How To Brew Irish Red Ale

Irish Red Ale is one beer style that is more popular in America than its motherland. As a result of this style not catching on in Ireland or anywhere else for that matter, there is a very limited history.

English bitters seemed to take the rank.

The earliest known record of beer in Ireland is believed to be brewed during the Bronze Age (3000 BC – 1200BC).

Much like Scotland, Ireland’s focus was on whiskey more than beer.

Michael Jackson’s Influence on a Style

Famed beer historian and writer, Michael Jackson wrote about Irish beer. Jackson makes mention of stouts, lagers and “a bland red beer,” which he called Irish Red Ale.

Smithwicks even just referred to it as “ale.” In giving this rather bland beer an actual name, Jackson gave Ireland a beer style.

Jackson’s influence on beer and how it is perceived in America helped the style grow in the states. You can discover more of Michael Jackson’s beer musings at Beerhunter.com.

Hops or the Lack Thereof

Like we learned last week about Scotland, hops did not grow easily in this region. Therefore, Irish red ales where more malt focus and less interested in hops.

At the time, Flemish hops were imported to Ireland. A ban on such imports in 1733 forced Irish brewers to purchase more expensive hops from England.

Competition

Irish brewers used their knowledge of brewing and produced their interpretation on British bitters. This was a style lighter, very refreshing, and very popular in the late 19th century.

These brewers took roasted barley to achieve the color and flavor they sought.

They could have just used more caramel malts, but like hops these were too expensive at the time. The end result was a reddish hued beer with a nice toasted malt flavor with a dry finish.

Style Profile for Irish Red Ale

Appearance

The color is usually amber to deep reddish copper. It is quite clear with a small off-white to slightly tan colored head.

Aroma

There is a lot to moderate malt aroma on the nose. Mostly caramel on the nose, but can be toasty or toffee-like notes Some diacetyl may be present which creates a butter-like aroma, along with the malt. Hop aroma is usually not present at all.

Mouthfeel

The mouthfeel is mid-light to medium. When diacetyl is present, it can cause a rather slippery or smooth mouthfeel. Stronger examples may contain a low alcohol warmth. Moderate carbonation and attenuation.

Taste

Moderate caramel maltiness is upfront in the taste of an Irish Red Ale. If diacetyl is present, a buttered toast or toffee character may be detected.

Light roasted grain qualities are upfront at the front of the palate with the initial tasting. Usually little to no hop flavor.

When present, English hop varieties are light. Roasted grains can give the sense of more hop bitterness that is actually present in the beer. Fermentation is clean. Beer finished smooth with a medium-dry finish.

Food Pairing

Irish red ales are famous for their caramel and toffee malt notes, along with some roasted grains. Often a red ale will have a rather dry finish.

Hearty dishes such as Shepherd’s Pie and Bangers and Mash pair really well with the malty backbone of an Irish red ale.

Roasted and/or grilled meats pair up with the flavors well. Goat cheese salads with smoked almonds with a drizzle of vinegar based dressing plays well with a red ale. Think nutty and savory instead of fruity or spicy.

Tips for Brewing your own Irish Red Ale

Grain

A solid Irish red ale foundation is a good quality British or Irish pale malt. These malts are a little darker than American two-row and lends to toasty and biscuit qualities.

British malts such as Maris Otter is always a great place to start when writing an Irish Red Ale recipe.

When using specialty malts, don’t go too heavy handed. Keep specialty malts to under a pound each. Caramel 10-40L is a good place to start.

The red hue of the beer will actually not come Caramel or Crystal malts. Instead the color of an Irish red ale comes from the ever so light handed amounts of roasted barley.

Hops

Only English hops should be used if you are trying to brew a traditional Irish red ale. Avoid the American citrus forward hops. East Kent Goldings, Fuggles and Perle all work really well.

A single addition of bittering hops at 60 minutes usually will do the trick. If you are looking for slightly more hop character, a half ounce at around the 20 minute mark will work nicely.

Yeast

A Irish red can be brewed either as an ale or a lager. If pursuing the traditional route, choose a good English or Irish ale yeast. An Irish yeast will have the nice low ester profile you are looking for in this beer. If you want to go the English yeast route, then pick one that has a low ester profile.

Be forewarned, many English yeasts have a high ester profile. White Labs WLP004 Irish Ale and Wyeast 1084 Irish Ale are good choices. Follow the temperature recommendations with any yeast that you pick.

Fermentation

Temperature control is important with this style, especially if you are going to lager this beer. Stick close to the lower end of the yeast’s manufacturer’s temperature range. This will help with the beer’s attenuation.

Irish Red Ale the By the Numbers

• Color Range: 9 – 18 SRM
• Original Gravity: 1.044 – 1.060 OG
• Final Gravity: 1.010 – 1.014 FG
• IBU Range: 17 – 28
• ABV Range: 4.0 – 6.0%

Irish Red Ale Recipe

Grain

• 86% 8 lbs Pearl Malt
• 6% 8 oz Crystal 45 Malt
• 6% 8 oz Crystal 120 Malt
• 2% 4 oz Chocolate Rye Malt

Hops

1 oz East Kent Golding – Boil 60 min

Yeast

1.0 pkg Wyeast Irish Ale 1084

Directions

Mash at 152°F (66°C) for 60 mins

Boil for 60 mins

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Frequently Asked Questions

What Makes a Red Ale Red?

The red hue in an Irish Red Ale doesn’t come from caramel or crystal malts as one might think. Instead, it comes from the light-handed use of roasted barley, giving the beer its characteristic reddish-copper color.

How to Make a Red Beer?

To make a red beer like Irish Red Ale, you would need a good quality British or Irish pale malt as the foundation. Specialty malts should be used sparingly, and the red hue is achieved through the use of roasted barley.

English hops like East Kent Goldings, Fuggles, and Perle are recommended. Yeast options include White Labs WLP004 Irish Ale and Wyeast 1084 Irish Ale.

Who Owns Killian’s Irish Red?

Killian’s Irish Red is a brand currently owned by Molson Coors Beverage Company.

What is the Difference Between an Irish Red Ale and an American Red Ale?

Irish Red Ales are generally more malt-focused with a toasted malt flavor and a dry finish. They often lack the hoppy character that can be found in American Red Ales.

What Yeast is Recommended for Brewing an Irish Red Ale?

For brewing an Irish Red Ale, it’s recommended to use a good English or Irish ale yeast that has a low ester profile. Specific options include White Labs WLP004 Irish Ale and Wyeast 1084 Irish Ale. Temperature control is crucial for proper fermentation.