15A Irish Red Ale
NZ Rich Red Ale
ABV5.3% OG1.052 FG1.012 IBU24Against the style · 15A Irish Red Ale
- ABV 5.3%, style 3.8% to 5.0%
- OG 1.052, style 1.036 to 1.046
- FG 1.012, style 1.010 to 1.014
- EBC 37, style 18 to 28
- IBU 24, style 18 to 28
- BU/GU 0.46, style 0.44 to 0.68
Grain bill
| Gladfield Ale Malt | 4.4 kg | 78% |
| Gladfield RedBack Malt | 0.5 kg | 8.9% |
| Gladfield Shepherds Delight Malt | 0.3 kg | 5.3% |
| Gladfield Munich Malt | 0.2 kg | 3.5% |
| Gladfield Medium Crystal Malt | 0.2 kg | 3.5% |
| Gladfield Light Chocolate Malt | 0.04 kg | 0.7% |
Adjuncts
| Whirlfloc | 1 g @ 10 min |
| Yeast Nutrient | 5 g @ 10 min |
Hop schedule
| Hop | 60 min | 15 min | WP 75°C |
|---|---|---|---|
| Pacific Jade 18 g | 18g | · | · |
| Superdelic 55 g | · | 20g | 35g |
| Pacific Gem 15 g | · | · | 15g |
Yeast
| LalBrew Nottingham | 2 packets, dry pitched |
Water additions
| Calcium Chloride | 4 g |
| Calcium Sulfate | 1.5 g |
| Magnesium Sulfate | 1.5 g |
About This Beer
Second brew of the malt-led red from July. Same recipe, same ingredients. Robin’s seventh batch.
Brew day
Brooklyn, Wellington, 18 September 2026. Mashed in at 4:40pm, out at 5:50pm, boil away at 6:35pm.
Mash seventy minutes, not the hour. Sparge two litres short of July’s. No top-up. Whirlpool by recirculation, wort chilled the same way.
Lactic acid in the mash water and the sparge, about a quarter teaspoon each. Teaspoon calibrated against a meter earlier; no meter on the day. Dose on the light side.
OG read into the fermenter on brew day. Same reading as July.
Fermentation
Two packets of Nottingham, dry pitched at 19°C. Finished at 1.012, eight points drier than July on the same grist.
Bottled
1 October 2026, thirteen days in primary. 22.75 litres into 750 ml flip-tops, two carbonation drops each. 1.75 L left on the trub, a litre more in the bottle than July.
No tasting notes yet.