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Scottish and Irish Ale

Irish Red

Tasting Notes:

Roasty, malt forward but dry finish. Modeled after Smithwicks, the "gold standard"

added by: scott

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Ingredients
Malt
  1. 12oz British Roasted Barley 500L (4%)
  2. 12# Maris Otter (70%)
  3. 6oz Crystal 120L (2%)
  4. 4# Vienna (24%)
Hops
  1. 2oz 4.5% AA Fuggles (75 min)
  2. 1oz 5.0% AA Goldings (15 min)
Yeast
  1. Wyeast 1272

Steps
  1. Mash/Grains: Mash at 150F for 75 min.
  2. Boil: Bring your wort to a boil and set your timer for 75 minutes.
  3. Boil: At 75 minutes, add 2.0 oz. Fuggles hops.
  4. Boil: At 15 minutes, add 1.0z oz. Goldings hops.
  5. Preparation: Terminate the boil and chill the wort to 65F.
  6. Fermentation: Primary fermentation for 10 days at 65F.
  7. Fermentation: Secondary fermentation for 14 days at 72F.

Recipe Notes

This style should be crystal clear in the glass and shine ruby red when held up to a light. If you bottle condition, I recommend a two week secondary followed by pitching some English yeast like a half package of S-04 in the bottling bucket so the beer finishes nice and clear in the bottle.

Beer Stats
  • Style: Scottish and Irish Ale
  • OG: 1.051
  • FG: 1.011
  • ABV: 5.3%
  • IBU: 21
  • Color: 12
Recipe Stats
  • Type: All-Grain
  • Batch Size: 10.5 gal.
  • Boiling Time: 75 min.

Recipe Brewing History
Growler
Batch #12 brewed by tom on 03/15/13 Rating: 6 / 10 Comments (0)
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