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PDF version #99:  Original Piper's (Irish-American Red Ale)

• Named after our red dog Piper, who died in 2012.

Chris Swingley 
20-Mar-2016

Recipe (for 5 gallons final volume)

7½	pounds	(71%)	6-Row Malt (gap 0.9 mm)
12	ounces	(7%)	Crystal 60L
2	ounces	(1%)	Chocolate Malt
2	pounds	(19%)	Flaked Maize
4	ounces	(2%)	Flaked Barley
8	ounces		Cane Sugar (see notes below)
½	ounce		Simcoe pellet hops, 11.6% AA (first wort hop)
½	ounce		Simcoe pellet hops, 11.6% AA (45 minutes)
10	drops		Five Star Defoamer 105 (60 minutes)

• Safale US-05 dry yeast, pitched at 64°F
• Starter: Started 30 minutes ahead in ¼ cup of 80°F water.
• Aeration: Drill aerator for three minutes after pitching

Water

• Fairbanks city water
• 36½ quarts  water treated with:
• •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
• 16 quarts mash water treated with:
• • 1 ml 88% lactic acid.

Mash

• Cane Sugar: added to offset bad mash efficiency

• 16 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 60 minutes), Temperature range: 153 - 150°F.

Sparge

• 21½ quarts water @ 180°F, drain

Boil

• Boiled 8¼ gallons for 75 minutes to yield 5½ gallons wort

Fermentation

• Primary: bucket, 21 days, 64°F, Temperature range 64 - 68°F

Packaging

• Kegged at 8 psi, 50°F (1.8 volumes CO₂), fined with ½ t gelatin in ¼ cup water heated to 150°F
• Conditioned for 1 weeks
• Ready to drink on 16-Apr-2016

Properties

Starting Gravity: 1.052	Final Gravity: 1.008
Original Extract: 12.9°plato	Apparent Extract: 2.1°plato
	Real Extract: 4.14°plato
Alcohol: 5.8% by volume	(4.5% by weight)
Apparent Attenuation: 84.1%	Mash Efficiency: 62%
Bitterness: 31 IBU	Color: 12 SRM
BU:SG: 0.60	BV: 1.53