- Recipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper.
Recipe (for 5 gallons final volume)
|4.0||pounds||(39%)||Briess 6-Row Malt|
|2.5||pounds||(24%)||Crisp Maris Otter Pale Malt|
|3.0||ounces||(2%)||Briess Roast Barley (300L)|
|1.25||ounces||Goldings whole hops, 4.3% AA (60 minutes)|
|0.7||ounces||Goldings whole hops, 4.3% AA (15 minutes)|
- White Labs WLP023 Burton Ale Yeast, pitched at 72°F
- Starter: Pitched onto yeast cake from 1850 London Porter batch.
- Fairbanks city water
- 12.0 quarts mash water treated with:
- 5.0 grams Gypsum.
- 0.7 ml 88% lactic acid.
- 24 quarts sparge water treated with:
- 4 ml 88% lactic acid.
- 12 quarts water @ 165°F, grist ratio of 1.2 quarts:pound @ 154°F (Held 90 minutes)
- 24 quarts water @ 177°F, drain
- Boiled 7.5 gallons for 90 minutes to yield 5.5 gallons wort
- Primary: glass, 7 days, 68°F
- Secondary: glass, 7 days, 65°F
- Bottled with 108 grams dextrose
- Conditioned for 2 weeks
- Ready to drink on 13-Mar-2004
|Starting Gravity: 1.042||Final Gravity: 1.008|
|Original Extract: 10.5°plato||Apparent Extract: 2.0°plato|
|Real Extract: 3.59°plato|
|Alcohol: 4.4% by volume||(3.5% by weight)|
|Apparent Attenuation: 80.4%||Mash Efficiency: 64%|
|Bitterness: 23 IBU||Color: 15 SRM|
|BU:SG: 0.55||BV: 1.31|
- Ready in time for St. Patrick's Day (4 weeks). Nice head, great corn flavor and sweetness nicely offset by a hint of hop bitterness. No hop flavor despite flavor addition. Color is too light for the style, almost pink rather than red or dark copper.
- May-2004 (11 weeks) -- Still delightful, light, easy to drink. Great subtle flavors.
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