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#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

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