- 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.
11-Feb-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 Wheat |
2.0 | ounces | (1%) | Chocolate Malt |
0.75 | ounces | U.S. Goldings whole hops, 5.0% AA (first wort hop) | |
1.25 | ounces | U.S. Goldings whole hops, 5.0% AA (60 minutes) | |
0.25 | teaspoon | Irish Moss (10 minutes) | |
- Wyeast 1056 American Ale, pitched at 65°F
- Starter: 2 quart starter (vial -> 2 quarts), continuously stirred, cooled, decanted, warmed
- 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
- 15.0 quarts mash water treated with:
- 1.0 teaspoon Gypsum.
- 0.7 ml 88% lactic acid.
Mash
- 15 quarts water @ 165°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 75 minutes), Temperature 149 F at the end of mash.
Sparge
- 22 quarts water @ 180°F, drain
Boil
- Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 66°F, Temperature range 65 - 66 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 11-Mar-2006
Properties
Starting Gravity: 1.044 | Final Gravity: 1.011 |
Original Extract: 11.0°plato | Apparent Extract: 2.8°plato |
Real Extract: 4.34°plato | |
Alcohol: 4.3% by volume | (3.4% by weight) |
Apparent Attenuation: 74.3% | Mash Efficiency: 66% |
Bitterness: 28 IBU | Color: 12 SRM |
BU:SG: 0.64 | BV: 1.32 |
Tasting Notes
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