caramel malt (120L)
  • 1 oz Rye (3.5L)
  • 0.10 oz Cascade hops at 30 minutes
  • 0.10 oz Willemette hops at 15 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.10 oz Willemette hops at 10 minutes
  • 0.10 oz Willemette hops at 5 minutes
  • 0.20 oz Fuggle hops at 0 minutes
  • 2 ml Nottingham dry ale yeast

Vital Stats

BJCP Style : Irish Red Ale
Anticipated ABV : 4.5%
Anticipated IBU : 23
Anticipated SRM : 12

Pre-boil SG : 1.035
Original SG : 1.045
Target SG : 1,011
Brewhouse (in)efficiency : 69%

Brew Day

  • If you don’t want to do the mash steps, do the whole mash at 152F for 75 minutes, then skip to the part about lifting the bag out.
  • Prepare 6L strike water, 122F. 
  • Add the milled grains to the bag. 
  • Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Raise the temperature to 145F, set the timer for 30 minutes.
  • Raise the temperature to 158F, set the timer for 30 minutes.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture.
  • Pitch the yeast to the carboy
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Store in a cool dark place for primary fermentation for 10-14 days.

Bottling Day

Brew Notes

  • Pre-boil gravity was 1.036, post-boil was 1.046, this is an anticipated ABV of 4.6%
Irish Red Ale fermenting for about 10 days.

Brew day : 30-Jan-2023
Bottling day :