- Recipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper.
15-Feb-2004
Recipe (for 5 gallons final volume)
4.0 | pounds | (39%) | Briess 6-Row Malt |
2.5 | pounds | (24%) | Crisp Maris Otter Pale Malt |
2.0 | pounds | (20%) | Flaked Maize |
1.0 | pound | (10%) | Flaked Barley |
0.5 | pounds | (5%) | Crystal 40L |
3.0 | ounces | (2%) | Briess Roast Barley (300L) |
1.25 | ounces | Goldings whole hops, 4.3% AA (60 minutes) | |
0.7 | ounces | Goldings whole hops, 4.3% AA (15 minutes) | |
- White Labs WLP023 Burton Ale Yeast, pitched at 72°F
- Starter: Pitched onto yeast cake from 1850 London Porter batch.
Water
- Fairbanks city water
- 12.0 quarts mash water treated with:
- 5.0 grams Gypsum.
- 0.7 ml 88% lactic acid.
- 24 quarts sparge water treated with:
- 4 ml 88% lactic acid.
Mash
- 12 quarts water @ 165°F, grist ratio of 1.2 quarts:pound @ 154°F (Held 90 minutes)
Sparge
- 24 quarts water @ 177°F, drain
Boil
- Boiled 7.5 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: glass, 7 days, 68°F
- Secondary: glass, 7 days, 65°F
Packaging
- Bottled with 108 grams dextrose
- Conditioned for 2 weeks
- Ready to drink on 13-Mar-2004
Properties
Starting Gravity: 1.042 | Final Gravity: 1.008 |
Original Extract: 10.5°plato | Apparent Extract: 2.0°plato |
Real Extract: 3.59°plato | |
Alcohol: 4.4% by volume | (3.5% by weight) |
Apparent Attenuation: 80.4% | Mash Efficiency: 64% |
Bitterness: 23 IBU | Color: 15 SRM |
BU:SG: 0.55 | BV: 1.31 |
Tasting Notes
- Ready in time for St. Patrick's Day (4 weeks). Nice head, great corn flavor and sweetness nicely offset by a hint of hop bitterness. No hop flavor despite flavor addition. Color is too light for the style, almost pink rather than red or dark copper.
- May-2004 (11 weeks) -- Still delightful, light, easy to drink. Great subtle flavors.
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