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Home Brewed Irish Red Ale

Home Brewed Irish Red Ale
Grain Bill
3.65kg 2 Row or Pale Malt
900g Munich Malt
450g Caramel / Crystal Malt
50g Roasted Barley – late boil addition


50g East Kent Golding Hops
                25g bittering
                25g aroma

1 pkt Safale S-04 Dry Ale Yeast



  1. Bring 25litres of water to 77° Then add to mash tun.
  2. Add 3 of the 4 grains into your mash tun. Make sure to stir grains to avoid from clumping together.
  3. Put lid on mash tun. Your mash water should now be around 66° Hold for 60 minutes.
  4. While this is mashing, bring 7L of water to 85°C for upcoming sparging.
  5. Once 60 minutes of mashing is finished you need to drain and strain the grain and sparge with the water you just heated up.
  6. Once your sparge is finished, bring the wort to a slow boil and hold for 60 minutes (approx. 24L).
  7. Add 25g of East Kent Goldings (bittering hops) once wort begins to boil.
  8. At 5 minutes left in the boil add in the other 25g of Hops (aroma hops) and 50g of Roasted Barley.
  9. After the 60minute boil, cool the wort immediately. At this point only sanitized equipment should touch the wort.
  10. Transfer the cooled wort to carboy / fermenter.
  11. Take a specific gravity reading.
  12. Pitch the Safale Ale Yeast. Let ferment for approximately 10 – 12 days.
  13. Once the beer is finished fermenting it’s ready to be bottled or kegged accordingly.
The recipe makes approximately 20 litres.
SG 1.045
FG 1.010
ABV 4.6%