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Irish Ale

Anyone have a really good Irish (red) Ale recipe? I’ve tried the NB one way back. Looking for something on the lines of Smithwyck’s Ale rather than the Killian’s type red, which many say is really a lager.

I brewed this last time as an attempt at Smithwyck’s. I think the 1469 made it a bit too sweet and fruity for me so I’m thinking of attempting the same recipe but using 1084 this time. Can’t remember why I used 1469 unless I just had the slurry on hand…

Recipe Specifications

Boil Size: 6.98 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.046 SG
Estimated Color: 12.9 SRM
Estimated IBU: 22.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.6 %
Boil Time: 60 Minutes

Ingredients:

Amt Name Type # %/IBU
8 lbs 8.0 oz Munton’s Maris Otter (3.5 SRM) Grain 1 91.3 %
8.0 oz Caramel Malt - 80L 6-Row (Briess) (80.0 Grain 2 5.4 %
3.0 oz Roasted Barley (300.0 SRM) Grain 3 2.0 %
2.0 oz Special Roast (50.0 SRM) Grain 4 1.3 %
1.04 oz Fuggles Pellet Type 90 [4.50 %] - Boil 6 Hop 5 17.1 IBUs
0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 6 5.5 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 8 -

I had an imperial red brewed by bonfire brewery out in CO last month that was awesome.

Brewing this today. LHBS didn’t have fuggles or EKGs so I figured I’d just go willamette

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Irish Ale Dos
Brewer: Danny
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications

Boil Size: 6.98 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.047 SG
Estimated Color: 14.0 SRM
Estimated IBU: 24.8 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.6 %
Boil Time: 60 Minutes

Ingredients:

Amt Name Type # %/IBU
8 lbs 8.0 oz Munton’s Maris Otter (3.5 SRM) Grain 1 90.7 %
8.0 oz Caramel Malt - 80L 6-Row (Briess) (80.0 Grain 2 5.3 %
4.0 oz Roasted Barley (300.0 SRM) Grain 3 2.7 %
2.0 oz Special Roast (50.0 SRM) Grain 4 1.3 %
1.00 oz Willamette [5.20 %] - Boil 60.0 min Hop 5 19.0 IBUs
0.50 oz Willamette [5.20 %] - Boil 20.0 min Hop 6 5.8 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 8 -

I see your going with notty.

Yea. I didn’t feel like making a starter because I just had to kind of jump on any open 4 hour window to brew. I rehydrated it and pitched it at 63 degrees. About 5 hours later there’s already signs of fermentation. I had forgotten how much I like Notty. It may be just what this grain bill needs too. A cleaner bettern attenuating yeast.

Pretty easy brew day other than having to open the pump and replace that little nylon washer.

@dannyboy58 did you make tasting notes on this? I made an Irish Red from AHA Zymurgy last year and was not wild about it. Been searching the forums for a recipe to try for this year. How was this one?

I brewed this one a few batches ago that was pretty good. Not sweet and supposed to be more traditional.

But it may be the very one WMNoob didn’t care for.

Thanks Tom! That’s not the one I brewed. I may have to give this one a whirl!

I didn’t care for it. It wasn’t really an irish red, more like just a malty ale. A bit too sweet.

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