# 🍺 Top-down Brew: Irish Red

## Recipe Variables

Enter the parameters
name: Irish Red og: 1.042 malt: British pale ale malt, 93, 2, 83 malt: Crystal - medium, 6, 60, 74 malt: Roasted barley, 1, 500, 54 ibu: 23 hop: Kent Goldings, 100, 5.0, 60 yeast: ale vol: 5.5 system: US eff: 75 prime: 2.5, 72

### Variations

For steeped grains plus malt extract:

- Delete the British pale ale malt line.
- For liquid malt extract, add sugar: Liquid light malt extract, 93, 5, 76
- For dry malt extract, add sugar: Dry light malt extract, 93, 3.5, 96
- Set the mash efficiency variable to 55% (eff: 55) for steeping.

### Explore other malts, sugars, and hops

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## Results

*** Waiting for results. ***

## Notes

2021 BJCP 15 Irish red ale: "Generally has a bit of roasted barley or black malt to provide reddish color and dry roasted finish. Pale base malt. Caramel malts were historically imported and more expensive, so not all brewers would use them."

Vital Statistics: OG: 1.036 – 1.046; IBUs: 18 – 28 FG: 1.010 – 1.014; SRM: 9 – 14; ABV: 3.8 – 5.0%

The base malt for Irish red ales is typically composed of pale ale malt, Maris Otter, or perhaps mild ale malt. A small percentage of roasted barley or chocolate malt (1%) is used for reddish color. Medium crystal malt contributes to the amber-red color.

Kent Goldings and Fuggle are classic British hops. Willamette is an American hop bred from Fuggle. Other possibilities include Challenger, Target, Perle, Northern Brewer, and Magnum. Aim for a BU/GU ratio of about .5.

Irish ale yeast would be the most style-appropriate choice. Other British ale yeasts also work well. The most popular yeast choices are Wyeast Irish Ale (1084), Lallemand Nottingham, Fermentis S-04, and White Labs Irish Ale (WLP004).

## Sources

Beer-analytics.com Irish red ale analysis

Zainasheff, J. (2009, March-April). Irish red: Try it as an ale - or a lager. BYO, 19-21.