- This was supposed to be Piper's Irish-American Red Ale, but I didn't have the ingredients I needed and I got a badly stuck mash. It actually tastes pretty close to Piper's, so we'll call it Fat Belly.
Recipe (for 5 gallons final volume)
|6.0||pounds||(58%)||Crisp Maris Otter Pale Malt|
|2.0||pounds||(19%)||Briess 6-Row Malt|
|0.5||ounce||U.S. Fuggle whole hops, 4.7% AA (first wort hop)|
|1.5||ounces||U.S. Fuggle whole hops, 4.7% AA (60 minutes)|
- Wyeast 1056 American Ale, pitched at 60°F
- Starter: 1 quart starter (pack -> 1 quarts)
- Aeration: Drill aerator for two minutes after pitching
- Fairbanks city water
- 15 quarts mash water treated with:
- 1 teaspoon Gypsum.
- 0.7 ml 88% lactic acid.
- 15 quarts water @ 167°F, grist ratio of 1.5 quarts:pound @ 150°F (Held 90 minutes)
- 22 quarts water @ 180°F, drain
- Boiled 8.0 gallons for 90 minutes to yield 5.0 gallons wort
- Primary: bucket, 7 days, 62°F
- Secondary: keg, 7 days, 62°F
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 2 weeks
- Ready to drink on 27-Jan-2008
|Starting Gravity: 1.040||Final Gravity: 1.009|
|Original Extract: 10.0°plato||Apparent Extract: 2.3°plato|
|Real Extract: 3.74°plato|
|Alcohol: 4.0% by volume||(3.2% by weight)|
|Apparent Attenuation: 76.9%||Mash Efficiency: 61%|
|Bitterness: 28 IBU||Color: 11 SRM|
|BU:SG: 0.70||BV: 1.53|
- No crystal 40, badly stuck mash: who knows what this will taste like.
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