Big Head Irish Red

Extract Recipe

Submitted By: drowe13 (Shared)
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Batch Size: 5.02 galStyle: Irish Red Ale ()
Boil Size: 2.32 galStyle Guide: BJCP 1999
Color: 12.2 SRMEquipment: Brew Pot (3 Gallon)
Bitterness: 19.5 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)
Est FG: 1.010 SG (2.6° P)Fermentation: My Aging Profile
ABV: 5.8%Taste Rating: 42.0

Amount Name Type #
1 lbs 1.64 oz Ireks Light Caramel Malted Barley - 10L (10.0 SRM) Grain 1
3.17 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
3.17 oz Roasted Barley (300.0 SRM) Grain 3
6 lbs 9.82 oz Black Rock Light Malt Extract (3.0 SRM) Extract 4
1 lbs 1.64 oz Honey (1.0 SRM) Sugar 5
1.76 oz Goldings, East Kent [4.8%] - Boil 60 min Hops 6
0.44 oz Goldings, East Kent [4.8%] - Boil 15 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1.0 pkgs British Ale (Wyeast Labs #1098) Yeast 9

Taste Notes

Very nice. This was based off the National Homebrewers Day recipe at Plan to make this again.


Steep grains in 4L of 150 o F water for 30 minutes. Remove grains and sparge with 4L of 170o F water. Stir in extract and honey then bring to a boil. Add first hop addition. Boil for 45 minutes then add second hop addition. Boil 15 minutes more, then add to fermenter filled with 3 gallons of cold water (top-up to 5 gallons if necessary). When temperature drops below 76o F, pitch yeast and aerate well. Ferment at ale temperature for two weeks. Bottle with 3/4 cup of corn sugar

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