Smithwicks Amber Ale

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 4.0–4.25 gallons of brewing water to ~166°F (to target mash temperature of 152°F with grain temperature ~68°F). If using water salts, dissolve them into the strike water.

Heat strike water

Add the crushed Maris Otter, Munich, Crystal 60L, Amber malt and flaked barley to the mash tun. Stir thoroughly to eliminate dough balls and reach an even mash consistency. Target mash temperature 152°F (67°C). Hold for 60 minutes for moderate fermentability and slightly malty profile.

Mash in

After 60 minutes, raise mash temperature to 168°F (76°C) by adding ~0.5 gallon of 190–200°F water or by direct heating. Rest 10 minutes.

Mash out

Recirculate wort until clear, then vorlauf until runnings are clear. Sparge with enough water to collect ~6.0–6.5 gallons of pre-boil wort (typical for a 5.5-gallon batch). Aim for about 6.5 gallons if you expect ~1.0 gallon boil-off during a 60–70 minute boil.

Sparge

Bring the collected wort to a vigorous boil. Boil for 60 minutes total.

Bring to boil & boil time

At the start of the boil (60 minutes remaining), add 1.0 oz East Kent Goldings. This addition targets the beer's 22 IBU.

Bittering hop addition (60 minutes)

With 10 minutes remaining in the boil, add Irish moss or a Whirlfloc tablet and 1 tsp yeast nutrient, if using.

Irish moss / Whirlfloc (10 minutes)

With 5 minutes remaining, add the final 1.0 oz East Kent Goldings. This provides mild late hop flavor and aroma appropriate for an Irish red ale.

Flavor/aroma hop addition (5 minutes)

This style typically is not dry-hopped. If you want a touch more aroma, add 0.25 oz of EK Goldings for 2–3 days in secondary.

Optional dry hop

At flameout, cool the wort quickly to ~68°F (20°C) using an immersion or plate chiller. Transfer to a sanitized fermenter while minimizing oxygen pickup.

Chill wort

Aerate the wort by shaking, splashing, or pure O2 to ~8–10 ppm dissolved oxygen. Rehydrate or prepare yeast according to manufacturer and pitch the yeast at ~64–68°F (18–20°C). Aim for an initial fermentation temperature of ~66°F (19°C).

Pitch yeast

Ferment at 66°F (19°C) for 5–7 days until vigorous fermentation slows. You can allow the temperature to rise gradually a few degrees toward the end (~68–70°F) to ensure complete attenuation and clean finish.

Primary fermentation

If desired, transfer to a secondary fermenter after primary activity slows (around day 7–10) and condition for 7–14 days at ~60–65°F to help clear and mellow the beer. Alternatively, leave in primary for 2–3 weeks.

Secondary / conditioning (optional)

Target final gravity is ~1.012–1.014 for a 5.2% ABV, depending on mash and fermentation. Confirm FG with hydrometer or refractometer (apply correction for alcohol when using refractometer).

Final gravity target

If bottling, dissolve 3.25 oz (92 g) corn sugar in 12 oz (0.35 L) boiling water, chill and add to sanitized bottling bucket. Rack beer onto priming solution and gently mix to distribute. Bottle and cap.

Bottling (priming)

If kegging, transfer to keg and carbonate to ~2.3–2.6 volumes CO2 (typical for an Irish red).

Kegging

Allow bottles to carbonate at room temperature for 10–14 days, then chill and serve. Kegged beer can be served after force carbonation or 3–7 days natural conditioning.

Conditioning time

Maris Otter pale malt

Munich malt (10°L)

Crystal / Caramel 60L

Amber malt (or Biscuit)

Flaked barley

Dextrose (corn sugar) — optional for a drier finish

East Kent Goldings (or Fuggle) — bittering

East Kent Goldings (or Fuggle) — flavor/aroma

Irish ale yeast (example: Wyeast 1084 or White Labs WLP004 / SafAle S-33)

Irish moss or Whirlfloc tablet (optional, for clarity)

Yeast nutrient (optional)

Priming sugar (for bottling) - corn sugar

Brew water (adjusted to moderate hardness, chloride:sulfate ≈ 1:1–1.5)

Gypsum (CaSO4) — optional

Calcium chloride (CaCl2) — optional

Rosie

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Make Rosie Recipe in just 24h . Red Ale - Irish
5.2% ABV
22 IBU

Rosie Recipe

Descriptors

Tasting Notes

Food Pairings

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