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#54:  Piper's Red Ale (Irish-American Red Ale)
  • 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.
Chris Swingley 
11-Feb-2006

Recipe (for 5 gallons final volume)
4.0 pounds (40%) Briess 6-Row Malt
3.25 pounds (32%) Crisp Maris Otter Pale Malt
2.0 pounds (20%) Flaked Maize
8.0 ounces (5%) Crystal 60L
4.0 ounces (2%) Flaked Wheat
2.0 ounces (1%) Chocolate Malt

0.75 ounces   U.S. Goldings whole hops, 5.0% AA (first wort hop)
1.25 ounces   U.S. Goldings whole hops, 5.0% AA (60 minutes)

0.25 teaspoon   Irish Moss (10 minutes)

  • Wyeast 1056 American Ale, pitched at 65°F
  • Starter: 2 quart starter (vial -> 2 quarts), continuously stirred, cooled, decanted, warmed
  • Aeration: Drill aerator for three minutes after pitching

Water
  • 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:
    • 1.0 teaspoon Gypsum.
    • 0.7 ml 88% lactic acid.

Mash
  • 15 quarts water @ 165°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 75 minutes), Temperature 149 F at the end of mash.

Sparge
  • 22 quarts water @ 180°F, drain

Boil
  • Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 7 days, 66°F, Temperature range 65 - 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 11-Mar-2006

Properties
Starting Gravity: 1.044 Final Gravity: 1.011
Original Extract: 11.0°plato Apparent Extract: 2.8°plato
Real Extract: 4.34°plato
Alcohol: 4.3% by volume (3.4% by weight)
Apparent Attenuation: 74.3% Mash Efficiency: 66%
Bitterness: 28 IBU Color: 12 SRM
BU:SG: 0.64 BV: 1.32

Tasting Notes

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