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#40:  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 brewed a similar recipe (#26) last year and it was excellent.
Chris Swingley 
5-Feb-2005

Recipe (for 5 gallons final volume)
2.5 pounds (25%) Crisp Maris Otter Pale Malt
2.0 pounds (20%) Briess 6-Row Malt
2.0 pounds (20%) Dingemans Pilsner Malt
2.0 pounds (19%) Flaked Maize
1.0 pound (10%) Flaked Barley
0.5 pounds (5%) Crystal 60L
2.0 ounces (1%) Chocolate Malt

0.7 ounces   Willamette whole hops, 4.5% AA (first wort hop)
1.25 ounces   Willamette whole hops, 4.5% AA (60 minutes)

0.25 teaspoon   Irish Moss (10 minutes)

  • Wyeast 1056 American Ale, pitched at 66°F
  • Starter: 2 quart starter (smack pack -> 2 quarts wort), cooled, decanted, warmed
  • 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
  • 15.0 quarts mash water treated with:
    • 5.0 grams Gypsum.
    • 0.7 ml 88% lactic acid.

Mash
  • 15 quarts water @ 165°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 120 minutes), Temperature 149 F at the end of mash.

Sparge
  • 22 quarts water @ 179°F, drain

Boil
  • Boiled 7.5 gallons for 85 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: glass, 8 days, 68°F, Temperature range 68 - 64 F.
  • Secondary: glass, 6 days, 65°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-Mar-2005

Properties
Starting Gravity: 1.046 Final Gravity: 1.011
Original Extract: 11.4°plato Apparent Extract: 2.8°plato
Real Extract: 4.42°plato
Alcohol: 4.6% by volume (3.6% by weight)
Apparent Attenuation: 75.4% Mash Efficiency: 69%
Bitterness: 26 IBU Color: 12 SRM
BU:SG: 0.57 BV: 1.21

Tasting Notes
  • 17-Mar-2005 (6 weeks) -- I really like this beer. Nice and light, great head retention, good color and enough corn that you can taste it.

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