- Recipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named after our red dog Piper. I make this beer a lot and it's excellent.
2-Sep-2012
Recipe (for 5 gallons final volume)
4 | pounds | (41%) | Crisp Maris Otter Pale Malt (gap 0.9 mm) |
3 | pounds | (30%) | Gambrinus Organic Pale Malt |
2 | pounds | (20%) | Flaked Maize |
6 | ounces | (5%) | Crystal 60L |
6 | ounces | (3%) | Flaked Barley |
2 | ounces | (1%) | Chocolate Malt |
1.5 | ounce | U.S. Fuggle (2009) whole hops, 4.1% AA (first wort hop) | |
1.5 | ounces | U.S. Fuggle (2009) whole hops, 4.1% AA (60 minutes) | |
- Wyeast 1084 Irish Ale Yeast, pitched at 68°F
- Starter: Pitched directly from smack pack.
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 15 quarts mash water treated with:
- 1/2 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 1 tablespoon 5.2 pH Stabilizer.
Mash
- 15 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 120 minutes), Temperature range: 153 - 148 F.
Sparge
- 22 quarts water @ 170°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, 1.016 at transfer.
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 3 weeks
- Ready to drink on 7-Oct-2012
Properties
Starting Gravity: 1.049 | Final Gravity: 1.013 |
Original Extract: 12.1°plato | Apparent Extract: 3.3°plato |
Real Extract: 4.96°plato | |
Alcohol: 4.7% by volume | (3.7% by weight) |
Apparent Attenuation: 72.7% | Mash Efficiency: 66% |
Bitterness: 23 IBU | Color: 12 SRM |
BU:SG: 0.47 | BV: 0.95 |
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