brēowanthorpe

The Homestead of Beer

Irish Red Ale

By thomas #30 minute boil, #Ale, #Barley, #Beer, #BIAB, #High Gravity, #Homebrew, #Hops, #Irish, #Irish Red Ale, #No-sparge, #one-gallon, #Red Ale, #Water, #Westfort, #Yeast

Codename : St. Paddy’s Red Alethorpe 2024

To aid in celebrations of St. Patrick’s Day 2024, this red ale has been brewed closer to the Irish tradition, without crystals malts for colour, only using a little bit of black malt to introduce the red hue. A little about the style.

Generally has a bit of roasted barley or black malt to provide reddish colour and dry roasted finish. Pale base malt. Caramel malts were historically imported and more expensive, so not all brewers would use them.

https://www.bjcp.org/style/2021/15/15A/irish-red-ale/

Ingredients

  • 1 lb 5 oz Maris Otter malt (3.8L)
  • 3 oz Flaked barley (1.4L)
  • 3 oz Munich light (5L)
  • 0.5 oz Black malt (450L)
  • 0.20 oz Sasquatch hops at 30 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Sasquatch hops at 10 minutes
  • 0.20 oz Sasquatch hops at 10 minutes
  • 4 ml Nottingham dry yeast

Vital Stats

BJCP Style : Irish Red Ale
Anticipated ABV : 4.2%
Anticipated IBU : 22
Anticipated SRM : 11
Pre-boil SG : 1.043
Post-boil SG: 1.060
Original SG : 1.044
Target SG : 1.012
Brewhouse (in)efficiency : 70%

Brew Day

  • Prepare 5.2L strike water, 152F. 
  • Add the milled grains to the bag. 
  • Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152F. It is acceptable if the temperature varies by a couple of degrees either direction.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • 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, per manufacturers directions.
  • Pitch the yeast to the carboy
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Add one litre of water for the top-up to the carboy.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 10-14 days.

Bottling Day

Brew Notes

  • Used 3 oz of Munich malt to layer in a little extra flavour profile.
  • I have made a spreadsheet to calculate the approximate material costs of a batch. This brew cost approximately $11.20 CAD.
Ferment the ale in the carboy for 10-14 days.

Brew day : 12-Jan-2024