- 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.
7-Jun-2008 -- 8-Jun-2008
Recipe (for 5 gallons final volume)
4 | pounds | (41%) | Crisp Maris Otter Pale Malt |
3 | pounds | (30%) | Briess 6-Row Malt |
2 | pounds | (20%) | Flaked Maize |
8 | ounces | (5%) | Crystal 60L |
4 | ounces | (3%) | Flaked Barley |
2 | ounces | (1%) | Chocolate Malt |
1 | ounce | U.S. Fuggle whole hops, 4.5% AA (first wort hop) | |
1.5 | ounces | U.S. Fuggle whole hops, 4.5% AA (60 minutes) | |
- Wyeast 1056 American Ale, pitched at 72°F
- Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 37 quarts water treated with:
- 1 Campden tablet. 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 @ 167°F, grist ratio of 1.5 quarts:pound @ 152°F (Held 120 minutes), Temperature range: 155 - 149 F.
Sparge
- 22 quarts water @ 180°F, drain
Boil
- Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 68°F
- Secondary: keg, 7 days, 66°F, 1.012 at transfer.
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 2 weeks
- Ready to drink on 5-Jul-2008
Properties
Starting Gravity: 1.041 | Final Gravity: 1.010 |
Original Extract: 10.2°plato | Apparent Extract: 2.6°plato |
Real Extract: 4.02°plato | |
Alcohol: 4.0% by volume | (3.2% by weight) |
Apparent Attenuation: 75.0% | Mash Efficiency: 62% |
Bitterness: 28 IBU | Color: 12 SRM |
BU:SG: 0.68 | BV: 1.43 |
Tasting Notes
- Excellent, as usual.
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