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Irish ales are malty, smooth, medium-bodied, and most, like our kit, are a deep copper-red color that is created by a blend of specialty malts. Our malt blend also gives this recipe its signature toasty and sweet aroma and flavor.
Another defining characteristic of Irish Red Ales are their immense drinkability — definitely a crowd-pleasing beer. Its great taste, drinkability, and low aging requirements make this our best-selling kit.
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Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Irish Red Ale Extract Kit Brewing Instructions Regional Style British Original Gravity 1044 Total Time to Make 6 weeks
4.6 / 5.0291 Reviewsexcellent red aleThis is an excellent mild red ale with great color and a mild yet very pleasant hop finish. I did a secondary fermentation and bottled after 3 weeks. I allowed another 3 weeks in the bottle and was very pleased. All who have tried it so far agree.February 9, 2013tis' good laddieShe's a beaut, Clark. Brilliant red color. I modified the recipe a bit by adding another 2.5-3lbs of extract to the brew at the end to give it a little boost in the gravity department, doesn't seem to have hurt it one bit.August 20, 2010Good beer, but too mainstream for mePlease dont shoot me...I know and like good beer. This is a good beer. It is not a great beer. This ale is good for all who drink, nothing too hidden, not too bitter, not too strong...just plain old good beer. Would i rave about it, not really, would i drink it and recommend it, yes. I do say this is a good starter beer because it would impress anyone who does not believe you can brew in your basement.May 4, 2010Turned out PerfectI let this sit for 2 1/2 weeks in the primary. I'm fairly new to this but moved to a secondary for only a couple of days and then bottled,. I cracked one after week one and had carbonated good but needed to let condition longer for taste, was a bit strong still, now I just cracked one after a day in the fridge and tastes a lot better. I'm trying to hold onto a case for next month but not sure if will last.March 13, 2016Well worth brewingOnly 1 week in primary and after only 5 days in the bottle it was very drinkable. After a few more days the flavors developed a bit more and this is a nice red ale. Nothing terribly complex. Smooth, malty, nice hop finish. Very nice. Absolutely worth brewing if you like red ales.October 2, 2011Another great box kit from NB.This was one of three kits I got at one time, and all three kits have everything you need for a fun brewday that turns out a tasty beer. I even have neighbors wanting to get into brewing now because the box kits are so easy, and cheap: per pint it's about 40 cents. I normally brew all grain but it's nice to have a shorter brewday now and then.November 18, 2015first time brewmy very first home brew and it came out perfect! Instructions were simple and easy. the batch came out a bit bitter at first but as time passed they get better and better!! definitely gonna order this kit several more times.addicted now cant stop! on my third brew this weekend!!!!March 31, 2012beauty of a beerone of the best extract kits I have tried. nice color, and a smooth malty nose. malty on the palate with a smooth, crisp yet substantial mouthfeel. followed by a very nice hop finish. that lingers just long enough to make you want another sip. a great kit , I will keep this on tap as often as possible.February 18, 2010Best KitSurprised best Kit! As with all of the Kits from NB, easy to make. This was in the fermentor for 4 weeks and then straight into a Keg. I have tried many methods of force carbonating, the easiest by far is to cool the Keg to Kegerator temp and connect CO2 line at 10psi and let sit for 4 days.February 26, 2011This year's home front winner.I had a tough time choosing between this kit and the Radical Red. I have to say, I haven't always had the best luck with Nottingham yeast either (I'm a bit of a klutz and end up with too much funk and not enough nothing). With the St. Patrick's Day coupon this year, I felt brave enough to give it a go. I threw a couple of extra pounds of pale two row into the steeping grains to boost the gravity just a bit. The color turned out a bit on the darker side for me, almost a brown. But the flavor... oh, the flavor. Perfectly balanced; not too malty, not too hoppy, not too sweet. And don't let the color scare you if you normally favor the lighter side: though the color may be deep, the flavor is mellow and surprisingly pleasant. What a friendly beer! Easily the best red I've ever had, and I dare say my favorite homebrew to date. This was approximatey my 25th homebrew, and I will likely go back to this one again at least once more this year (once I get the summer ales into the waiting mouths).June 7, 2015
Browse 26 questions Browse 26 questions and 62 answersI brewed this two days ago. Yesterday it had a great foam on the top. This morning, when I checked in on it, it literally has no foam at all and there are no bubbles coming through the airlock. Is this batch ruined?BEST ANSWER: This batch is not ruined. The Irish Red Ale is typically a quickly fermenting beer. The yeast have consumed all of the simple sugars, and are now moving onto longer chain sugars that take more time to digest, and usually won't produce very much CO2. I would continue the brew as usual. I hope that this helps!What should the gravity be for this beer at the end of fermentation?BEST ANSWER: It should finish at about 1.010-1.014.What temperature should I be fermenting this at?BEST ANSWER: I've always fermented this at room temp - about 72 F - and it's always turned out great for me. I've done five batches so far.What is the purpose of Secondary Fermentation?BEST ANSWER: According to a friend of mine , who is a master brewer/judge, there is continued interaction of the brewing components during secondary fermentation even though there is no visible activity. Additionally this allows for further settlement of the batch. Some recipes suggest additional time in primary with no secondary fermentation. I have always used secondary fermentation when called for but this requires another carboy.I brewed this batch 3 days ago. So far i have saw no foam or bubbles. Is this ok, or is my batch ruined?BEST ANSWER: I just brewed a batch of Irish Ale yesterday and within a few hours some bubbling occured. I would add more dry yeast and sprinkle directly on the wort in the primary fermenter. Keep the air lock on the fermenter before and after adding more yeast to avoid contamination.I brewed my first batch ever three days ago. I have not saw any sign of fermentation (no foam, no bubbles in air lock). Do I have a bad batch?BEST ANSWER: Don't trust the airlock activity. I have had multiple batches that showed little to no airlock activity. No matter how tight a fermenter seems to be, there can be leaks in the lid, in the grommet that seals the airlock to the lid etc.. Best thing to do is to check the gravity after a good week in primary. You will know if fermentation has/is occurring by the gravity value, it should be dropping from what you started with. All is well with your batch I am sure! Enjoy! Enter an answer to this question.I brewed a batch three days ago, so far i have saw no signs of fermentation (no foam, no bubbles in air lock), is my batch ruined or should I give it more time?BEST ANSWER: Don't trust the airlock activity. I have had multiple batches that showed little to no airlock activity. No matter how tight a fermenter seems to be, there can be leaks in the lid, in the grommet that seals the airlock to the lid etc.. Best thing to do is to check the gravity after a good week in primary. You will know if fermentation has/is occurring by the gravity value, it should be dropping from what you started with. All is well with your batch I am sure! Enjoy!My batch seems to lack carbonation. My first time with the 5 gallon bubbler. Now I have 50 bottles of flat beer. Should I wait longer. Give another try? So bummed after 5 weeksBEST ANSWER: How long have the bottles been carb'ing and at what temperature? Carbonation requires a minimum of two weeks at room temp and sometimes longer. The primary fermentation vessel shouldn't impact carbonation, the amount of yeast in suspension at the time of bottling, the amount of carbing sugar, and time are the main driversWhat temperature should I ferment this at?BEST ANSWER: Room temperature... about 70~75 worked for me.Hi there, so we just made our second batch of the irish red and we thought we remembered hearing the bubbles within that 48 hours of brewing. This time...we haven't heard any and its been about 72 hours since brewing. This may have been a stupid question, but is this something to worry about or not???BEST ANSWER: Hi Kat,
Sorry to hear about that! 72 hours isn't unheard of, so I wouldn't panic yet. What kind of a fermentor is it? Can you see the foam on the top of it? If it's in a bucket, go ahead and pop the lid. If you see them foam, then the fermentation is going fine, and the co2 is just escaping elsewhere. Airlocks are notoriously deceptive!! They can bubble when there is no fermentation, or they can go inactive during fermentation. If you have a hydrometer, that is a much more reliable indicator of fermentation.
Even if the fermentation is stalled, you can pitch more yeast to get it going again. But in the meantime, the wort will keep.
CharlesCan this kit be used to brew 1 gallon batches by weighing out the appropriate fraction of the ingredients?BEST ANSWER: Hi Jim,
Not really, since the specialty grains are blended together. You probably would not maintain the correct ratio if you measured it out. However, we do actually sell a 1 gallon version of this kit:
CharlesWorking on my first batch. When I do the secondary fermentation, should I be adding more yeast? My kit only came with one packet and the instructions don't say anything about adding anything at that time. I guess I'm confused about the Secondary Fermentation. What does it do, if nothing is added?BEST ANSWER: Hello, there is no need to add more yeast to secondary "fermentation". For the most part, secondary fermentation is for the sake of conditioning and clearing your batch after primary fermentation. There have been times when after transfer to secondary a batch or two has dropped a few gravity points, and that is because there is plenty of yeast suspended in the beer to consume what fermentables were left from primary fermentation, (this has happened on higher OG gravity worts, around 1.065 and above). If you are sugar priming your batch at bottling time, there will be no need to add any yeast either, there will be enough yeast left for bottle carbonation. Assuming you are not using secondary for an extensive period of time, (more for sure then the recommended schedule on the instructions I received with my Irish Red kit), there will be enough yeast to consume the sugar in the priming schedule. Happy brewing! I am sure this will be the first of many batches for you!I moved my brew to secondary two days ago. Checked on it today and found that my airlock had popped off. Is that a big problem?BEST ANSWER: Assuming you had your secondary located in a fairly quiet area, i.e.-no open windows near by, no crazy air circulation, more then likely all will be good. Sanitize the airlock and pop back on your secondary. Time will tell whether it was contaminated or not, but chances are good, no harm was done. Enjoy!I read that this one comes in at 4% abv. Mine is arriving by mail tomorrow, and I am wondering if anyone has added corn sugar to the mix to increase the abv. Is it advisable for this kit? suggestions?BEST ANSWER: I don't like adding corn sugar because I don't like the flavor corn sugar produces. I would suggest adding more dme or reducing added water to your fermentor. some of the best brews ive made were from almost doubling the dme. I always use a yeast starter but you can always double pitch your yeast for the higher abv.If I wanted to do this as a full boil should I reduce the hops? Do you reduce quantity or boil time or both?BEST ANSWER: I did a full boil and did not reduce hops. And used full boil time came out great.I brewed this one last Friday (11/25/16). The fermentation started within 15 hours and everything seemed fine. Within 2 or 3 day the foam cap subsided but I could see things happening. It appears everything had kinda stalled out now. My temperature hasn't dipped below 68 degrees. Any thoughts? Have I lost the batch?BEST ANSWER: I think your batch is fine. Be patient, all good things take time. Generally all the serious bubbling is done in a couple of days. As long as your airlock is still good your batch should be fine.I brewed this two days ago and when I looked at it yesterday morning there was a good foam on the top. This morning when I looked at it before going upstairs there is no foam at all and very little bubbles coming through the airlock. I've never made this before, but it doesn't seem right. Am I crazy?BEST ANSWER: Hi Joe,
That does not sound unusual, you probably just had some healthy yeast. As fermentation continues and there is less and less sugar, it is normal for activity to slow down. Let me know if you have any other questions!
CharlesDelicious taste but minimal head and carbonation-somewhat flat. Did anyone else come across this?BEST ANSWER: I had a similar issue and the color was more towards the brown than amber side. I have been brewing for awhile, but chalked this up to Brewer error. I have saved a few bottles to see if time will improve the carbonation issues.What is the estimated ABV on this kit?BEST ANSWER: This kit finishes around 4% ABVWhat is the ibu rating for this beer?BEST ANSWER: I would say it is a very smooth beer very mild not bitter at all I enjoy it very much it's got a good flavor and very drinkableWhy would my original gravity be really low? My hydrometer read 53 s.g. and 14 on brix.BEST ANSWER: When boiling your wort - did you follow the instructions? How much water did you add to your wort? It almost sounds like the answer to these questions might help answer yours - I've never had that happen and I've brewed a couple of batches of the Irish Red.What is the shelf life of the unused kit?BEST ANSWER: Eerything is sealed so ut should last at least a year.I think this beer is i little flat!!! can i do somenthing for making it better?BEST ANSWER: I am sorry to hear that you didn't love this beer. We are happy to troubleshoot a brew through Customer Service. Please feel free to call or email us at email@example.comMy kit sat in my fridge for 6 months would it be good for brewing yet?BEST ANSWER: Yes, it should be fine. The extract kits have a shelf life of 6-9 months.I'm not sure if my batch is finished fermenting. I had it in my g1 gallon glass carboy with a airlock for about 4 days it stoped bubbling is it finishedBEST ANSWER: An airlock is an unreliable indicator of fermentation activity. When in doubt
check it with a hydrometer
it could have done the majority of its fermenting in 4 days easily so I would not be concerned. Proceed as normal per the instructions.I brewed my first batch of Irish red over the winter... (first beer I've brewed in years) I put three gallons in a keg and bottled the rest... At first I thought it tasted pretty good but it seemed to have an odd aftertaste which I thought was just some residual yeast flavors but after letting it age it actually seems more pronounced... I thought it was perhaps oxidized from the kegging but the bottled beer also has the same... my wife seemed to think it tasted like cloves... I have another batch ready to keg now, hopefully it was just a one time thing. I followed the directions to a tee and sanitized everything with star san... what would cause this?