Scottish and Irish Ale - Irish Red Ale (BJCP 2008) - Beer Recipes | Brewer's Friend
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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
red beard's delight
4.75 gal 5.72% 28.27 1.054 1.011
All Grain 7150
Research 005 Irish Red Ale by Jamil Zainasheff
5.25 gal 5.45% 27.48 1.058 1.016
BIAB 7063
Red Rye Ale
20 L 5.03% 28.07 1.057 1.018
All Grain 5722
Hoppy Red Ale
24 L 5.09% 29.55 1.052 1.013
extract 5316
Gypsy Tears
26 gal 5.02% 15.74 1.055 1.017
All Grain 4658
Bewitched Red Amber Ale
2.5 gal 3.7% 0 1.040 1.012
extract 3691
Irish Red Ale
5 gal 6.06% 0 1.062 1.015
All Grain 3608
B0D Red Rocket Ale ▲ 03.27.15
5.25 gal 8.8% 74.8 1.088 1.021
BIAB 3410
Evil Dead Red US V Clone
5 gal 5.76% 0 1.054 1.010
All Grain 3333
Paddy Murphy's Red Ale
5.5 gal 5.11% 25.86 1.054 1.015
All Grain 2840

Newest Irish Red Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Irish Red Ale
20.8 L 4.39% 24.85 1.046 1.013
All Grain 18
Bens Irish Red Ale
5 gal 5.1% 23.99 1.051 1.012
All Grain 5
irish red ale
19 L 5.71% 18.6 1.061 1.017
All Grain 17
Red Lion Rampant Red
10 gal 5.53% 43.17 1.057 1.015
All Grain 32
Dead red
40 L 4.95% 2.88 1.057 1.019
All Grain 46
Holliday Brewing Co Ruby Red Nitro Ale
11 L 4.36% 25.18 1.044 1.011
All Grain 55
Red ale Sierra Picachos
19 L 5.49% 23.89 1.056 1.014
All Grain 74
Shuttz Red Seeing Red II
11 gal 5.32% 28.8 1.052 1.012
All Grain 81
Drop kick Irish Ale
3 gal 4.53% 28.88 1.046 1.012
BIAB 77
red ale
5.5 gal 6.38% 23.96 1.060 1.011
extract 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 247 United Kingdom Grain base malt 3.75°L
38 70% 5% - 98%
US - Pale 2-Row 209 US Grain base malt 1.8°L
37 70% 6% - 100%
American - Roasted Barley 204 American Grain roasted malt 300°L
33 2% 0% - 8%
American - Caramel / Crystal 120L 158 American Grain crystal malt 120°L
33 4% 1% - 12%
German - CaraRed 138 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 109 United Kingdom Grain roasted malt 550°L
29 2% 0% - 11%
Caramel / Crystal 60L 106 Grain crystal malt 60°L
34 7% 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 284 5 49% 2% - 100%
Fuggles 257 4.5 43% 1% - 100%
Cascade 173 7 36% 1% - 100%
Willamette 123 4.5 48% 12% - 100%
Kent Goldings 64 5 50% 8% - 100%
Centennial 62 10 26% 6% - 100%
Northern Brewer 53 7.8 33% 10% - 100%
Amarillo 50 8.6 27% 1% - 67%
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 46% 22% - 84%
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% 5% - 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-05 167 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 146 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Irish Ale Yeast WLP004 137 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 75 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 26 Lallemand Ales Medium High 80% 50°F 72°F
Danstar - Windsor Ale Yeast 15 Danstar Ale Medium Medium 72% 64°F 70°F
Wyeast - American Ale II 1272 14 Wyeast Ale 0.1 High 74% 60°F 72°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 79% 0% - 100%
Whirlfloc 78 Water Agt Boil 71% 0% - 100%
Gypsum 77 Water Agt Mash 23% 0% - 100%
Calcium Chloride (dihydrate) 48 Water Agt Mash 23% 0% - 100%
Epsom Salt 38 Water Agt Mash 8% 0% - 33%
Lactic acid 32 Water Agt Sparge 67% 0% - 100%
Baking Soda 19 Water Agt Mash 11% 0% - 63%
Calcium Chloride (anhydrous) 19 Water Agt Mash 23% 0% - 100%
Yeast Nutrient 18 Other Boil 33% 0% - 99%
Chalk 13 Water Agt Mash 18% 0% - 63%

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