This beer was the reliable, constant money maker for me in the tap room. The recipe is “brewmaster style” – meaning all the information is there, but you’ll need to do the brewing math for the measures and apply the processes you are comfortable with or can achieve.
I can’t guarantee it will be exactly like the beer I brewed and sold as “Robin’s Red” because there are things that seem insignificant – like the brewers habits and process – that influence the end product. But it will be close.
If you are going to brew it, homebrewer or commercial brewery (a brewer is a brewer), contact me and tell me when and where because I’d like to sit in if I can make it.
Style: Irish Red Ale
Target OG: 1.053 SG
Target FG: 1.010 SG
Calculated ABV: 5.7%
Boil Time: 60 Minutes
Pale Malt (2 Row) US 80.0 %
Rye Malt 7.0%
Caramel Malt - 40L (Briess) 6.0 %
Special B Malt (Dingemans) 5.7 %
Roasted Barley (Muntons ) 1.3 %
East Kent Goldings 60min 27 IBUs
Tettnang Whirlpool 1.5 IBUs
Mash: Single Infusion, No Mash Out. Easy peasy.
152.0 F 60 min
Vorlauf and Sparge
American West Coast Beer Yeast (Danstar #BRY-97) appropriate pitch.
Ferment at 68F until krausen falls
Raise to 72F for 2 days
Lower to 68 for 3 days
Cold crash at 36F for 3 days
If you do water, Sulfate to Chloride ratio 2/1
Nutrients as you wish
Aeration/Oxygenation as you wish
Finings as you wish
Cheers! And have fun,