Smithwick Clone (Irish Red)- clone By 2024-12-26 imperial of Smithwick Clone (Irish Red)- clone All Grain Irish Red Ale homebrewing recipe Prep Time: 1 hour Cook Time: 90 minutes Yield: 20 gallons
Nutrition facts: 319 calories (0.53% ABV), 12 oz,
Ingredients: 2.72 lbs Maris Otter 14.56 oz Vienna (US) 3.68 oz Roasted Barley - UK 3.68 oz Caramel/Crystal 120 3.68 oz Fuggle (UK) 3.68 oz East Kent Golding 1 Nottingham Ale (yeast)Instructions: 1. Add grains to pre-heated water and rest @ 153F for 60 min. 2. Remove grains and bring to boil. 3. Add hops and boil for 60 mins. 4. Cool to 65F, add yeast and let ferment for 1-2 weeks. 5. Bottle with priming sugar, let carbonate 1-2 weeks. 6. Chill and enjoy your delicious beer!

Smithwick Clone (Irish Red)- clone

An All Grain recipe


By Risarpan

Style: Irish Red Ale
Batch Size: gal
Efficiency: 75%
Recipe Statistics
OG: 1.005
FG: 1.001
SRM: 6
IBU: 245
ABV: 0.53%
Profile: Super Hoppy

Fermentables

AmountIngredientPPGColorUse
2.72 lbsMaris Otter383 °LMash
14.56 ozVienna (US)364 °LMash
3.68 ozRoasted Barley - UK25550 °LMash
3.68 ozCaramel/Crystal 12033120 °LMash

Hops

AmountHopTimeTypeUseAlpha
28.35 ozFuggle (UK)75 minsPellet Boil 5%
14.17 ozEast Kent Golding15 minsPellet Boil 5%

Yeast

NameLabStrainAttenuation
Nottingham AleDanstar77.5%


Recipe Notes:

This gets better after 3-4 months of aging, if you can wait.
As for the yeast, Wyeast 1272 American Ale II is a nice, clean ale yeast that accentuates malt character.
WLP051 is an exact sub for this yeast (it is the Anchor Liberty strain).
If you use dry yeast (either Nottingham or US-05 will work fine) , then I recommend increasing the mash temp to 152F.



Leave a Comment