Irish Red Ale (All Grain)

Head Brewer

Daniel Kempenich

Ingredients

• 1.5lbs Medium Toast Crystal Malt (40L)
• 0.25lbs Special Roast Malt
• 0.25lbs Chocolate Malt
• 9.0lbs 2-row Malted Barley
• 1.0oz Coriander Seeds (crushed)
• 1.0oz Fuggle Pellet Hops (bittering)
• 1.0oz Northern Brewer Pellet Hops (aroma)
• 1.0pkg #Y1056 American Ale Yeast
• 1.0oz Irish Moss

Boil Schedule

• 60 Minutes - Add Fuggle Hops
• 15 Minutes - Add Northern Brewer Hops

Mash Schedule

• (Not recorded but approximately 150 degrees for about an hour)

Process

1. Mash all grains in 3-4 gallons of water at around 150 for around 1 hour.
2. Recycle water through grain bed until the wort clarifies.
3. Sparge grains with 3-4 gallons of 170 degree water until desired volume is reached for boil.
4. Bring wort to a boil.
5. Add Bittering Hops.
6. Add Aroma Hops, Coriander, and Irish Moss during Last 15 minutes of the boil.
7. Chill to approximately 70-80 degrees.
8. Pitch yeast.
9. Ferment in Primary for 1 week.
10. Ferment in Secondary for 2 weeks or longer if needed.
11. Add 1 cup of sanitized dry malt/water for bottling sugar.
12. Bottle and wait about 1 week.
13. Drink.

Dates

1. (Not recorded)

Gravity

1. SG :: None Taken
2. FG :: …
3. ABV ::

Notes

• Recipe author Daniel Kempenich.
• Recipe is designed for 5 gallon beer.
• All temperatures are in Fahrenheit.

Recommendations from competition judging

• Less late/mid boil hops
• Increased aroma hops (or less boil on aroma hops)
• Reduced dark malt.
• Ferment at colder temperatures.