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#62:  Piper's Red Ale (Irish-American Red Ale)
  • Recipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper. I make this beer a lot and it's excellent.
Chris Swingley 
1-Sep-2006 -- 2-Sep-2006

Recipe (for 5 gallons final volume)
4.0 pounds (40%) Briess 6-Row Malt
3.25 pounds (32%) Crisp Maris Otter Pale Malt
2.0 pounds (20%) Flaked Maize
8.0 ounces (5%) Crystal 60L
4.0 ounces (2%) Flaked Barley
2.0 ounces (1%) Chocolate Malt

0.5 ounces   U.S. Goldings whole hops, 4.0% AA (first wort hop)
1.5 ounces   U.S. Goldings whole hops, 4.0% AA (60 minutes)

  • White Labs WLP007 Dry English Ale, pitched at 67°F
  • Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 37 quarts  water treated with:
    • 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
  • 15 quarts mash water treated with:
    • 1 teaspoon Gypsum.
    • 0.7 ml 88% lactic acid.

Mash
  • 15 quarts water @ 168°F, grist ratio of 1.5 quarts:pound @ 156°F (Held 90 minutes), Temperature 153 F at the end of mash.

Sparge
  • 22 quarts water @ 180°F, drain

Boil
  • Boiled 8.75 gallons for 120 minutes to yield 5.5 gallons wort
  • Wort prepared after work on Friday, boiled the next morning (first wort hops remained in the wort overnight)

Fermentation
  • Primary: bucket, 7 days, 66°F, Temperature range 66 - 68 F.
  • Secondary: keg, 7 days, 66°F, 1.013 at transfer.

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 2 weeks
  • Ready to drink on 30-Sep-2006

Properties
Starting Gravity: 1.048 Final Gravity: 1.012
Original Extract: 11.9°plato Apparent Extract: 3.1°plato
Real Extract: 4.76°plato
Alcohol: 4.7% by volume (3.7% by weight)
Apparent Attenuation: 74.3% Mash Efficiency: 74%
Bitterness: 28 IBU Color: 12 SRM
BU:SG: 0.58 BV: 1.21

Tasting Notes
  • Excellent, as usual.

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