Grain / Mash

1. Heat Strike Water

Heat 4.5 gallons of brewing water to about 165°F (74°C). This will give a mash temperature near 152°F (67°C) when grain is added.

2. Mash In

Add crushed grains (all pale malt, caramel/crystals, Munich, roasted barley, CaraMunich if using) to the strike water and stir thoroughly to avoid dough balls. Target mash temperature: 150–154°F (66–68°C); hold 60 minutes. This profile yields a balanced body appropriate for an Irish-style red.

3. Mash Rest

Hold mash at target temperature for 60 minutes. Optionally perform a 10–15 minute mash out by raising temperature to 168–170°F (76–77°C) to stop enzymatic activity.

4. Sparge

Sparge with 2.0 to 2.5 gallons of 170°F (77°C) water to collect ~6.75–7.0 gallons of wort for the boil (adjust to your system losses). Aim for total pre-boil volume around 6.5–7.5 gallons depending on boil-off rate.

Boil / Hops

5. Bring to a Boil

Bring collected wort to a vigorous boil. As the wort comes to a boil, watch for hot break and kettle foaming.

6. 60-minute Boil - Bittering Addition

At the start of the 60-minute boil, add 0.75 oz East Kent Goldings (bittering). Add any boil-off adjustments (e.g., kettle hop additions noted) and begin your 60-minute timer.

7. 15 minutes left - Irish Moss

With 15 minutes remaining in the boil, add 1 tsp Irish Moss or Whirlfloc and add yeast nutrient if using (1 tsp).

8. 5 minutes left - Flavor Hops

Add 0.5 oz East Kent Goldings with 5 minutes remaining for flavor/aroma.

9. Boil End / Whirlpool

Turn off heat at 60 minutes. Add final 0.25 oz East Kent Goldings into the whirlpool and let steep for 10–20 minutes as the wort cools slightly to extract delicate aroma without excessive bitterness.

Cooling / Fermentation

10. Cool Wort

Cool wort quickly to yeast-pitching temperature (66–68°F / 19–20°C) using an immersion chiller, plate chiller, or ice bath. Aim to reach pitching temperature within 30–45 minutes to reduce infection risk and DMS formation.

11. Transfer & Top Up

Transfer cooled wort to a sanitized fermenter, leaving behind trub. Top up with water if necessary to reach 5.0 gallons final volume. Aerate vigorously by shaking or using pure oxygen (oxygenate to ~8–10 ppm if possible).

12. Pitch Yeast

Pitch one packet (or hydrate/liquid starter equivalent) of Irish Ale yeast at 66–68°F (19–20°C). If using dry yeast, rehydrate per manufacturer instructions for best performance.

13. Primary Fermentation

Ferment at 64–68°F (18–20°C) for 7–10 days or until activity slows. Irish-style reds are typically clean with moderate attenuation; expect final gravity in the 1.012–1.016 range (target FG ~1.014).

14. Secondary / Conditioning (optional)

Optional: Rack to a secondary for 5–7 days to clear, or leave in primary and perform a cold crash to improve clarity. Condition at 50–55°F (10–13°C) for a few days if possible to help yeast clean up.

Packaging / Carbonation

15. Priming and Bottling

If bottling: dissolve 3.5 oz corn sugar in 12 oz boiling water, cool, then add to bottling bucket. Rack beer gently onto priming solution and bottle. Expected carbonation: 1.8–2.4 volumes CO2 (typical for Irish Red).

16. Kegging

If kegging: transfer beer to keg, carbonate to 1.8–2.4 volumes CO2 (typically 10–12 psi at 50°F) and serve. Force-carbonate or naturally carbonate as preferred.

17. Conditioning / Serving

Allow bottled beer to carbonate at room temperature for 10–14 days, then chill and serve. Best enjoyed after 2–4 weeks of conditioning for full flavor integration. Serve at 45–50°F (7–10°C) in a pint glass.

Karl Strauss Red Trolley Irish Style Red Ale Recipe

Recipe information

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Grain / Fermentables

Hops

Yeast & Additives

Misc / Finishing