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	8375
Red Rye Ale	20 L	5.03%	28.07	1.057	1.018		All Grain	6752
Hoppy Red Ale	24 L	5.09%	29.55	1.052	1.013		extract	6034
Gypsy Tears	26 gal	5.02%	15.74	1.055	1.017		All Grain	5409
Bewitched Red Amber Ale	2.5 gal	3.7%	0	1.040	1.012		extract	4136
B0D Red Rocket Ale ▲ 03.27.15	5.25 gal	8.8%	74.8	1.088	1.021		BIAB	3797
Evil Dead Red US V Clone	5 gal	5.76%	0	1.054	1.010		All Grain	3788
Paddy Murphy's Red Ale	5.5 gal	5.11%	25.86	1.054	1.015		All Grain	3601
Red Kilt Celtic Ale	5 gal	5.19%	23.03	1.057	1.018		All Grain	3391
Imperial Red Ale	6.5 gal	8.82%	101.83	1.091	1.024		All Grain	2941

Newest Irish Red Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	20 gal	0.26%	0	1.003	1.001		All Grain	0
Red perro maltoso dic 03	500 L	5.03%	27.76	1.051	1.013		All Grain	13
Irish Red Ale (APT)	34 L	5.1%	24.62	1.053	1.014		BIAB	20
Ruby Rye '25	16.5 L	5.32%	23.77	1.053	1.013		All Grain	26
Kilkenny Clone (Valdres Friluftsbryggeri)	45 L	5.94%	24.76	1.060	1.015		All Grain	39
Irish red lite	6 gal	4.92%	0	1.049	1.011		All Grain	42
Red Irish ale	10 L	4.73%	21.03	1.045	1.009		BIAB	45
red Irish ale	10 L	4.6%	20.91	1.046	1.011		BIAB	39
Awesome Recipe	10 L	5.31%	23.39	1.054	1.013		All Grain	43
Irish Red	22 L	6.10972%	20.9868	1.061	1.015		All Grain	48

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	259	United Kingdom	Grain	base malt	3.75°L	38	70%	5% - 98%
US - Pale 2-Row	215	US	Grain	base malt	1.8°L	37	70%	6% - 100%
American - Roasted Barley	210	American	Grain	roasted malt	300°L	33	2%	0% - 11%
American - Caramel / Crystal 120L	166	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	268	4.5	43%	1% - 100%
Cascade	180	7	36%	1% - 100%
Willamette	131	4.5	48%	9% - 100%
Kent Goldings	65	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	36	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%
American - Special Roast	12	American	Grain	roasted malt	50°L	33	31%	17% - 86%
Caramel / Crystal 60L	12		Grain	crystal malt	60°L	34	47%	24% - 80%
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%
American - Carapils (Dextrine Malt)	10	American	Grain	crystal malt	1.8°L	33	30%	15% - 47%
Special B	10		Grain	crystal malt	115°L	34	15%	6% - 50%

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	182	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	158	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	133	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
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	27	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - California Ale Yeast WLP001	27	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	26	Wyeast	Ale	0.1	Med-Low	75%	60°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	133	Fining	Boil	78%	0% - 100%
Gypsum	92	Water Agt	Mash	21%	0% - 100%
Whirlfloc	81	Water Agt	Boil	69%	0% - 100%
Calcium Chloride (dihydrate)	58	Water Agt	Mash	24%	0% - 77%
Epsom Salt	45	Water Agt	Mash	8%	0% - 33%
Lactic acid	36	Water Agt	Mash	65%	0% - 100%
Yeast Nutrient	24	Other	Boil	35%	0% - 100%
Calcium Chloride (anhydrous)	24	Water Agt	Mash	19%	0% - 100%
Baking Soda	23	Water Agt	Mash	11%	0% - 63%
Chalk	17	Water Agt	Mash	16%	0% - 63%

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