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#26:  Piper's Red Ale (Irish-American Red Ale)
  • Recipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper.
Chris Swingley 
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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