This Irish Red Ale is a classic, easy to brew beer with a smooth and satisfying malt profile. Perfect for St. Patrick’s Day or any time you want a sessionable, flavorful ale. Here’s a detailed step by step recipe and brewing guide, crafted for homebrewers of all experience levels.

Irish Red Ale Recipe (5-Gallon Batch)

Style Overview

Style: Irish Red Ale
Original Gravity (OG): 1.048 – 1.054
Final Gravity (FG): 1.010 – 1.014
Alcohol By Volume (ABV): 4.5% – 5.0%
Bitterness (IBUs): 18 – 24
Color (SRM): 14 – 18 (deep amber to reddish copper)

Ingredients

Grain Bill (for all-grain brewing)
8 lbs (3.6 kg) Maris Otter Pale Malt (Base malt, provides a bready, biscuity backbone)
1 lb (0.45 kg) Crystal 40L (Adds caramel sweetness and body)
0.5 lb (0.23 kg) Roasted Barley (300L) (Adds color and a hint of dryness; do NOT overuse, or it will become too roasty)
0.5 lb (0.23 kg) Munich Malt (Enhances malt depth and complexity)

Hops (for bitterness and aroma)
1 oz (28g) East Kent Goldings (4.5% AA) @ 60 min (Gentle bitterness, classic English character)
0.5 oz (14g) Fuggle (4.2% AA) @ 15 min (Adds mild earthiness and subtle spice)
0.5 oz (14g) East Kent Goldings @ 5 min (Enhances aroma slightly)

Yeast
Wyeast 1084 Irish Ale or Safale US-05 (if using dry yeast)
(Wyeast 1084 enhances the malt profile while fermenting clean. US-05 will work as a neutral alternative.)

Additional Ingredients
1/2 tsp Irish Moss (or Whirlfloc) @ 15 min (To help clarify the beer)
5 oz Corn Sugar (for bottle conditioning, optional)

Brewing Instructions (All-Grain Method)

Prepare Equipment
Clean and sanitize all brewing equipment, including fermenters, hoses, and airlocks. We recommend StarSan (no-rinse sanitizer) for this.
Have a reliable thermometer and hydrometer or refractometer ready.

Mash (Convert Starches to Sugars)
Heat 3.5 gallons of water to 156°F (69°C).
Add your crushed grains and stir well to avoid clumps.
Maintain a mash temperature of 152°F (67°C) for 60 minutes.
Stir occasionally and check temperature.
After 60 minutes, mash out at 168°F (76°C) for 10 minutes to stop enzymatic activity.

Sparge (Rinse the Grains)
Heat 4 gallons of water to 170°F (77°C).
Slowly pour over grains, collecting 6.5 gallons of wort in the boil kettle.

The Boil (Extract Hop Bitterness)
Bring the wort to a rolling boil (watch for boil-overs).
Add hops according to the schedule:

• 60 min: 1 oz East Kent Goldings
• 15 min: 0.5 oz Fuggle + Irish Moss
• 5 min: 0.5 oz East Kent Goldings

After 60 minutes, turn off heat and begin chilling the wort.

Cooling the Wort & Fermentation
Use a wort chiller or ice bath to cool the wort down to 65–68°F (18–20°C) as quickly as possible.
Transfer the cooled wort to a sanitized fermenter.
Take a hydrometer reading to measure OG (~1.050).
Aerate by shaking the fermenter or using an aeration stone.
Pitch yeast and seal with an airlock.

Fermentation & Conditioning
Ferment at 65°F (18°C) for 2 weeks.
After 5–7 days, check gravity to ensure fermentation is progressing.
Once gravity stabilizes (~1.012), transfer to secondary (optional) or proceed to bottling.

Bottling/Kegging
If bottling: Dissolve 5 oz priming sugar in 2 cups boiling water, cool, and mix into beer before bottling.
Bottle and cap, then condition at 70°F (21°C) for 2 weeks.
If kegging: Transfer to a keg, carbonate at 12 PSI for 10 days.

Tasting Notes

Appearance
Deep amber-red color with a creamy, off-white head.
Brilliant clarity when poured properly.

Aroma
Light caramel, toffee, and biscuit-like malt.
Subtle floral and earthy hop notes.

Flavor
Initial malty sweetness with caramel and toasted bread flavors.
Slight nuttiness and a touch of roasted dryness in the finish.
Very low hop bitterness, balanced but malt-forward.

Mouthfeel
Medium-light body with a smooth, slightly creamy texture.
Moderate carbonation enhances drinkability.

Overall Impression
A beautifully balanced Irish Red Ale with a rich malt character and smooth drinkability. Pairs well with hearty stews, corned beef, or simply enjoyed on its own.

Variations & Tips

• For Extract Brewing: Replace the base malt with 6.6 lbs of Light Liquid Malt Extract (LME) and steep the specialty grains for 30 minutes at 155°F (68°C).
• For a Sweeter Finish: Increase Crystal malt to 1.5 lbs and mash slightly higher at 154°F (68°C).
• For More Dryness: Increase roasted barley slightly, but keep it under 6 oz to avoid excessive roastiness.
• For a More Traditional Version: Use all UK ingredients (Maris Otter, UK hops, Irish yeast).

Enjoy your home brewed Irish Red Ale!