Irish Red Ale – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
7.00 pounds British Maris Otter Pale Malt 65.5%
1.00 pounds German Wheat Malt Light 9.4%
2.00 pounds German Light Munich Malt 18.7%
0.50 pounds German Melanoidin Malt 4.7%
0.18 pounds British Roasted Barley 1.7%
10.68 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Irish Moss 15 minutes
1 tsp. Gypsum 60 minutes

Hops

Amount Hop Time AA
0.50 ounces Progress 60 min 6.3%
0.65 ounces Progress 30 min 6.3%
0.75 ounces Fuggle 15 min 4.2%
0.75 ounces Fuggle 3 min 4.2%
2.65 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Irish Ale (WLP004) White Labs Liquid 35 ml.

Procedure

  • Single infusion mash at 152 degrees with 3.5 gallons of water
  • Batch sparge at 168 degrees with a total of 4.5 gallons of water
  • 60 minute boil
  • Cool to 75 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
35 days @ 55° F

Notes

Based upon judges' comments from the Dredhop 2008 competition, the recipe has been changed a bit. Specifically:

  • Uses a more appropriate yeast for the style - WLP004 Irish Ale.
  • Increase in roast barley (slightly) and munich malts to bring out a more malty profile.
  • Slight increase all hops additions.