Recipe provided by Ryan Schenian. A great malt-forward smoked beer for anytime of year, but especially fun to brew and have for sharing on St. Patrick’s Day. Fancy a bit of the smoke with your shamrock?
Here is a bit from Ryan about the beer and his recipe:
The Smoked Irish Red is based on the Irish Red recipe from the Mashmaker book called Auld Procrastinator. I had little experience with Cherrywood Smoked malt and thought an Irish Red would be a great base beer. The amount of Cherrywood Smoked malt makes a moderate to balanced smoked character in this recipe. I have considered adding more but I really like how balanced this recipe is. Also, I feel the smoke character is a little rough or harsh at first but after a little time in the keg it balances nicely. Cheers!
Batch Size: 6 U.S. gallons
Losses: 0.53 U.S. gallons
OG: 1.047
FG: 1.012
IBU: 29
ABV: 4.6%
Color: 24.5
Boil Time: 60 minutes
Mash Efficiency: 80%
Mash Volume: 4.3 U.S. gallons
Sparge Volume: 3.760 U.S. gallons
Fermentables
- 4 lbs Golden Promise (38%)
- 4 lbs Maris Otter (38%)
- 1.5 lbs Cherry Wood Smoked Malt (14%)
- 0.75 lb Medium Crystal (7%)
- 0.18 lb Roasted Barley (2%)
Mash Steps
- Mash Step 1: 149F (60 minutes)
- Mash Out: 167F (10 minutes)
Hops
- 1 oz Palisade (7.8%aa) – 60 minutes (23.3 IBU)
- 0.5 oz Palisade (7.8%aa) – 15 minutes (5.8 IBU)
Yeast
- California Lager / Cali Common Yeast (such as Imperial Yeast A05 Cablecar)
- Ferment at 62F