- Recipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper. I brewed a similar recipe (#26) last year and it was excellent.
Recipe (for 5 gallons final volume)
|2.5||pounds||(25%)||Crisp Maris Otter Pale Malt|
|2.0||pounds||(20%)||Briess 6-Row Malt|
|2.0||pounds||(20%)||Dingemans Pilsner Malt|
|0.7||ounces||Willamette whole hops, 4.5% AA (first wort hop)|
|1.25||ounces||Willamette whole hops, 4.5% AA (60 minutes)|
|0.25||teaspoon||Irish Moss (10 minutes)|
- Wyeast 1056 American Ale, pitched at 66°F
- Starter: 2 quart starter (smack pack -> 2 quarts wort), cooled, decanted, warmed
- Aeration: Drill aerator for three minutes after pitching
- 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:
- 5.0 grams Gypsum.
- 0.7 ml 88% lactic acid.
- 15 quarts water @ 165°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 120 minutes), Temperature 149 F at the end of mash.
- 22 quarts water @ 179°F, drain
- Boiled 7.5 gallons for 85 minutes to yield 5.5 gallons wort
- Primary: glass, 8 days, 68°F, Temperature range 68 - 64 F.
- Secondary: glass, 6 days, 65°F, 1.012 at transfer.
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 2 weeks
- Ready to drink on 5-Mar-2005
|Starting Gravity: 1.046||Final Gravity: 1.011|
|Original Extract: 11.4°plato||Apparent Extract: 2.8°plato|
|Real Extract: 4.42°plato|
|Alcohol: 4.6% by volume||(3.6% by weight)|
|Apparent Attenuation: 75.4%||Mash Efficiency: 69%|
|Bitterness: 26 IBU||Color: 12 SRM|
|BU:SG: 0.57||BV: 1.21|
- 17-Mar-2005 (6 weeks) -- I really like this beer. Nice and light, great head retention, good color and enough corn that you can taste it.
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