- 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.
3-Feb-2007
Recipe (for 5 gallons final volume)
4.0 | pounds | (40%) | Great Western 2-Row Malt |
3.25 | pounds | (32%) | Crisp Maris Otter Pale Malt |
2.0 | pounds | (20%) | Flaked Maize |
8.0 | ounces | (5%) | Crystal 40L |
4.0 | ounces | (2%) | Flaked Barley |
2.0 | ounces | (1%) | Chocolate Malt |
0.5 | ounce | U.S. Fuggle whole hops, 4.5% AA (first wort hop) | |
1.5 | ounces | U.S. Fuggle whole hops, 4.5% AA (60 minutes) | |
- Wyeast 1056 American Ale, pitched at 64°F
- Starter: 2 quart starter (vial -> 2 quarts), continuously stirred, cooled, decanted, warmed
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 37 quarts water treated with:
- 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
- 15 quarts mash water treated with:
- 1 teaspoon Gypsum.
- 0.7 ml 88% lactic acid.
Mash
- 15 quarts water @ 167°F, grist ratio of 1.5 quarts:pound @ 150°F (Held 90 minutes), Temperature range: 156 - 144 F.
Sparge
- 22 quarts water @ 180°F, drain
Boil
- Boiled 8.5 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 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 3-Mar-2007
Properties
Starting Gravity: 1.045 | Final Gravity: 1.011 |
Original Extract: 11.2°plato | Apparent Extract: 2.8°plato |
Real Extract: 4.38°plato | |
Alcohol: 4.4% by volume | (3.5% by weight) |
Apparent Attenuation: 74.9% | Mash Efficiency: 69% |
Bitterness: 28 IBU | Color: 12 SRM |
BU:SG: 0.62 | BV: 1.31 |
Tasting Notes
- Excellent, as usual.
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