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.
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
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.
Irish Red Ale
Grains & Extracts
|Maris Otter Malt
|Gladfield Medium Crystal
Target Batch Size:
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.