The following beer recipe is featured in the January/February 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Alex Grote claimed bronze in the 2009 Great American Beer Festival® Pro-Am Competition for his Brighid’s Red ale, brewed by Doug Odell at Odell Brewing Co. in Fort Collins, Colo. Grote has been brewing since his college days and likes to blur the lines between styles, as is the case with his Irish Red ale. His inspiration for using rye in the recipe came from positive results from previous homebrew recipes–he liked the complexity it added to his beers.
Brighid’s Red won Best of Show at the 2009 Liquid Poetry Slam competition in Fort Collins. A representative from the Odell Brewing Co. helped judge at the Best of Show round, and the brewery recognized Grote’s beer as the one they wanted for Pro-Am, and the rest was history.
“Working with Doug Odell to brew this beer was an amazing experience,” said Grote. “It was particularly interesting to spend the day with Doug and talk about his beginnings and how he makes beer and to see the many similarities to homebrewing that still exist at the commercial level.” He found that many homebrew techniques like active mash temperature control and wort recirculation are used in the commercial brewery. And he was happy to see that the finished product so closely matched his homebrewed beer.
For more competition-winning homebrew recipes, visit our Homebrew Recipes section!
The following beer recipe is featured in the January/February 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Alex Grote claimed bronze in the 2009 Great American Beer Festival® Pro-Am Competition for his Brighid’s Red ale, brewed by Doug Odell at Odell Brewing Co. in Fort Collins, Colo. Grote has been brewing since his college days and likes to blur the lines between styles, as is the case with his Irish Red ale. His inspiration for using rye in the recipe came from positive results from previous homebrew recipes–he liked the complexity it added to his beers.
Brighid’s Red won Best of Show at the 2009 Liquid Poetry Slam competition in Fort Collins. A representative from the Odell Brewing Co. helped judge at the Best of Show round, and the brewery recognized Grote’s beer as the one they wanted for Pro-Am, and the rest was history.
“Working with Doug Odell to brew this beer was an amazing experience,” said Grote. “It was particularly interesting to spend the day with Doug and talk about his beginnings and how he makes beer and to see the many similarities to homebrewing that still exist at the commercial level.” He found that many homebrew techniques like active mash temperature control and wort recirculation are used in the commercial brewery. And he was happy to see that the finished product so closely matched his homebrewed beer.
For more competition-winning homebrew recipes, visit our Homebrew Recipes section!
Ingredients:
- 6.0 lb. (2.72 kg) U.S. two-row pale malt
- 3.25 lb. (1.47 kg) Munich malt
- 2.5 lb. (1.13 kg) rye malt
- 4.0 oz. (113 g) roasted barley
- 1.0 oz. (28 g) Challenger hops, 7.5% a.a. (60 min.)
- 1.0 oz. (28 g) Fuggles hops, 4.5% a.a. (15 min.)
- White Labs WLP013 London Ale Yeast
- 1 Whirlfloc tablet
Specifications:
Yield: 5 gallons (19 L)
Original Gravity: 1.058
Final Gravity: 1.012
ABV: 6%
IBU: 25
SRM: 13
Directions:
Assumes 75% brewhouse efficiency. Mash at 155° F (68° C) for 60 minutes. Boil for 60 minutes, adding hops as specified. Ferment for one week, rack to secondary, and condition for an additional two weeks.
Mini-Mash Version:
Perform a mini-mash with the grain. You might want to add a couple of handfuls of rice hulls to avoid a stuck runoff due to the high proportion of rye malt in the mini-mash. Add 2 gallons (7.6 L) of 170°F (77°C) water to the grains, stir, and hold at 155°F (68°C) for 60 minutes. Add 3.5 quarts (3.3 L) of boiling water for mash out. Sparge to around 6 gallons (22.7 L) of runoff in your brew kettle. Stir in extract and boil for 60 minutes, adding hops as specified. Ferment for one week, rack to secondary, and condition an additional two weeks.
Ingredients:
- 4.0 lb. (1.81 kg) light liquid malt extract syrup
- 3.25 lb. (1.47 kg) Munich malt
- 2.5 lb. (1.13 kg) rye malt
- 4.0 oz. (113 g) roasted barley
- 1.0 oz. (28 g) Challenger hops, 7.5% a.a. (60 min.)
- 1.0 oz. (28 g) Fuggles hops, 4.5% a.a. (15 min.)
- White Labs WLP013 London Ale Yeast
- 1 Whirlfloc tablet
Suggested Beer Recipes
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