- 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.
20-Nov-2010
Recipe (for 5 gallons final volume)
4 | pounds | (41%) | Crisp Maris Otter Pale Malt (gap 0.9 mm) |
3 | pounds | (30%) | Gambrinus Organic Pale Malt |
2 | pounds | (20%) | Flaked Maize |
6 | ounces | (4%) | Crystal 60L |
6 | ounces | (4%) | Flaked Barley |
2 | ounces | (1%) | Chocolate Malt |
1.5 | ounce | U.S. Fuggle whole hops, 4.1% AA (first wort hop) | |
1.5 | ounces | U.S. Fuggle whole hops, 4.1% AA (60 minutes) | |
- Wyeast 1764 Rogue Pacman Yeast, pitched at 62°F
- Starter: 2 quart starter (pack -> 2 quarts wort), cooled, decanted, warmed
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 15 quarts mash water treated with:
- 1/2 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 1 ml 88% lactic acid.
Mash
- 15 quarts water @ 167°F, grist ratio of 1.5 quarts:pound @ 156°F (Held 120 minutes), Temperature range: 156 - 152 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, 66°F, Temperature range 64 - 68 F
- Secondary: keg, 7 days, 66°F, 1.017 at transfer.
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 3 weeks
- Ready to drink on 18-Dec-2010
Properties
Starting Gravity: 1.051 | Final Gravity: 1.012 |
Original Extract: 12.6°plato | Apparent Extract: 3.1°plato |
Real Extract: 4.89°plato | |
Alcohol: 5.1% by volume | (4.0% by weight) |
Apparent Attenuation: 75.7% | Mash Efficiency: 77% |
Bitterness: 28 IBU | Color: 12 SRM |
BU:SG: 0.55 | BV: 1.17 |
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