Howling Irish Red Ale

Howling Irish Red Ale is rated 4.6 out of 5 by 74.
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An amber red ale with a deceivingly mild flavor, this beer will creep up on you if you don't pay attention. A very drinkable beer, it is reminiscent of the finest of English ales. Howl at the moon while brewing and always bottle after midnight for best results… Ahh-ooooohh!

$23.76 Regular Price $27.95
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    What You Get

    1 Oktoberfest Lager Brewing Extract (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of BrewMax LME Golden

    1 Packet of Cascade Pellet Hops

    1 Hop Sack

    1 Packet of No-Rinse Cleanser

    For Fans Of

    Breckenridge Avalance Ale

    Odell Brewing Levity Amber Ale

    Brew Specs

    Flavor: Balanced

    Original Gravity: 1.044

    Final Gravity: 1.008

    ABV: 4.8%

    SRM: (Color): 14

    IBU: (Bitterness): 21

    STEP 1: Sanitizing

    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw-on the lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds and then close.

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can and BrewMax LME in hot tap water.

    2. Place the packet of pellet hops into the hop sack tying it closed, then trim away excess material

    3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring this to a boil, add in your hop sack, then remove from heat.

    4. Open the can of Brewing Extract and BrewMax LME and pour the contents into the hot hop water in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    5. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

    6. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

    7. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    8. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.

    STEP 3: Bottling & Carbonating

    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be used for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 

    Tip from our Brewmasters

    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer.

    Rated 5 out of 5 by Mcapt04 from Nice Hoppy Brew The best Mr Beer brew I have made so far. I have to admit that I added a few things to ramp the beer up a notch or two. I added some Willamette pellet hops to the Cascade pellet hops that came with the kit. Used half of each at the boil and then used the other half to dry hop one week into the fermentation. I also did not use the proprietary yeast that came with the kit. I used the Safale S-04 Dry Ale Yeast. Fermented for 3 weeks, carbonated for 2 weeks and conditioned (the sample I tried) for 3 weeks. Great citrus and pine aroma. Flavor is very hoppy with a slight citrus bite. To be honest the beer has a IPA flavor to it. This is one fantastic tasting beer that I will be making regularly. I love that this beer did not take forever to condition. A real winner!!
    Date published: 2016-04-09
    Rated 4 out of 5 by michael from Great English Ale The only modification that I made to this recipe was to add some Willamette Hops. Glad I did. The Cascade gives it a citrus bite (not over bearing in any way), while the Willamette gave it a floral aroma. By far one of the best Mr. Beer recipes available. Nice and malty, smooth, and not overly bitter. I fermented for 3 weeks, bottle conditioned (used a 1-4 cup of sugar in the raw boiled in a half cup of water as my priming solution)for another 3 weeks, then refrigerated for another 2 weeks. Delicious and well worth the wait. I would suggest that everyone who is a fan of this style of beer give it a try.
    Date published: 2015-05-21
    Rated 4 out of 5 by MightyKTC from Really solid red ale! Really good brew -- basically what you would expect from the recipe -- just like an Oktoberfest but a little hoppier since you're adding the cascade hops. Malty with a slight hint of red wine. A really solid red ale. Reminds me of Newcastle Werewolf. Not much of a head compared to the last few brews I've done, but full-bodied and delicious. Definitely came out darker than the Beer Chart SRM 14 advertised on
    Date published: 2015-12-30
    Rated 3 out of 5 by Zoot from First Time Brewing a Craft Recipe Well, after 3 weeks fermenting and 3 weeks in the bottle, I decided to crack one open. It tasted green and cidery with some hoppyness mixed in. The beer is carbonated but no head on the pour. Also very dark brown, but clear, color. Now, I made about every mistake that you can make when I brewed this one. If you're interested; read "Clown College of Brewing" in Forum to find out how many ways there is to screw up a simple process. I will wait for another two weeks and taste again. Color is
    Date published: 2015-07-19
    Rated 5 out of 5 by KingKong from One of my go-to recipes I've tried a lot of different Mr. Beer recipes, but this is one I've made multiple times because I always know I'll get a good result and be able to impress people with. Both the color and the flavor is just right. It already tastes good after no conditioning and is perfect two weeks later. This gets good reviews and ratings for a reason.
    Date published: 2015-05-02
    Rated 5 out of 5 by KNic from Wonderful Red As a fan of amber beers and having a wife who shares my taste for them, this sounded like a great refill to purchase. The end result did not disappoint! Went for the 3-3-3 (3 weeks each in keg, bottles and fridge) method before I cracked one open and enjoyed this dark red delicious beer.
    Date published: 2017-03-17
    Rated 4 out of 5 by petek0405 from Great brew! I am fairly new to brewing and learned my lesson in patience with this brew. I drank a bottle earlier than I should have. Didn't taste bad at all, but didn't knock my socks off either. Then - about 4 weeks later. Wow! Delicious! Would love to brew this one again.
    Date published: 2015-05-02
    Rated 4 out of 5 by Mt50 from Great Red Ale Did three weeks fermenting and a month conditioning. Really like this, have to say better than any commercial red Ale. Very smooth finish makes it very drinkable, but still has a slight hop aroma to make it interesting.will make this again.
    Date published: 2017-03-03
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    Hi, Just so I am clear: The hop sack stays in with the LME (I got that). Does the hop sack remain in the wort for the full fermentation process? Or is it removed just before the addition of the yeast?

    Asked by: Permer
    Hello! You would want to leave it in during the fermentation process. Here is a good video on the topic. Cheers!
    Answered by: Mr Beer
    Date published: 2023-09-21

    when do you remove the hop sack and when do you add the brew max lme? instructions for this recipe doesn't mention either.

    Asked by: Harrik26
    The hop sack will always stay in unless we say in the instructions for it to be taken out. You will add the LME at the same time you add your can of extract.
    Answered by: RobertMrBeer
    Date published: 2023-09-18

    Do you add the hop sack to the fermenter with the wort?

    Asked by: Artie
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