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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 6248
Research 005 Irish Red Ale by Jamil Zainasheff
5.25 gal 5.45% 27.48 1.058 1.016
BIAB 5934
Red Rye Ale
20 L 5.03% 28.07 1.057 1.018
All Grain 4889
Hoppy Red Ale
24 L 5.09% 29.55 1.052 1.013
extract 4704
Gypsy Tears
26 gal 5.02% 15.74 1.055 1.017
All Grain 3948
Bewitched Red Amber Ale
2.5 gal 3.7% 0 1.040 1.012
extract 3361
En Ri Red
160 gal 5.59% 18.31 1.055 1.012
Partial Mash 3131
B0D Red Rocket Ale ▲ 03.27.15
5.25 gal 8.8% 74.8 1.088 1.021
BIAB 3013
Evil Dead Red US V Clone
5 gal 5.76% 0 1.054 1.010
All Grain 2937
Irish Red Ale
5 gal 6.06% 0 1.062 1.015
All Grain 2770

Newest Irish Red Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Irish Red Ale II
5.5 gal 5.39% 24.55 1.052 1.011
All Grain 55
Camila Red ale Test
21 L 4.95% 22.3 1.046 1.008
extract 18
La Colorada
36 L 4.73% 14.26 1.047 1.011
All Grain 21
Red Ale
5 gal 4.58% 0 1.047 1.012
extract 162
"Three Sheets to the Wind", first own recipe
12 L 5.61% 27.29 1.065 1.022
All Grain 335
IRISH RED ALE III
8 L 5.9% 20.74 1.055 1.010
All Grain 67
Bowser's Irish Red
5.5 gal 5% 23.74 1.048 1.010
All Grain 44
SBS Humphrey Earwicker's Irish Red Ale AG Conversion
5.5 gal 4.47% 24.26 1.046 1.012
All Grain 56
Red Ale vol 2.
28 L 5.04% 20.15 1.046 1.008
All Grain 53
Homebros Irish Red Ale
5.5 gal 4.96% 27.44 1.051 1.013
All Grain 154

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 235 United Kingdom Grain base malt 3.75°L
38 71% 5% - 98%
US - Pale 2-Row 208 US Grain base malt 1.8°L
37 70% 6% - 100%
American - Roasted Barley 193 American Grain roasted malt 300°L
33 2% 0% - 8%
American - Caramel / Crystal 120L 159 American Grain crystal malt 120°L
33 4% 1% - 12%
German - CaraRed 135 German Grain crystal malt 20°L
34 12% 2% - 44%
American - Caramel / Crystal 40L 120 American Grain crystal malt 40°L
34 5% 1% - 25%
United Kingdom - Roasted Barley 106 United Kingdom Grain roasted malt 550°L
29 2% 0% - 11%
Caramel / Crystal 60L 103 Grain crystal malt 60°L
34 7% 1% - 30%
German - Melanoidin 96 German Grain roasted malt 25°L
37 8% 1% - 76%
American - Carapils (Dextrine Malt) 77 American Grain crystal malt 1.8°L
33 5% 1% - 29%

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

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 260 5 49% 2% - 100%
Fuggles 243 4.5 43% 1% - 100%
Cascade 167 7 35% 1% - 100%
Willamette 117 4.5 48% 12% - 100%
Centennial 62 10 26% 6% - 100%
Kent Goldings 59 5 50% 8% - 100%
Amarillo 50 8.6 27% 1% - 67%
Northern Brewer 49 7.8 32% 10% - 70%
Challenger 46 8.5 39% 10% - 100%
Goldings 45 4.5 42% 9% - 83%

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 31 American Grain roasted malt 300°L
33 19% 6% - 50%
American - Caramel / Crystal 40L 18 American Grain crystal malt 40°L
34 45% 17% - 100%
American - Caramel / Crystal 120L 18 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 11 American Grain roasted malt 50°L
33 31% 17% - 86%
Caramel / Crystal 60L 11 Grain crystal malt 60°L
34 47% 24% - 80%
Belgian - Special B 10 Belgian Grain roasted malt 115°L
34 15% 6% - 50%
German - CaraRed 10 German Grain crystal malt 20°L
34 46% 19% - 100%
United Kingdom - Roasted Barley 10 United Kingdom Grain roasted malt 550°L
29 24% 6% - 100%
American - Caramel / Crystal 20L 9 American Grain crystal malt 20°L
35 43% 22% - 77%

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-05 159 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 136 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Irish Ale Yeast WLP004 135 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
Wyeast - Irish Ale 1084 129 Wyeast Ale 0.1 Medium 73% 62°F 72°F
Danstar - Nottingham Ale Yeast 73 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - California Ale Yeast WLP001 26 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 25 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Windsor Ale Yeast 15 Danstar Ale Medium Medium 72% 64°F 70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST 14 Lallemand Ales Medium High 80% 50°F 72°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 120 Other Boil 79% 0% - 100%
Gypsum 67 Water Agt Mash 23% 0% - 100%
Whirlfloc 65 Water Agt Mash 78% 0% - 100%
Calcium Chloride (dihydrate) 38 Water Agt Mash 25% 0% - 100%
Epsom Salt 30 Water Agt Mash 8% 0% - 27%
Lactic acid 18 Water Agt Sparge 66% 0% - 100%
Baking Soda 15 Water Agt Mash 14% 0% - 63%
Yeast Nutrient 15 Other Mash 32% 0% - 99%
Calcium Chloride (anhydrous) 15 Water Agt Mash 19% 0% - 50%
Chalk 13 Water Agt Mash 15% 0% - 44%

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