Irish Red

I had a can of ‘Leprechaun’s Belle’ by Deep Creek and really liked it. Although it aims to be an ‘Irish Red’, I’d say it was much better than a typical Irish Red, more of a ‘craft beer’ take on the style. It’s a lot darker and more roasty so I reckon that it has more than the typical amount of roast barley. For my Irish Red recipe I went with a generous (for the style) amount of roast barley and a bit more than the typical amount of hops.

Brew Notes

Strike temp: 73°
Mash: 68.5° (start) – 66.5° (middle), 1 hr mash
Vol in kettle after mash & sparge: 30L
SG after mash: 1.046
OG: 1.058
Cooled to 18°
Rehydrated S-04 yeast at 29°, cooled to 22° with wort before pitching

Fermentation quick to start. About 24 hrs after pitching found pressure had climbed over 35 psi and temp up to 19.7°. Dropped pressure back to 15 psi and set temp to 19°. Main fermentation was don in 2 or 3 days. Raised temp to 21° and left for another week, cold crashed for 3 days before kegging.

Style Information

Name: Irish Red Ale
Recipe Type: All Grain

Grains & Extracts

Name Amount Notes
Maris Otter Malt 4.2 kg
Munich I 0.4 kg
Gladfield Medium Crystal 0.2 kg
Roasted Barley 0.15 kg


Name Amount Alpha Acid % AAU Time Notes
Fuggles 0.05 kg 5.7% 0.285 30
Fuggles 0.05 kg 5.7% 0.285 5


Name Type Use Amount Time Notes
Calcium Chloride Water Agent Boil 4g minutes
Gypsum Water Agent Boil 4g
koppafloc Fining Boil 2g


Name Amount Notes
Safale S-04

Mash Steps

Name Step Type Step Time Temperature
Saccharification Rest Infusion 45 68 C


Amount: 27.3 liters
Water Description:
Time: 30 minutes
Target Batch Size: 26 liters


Estimated OG: 1.045
Estimated FG: 1.011
Estimated ABV: 4.45%
Actual OG: 1.057
Actual FG: 1.014
Actual ABV: 5.64%

Tasting notes

Tasting good, something along lines of 'Leprechaun's Belle' with roasty notes but a bit sweeter. Colour is even darker than that beer though, more of a brown than a red.

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