Yesterday I brewed my ninth batch of Piper’s Irish-American Red Ale, based on a recipe from Jeff Renner posted in the Homebrew Digest. It’s an easy drinking, low alcohol (4.0—4.7%) red ale. My version isn’t a traditional Irish Red Ale because it’s got six-row malt and corn in it, but this is likely to have been the combination of grains used by early Irish immigrants to the United States. When the English first colonized North America, two-row barley for brewing was imported from Britain. Six-row barley grew much better in our climate, but it is higher in protein than two-row barley, which results in a cloudy beer, and one which spoils more readily (especially without refrigeration). The solution to this problem is to replace some of the six-row barley starches with other types of starch like corn. The high-protein barley will readily convert the starches in the corn to the simple sugars that yeast can consume, and the total amount of protein in the final product will be reduced. It was a great adaptation to the native strain of barley grown in early America.
We don’t have to worry about that now, of course, but I enjoy renewing some older brewing traditions. This batch is a little over 40% British two-row pale malt, 30% American six-row malted barley, and 20% flaked maize. There’s some flaked barley for head retention, and crystal 60 and chocolate malt to produce the malt flavor and color of a red ale.
I was trying out a new transfer pump on this batch, as my previous one was damaged by ice the last time I brewed. I’d left my water supply barrel outside overnight and when the very cold water hit the pump, it froze. The other issue with the old pump was that it would shut down when the outlet flow was constricted too much, a problem during chilling because I use a ball valve to limit the flow of cold water into the plate chiller. The new pump screamed right through the constricted flow and I got the wort from boiling to 64°F without any problems this time. I would have preferred a pitching temperature closer to 68°F, but I’d made a yeast starter, and the low wort temperature didn’t seem to slow it down at all. This morning there was a thick head of yeasty foam on the surface (as you can see in the photo).
While I was brewing, Andrea took some of the dogs to Mush for Kids where Piper was the Toothbrush Dog. She walked around with a backpack filled with toothbrushes for the kids who went to the event. Check out Andrea’s blog for more details and photos.