- 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.
4-Apr-2009
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 | Kent Goldings whole hops, 4.2% AA (first wort hop) | |
1.5 | ounces | Kent Goldings whole hops, 4.2% AA (60 minutes) | |
- Wyeast 1332 Northwest Ale, pitched at 64°F
- Starter: 2 quart starter (pack -> 2 quarts wort), cooled, decanted, warmed
- Aeration: Drill aerator for two 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 ml 88% lactic acid.
Mash
- 15 quarts water @ 167°F, grist ratio of 1.5 quarts:pound @ 154°F (Held 105 minutes), Temperature range: 154 - 153 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 2 weeks
- Ready to drink on 2-May-2009
Properties
Starting Gravity: 1.043 | Final Gravity: 1.010 |
Original Extract: 10.7°plato | Apparent Extract: 2.6°plato |
Real Extract: 4.12°plato | |
Alcohol: 4.3% by volume | (3.4% by weight) |
Apparent Attenuation: 76.1% | Mash Efficiency: 68% |
Bitterness: 28 IBU | Color: 12 SRM |
BU:SG: 0.65 | BV: 1.39 |
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