Scottish and Irish Ale - Irish Red Ale (BJCP 2008)

Top 10 Irish Red Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Research 005 Irish Red Ale by Jamil Zainasheff	5.25 gal	5.45%	27.48	1.058	1.016		BIAB	8234
red beard's delight	4.75 gal	5.72%	28.27	1.054	1.011		All Grain	7859
Red Rye Ale	20 L	5.03%	28.07	1.057	1.018		All Grain	6626
Hoppy Red Ale	24 L	5.09%	29.55	1.052	1.013		extract	5940
Gypsy Tears	26 gal	5.02%	15.74	1.055	1.017		All Grain	5318
Bewitched Red Amber Ale	2.5 gal	3.7%	0	1.040	1.012		extract	4081
B0D Red Rocket Ale ▲ 03.27.15	5.25 gal	8.8%	74.8	1.088	1.021		BIAB	3750
Evil Dead Red US V Clone	5 gal	5.76%	0	1.054	1.010		All Grain	3742
Paddy Murphy's Red Ale	5.5 gal	5.11%	25.86	1.054	1.015		All Grain	3510
Red Kilt Celtic Ale	5 gal	5.19%	23.03	1.057	1.018		All Grain	3291

Newest Irish Red Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
ROJA	20 L	5.43%	21.65	1.055	1.014		BIAB	19
김관태님 아이리쉬레드에일 #1	20 L	4.2%	18.82	1.043	1.011		All Grain	17
Rampant Red	10 gal	9.46%	111.68	1.088	1.016		All Grain	30
Irish RED ALE versión 2	20 L	5.42%	20.83	1.054	1.013		All Grain	29
AG104 Scarlet Tiger 3	22.5 L	5.34%	48.14	1.051	1.010		All Grain	33
gRAVEyard Halloween Ale	6 gal	6.93%	18.99	1.080	1.028		All Grain	70
RGR - Irish Red Ale	170 gal	6.06%	22.98	1.059	1.013		extract	46
Cam's Red Ale	23 L	4.71%	20.08	1.049	1.013		extract	69
2025 Irish Red Ale (Palmer)	5.25 gal	5.07%	29.68	1.048	1.010		extract	75
Red Ale	5 gal	5.65%	32.32	1.055	1.012		BIAB	60

Fermentables Used In Irish Red Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	258	United Kingdom	Grain	base malt	3.75°L	38	70%	5% - 98%
US - Pale 2-Row	214	US	Grain	base malt	1.8°L	37	70%	6% - 100%
American - Roasted Barley	211	American	Grain	roasted malt	300°L	33	2%	0% - 11%
American - Caramel / Crystal 120L	167	American	Grain	crystal malt	120°L	33	4%	1% - 12%
German - CaraRed	141	German	Grain	crystal malt	20°L	34	12%	2% - 44%
American - Caramel / Crystal 40L	123	American	Grain	crystal malt	40°L	34	5%	1% - 25%
United Kingdom - Roasted Barley	113	United Kingdom	Grain	roasted malt	550°L	29	2%	0% - 11%
Caramel / Crystal 60L	109		Grain	crystal malt	60°L	34	8%	1% - 30%
German - Melanoidin	99	German	Grain	roasted malt	25°L	37	8%	1% - 76%
American - Carapils (Dextrine Malt)	80	American	Grain	crystal malt	1.8°L	33	6%	1% - 29%

Hops Used In Irish Red Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	303	5	49%	2% - 100%
Fuggles	266	4.5	43%	1% - 100%
Cascade	178	7	36%	1% - 100%
Willamette	130	4.5	48%	12% - 100%
Kent Goldings	64	5	51%	8% - 100%
Centennial	64	10	26%	6% - 100%
Northern Brewer	55	7.8	34%	10% - 100%
Goldings	52	4.5	46%	9% - 100%
Amarillo	52	8.6	26%	1% - 83%
Challenger	48	8.5	39%	10% - 100%

Steeping Grains Used In Irish Red Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Roasted Barley	35	American	Grain	roasted malt	300°L	33	19%	4% - 50%
American - Caramel / Crystal 40L	20	American	Grain	crystal malt	40°L	34	44%	17% - 100%
American - Caramel / Crystal 120L	19	American	Grain	crystal malt	120°L	33	42%	4% - 89%
Belgian - Biscuit	16	Belgian	Grain	roasted malt	23°L	35	19%	7% - 47%
Caramel / Crystal 60L	12		Grain	crystal malt	60°L	34	47%	24% - 80%
American - Special Roast	12	American	Grain	roasted malt	50°L	33	31%	17% - 86%
American - Caramel / Crystal 20L	11	American	Grain	crystal malt	20°L	35	43%	22% - 77%
United Kingdom - Roasted Barley	10	United Kingdom	Grain	roasted malt	550°L	29	24%	6% - 100%
Special B	10		Grain	crystal malt	115°L	34	15%	6% - 50%
German - CaraRed	10	German	Grain	crystal malt	20°L	34	42%	7% - 100%

Yeasts Used In Irish Red Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	180	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	157	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Irish Ale Yeast WLP004	142	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Wyeast - Irish Ale 1084	132	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
Danstar - Nottingham Ale Yeast	76	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - California Ale Yeast WLP001	27	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	27	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	26	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - American Ale II 1272	15	Wyeast	Ale	0.1	High	74%	60°F	72°F
Danstar - Windsor Ale Yeast	15	Danstar	Ale	Medium	Medium	72%	64°F	70°F

Other Ingredients Used In Irish Red Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	131	Fining	Mash	78%	0% - 100%
Gypsum	91	Water Agt	Mash	21%	0% - 100%
Whirlfloc	80	Water Agt	Boil	70%	0% - 100%
Calcium Chloride (dihydrate)	58	Water Agt	Mash	24%	0% - 77%
Epsom Salt	45	Water Agt	Mash	8%	0% - 33%
Lactic acid	35	Water Agt	Mash	66%	0% - 100%
Yeast Nutrient	23	Other	Boil	35%	0% - 100%
Baking Soda	23	Water Agt	Mash	11%	0% - 63%
Calcium Chloride (anhydrous)	22	Water Agt	Mash	21%	0% - 100%
Chalk	16	Water Agt	Mash	18%	0% - 63%

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