Irish Red Ale Recipe

This recipe comes to us from Rob, who brought this to our last meeting. He says it tastes best on tap with nitro, but carbon dioxide will still make it taste great. Enjoy!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 23.3 IBUs 16.9 SRM 1.060 SG 1.017 SG 5.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Irish Red Ale 9 D 1.044 - 1.06 1.01 - 1.014 17 - 28 9 - 18 2.1 - 2.6 4 - 6 %

Fermentables

Name Amount %
Pale Malt (2 Row) Barrett Burston 8 lbs 78.05
Caramel/Crystal Malt - 40L 1 lbs 9.76
Caramel/Crystal Malt - 60L 0.5 lbs 4.88
Wheat, Torrified 0.5 lbs 4.88
Chocolate Malt 0.25 lbs 2.44

Hops

Name Amount Time Use Form Alpha %
Northern Brewer 0.5 oz 60 min Boil Pellet 8.5
Goldings, East Kent 0.25 oz 60 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Gelatin 0.50 tsp 300 min Secondary Fining

Yeast

Name Lab Attenuation Temperature
Irish Ale Yeast (WLP004) White Labs 72% 65°F - 68°F

Turncoat Brown Ale

Here’s another recipe courtesy of Tyler. It’s an English brown ale, brewed with American ingredients. This brew took 3rd place at the SCUBA Homebrew Competition at the New Jersey State Fair in 2012.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 31.2 IBUs 23.9 SRM 1.047 SG 1.007 SG 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Mild 11 A 1.03 - 1.038 1.008 - 1.013 10 - 25 12 - 25 1.3 - 2.3 2.8 - 4.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 5.25 lbs 61.76
Caramel/Crystal Malt - 90L 2 lbs 23.53
Chocolate Malt 0.25 lbs 2.94
Brown Sugar, Light 1 lbs 11.76

Hops

Name Amount Time Use Form Alpha %
Willamette 1 oz 60 min Boil Pellet 5.5
Liberty 1 oz 15 min Boil Pellet 4.3

Miscs

Name Amount Time Use Type
Calcium Carbonate 5.00 g 0 min Mash Water Agent
Magnesium Sulfate 3.00 g 0 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Notes

Add salts to strike water and brown sugar to boil.

Third Place, Brown Ale category, 2012 NJ State Fair Homebrew Competition (SCUBA).

Mashout at 170 for 10 minutes.

Chipotle Red Cream Ale Recipe

This recipe is courtesy of Tyler. It’s a cream ale with chipotle and specialty grains, and won first place at the 2012 Hoboken Chili Cookoff & Homebrew Competition. The spice makes for a very unique flavor.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 28.5 IBUs 11.3 SRM 1.048 SG 1.008 SG 5.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Spice, Herb, or Vegetable Beer 21 A 1.03 - 1.11 1.005 - 1.025 0 - 70 5 - 50 2 - 3 2.5 - 12 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 7 lbs 75.68
Caramel/Crystal Malt - 60L 0.75 lbs 8.11
Honey Malt 0.75 lbs 8.11
Victory Malt 0.5 lbs 5.41
Biscuit Malt 0.25 lbs 2.7

Hops

Name Amount Time Use Form Alpha %
Cluster 1 oz 60 min Boil Pellet 7

Miscs

Name Amount Time Use Type
Chipotle 4.00 Items 0 min Boil Spice

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Notes

First Place, Hoboken Chili Cook-off and Homebrew Competition (2012).

Mashout at 170 for 10 minutes.