Gyle #1 – Irish Red Ale

This was my first all grain brew, I was attempting to get that glorious red colour of this style. I didn’t quite hit it but it came out fairly close.

Recipe


SG: 1.049
IBU: 23
SRM: 12
FG: 1.012
ABV: 4.8%
Batch size: 15L

2.75kg Maris Otter
500g Crystal 60L
250g Munich Malt
100g Vienna Malt

30g Fuggles 4.5%AA @ 60 mins
20g Fuggles 4.5%AA @ 5 mins

Mash @ 67C for 60 mins

Wyeast 1084 Irish Ale

Fermentation was quite slow for this one. It took about 3 weeks before the yeast had dropped out completely, temperature was 20C.

The Munich and Vienna malts helped to give it colour, but also left it very malty. It made a great tasting beer but not quite dry enough, as it should be. I would definitely brew this one again, but probably substitute out the two toasty malts and replace it with some roasted barley or Carafa, just to get the colour right, and make the rest up with pale malt.

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