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#89:  Piper's Red Ale (Irish-American Red Ale)
  • 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.
Chris Swingley 
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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