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PDF version #81:  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 
4-Apr-2009

Recipe (for 5 gallons final volume)

4	pounds	(41%)	Crisp Maris Otter Pale Malt
3	pounds	(30%)	Briess 6-Row Malt
2	pounds	(20%)	Flaked Maize
8	ounces	(5%)	Crystal 60L
4	ounces	(3%)	Flaked Barley
2	ounces	(1%)	Chocolate Malt
1	ounce		Kent Goldings whole hops, 4.2% AA (first wort hop)
1.5	ounces		Kent Goldings whole hops, 4.2% AA (60 minutes)

• Wyeast 1332 Northwest Ale, pitched at 64°F
• Starter: 2 quart starter (pack -> 2 quarts wort), cooled, decanted, warmed
• Aeration: Drill aerator for two minutes after pitching

Water

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

Mash

• 15 quarts water @ 167°F, grist ratio of 1.5 quarts:pound @ 154°F (Held 105 minutes), Temperature range: 154 - 153 F.

Sparge

• 22 quarts water @ 180°F, drain

Boil

• Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation

• Primary: bucket, 7 days, 66°F, Temperature range 64 - 68 F
• Secondary: keg, 7 days, 66°F, 1.017 at transfer.

Packaging

• Kegged at 8 psi, 50°F (1.8 volumes CO₂)
• Conditioned for 2 weeks
• Ready to drink on 2-May-2009

Properties

Starting Gravity: 1.043	Final Gravity: 1.010
Original Extract: 10.7°plato	Apparent Extract: 2.6°plato
	Real Extract: 4.12°plato
Alcohol: 4.3% by volume	(3.4% by weight)
Apparent Attenuation: 76.1%	Mash Efficiency: 68%
Bitterness: 28 IBU	Color: 12 SRM
BU:SG: 0.65	BV: 1.39

Tasting Notes