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Red Stripe Jamaican Lager is one of the most straightforward adjunct lager clones to brew, it’s a simple, clean beer where the appeal is refreshment and the Jamaican identity rather than complexity. Having brewed this clone for a tropical-themed party spread, I can tell you that the result is a genuinely refreshing beer that rewards minimalist brewing more than any attempt at complexity.
Red Stripe Jamaican Lager clone recipe (5 gallon / 19L batch)
Target stats: OG 1.048, FG 1.010, ABV ~5.0%, IBU 14, SRM 3–4, pale straw gold. Grain bill: 6 lbs (2.72 kg) North American 2-row pale malt, clean, neutral base. 1.5 lbs (680g) flaked corn, corn is the traditional Caribbean lager adjunct; Red Stripe uses corn (not rice), which contributes a mild sweetness and slightly fuller body than rice adjunct at the same proportion. 0.25 lb (113g) dextrose, supplemental fermentable for dryness. Rice hulls 0.5 lb, lautering aid. Hops: 0.5 oz Hallertau (60 min), 10 IBU. 0.3 oz Saaz (30 min), 4 IBU. Total IBU: 13–15. Red Stripe has very minimal hop character, mild bitterness only, no perceptible aroma. Yeast: Fermentis Saflager W-34/70 or White Labs WLP830 German Lager Yeast, clean lager fermentation. Red Stripe was originally brewed with a lager yeast following North American lager brewing traditions introduced to Jamaica in the early 20th century. Ferment at 10°C (50°F). Water: Soft, Jamaican water sources are generally low in mineral content. Target: calcium 40 ppm, sulfate 25 ppm, chloride 60 ppm. Process: Single infusion mash at 64°C (147°F) for 60 minutes, low temperature for high fermentability and the crisp, dry finish that makes Red Stripe work in tropical heat. 60-minute boil. Ferment at 10°C (50°F) for 2 weeks. Diacetyl rest at 17°C (63°F) for 48 hours. Lager at 2°C (35°F) for 4–6 weeks. Fine with gelatin. Carbonate to 2.5–2.6 volumes CO2. Serve cold, Red Stripe is best at 4–6°C (39–43°F) in its characteristic stubby bottle (or your cleanest glass).
Common Questions
Is Red Stripe still actually brewed in Jamaica?
Red Stripe sold to Desnoes & Geddes in the 1980s and was subsequently acquired by Diageo in 1993, making it a major multinational-owned brand. The beer sold in Jamaica and the Caribbean is brewed at the Kingston, Jamaica brewery. However, the Red Stripe sold in the United States has been brewed domestically, at various points at the Yuengling brewery in Pennsylvania and at other Diageo-contracted US facilities, since at least the 2010s. US-market Red Stripe is not imported from Jamaica. This is a common pattern with internationally branded beers: the label and brand are global, but production is localized to reduce shipping costs and maintain freshness, often with slightly different recipes adapted to local ingredients. For homebrewers this distinction is largely irrelevant, the commercial beer sold in both markets is a standard corn-adjunct American lager style regardless of production location. The “Jamaican” identity in Red Stripe’s branding is cultural heritage and authenticity of origin rather than a current indicator that each can or bottle was shipped from Kingston. Your homebrewed clone, brewed with the recipe above and served cold in a glass, captures the commercial beer’s character regardless of its Jamaican production history.
