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#74:  Piper's Fat Belly (Irish-American Red Ale)
  • 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.
Chris Swingley 
30-Dec-2007

Recipe (for 5 gallons final volume)
6.0 pounds (58%) Crisp Maris Otter Pale Malt
2.0 pounds (19%) Briess 6-Row Malt
2.0 pounds (19%) Flaked Maize
4.0 ounces (3%) Flaked Barley
3.0 ounces (1%) Chocolate 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

Water
  • Fairbanks city water
  • 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)

Sparge
  • 22 quarts water @ 180°F, drain

Boil
  • Boiled 8.0 gallons for 90 minutes to yield 5.0 gallons wort

Fermentation
  • Primary: bucket, 7 days, 62°F
  • Secondary: keg, 7 days, 62°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 2 weeks
  • Ready to drink on 27-Jan-2008

Properties
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

Tasting Notes
  • No crystal 40, badly stuck mash: who knows what this will taste like.

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