Charlie's IRA: Irish Red Ale

Here's to a long life and a merry one.

A quick death and an easy one.

A pretty girl and an honest one.

A cold pint-- and another one.

I brewed this variation of Papazian's Irish Red a couple of weeks ago 

so it would be ready in time for St. Paddy's Day.

Sláinte

Ingredients

• Briess Amber Unhopped Liquid Malt Extract, 6 lb.
• Crystal 50-60L (Simpson's) 1 lb. Crushed
• American 2-Row (Briess) 1 lb. Not Crushed 
• German Northern Brewer Pellet Hops 1 oz.
• German Tettnang Pellet Hops 1 oz.
• White Labs Irish Ale Yeast
• Corn Sugar- 5 oz.(for bottling)
• Muslin Bag
• Bottles and Caps

Process

• Making toasted malted barley
• Preheat oven to 350
• Spread a thin layer of the American 2-Row on two cookie sheets
• Bake for 10 minutes, the malted barley will have turned a slight reddish color. Do not over cook, remove from oven, let cool
• Crush the grains with a rollingpin or pan leaving the husks intact, do not ground the grain into a powder

• Add the toasted malted barley and crystal malt to the muslin bag let steep in at least 3 gallons of water for 30 minutes
• Bring to boil, remove from heat and slowly add the LME
• Return to boil and add Northern Brewer hops, boil 60 minutes
• Add the Tettnang hops for the last minute of the boil
• Quickly cool wort and add to sanitized primary fermenter with enough water to make 5.25 gallons
• when cooled below 75 degrees, pitch yeast according to instructions on label
• Primary fermentation 3-4 days
• Secondary fermentation 2 weeks
• Bottle when hydrometer readings level out
• Let condition in bottle at least one week
• Drink and Enjoy

Work is the curse of the drinking class.

--Oscar Wilde