- This was supposed to be Piper's Irish-American Red Ale, but I didn't have the ingredients I needed and I got a badly stuck mash. It actually tastes pretty close to Piper's, so we'll call it Fat Belly.
30-Dec-2007
Recipe (for 5 gallons final volume)
6.0 | pounds | (58%) | Crisp Maris Otter Pale Malt |
2.0 | pounds | (19%) | Briess 6-Row Malt |
2.0 | pounds | (19%) | Flaked Maize |
4.0 | ounces | (3%) | Flaked Barley |
3.0 | ounces | (1%) | Chocolate Malt |
0.5 | ounce | U.S. Fuggle whole hops, 4.7% AA (first wort hop) | |
1.5 | ounces | U.S. Fuggle whole hops, 4.7% AA (60 minutes) | |
- Wyeast 1056 American Ale, pitched at 60°F
- Starter: 1 quart starter (pack -> 1 quarts)
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 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 @ 150°F (Held 90 minutes)
Sparge
- 22 quarts water @ 180°F, drain
Boil
- Boiled 8.0 gallons for 90 minutes to yield 5.0 gallons wort
Fermentation
- Primary: bucket, 7 days, 62°F
- Secondary: keg, 7 days, 62°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 2 weeks
- Ready to drink on 27-Jan-2008
Properties
Starting Gravity: 1.040 | Final Gravity: 1.009 |
Original Extract: 10.0°plato | Apparent Extract: 2.3°plato |
Real Extract: 3.74°plato | |
Alcohol: 4.0% by volume | (3.2% by weight) |
Apparent Attenuation: 76.9% | Mash Efficiency: 61% |
Bitterness: 28 IBU | Color: 11 SRM |
BU:SG: 0.70 | BV: 1.53 |
Tasting Notes
- No crystal 40, badly stuck mash: who knows what this will taste like.
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