IRISH RED ALE -BEAMISH

When we think of Irish beer stout comes to mind, but the first references to Irish stouts is in the late 17th century to the early 18th century and Irish Beer is a lot older than that. Today Red Ale is rare and only a few examples of this style exist today, Beamish being the most famous.

3Kg Coopers Amber Malt Extract

200g Dark Dried Malt

250g Dried malt Additive

40g Fuggles Hops (bittering)

30g Willamette Hops (flavouring)

1tsp Irish Moss

Wyeast1084 (Irish Ale)

Mix the two malts with your hot water in a boiler. Bring to the boil and add the bittering hops and boil for one hour. Add the aroma hops and Irish Moss and boil for a further 15 mins. Cool the wort  as close to 18ºC as possible. Ferment as per normal. When finished, rack and let stand for a further two weeks at least. Rack again, bulk prime with light dried malt and bottle, leaving for at least three months before sampling.

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With compliments

Tasmanian Home Brewing Supplies  179 Elizabeth Street Hobart 62 346230