Brewing an IRISH RED ALE With MORE FLAVOR | Grain to Glass in SEVEN DAYS



Strapped for time before St Patrick’s Day? In this video I show you how to make an Irish Red Ale, which is very easy to take from grain to glass in a week. By pitching a very healthy yeast starter and by oxygenating with pure O2, I was able to get fermentation to complete in just 5 days! This version of an Irish Red has more interesting and complex flavor than the more common recipes give, being more akin to a red colored ordinary bitter. Its full of bready, toasty, biscuit flavors with some nuttiness and just the right amount of earthy hop character to keep it in balance. There’s a little bit of toffee flavor in there, but less caramel flavor than in normal Irish Reds. This beer ended up being SUPER drinkable and goes down very easily.
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Recipe for 5 gallons, your efficiency may vary:

“To Cure What Ales Ye”

5.7% ABV 24 IBU

9.5 lb Maris Otter (76.6%)
1.5 lb Red-X (12.4%)
0.25 lb Flaked Barley (2.1%)
0.25 lb Biscuit Malt (2.1%)
0.25 lb Special Roast (2.1%)
0.25 lb Crystal/Caramel 120L (2.1%)
1 oz (28g) Roasted Barley (0.05%)

Mash at 150 F (65 C) for 90 min

Water (ppm): Ca: 86, Mg: 10, Na: 36, SO4: 130, Cl: 84, HCO3: 94
Add 5g Gypsum, 3g Epsom, 4g CaCl and 4g Baking Soda to 8 gal (30 L) of distilled water

60 minute boil
60 min – Add 1.5 oz (42g) East Kent Goldings (4.4% AA)
15 min – Add 0.5 oz (14g) East Kent Goldings

OG: 1.051

Wyeast 1084 Irish Ale/Imperial Darkness

Ferment at 62-68 F (16-20 C) for 10-14 days. Feel free to ferment higher if you want to push more fruity esters. Oxygenating heavily and pitching a healthy yeast starter will drastically shorten fermentation time.

FG: 1.008
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0:00 Intro and Welcome
0:49 Style Description and Approach
2:57 Recipe
7:08 Mash
8:10 Boil and Yeast Pitch
9:14 Fermentation Plan
12:00 Fermentation Follow-Up
13:40 Pour and Tasting Notes
19:54 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.

Music provided by Epidemic Sound
#Irish #Red #clawhammersupply

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39 comments

  1. I didn't fully address why fermentation was so quick in the video – it is 100% related to the combination of oxygenating with pure O2, pitching a large and healthy yeast starter relative to the OG of the beer, and having an appropriate amount of nutrients in the wort.

  2. Perfect timing!! I plan on brewing an Irish red for St Paddy's day basically a week out. I was looking all around for recipes and I really wanted to try and do something similar to this. My goal is to have dialed back sweetness and added malt complexity. Definitely going to try this recipe out. What fermenter are you pitching into in this video by the way? Thanks for the straight forward, easy to follow videos. Love your channel always can count on your content to be great! Slainte!

  3. Mate, you know i love your uploads! But that pour off the tap hahah ๐Ÿ˜€ You stay safe, contact me if, you're into some genuine norwegian kveiks. Cheers

  4. My partners family live in Ireland, so i regularly travel over there and sample the beer. The quintessential Irish Red Ale is Smithwicks. It's flavourless red water, so if your Irish Red has any flavour whatsoever, you've done a good job :]

  5. I just brewed a irish red 2 weeks ago with a very similar grain bill! I had seen your SMASH video and really wanted to try Red X malt. The krausen from the 1084 wouldn't drop in mine until I cold crashed even at 1.010 FG. Did you have that issue too? Or just normal 1084 low flocculation?

  6. Great video! as a beginner in this amazing wolrd it's really helpful that you give the reasons of your choices. I want to brew this beer but where I live it's hard to find Red X. Do you recommend any substitute aprt from Munich malt? and if it has to be a munich which one would you use?

    Thanks and keep it going!

  7. What minor treat would give u a better RED coloring?? Got my 20G batch in conditioning and want to nail down the color. FYI- Used Viking Red because unable to find RedX. art local shop.

  8. This looks like a great recipe, I'll make sure to make it soon! If possible give recommendations on dry yeast as well please in your recipes. Thank you ๐Ÿ˜Š

  9. Get a carbonation lid! Cuts the carb time completely to 1-2 days. Well worth it and you donโ€™t risk overcarbing or not getting it carbed right. Set to desired PSI for 1-2 days and it will be ready.

  10. I don't buy into the anti crystal malt dogma though that seems to be made popular by the church of genus brewing. With the right yeast, fermentation and water profile an Irish Red should have a nice dry finish and a light body that counteracts the malt sweetness.

  11. You should try about 3-5% Melanoidin malt. I use 5% and comes out great. I also add about 1% Carafa 1 helps with keeping the beer dry. I also used British Ale 1098 yeast which will produce a nice clean dry Irish Red Ale.

  12. Can I give you a tip? Forget roasted barley and special roast, use just arround 1-2% of carafa II. Increase biscuit malt percentage to 6 or 7%, is this malt that gives delicious flavor in IRA, try to reduce X-red and increase biscuit malt.

  13. So I've been forced to use distilled water per well water issues in my area. This may have been answered multiple times already so I'm sorry for that but what is/are your go to source (s) for water profiles? I can Google stuff over my style but I find them all over the place and not too consistent. I'm a noob at the altering water like this but not a brewing noob.
    I appreciate your style of explaining your brewing, east to follow and very helpful with the end results!

  14. Thanks for the upload! Do you usually use distilled water, and then modify the water profile? Or do you modify your tap water to meet the required water profile?

  15. Sounds like a great beer, who cares about caramel malts lol! As long as it tastes good that is what should matter. Will have to try this out!

  16. The missing sweetness might be due to you mashing. 65c is in the area of beta-amylase. Try doing 67/68c for combination mashing or do 63c for 40min and 71c for 20min. 71c is optimal for alpha amylase and will add more sweetness and supports a caramel taste.

  17. Definitely gonna take some tips from this video. The one time we brewed an Irish red I found the final product kind of lackluster in the malt department. Also your tasting notes are insane, I hope to one day become half as articulate as you. Cheers!

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