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
1.050
1.013
4.9%
25.4
12.1
n/a
n/a
 
Fermentables
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
 
Hops
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.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
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
 
Notes

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.

Pete

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