Irish Red Ale is a fruity with dark berry notes and hints of caramel. Goldings offers a muted earthy aroma to this full bodied, rich fruity ale with a subtle toffee finish.
HOW TO BREW
MIX: Irish Red Ale – Pour 2 litres of water into sanitised fermenter and add the contents of the Mangrove Jack’s Irish Red Ale and Mangrove Jack’s Pure 1.2Kg Liquid Malt Extract. Stir contents to dissolve and add cold water to bring the contents up to 23 litres. Use a hydrometer to record the Original Gravity. Pitch the M36 yeast when the brew is between 18-23˚C.
FERMENTING: Seal the fermenter with lid and airlock. Ferment at a constant temperature until the specific gravity reaches 1.010 (FG) or below. Ideal fermentation temperature is between 18˚C and 23˚C.
2 days out from bottling/kegging open the fermenter lid and add the Goldings Finishing Hops to the fermenter (NOTE: using a hop sock will reduce hop residue in your beer). Leave these in the fermenter no more than 2 days.
BOTTLING: Gently fill clean and sanitised PET bottles to about 3cm from the top. Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Then secure the caps.
MATURING: Allow Bottles to stand at a temperature between 22˚C and 30˚C for 5 days to allow the beer to carbonate. Allow another 10 days at room temperature to fully mature. The finished beer will continue to improve with further ageing.
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