Ireland's answer to England's pale ales,
Irish-style red ales range from light red-amber-copper to light
brown in color. These ales have a medium hop bitterness and
flavor. They often don’t have hop aroma. Irish-style red ales
have low to medium candy-like caramel sweetness and a medium
body. The style may have low levels of fruity-ester flavor and
aroma. Diacetyl should be absent. Chill haze is allowable at
cold temperatures. Slight yeast haze is acceptable for
1 pound 20º L crystal malt
1/4 pound roasted barley
1/4 pound Munich malt
6 pounds light malt extract
1 ounce Northern Brewer hops
1 ounce Fuggles hops
1 teaspoon Irish moss
Wyeast 1084 Irish ale yeast
3/4 cup corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract and the Northern Brewer hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add the Irish moss and the
Boil for an additional 15 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at approximately 68-72º F for 2 weeks.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition as usual.