A really drinkable beer, I have always liked Irish Red because of It's easy drinking, non-overpowering mix of English grains and really mild East Kent hops. Another thing I like about Irish beer in general is that it can be made as either a Lager or an Ale. I generally make mine as an Ale because I am usually a bit stretched for space in the Lager refrigerator in February because of my great affinity for Dopple and Maibock. Those of which I brew right around the same time. Listed below is the recipe and infusion instructions for an excellently balanced Irish Red Ale.
Grain Bill:
- 9.90 lbs Marris Otter or English Pale
- 6.0 oz English Crystal 45L
- 6.0 oz English Crystal Dark 77L
- 6.0 oz Flaked Barley
Hops: 2.0 oz of East Kent Goldings @ start of boil
Adjuncts: None
Yeast: Wyeast 1084 (Irish Ale)
Infusion Process:
- 15 min rest @ 120 degrees
- 45 min rest @ 150 degrees
- raise to 170 degrees, mash out.
- 60 min boil.
Fermentation: 14 - 21 days @ ^ 60 degrees
OG: ~ 1.042
FG: ~ 1.025
ABV: 7%