Irish Red Ale Recipe - Ants Irish Creamy Red Ale

Recipe Info

Recipe Image

Ants Irish Creamy Red Ale

by on
All Grain
18.9271 Liter(s)
25 Liter(s)
60 min
65%
First time trial recipe based on Martin Keen's video. Subbed some of the malts due to limited options in SA.

Fermentables

82% - Maris Otter Pale - UK
4
38
3
Mash
5% - Dark Crystal 80L - UK
0.25
33
80
Mash
5% - Lactose - Milk Sugar - US
0.25
41
1
Late
5% - CaraAmber - DE
0.25
34
27
Mash
3% - Roasted Barley - UK
0.125
29
550
Mash

Hops

Fuggles
30
Pellet
Boil
60 min(s)
4.8
18.6

Yeast

Danstar Nottingham
80%

Other Stuff

Irish Moss
5
g
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
12L of strike water at 76 degrees
2.
mash at 68 degrees for 60 min
3.
start getting remaining 12,5L of sparge water up to temperature for later.
4.
sparge remaining water as per calculator (2,5L/kg)
5.
boil for 60 min
6.
ferment for 14 days at 20 degrees

Tasting Notes (1)

AntHoyer

Tasted on 10/30/2022 by AntHoyer

Notes:

Did hydrometer reading. Got a FG reading of 1016. Starter cold crashing today. Will add Gelatine tomorrow. Clarity was already very good for just being in the fermenter. Had good ‘red’ colour already. Taste was very simple not much of the hops coming through. Probably to be expected from an Irish ale.

Recipe Facts

Ants Irish Creamy Red Ale
Irish Red Ale
  • 18.93 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.054 OG
  • 1.011 FG
  • 24.3 IBU (tinseth) Bitterness
  • 0.45 BG:GU
  • 21.4° SRM Color
  • 65% Efficiency
  • 5.6% ABV Alcohol
  • 179 per 12oz Calories
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