|Delivery time:||1-3 Days|
Irish red ale can be found on the style scale somewhere between pale ale and a brown ale. Similar to English or Scottish ales’ caramel sweetness, but with a more grainy, bready malt flavor and a very approachable ABV. The deep red comes from the roasted malt – enough to achieve flavor but not enough to morph the beer into a true brown.
Thank you to John Palmer for this recipe, originally published in his 4th edition of How to Brew!
Yield: 5 US gal
Original Gravity: 1.042
Final Gravity: 1.011
Infusion mash at 153 °F (67 °C). Boil for 60 minutes, adding hops per schedule. Pitch yeast when wort has reached 65 °F (18 °C). Ferment 2-3 weeks and bottle when specific gravity readings remain the same for 3 consecutive days.
|BJCP:||Irish Red Ale 15A|