February 19, 2016 by fhsteinbart
One of my favorite beer to imbibe is Smithwick’s Irish Red Ale. With it’s ruddy deep reddish hue, malty and hoppy aromas, and nicely nuanced and balanced malty and hoppy character, it really shines as an example of this fine style of beer. Even though it’s a paltry 25 IBU’s, the dry finish of the beer makes it taste hoppier than your average Pale Ale! This is an easy beer to make, and an even easier beer to drink, as far as most Red Ales go, it’s pretty mellow in comparison to it’s more aggressive American counterparts. Below is a recipe of mine which you’ll also find in our turnstile kiosk, but I’m reproducing here for your enjoyment. At around 5% Abv, it’s more of a session ale, but still extremely drinkable!
- 6 lbs. Light Dry Malt Extract
- 5 oz. Light Roast Barley
- 5 oz. Caramel Malt 80L
- 5 oz. Honey Malt
- 1 oz. Magnum Hops (Bittering)
- 2 oz. Golding (Flavor)
- 2 oz. Willamette (Aroma)
- Whirlfloc tablet or Irish Moss
- Wyeast 1084, WLP004, Imperial Darkness, or Safale S-04 yeast
- Heat 1 gallon of water to 155°F.
- Turn off heat and add steeping grains, and steep for 20 minutes.
- Remove the steeping grains, adding the malt extract and stirring until fully dissolved, then add water to volume.
- Return to heat, bring to boil for 10 min. then add bittering hops.
- At 20 minutes remaining, add the flavor hops.
- At 15 minutes remaining in the boil, add a Whirfloc tablet.
- After boil has finished, turn off heat, add the aroma hops and cool wort by placing kettle in an ice bath or use a wort chiller (0 min).
- Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.
- Aerate unfermented wort (shaking works well).
- Pitch yeast and ferment at 68° F until completed (about a week).
- Allow to age an additional four to six weeks before packaging up as usual.
10 lbs. Pale Ale Malt
5 oz. Light Roast Barley
5 oz. Crystal 80 Malt
5 oz. Honey Malt
1 oz. Magnum Hops (Bittering)
- 2 oz. Goldings Hops (Flavor)
- 2 oz. Willamette Hops (Aroma)
1 Whirlfloc tablet
Wyeast 1084, White Labs WLP004, or Imperial Darkness, or Safale S-04 yeast
Infusion mash at 154°F for 1 hour, using a standard (1.33qt./lb.) mash. Sparge to 6.5 gallons of wort, and bring to a roiling boil. Add the bittering hops 15 minutes into the boil. Add the flavor hops at 20 minutes remaining in the boil. At 15 minutes remaining add the Whirlfloc tablet or Irish moss. At 0 minutes (knockout), add the aroma hops and cool the mixture by placing kettle in an ice bath or using a wort chiller. Add mixture to fermenter, removing hops, and aerate unfermented wort (shaking works well). Pitch yeast and ferment at 68°F. Gravity may vary depending on system efficiency, so adjust accordingly, using malt extract if needed.
Package up as usual; bottled versions should use 120 gms. corn sugar (approx. ¾ cup), or kegged to 22 psig, and allow two weeks to come into condition. Serve at 50°~55°F in a Dimpled mug or modern pint glass, share, and enjoy! This beer will continue to evolve and change over the coming months, so make enough to last you through your next brew.