Home Brewed Irish Red Ale
Ingredients:
Grain Bill
3.65kg 2 Row or Pale Malt
900g Munich Malt
450g Caramel / Crystal Malt
50g Roasted Barley – late boil addition
The recipe makes approximately 20 litres.
SG 1.045
FG 1.010
ABV 4.6%
Grain Bill
3.65kg 2 Row or Pale Malt
900g Munich Malt
450g Caramel / Crystal Malt
50g Roasted Barley – late boil addition
Hops
50g East Kent Golding Hops
25g bittering
25g aroma
Yeast
1 pkt Safale S-04 Dry Ale Yeast
Instructions:
- Bring 25litres of water to 77° Then add to mash tun.
- Add 3 of the 4 grains into your mash tun. Make sure to stir grains to avoid from clumping together.
- Put lid on mash tun. Your mash water should now be around 66° Hold for 60 minutes.
- While this is mashing, bring 7L of water to 85°C for upcoming sparging.
- Once 60 minutes of mashing is finished you need to drain and strain the grain and sparge with the water you just heated up.
- Once your sparge is finished, bring the wort to a slow boil and hold for 60 minutes (approx. 24L).
- Add 25g of East Kent Goldings (bittering hops) once wort begins to boil.
- At 5 minutes left in the boil add in the other 25g of Hops (aroma hops) and 50g of Roasted Barley.
- After the 60minute boil, cool the wort immediately. At this point only sanitized equipment should touch the wort.
- Transfer the cooled wort to carboy / fermenter.
- Take a specific gravity reading.
- Pitch the Safale Ale Yeast. Let ferment for approximately 10 – 12 days.
- 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%
