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	7228
red beard's delight	4.75 gal	5.72%	28.27	1.054	1.011		All Grain	7218
Red Rye Ale	20 L	5.03%	28.07	1.057	1.018		All Grain	5797
Hoppy Red Ale	24 L	5.09%	29.55	1.052	1.013		extract	5376
Gypsy Tears	26 gal	5.02%	15.74	1.055	1.017		All Grain	4723
Bewitched Red Amber Ale	2.5 gal	3.7%	0	1.040	1.012		extract	3741
B0D Red Rocket Ale ▲ 03.27.15	5.25 gal	8.8%	74.8	1.088	1.021		BIAB	3456
Evil Dead Red US V Clone	5 gal	5.76%	0	1.054	1.010		All Grain	3374
Paddy Murphy's Red Ale	5.5 gal	5.11%	25.86	1.054	1.015		All Grain	2940
Red Kilt Celtic Ale	5 gal	5.19%	23.03	1.057	1.018		All Grain	2756

Newest Irish Red Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Irish RED ALE	10 L	5.9%	22.62	1.055	1.011		All Grain	12
Red	50 gal	6.6%	16.27	1.062	1.012		Partial Mash	23
Simply Red	5.5 gal	5.43%	39.43	1.054	1.013		All Grain	42
Irish Red Ale	20 L	5.18%	15.36	1.051	1.011		All Grain	56
Irish Red Ale	5.5 gal	5.84%	36.34	1.059	1.015		All Grain	67
Irish Red Ale	56 L	5.75%	24.29	1.062	1.018		All Grain	29
Red Lion Irish Red	15 gal	4.75%	40.7	1.052	1.016		All Grain	54
Irish Red Ale	20.8 L	4.39%	24.85	1.046	1.013		All Grain	101
Bens Irish Red Ale	5 gal	5.1%	23.99	1.051	1.012		All Grain	44
irish red ale	19 L	5.71%	18.6	1.061	1.017		All Grain	74

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	248	United Kingdom	Grain	base malt	3.75°L	38	70%	5% - 98%
US - Pale 2-Row	211	US	Grain	base malt	1.8°L	37	70%	6% - 100%
American - Roasted Barley	207	American	Grain	roasted malt	300°L	33	2%	0% - 8%
American - Caramel / Crystal 120L	160	American	Grain	crystal malt	120°L	33	4%	1% - 12%
German - CaraRed	139	German	Grain	crystal malt	20°L	34	12%	2% - 44%
American - Caramel / Crystal 40L	122	American	Grain	crystal malt	40°L	34	5%	1% - 25%
United Kingdom - Roasted Barley	109	United Kingdom	Grain	roasted malt	550°L	29	2%	0% - 11%
Caramel / Crystal 60L	107		Grain	crystal malt	60°L	34	7%	1% - 30%
German - Melanoidin	100	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	286	5.8	49%	2% - 100%
Fuggles	261	4.5	43%	1% - 100%
Cascade	177	7	36%	1% - 100%
Willamette	123	4.5	48%	12% - 100%
Kent Goldings	63	5	50%	8% - 100%
Centennial	62	10	26%	6% - 100%
Northern Brewer	53	7.8	33%	10% - 100%
Amarillo	52	8.6	27%	1% - 83%
Goldings	48	4.5	44%	9% - 100%
Challenger	48	8.5	40%	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%
United Kingdom - Roasted Barley	11	United Kingdom	Grain	roasted malt	550°L	29	23%	6% - 100%
American - Caramel / Crystal 20L	11	American	Grain	crystal malt	20°L	35	43%	22% - 77%
American - Special Roast	11	American	Grain	roasted malt	50°L	33	31%	17% - 86%
Caramel / Crystal 60L	11		Grain	crystal malt	60°L	34	47%	24% - 80%
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	173	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	148	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Irish Ale Yeast WLP004	138	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Wyeast - Irish Ale 1084	131	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
Danstar - Nottingham Ale Yeast	74	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - California Ale Yeast WLP001	28	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
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	25	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	126	Fining	Boil	78%	0% - 100%
Gypsum	82	Water Agt	Mash	23%	0% - 100%
Whirlfloc	80	Water Agt	Boil	70%	0% - 100%
Calcium Chloride (dihydrate)	53	Water Agt	Mash	25%	0% - 100%
Epsom Salt	41	Water Agt	Mash	9%	0% - 33%
Lactic acid	32	Water Agt	Mash	66%	0% - 100%
Yeast Nutrient	21	Other	Boil	34%	0% - 100%
Baking Soda	20	Water Agt	Mash	12%	0% - 63%
Calcium Chloride (anhydrous)	19	Water Agt	Mash	23%	0% - 100%
Chalk	13	Water Agt	Mash	18%	0% - 63%

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