Craft Brew by Euan Ferguson

Author:Euan Ferguson
Language: eng
Format: epub
Publisher: MBI
Published: 2016-06-12T04:00:00+00:00

MASH

67-68C/152F-154F for 40 mins

HOPS

Centennial, 2g/0.07oz, 60 mins

Citra, 7g/0.2oz, 20 mins

Cascade, 7g/0.2oz, 20 mins

Galaxy, 7g/0.2oz, 20 mins

Citra, 5g/0.15oz, end of whirlpool

Cascade, 5g/0.17oz, end of whirlpool

Galaxy, 5g/0.17oz, end of whirlpool

Citra, 13g/0.4oz, dry hop

Cascade, 13g/0.4oz, dry hop

Galaxy, 13g, 0.4oz, dry hop

YEAST

Fermentis US-05 American Ale

FERMENT

18C/65F

◁ Brú

Trim, County Meath, Ireland

RUA

IRISH RED ALE

20 L / 5 GAL | ABV 4.2%

  OG 1.044 | FG 1.011

This brewery’s name is pronounced as you’d imagine: by fortunate coincidence it comes from the Gaelic Brú na Bóinne, a prehistoric site of burial north of Dublin in County Meath. In a country with a young but flourishing craft beer industry, Brú keeps one eye on tradition and another on the world at large – look out for its take on the world-beating Irish dry stout (Dubh, meaning black) and this red ale. Irish red ale is a unique style similar to Scottish ales (creamier than most English bitters), gentle enough to enjoy a few pints, with a deep coppery hue from the combination of pale and dark crystal malts. Standard Irish red ales have modest hop bills, but Brú’s Rua uses the fruity and flowery tones of the classic US Cascade for a modern twist: maybe it’s not by the book, but that’s what craft brewing’s all about. The brewers recommend four teaspoons of Irish moss (see here and here) with ten minutes to go in the boil to keep the beer bright, and add: “Fermenting at 25C/77F creates a lot of ester formation which brings the hop aroma up and enhances the flavour.”

GRAIN

Irish pale ale malt, 3.47kg/7lbs 10oz (86%)

Crystal 150L malt, 280g/ 9.9oz (7%)

Torrified wheat, 280g/ 9.9oz (7%)

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