Beer · Irish red aleAbout this recipe
Irish red ale recipe for 23 litres of extract homebrew. Crystal malt and a pinch of roasted barley for the colour. An easy going session beer.
Ingredients
light liquid malt extract3 kg
crystal malt250 g
roasted barley50 g
Fuggles hops40 g
sachet Safale S-041
priming sugar120 g
Method
1
Steep the crushed crystal malt and roasted barley in 3 litres of water at 70C for 30 minutes, then strain the liquid into the boiler
2
Add the malt extract and 5 litres of water and bring to the boil
3
Add 30g of the Fuggles and boil 60 minutes
4
Add the remaining 10g for the last 10 minutes
5
Top up the fermenter to 23 litres with cold water
6
Pitch the yeast once below 22C
7
Ferment 2 weeks at 18 to 20C
8
Bottle with the priming sugar
9
Condition 2 weeks before drinking
Tools for this brew: scale it to your batch size, work out ABV from your readings, or correct a warm hydrometer reading. All free.
Brewer's notes
Malt led and gentle on the hops. The 50g of roasted barley looks like a typo and is not, it is the whole colour and a faint dry edge. S-04 drops bright quickly so you get a clear pint without fuss. Ready in a month.
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