Enter the desired original gravity as specific gravity (1.0XX) or degrees plato (°P).
Specification: 1.036 to 1.046; 9 to 11.4 °P
Enter the desired volume at the end of the boil. The volume units can be either liters, gallons, or US barrels.
Select the preferred unit of measurement for the inputs and outputs. Metric uses liters, grams, and kilograms. US uses gallons, ounces, and pounds. US Barrels (31 gallons = 1 barrel) is in barrels, pounds, and ounces.
Enter the anticipated mash efficiency percentage. If this is not known, try the following values based on the sparge method: Steeping (50%), No-sparge or brew-in-a-bag (65 to 75%), Batch sparge (80%), or Continuous (fly) sparge (85 to 90%).
Enter the name, fermentable %, Lovibond, and yield (SG or percent) with comma separations.
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.
Enter the name, fermentable %, Lovibond, and yield (SG or percent) with comma separations. The grain and sugar percentages must add to 100%.
Sugars are not needed. Malt extract brewers could try steeping 5% crystal malt in the grain section and 1 to 2% roasted barley. The rest would be a light liquid (1.035 yield) or dry malt (1.044 yield) extract.
Enter the desired bitterness in international bittering units (IBUs).
Style specification: 18 to 28 IBUs. The beer-analytics.com averages suggest a BU/GU of .48.
Enter the hop name, IBU %, AA %, and boil minutes with comma separations.
Kent Goldings and Fuggle are classic British hops. Willamette is an American hop bred from Fuggle. Other possibilities include Challenger, Target, Perle, and Magnum.
Enter late boil additions like spices with the name and dosage (grams/liter), with a comma separation.
The Irish red style does not require spices.
Enter dry hops with name and dosage (grams/liter), with a comma separation.
Dry hops are not needed for this style.
Select the yeast type, ale or lager.
Irish ale would be the most style-appropriate choice. Other British ale yeasts would also be possibilities.
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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%
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.
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