Name: Annie Gunn's Restaurants Smithwick's Irish Red Ale Recipe
Cook time: 3 h
Total time: 3 h
Yield: 24 servings
Cuisine: Irish
Ingredients: 6 cups Malted Barley; 12 cups Water; 1 cups Hops (Fuggle or East Kent Goldings); 1 tsp Yeast (Ale Yeast); 1 cup Caramel Malt; 0.5 cup Roasted Barley; 1 tsp Irish Moss

Waterline Brewery, Downtown Wilmington, NC

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Heat 12 cups of water in a large pot until it reaches approximately 160°F (71°C). Add 6 cups of malted barley and 1 cup of caramel malt to the water and allow to mash for about 60 minutes.

Mashing

After the mashing process, sparge the grains with an additional 170°F (77°C) water until you collect around 6 gallons (about 24 cups) of wort.

Sparging

Bring the wort to a boil and add 1 cup of hops. Boil for about 60 minutes, adding the Irish Moss in the last 15 minutes of the boil.

Boiling

Cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Cooling

Transfer the cooled wort to a fermentation vessel and pitch 1 tsp of ale yeast. Seal the vessel and let it ferment for about 1-2 weeks, maintaining a temperature around 65°F to 70°F (18°C to 21°C).

Fermentation

Once fermentation is complete, bottle the beer using sanitized bottles and caps. Allow the beer to condition for an additional 1-2 weeks at room temperature before refrigerating.

Bottling

Malted Barley

Water

Hops (Fuggle or East Kent Goldings)

Yeast (Ale Yeast)

Caramel Malt

Roasted Barley

Irish Moss

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