The Weiss Guys BrewBlog > Recipes > Ruabeoir [Irish Red Ale]

Recipe: Ruabeoir

Specifics

Style:

Category:	Scottish and Irish Ale
Number:	09D

An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.

Commercial Examples: Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale.

Contributor:

Nicholas Trandem

Yield:

5 gallons

Color (SRM/EBC):

17/33.5

Bitterness:

25 IBU (Tinseth)

BU/GU

0.46

Calories:

179 (12 ounces)

ABV:

5.3%

ABW:

4.2%

OG:	1.054
OG (Plato):	13.33° P
FG:	1.014
FG (Plato):	3.57° P
Real Extract:	5.34° P
App. Atten.:	73.2%
Real Atten.:	60%

General Information

Method:	Extract
Source:	Brewing Classic Styles

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

8.10 pounds

LME - Pale

87.8% of grist

8.10 pounds

Total Extract Weight

87.8% of grist

Grains

0.38 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

4.1% of grist

0.38 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

4.1% of grist

0.38 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

4.1% of grist

1.13 pounds

Total Grain Weight

12.2% of grist

Hops

1.25 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

5% Leaf @ 60 minutes
Type: Bittering
Use: Boil

6.3 AAUs

1.25 ounces

Total Hop Weight

6.3 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Irish Ale
Manufacturer:	Wyeast
Product ID:	1084
Type:	Ale
Flocculation:	Medium
Attenuation:	73%
Temperature Range:	62–72°F
Amount:	250 ml

Fermentation

Primary:	7 days @ 66° F
Secondary:	14 days @ 66° F

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