Rua | Irish Red Ale | BeerCo All Grain Brewers Recipe Kit BeerCo.au

Rua, a red-haired Irishman from County Mayo, had a deep love for Gaelic football and the lively atmosphere at the local pub. But above all, he cherished the taste of a cold pint of a nitro red ale named after him.  Rua’s passion for Gaelic football led him to a triumphant moment when he won the GAA cup for County Mayo with a field goal on the final whistle. To honor his achievement, the local craft brewery named their red ale “RUA” in his honor.  RUA red ale is a rich and malty beer, smooth and easy to drink. It became a favorite brew among locals, especially on the day County Mayo won the GAA Final. People raised their glasses of RUA to celebrate Rua’s victory and the county’s success.

Hands up for Rua and Hand Pump or Pour that Rua | Irish Red Ale pourfourably on Nitro if you don’t mind…to be sure… to be sure..and that might have been a little fib about County Mayo getting up in the GAA final and Rua kicking the final winning goal…was just a bit of Craic in the snug at the local pub in Westport if you like after a few too many Irish Redheads!

Cheers #GoalForIt #KickItRua #YouRedHeadedIrishman

Rua| Irish Red Ale | BeerCo All Grain Brewers Recipe Kit BrewFather App

Vital Stats:

• Batch Size: 23 Litres / 6 US Gallons
• Boil Time: 90 mins
• OG 1.044 FG 1.010
• IBU 25 ABV 4.50% Colour 33 EBC

Malt:

Amt            Name                                        Colour         % Grist

4.00 Kg           Joe White Traditional Ale Malt                 5.0 EBC             86%

0.35 Kg           Gladfield RedBack Malt                            54  EBC              7.5%

0.20 Kg           Gladfield Shepherds Delight Malt           325 EBC              4.3%

0.10 Kg           Gladfield Roasted Barley                       1395  EBC              2%

4.65 Kg TOTAL                                                                 32.5 EBC          100%

Hops:

• 30 gm East Kent Goldings UK T90 Hop Pellets – Alpha: 5.7% – 60 minutes from end of boil for 20 IBUs
• 15 gm East Kent Goldings UK T90 Hop Pellets – Alpha: 5.7% – 15 minutes from end of boil for 5 IBUs

Yeast

Liquid | Bluestone Yeast

• BSY-A029 London Bluestone Yeast x 1 Liquid Pitch

Dry | Lallemand

• LalBrew® Verdant IPA Ale Yeast – 2 x 11g Sachets

Water Adjustments (Optional):

We recommend you go for a strong Burton on Trent or Amber/Strong Balanced Water profile.  So long as mash acidity is in the range pH 5.2–5.5, you have nothing to worry about. Our calculations are predicting a mash pH of 5.44 on Brewfather app.

If your mash is not in the target range, fear not, add Calcium Sulphate | Gypsum (1­–2 teaspoons in a mash for 5 gallons or 19 litres of beer).

Method:

1. Mill the Grains and Mash In – Dough in your normal mash regime (say 3 Litres of Mash Water to 1 Kg of Grain or approx. 15 Litres of water) heat to 67C (153F) and hold for 60min, or until enzymatic conversion is complete.
2. Raise the temperature to mash out at 76C (168F) for 10 minutes, before mash out.
3. Sparge slowly – with approx. 7 litres of 77C (170F) water, collecting wort until the pre-boil volume is around 24.6 L (6.5 US gal)
4. Boil – vigorous boil for 90 mins. 
5. Add the bittering hop addition at the start of boil and the following hop additions at:
1. 30 gm East Kent Goldings UK T90 Hop Pellets – Alpha: 5.7% – 60 minutes from end of boil for 20 IBUs
2. 15 gm East Kent Goldings UK T90 Hop Pellets – Alpha: 5.1% – 15 minutes from end of boil for 5 IBUs
3. NOTE: Alpha Acids change from crop to crop year and batch to batch.  Plug your hops into your brewing software to hit your correct IBUs.
6. OPTIONAL EXTRA: Add yeast nutrient and a tab of Deltafloc or 1 tsp of Irish Moss (or other Kettle finings) at the same time as the second hop addition at 15 mins from end of boil for clarity.
7. After the Boil, chill the wort rapidly to 19 °C (66 °F), let the break material settle, rack to the fermenter and aerate thoroughly.
8. Add Yeast (if using Liquid Bluestone Yeast prepare a starter first) raise fermentation temperature to 19 °C (66 °F)  and ferment for 7 days
9. Once fermentation is complete and you have had two consecutive days of the same gravity reading cold crash the beer to 2 °C (35 °F) for 48 hours and then bottle or keg the beer and carbonate to approximately 2.4 volumes of CO2.
10. OPTIONAL: Hook up to your nitro tap setup if available.  Note: we sell Stout Tap | Nitro Coffee | Stainless Steel

Further Reading and Knowledge Sauces of Brewspiration on Irish Red Ales and the GAA and County Mayo desperate hops to win a final!

• Irish Red Ale | BYO Brewing Classic Styles with Jamil Z
• Make Your Best Irish Red | Craft Beer and Brewing Magazine
• Irish Red Ale | American Homebrewers Association | Zymurgy Article
• The curse of Mayo: can Ireland’s unluckiest side end a 70-year run?