Bloody Sunday

Irish Red
13.00 °P
5.50 %

13 SRM

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Malt g %
Château Pale Ale 4500 86.5
Château Crystal 600 11.5
Château Special Belgium 100 1.9
Total grain bill weight 5200g
Water *
Mashing water 16.000 liters
Sparging water 15.000 liters

* The provided water amounts serve just for example. They can vary, depending on the efficiency, specifics of the equipment used and the individual process of each brewer.

Mashing temperature steps
45 min 66.0 °C
20 min 72.0 °C
Boil Time 75 min
Hops & spices
Hop / Spice g α% min
East Kent Golding 30g 6.00 65
Irish Moss 4g 15
East Kent Golding 20g 6.00 10
East Kent Golding 20g 6.00 5
Strain Num
Nottingham 1


* Yeast should be rehydrated, according to the directons on the package, if such are given. Before adding yeast to the fermenter vessel you should shake the vessel with the wort real well or aerate it in some other way (stirring, using aeration stone, etc.) until you get a nice big foam above the wort. This is to provide enough oxygen for the yeast to replicate well.


Fermentation should take 7 - 10 days (at least two days without activity in the airlock) in the temperature range of the corresponding yeast . If the recipe includes dry hopping, it should be done for the given number of days after the fermentation is complete.


Bottle with 5 - 7g of sugar per litre of beer. Before adding it to the fermenter/bottling vessel, you can dissolve it in water, boil it and cool it down to room temperature. This way you sanitize the sugar and make an evenly dissolved solution.

Important: Please review our Recipes Section Terms and Conditions before brewing the provided recipe.

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