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Spotted Tongue 2026 Redheaded Stranger
Irish Red Ale • All Grain • 5.5 gal
Recipe submission for 2026 Summer Of Homebrew competition.
May 8, 2026 pm 02:09pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10.08 lbs
Maris Otter; Crisp
Maris Otter; Crisp
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .48 lbs
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- .48 lbs
Rye Crystal; Simpsons
Rye Crystal; Simpsons
Seasonal autumn flavour – sweet and malty with warm bread-crust flavours.
- 0.5 oz
El Dorado® - 10.4 AA% pellets; boiled 60 min
El Dorado®
El Dorado® is a special dual purpose variety with exceptional aroma qualities and high alpha acids. It was developed by CLS Farms, LLC in 2008 and released in 2010. El Dorado® consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit.—usahops.org
- 0.5 oz
El Dorado® - 10.4 AA% pellets; boiled 15 min
El Dorado®
El Dorado® is a special dual purpose variety with exceptional aroma qualities and high alpha acids. It was developed by CLS Farms, LLC in 2008 and released in 2010. El Dorado® consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit.—usahops.org
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Pale malt is Crisp #19 Floor Malted Maris Otter. Crystal Rye is Simpsons Red Rye. Hops are actually Dolcita.
Style (BJCP)
Category: 15 - Irish Beer
Subcategory: A - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.036 - 1.046 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 14.7 SRM | 9 - 14 | |
| Alcohol: | 4.4% ABV | 3.8% - 5% | |
| Bitterness: | 30.5 IBU | 18 - 28 | |
Discussion
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