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- Product Details
- 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.
- Additional Information
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 / 5.0301 Reviewstis' 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, 2010excellent 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, 2013Good 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, 2011Best 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, 2011Great beerThis is a great extract kit. My results were just like the description. The beer had an amber read color, a sweet malty aroma, and a great toasted malt taste with minimal bitterness. I used the recommended Wyeast, primary fermentation for 2 weeks, secondary for 4. After a week in the bottle it was well carbonated and tasted great.April 22, 2012A good "meat and potatos" aleI've brewed a few red ales from different kits and this one is the best I've tried. What it lacks in exotic fanciness it more than makes up for in easy drinkability. Give it about 3 weeks in the bottle to let the hoppier tones come out and balance the initial maltiness.July 18, 2017Another 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, 2012
- Browse 28 questions Browse 28 questions and 76 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 is the estimated ABV on this kit?BEST ANSWER: This kit finishes around 4% ABVWhat 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.The instructions said the primary fermentation takes 2-4 weeks and secondary 2 weeks. An experienced home brewer I talked to doesn't think it will take that long. What was everyone's time from brew to bottle?BEST ANSWER: He's right - I'm an advanced once-a-week all grain brewer; picked up this kit for my old roommates to brew with them. These instructions are setup to be a catch all and overshoot on time in case there was an underpitch or lower ferment temps and it doesn't hurt to go over either. My recommendations: use dry yeast and hydrate per manufacturer instructions, shoot for 68f (i.e. place in 64f room if no temp control), leave for 7-10 days (don't bother with secondary on beers below 1.070; in fact most homebrewers just introduce oxygen when racking and do nothing positive for the beer) and bottle if fg checks out. Should be ready in 4 more. So, two weeks to cracking the first cap no problem on the lower og kits. Good luck! Of course the beer will condition in the bottle if you're worried, but I doubt you'll have trouble.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 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: Here's what I think, first of, I only keg beer, never bottled it, but I would try letting it sit for a couple more weeks,then test it again. If it's still flat, I would just brew a new batch. Check into kegging though. You can control carbonation with ease. And the beer won't go flat over time as long S it's refrigerated a new the c02 is hooked upI 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 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: Sorry this is so late, but for future reference...
I would finish the ferment. Wash off and re sterilize the airlock, seal it back up, check on it often. If the ferment is going vigorously enough to pop the top, it's got a good robust colony going, which should fight off lots of infections. Or, you might end up with something that's different but still delicious. Worst case, it tastes bad after a couple weeks, and you decide then to abandon it.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.What 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:
CharlesWhat will the IBUs come out to be on this kit?BEST ANSWER: IBU's will depend on how long you boil the hops but if you follow the recipe it's similar to public houses Flynn's irish red which has about 20 IBUWorking 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!What is the shelf life of the unused kit?BEST ANSWER: Well all the ingredients are vacuum sealed so i'd say at least 5 years.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.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?BEST ANSWER: Perhaps a wild yeast strain: which would indicate an infection. Unless of course you used a hefe yeast strain which would be typical for the style. I wish I could post my source, but google will produce an excellent resource to identify off flavors in brewing.What 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.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.