Saint Louis Irish Red Beer Recipe | All Grain Irish Red Ale | Brewer's Friend
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Saint Louis Irish Red

165 calories 17.5 g 12 oz
Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Peter Feger
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday March 19th 2015
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Pale 2-Row0.5 lb Pale 2-Row 37 1.8 5.6%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 22.2%
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 72.2%
9 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 5.9 Boil 23 min 14.53 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 5.9 Boil 15 min 10.9 50%
2 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 qt Temperature -- 154 °F 60 min
3.38 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Boil 15 min.
Fermentis - Safale - English Ale Yeast S-04
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Saint Charles County, MO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
29 21 84 123 25 74
Mash Chemistry and Brewing Water Calculator

An Irish Red. Based on my family history, hailing from an Irish immigrant mother who landed in the states in mid-twentieth century.

While the family is not known for making a commercial ale the recipe its self is true to spirit from the period of the late late 1700's.

This will have a very easy smooth taste, very balanced. Not too sweet not too bitter.

I would suggest a 10 day fermentation period followed by a 2 week secondary. I bottle mine so I can share with everyone so I use 3/4 cup of table sugar boiled in 1 1/2 cup filtered water. I put that in the bottom of the bottling bucket so it gets evenly distributed in the wort with out adding in extra oxygen.

Bottoms up and enjoy.


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  • Public: Yup, Shared
  • Last Updated: 2015-08-29 19:53 UTC
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