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#79:  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 
7-Jun-2008 -- 8-Jun-2008

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   U.S. Fuggle whole hops, 4.5% AA (first wort hop)
1.5 ounces   U.S. Fuggle whole hops, 4.5% AA (60 minutes)

  • Wyeast 1056 American Ale, pitched at 72°F
  • Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
  • 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 quarts mash water treated with:
    • 1 teaspoon Gypsum.
    • 0.7 ml 88% lactic acid.

Mash
  • 15 quarts water @ 167°F, grist ratio of 1.5 quarts:pound @ 152°F (Held 120 minutes), Temperature range: 155 - 149 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, 68°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 5-Jul-2008

Properties
Starting Gravity: 1.041 Final Gravity: 1.010
Original Extract: 10.2°plato Apparent Extract: 2.6°plato
Real Extract: 4.02°plato
Alcohol: 4.0% by volume (3.2% by weight)
Apparent Attenuation: 75.0% Mash Efficiency: 62%
Bitterness: 28 IBU Color: 12 SRM
BU:SG: 0.68 BV: 1.43

Tasting Notes
  • Excellent, as usual.

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