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 | 7604 | |
| red beard's delight |
4.75 gal | 5.72% | 28.27 | 1.054 | 1.011 | All Grain | 7376 | |
| Red Rye Ale |
20 L | 5.03% | 28.07 | 1.057 | 1.018 | All Grain | 6080 | |
| Hoppy Red Ale |
24 L | 5.09% | 29.55 | 1.052 | 1.013 | extract | 5607 | |
| Gypsy Tears |
26 gal | 5.02% | 15.74 | 1.055 | 1.017 | All Grain | 4893 | |
| Bewitched Red Amber Ale |
2.5 gal | 3.7% | 0 | 1.040 | 1.012 | extract | 3851 | |
| B0D Red Rocket Ale ▲ 03.27.15 |
5.25 gal | 8.8% | 74.8 | 1.088 | 1.021 | BIAB | 3556 | |
| Evil Dead Red US V Clone |
5 gal | 5.76% | 0 | 1.054 | 1.010 | All Grain | 3477 | |
| Paddy Murphy's Red Ale |
5.5 gal | 5.11% | 25.86 | 1.054 | 1.015 | All Grain | 3112 | |
| Red Kilt Celtic Ale |
5 gal | 5.19% | 23.03 | 1.057 | 1.018 | All Grain | 2877 |
Newest Irish Red Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Irish Red Ale |
12 L | 5.12% | 20.95 | 1.052 | 1.013 | BIAB | 20 | |
| ORANGIGGIUZZ |
900 L | 6.77% | 31.05 | 1.069 | 1.017 | All Grain | 29 | |
| Awesome Recipe |
21 L | 2.42% | 0 | 1.026 | 1.008 | BIAB | 30 | |
| Red Ale |
20 L | 5.66% | 25.77 | 1.057 | 1.014 | All Grain | 53 | |
| Fish Bay Red Buoy Ale |
5.5 gal | 5.2% | 27.49 | 1.049 | 1.009 | BIAB | 52 | |
| Awesome Recipe |
2 gal | 6.34% | 0 | 1.064 | 1.016 | All Grain | 41 | |
| Simple Irish Red 01 |
30 L | 5.12% | 22.58 | 1.052 | 1.013 | All Grain | 61 | |
| Awesome Recipe |
330 L | 3.19% | 0 | 1.032 | 1.008 | All Grain | 50 | |
| Red Ale 5.0a |
5.5 gal | 5.34293% | 0 | 1.050 | 1.010 | extract | 10 | |
| Captain carribean |
6 gal | 5.52% | 24.66 | 1.056 | 1.014 | All Grain | 68 |
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 | 253 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 70% | 5% - 98% |
| US - Pale 2-Row | 212 | US | Grain | base malt |
1.8°L
|
37 | 70% | 6% - 100% |
| American - Roasted Barley | 209 | American | Grain | roasted malt |
300°L
|
33 | 2% | 0% - 8% |
| American - Caramel / Crystal 120L | 162 | American | Grain | crystal malt |
120°L
|
33 | 4% | 1% - 12% |
| German - CaraRed | 140 | 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 | 112 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 2% | 0% - 11% |
| Caramel / Crystal 60L | 108 | 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 | 290 | 5 | 49% | 2% - 100% |
| Fuggles | 261 | 4.5 | 43% | 1% - 100% |
| Cascade | 175 | 7 | 36% | 1% - 100% |
| Willamette | 123 | 4.5 | 48% | 12% - 100% |
| Kent Goldings | 63 | 5 | 51% | 8% - 100% |
| Centennial | 62 | 10 | 26% | 6% - 100% |
| Northern Brewer | 54 | 7.8 | 33% | 10% - 100% |
| Amarillo | 52 | 8.6 | 26% | 1% - 83% |
| Goldings | 49 | 4.5 | 45% | 9% - 100% |
| Challenger | 49 | 8.5 | 41% | 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% |
| American - Special Roast | 12 | American | Grain | roasted malt |
50°L
|
33 | 31% | 17% - 86% |
| American - Caramel / Crystal 20L | 11 | American | Grain | crystal malt |
20°L
|
35 | 43% | 22% - 77% |
| Caramel / Crystal 60L | 11 | Grain | crystal malt |
60°L
|
34 | 47% | 24% - 80% | |
| United Kingdom - Roasted Barley | 10 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 24% | 6% - 100% |
| 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 | 175 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 147 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - Irish Ale Yeast WLP004 | 140 | 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 | 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 | 24 | 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 | 129 | Fining | Boil | 78% | 0% - 100% |
| Gypsum | 84 | Water Agt | Mash | 22% | 0% - 100% |
| Whirlfloc | 79 | Water Agt | Boil | 70% | 0% - 100% |
| Calcium Chloride (dihydrate) | 55 | Water Agt | Mash | 23% | 0% - 76% |
| Epsom Salt | 39 | Water Agt | Mash | 9% | 0% - 33% |
| Lactic acid | 34 | Water Agt | Mash | 66% | 0% - 100% |
| Baking Soda | 22 | Water Agt | Mash | 12% | 0% - 63% |
| Yeast Nutrient | 21 | Other | Mash | 34% | 0% - 100% |
| Calcium Chloride (anhydrous) | 18 | Water Agt | Mash | 24% | 0% - 100% |
| Chalk | 12 | Water Agt | Mash | 17% | 0% - 63% |
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