Just purchased ingredients for this Irish Red Ale Recipe. Hopefully a soon to be scheduled brew session will have this ready for St. Patricks Day.

For this beer I plan to try the no chill method again. I am also curious to see how much trub there is in the kettle if I use a hop sack. I purchased a pretty large hop sack not to long ago, I think its 12 inches by 18 inches or so. I’ll toss my hops in there and then pull them out at the end of the boil.

I wanted to experiment here with US 2-row and Nottingham yeast as well, as you can see on the Irish Red Ale Recipe page. But for a more traditional flavor profile you could sub in some English Pale Ale malt and Irish Ale yeast.
However, I find Irish Ale yeast to be sort of finicky so personally I’d probably not go that route anyway and stick with a neutral yeast. (Even for a Dry Irish Stout) Interestingly, the BJCP style guidelines actual mention that in some cases this beer is brewed with lager yeast. Further supporting the idea that a neutral ale strain, like a California Ale yeast, isn’t all that strange of an idea.

I’ll add a couple pictures from the session after I brew it up.