CrealCritter
Sustainability Master
- Joined
- Jul 16, 2017
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If your looking for authentic premium Irish Red Ale. Then this is the recipe for you. The recipe contains the best of the best locally sourced to the United Kingdom ingredients. It's also a well crafted brew. It's taken me 4 tweaks to zero in on this repeatable recipe. That's why I'm calling it version 4. This is what I would expect to drink if I bellied up the the bar in a Dublin Brew Pub. Drinking a pint of V4 makes me want to get a bagpipe and kilt and a pair of those funky looking socks. BTW... what kind of underwear does a guy wear with a kilt? None? Woohoo!
Yeast is 1 pack.of Danstar Nottingham. Primary 1 week @ 65F, rack and Secondary 2 weeks @ 65F. Bottle with 6 ounces of white table sugar and condition for two weeks @ 65F, chill and serve. Or keg @ 35F to 2.3 volumes CO2.
My other Irish Red Ale recipe, I have posted ---> here <--- makes a fine inexpensive (budget) Irish Red Ale. With grist grown in Wisconsin (Briess), hops grown in the UK and UK yeast. But it's not the same as using quality authentic heirloom grist though.
Yeast is 1 pack.of Danstar Nottingham. Primary 1 week @ 65F, rack and Secondary 2 weeks @ 65F. Bottle with 6 ounces of white table sugar and condition for two weeks @ 65F, chill and serve. Or keg @ 35F to 2.3 volumes CO2.
My other Irish Red Ale recipe, I have posted ---> here <--- makes a fine inexpensive (budget) Irish Red Ale. With grist grown in Wisconsin (Briess), hops grown in the UK and UK yeast. But it's not the same as using quality authentic heirloom grist though.
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