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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! Beer Style Amber Ale, Irish and Scottish Ales Regional Style British Color Amber Original Gravity 1044 Total Time to Make 6 weeks
Browse 6 questions and 29 answersShow all answers | Sort byI noticed the fermentation temp of the dry yeast is 57°-70° F. I don't have a spare fridge or a basement and keep my house at 72 degrees. How will the slightly higher fermentation temp will effect the beer? Should I even try it?Best Answer: Slightly higher than 70 degrees will ferment fine, but may produce a slight amount of fruity esters in the beer that may not be appropriate for this style. 72 degrees is not so far outside that range that you will see a large difference, though.How much yeast is included?Best Answer: You can order this kit with no yeast or one package of the yeast you prefer. It should only need the one packet.The recipe calls for 2/3cup corn sugar but your priming sugar calculator says 1/2 cup. That's a huge difference. I'm ready to bottle but not sure what to do?Best Answer: The priming sugar packets in our kits, as well as the amount in the recipe, is an amount that will work for all styles. It is generic, but could be more carbonation than is really required for some beers. The priming sugar calculator presents a more precise amount that will provide an appropriate level of carbonation for the specific beer style.Should (or can) I strain the liquid when transferring the primary fermentation batch to the second convoy for second stage fermenting?Best Answer: I would not recommend trying to strain the beer. There should not be a reason to, if you carefully siphon the beer out of the primary. Any material that does come over will settle out during the secondary stage. Furthermore, straining the beer will increase your chances of introducing oxygen into the finished product and oxidizing the beer. You want to eliminate any splashing or aeration during the transfer.What is the bac?Best Answer: Depending on your apparent attenuation this should be around 4.2-4.5%.What is the recommended CO2 volume for kegging this beer?Best Answer: I'd recommend about 2.3 volumes. Check a carbonation chart for the temp and pressure you need for your system.
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