Red Cortina

The keg decal for Red Cortina by Luke Russell

By Luke Russell

Recipe is part of Recipe Index

BJCP 2021 Style 15A Irish Red Ale

Inspired by drinking Smithwicks with friends in Howth Harbour on a boiling August day, this beer is an easy-drinking, sessionable, malt-forward pint.

Awards

Sour & Session 2023 (Reading)

2nd - British and Irish Ales

UK National Homebrewing Competition 2023 (Bristol)

3rd - British and Irish Ales

Scottish National Homebrew Competition 2024 (Edinburgh)

3rd - Scottish and Irish Ale

Beer Statistics

• IBU 26
• ABV 4.2%
• OG 1.042
• FG 1.010
• EBC 25
• 23 litres at end of boil
• 20 litres into fermenter
• 19 litres into keg.

Ingredients

Water

• Ca: 100, Mg: 5, Na: 25, Cl:100, So⁴: 75, HcO³: 150
• Chloride:Sulphate Ratio: 0.75.
• Residual Alkalinity: 50ppm.

Malt

• 3.2kg Simpsons Golden Promise (5.5 EBC) - 80%
• 300g Simpsons Imperial (45 EBC) - 7.5%
• 250g Simspons Malted Wheat (4.0 EBC) - 6.3%
• 130g Simpsons Red Rye Crystal (250 EBC) - 3%
• 100g Simpsons Light Crystal (100 EBC) - 2.5%
• 30g Simpsons Roasted Barley (1600 EBC) - 0.7%

Hops

• 25g Progress (6.3% AA): First Wort Hop - 22.7 IBU
• 20g Progress (6.3% AA): 5 minutes - 3.3 IBU

Yeast

• Irish Ale Yeast - Imperial A10 Darkness (Or Wyeast 1084, White Labs WLP004).
• For dry Crossmyloof Beoir or Mangrove Jacks M15 should be ok.

Process

Mash

• Full volume/no sparge mash
• Add Lactic Acid to achieve 5.45 mash PH
• 60 minutes at 66°c
• Mash out at 76°c

Boil

• 60 minute boil
• Kettle Finings at 15 minutes.

Fermentation

• Start at 17.5°c, then increase to 19°c on Day 3 until FG reached.
• Crash cool and transfer to keg.

Serving

• Carb to 2.5 volumes.