One of the official Learn to Homebrew Day Recipes of 2021, sponsored by BSG HandCraft!

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!

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Ingredients:

MALTS

• 7.5 lb (3.4 kg) pale ale malt (recommended: Rahr)
• 1 lb (450 g) flaked barley
• 0.33 lb (150 g) Carabrown, 55L (recommended: Briess)
• 0.33 lb (150 g) roast barley, 300L (recommended: Crisp)

HOPS

• 0.9 oz (25 g) UK Phoenix 9% a.a @ 60 min (no longer available, use any U.K. hop variety)

YEAST

• Irish ale yeast with a 200 billion pitch rate (recommended: Mangrove Jack’s M15 Empire Ale Yeast

Specifications:

• Yield: 5 US gal
• Original Gravity: 1.042
• Final Gravity: 1.011
• ABV: 4.1%
• IBU: 26
• SRM: 12
• Efficiency: 75%

Directions:
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.

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Thanks to John Palmer via the AHA for this recipe!

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