Brew the Green River
Green Irish Red Ale — home brew kit
Irish Red Ale · 4.9% · 5 gallons
from $29In stock · Ships in 2-3 days
A five-gallon all-grain irish red ale kit named for the Green River: grain, hops, yeast and the recipe, milled and measured.
Brewed and boxed by Derek Leavitt
In the glass
Red in the glass, dry at the end, with a thread of roast that stops it being sweet.
Serve 48°F, cellar-cool rather than cold
Alongside A fire and something off a grill.
Gin-clear water through red rock where you watch the fish decide before it eats.
The box arrives with the grain already milled and weighed, the hops in marked packets for each addition, and the yeast kept cold. You supply the pot, the water and the time. Nothing in here is a concentrate.
Full instructions come in the box and are written for somebody on their second batch, not their twentieth — every step says why it is there, so you can tell which ones you can bend.
- All grain, milled and weighed to the batch
- Irish Red Ale · 4.9% ABV · 24 IBU
- Hops bagged per addition, so nothing goes in at the wrong minute
- Instructions written for a second-time brewer
The numbers
4.9%Alcohol by volume
(1.050 − 1.013) × 131.25
24Bitterness, IBU
Bitterness only means anything against the style. This one is a Irish Red Ale.
13Colour, SRM
The swatch above is this number on the standard reference ramp, not an impression of it.
Gravity1.050 down to 1.013 — 74% apparent attenuation.
The day, and the wait
Three fermentables and a single hop addition. Hard to get wrong.
- First pint
- about four weeks28 days from brew day, including conditioning
- Batch size
- 5 US gallonsAbout fifty twelve-ounce bottles
- You supply
- Pot, fermenter, thermometer, hydrometer, bottlesThe starter kit below is exactly this list, if you have none of it.
- Mash in60 min at 153°FHold the temperature. This rest is where the body of the beer is decided.
- Sparge and run off45 minSlowly. Rushing it pulls tannins out of the husks.
- Boil60 min1 hop addition, each timed from the END of the boil.
- Chill and pitch30 minDown to 64°F before the yeast goes anywhere near it.
- Clean up45 minThe part nobody photographs, and the part that decides the next batch.
Brew day4 h, kettle on to kitchen clean. The rest of the wait is the yeast doing its own work.
What arrives, and what you supply
In the box
- Milled grain, weighed for a 5-gallon batch
- Hops in marked packets, one per addition
- Yeast — Wyeast 1084 Irish Ale
- Priming sugar for bottling
- Printed recipe and brew-day instructions
Worth knowing
- You will need: a brew pot, a fermenter with an airlock, a thermometer, a hydrometer and bottles or a keg.
- Ferment at 64-66°F for two weeks — temperature control matters more than almost anything else in this box.
- A fire and something off a grill.
The recipe, in full
Printed on a card in the box as well. Nothing here is a concentrate and nothing is a trade secret.
Grain bill
- Maris Otter
- 8.5 lb
- Crystal 80L
- 8 oz
- Roasted barley
- 3 oz
Hop schedule
- East Kent Goldings
- 1.25 oz at 60 min
Fermentation
- Yeast
- Wyeast 1084 Irish Ale
- Schedule
- 64-66°F for two weeks
- Batch
- 5 US gallons
Named for the Green River
Flaming Gorge, Northeast Utah · UT
The water it is named for
- Water type
- Tailwater
While the wort cools
- Brewing starter kit$139
Six-gallon fermenter, airlock, auto-siphon, hydrometer, thermometer, bottling wand and a capper. Everything the recipe assumes you already own.
- Green airbrushed hat
The same water, hand airbrushed onto a trucker cap.
Where this came from
river beer · made
0 — nothing entered the score yet, at the Derby's published weights, since . Views are not counted.
- green-river
- home-brew
- irish-red-ale
- ut