Ask most people, “What do the Irish drink?” and the answer will almost certainly be Guinness or Stout. Category 9.D of the BJCP style guidelines, the Irish Red Ale style displays a stark white head and red hues. It presents, sweet caramel, coffee and biscuit aromas, mouth-filling flavors with a smooth finish. Increase the total volume to 23 liters if a beer with less bitterness is preferred, decreasing the final alcohol content to approximately 4% abv.
FLAVOR PROFILE:
Color: Amber
Bitterness: Medium
Body: Medium
Approx. Alcohol Volume: 4.5% ABV
Carbonation Method: Natural
Australian Pale Ale
Ingredients
1.7kg Australian Pale Ale
500g Coopers Light Dry Malt
100g Crystal Malt
50g Roasted Barley
Yeast under the lid or an ale yeast of your choice
STEP 1: Mix
Bring 2 liters of water to boiling. Turn heat to simmer and add the crushed crystal malt and roasted barley. Let steep for 15 minutes. Place the Light Dry Malt in a sanitized, well drained fermenter. Add the steeped liquid to the fermenting vessel by pouring through a sieve or grain bag. Immediately pick the fermenter up and swirl the contents until dissolved (about 15 seconds) – this minimizes lumps. Add the contents of the beer kit and then stir to dissolve. Add cold water up to the 18 liter (4 ¾ gallon) mark and stir vigorously. Check the brew temperature and top up to the 20 liter (5.3 gallon) mark with cold water (refrigerated if necessary) to get to 24°C (75°F), lower is okay, and stir. Sprinkle the dry yeast onto the brew and fit the lid Ale yeast strains are generally the most reliable for home brewers, fermenting quickly and effectively. Ale yeast is supplied with most brew kits. Try to ferment in the range 18°C – 20°C (64°F – 68°F ) if possible. It will produce a cleaner flavor and aroma.
STEP 2: BREW
Ale yeast strains are generally the most reliable for home brewers, fermenting quickly and effectively. Ale yeast is supplied with most brew kits. Try to ferment in the range 18°C – 20°C (64°F – 68°F ) if possible. It will produce a cleaner flavor and aroma. Bottle when two SG readings are the same over consecutive days.
STEP 3: Bottle
Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Store the bottles out of direct sunlight at 18°C (68°F) or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks. Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavor, reduce the size of the bubbles and make the yeast sediment more compacted.
STEP 4: Enjoy!
While we recommend leaving your bottles to condition at or above 18°C (68°F) for at least 2 weeks – you may find that your brew benefits from further conditioning. The final alcohol content should be approximately 4.5% abv.
Download the Irish Red Ale recipe.