full list
narrow list
prev next
PDF version 
#47:  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 
17-Sep-2005

Recipe (for 5 gallons final volume)
4.25 pounds (42%) Crisp Maris Otter Pale Malt
3.0 pounds (30%) Briess 6-Row Malt
2.0 pounds (20%) Flaked Maize
8.0 ounces (5%) Crystal 60L
4.0 ounces (2%) Flaked Barley
2.0 ounces (1%) Chocolate Malt

0.75 ounces   Willamette whole hops, 4.9% AA (first wort hop)
1.25 ounces   Willamette whole hops, 4.9% AA (60 minutes)

0.25 teaspoon   Irish Moss (10 minutes)

  • White Labs WLP010 Tenth Anniversary Ale Yeast, pitched at 68°F
  • Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, 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:
    • 1.0 teaspoons Gypsum.
    • 0.7 ml 88% lactic acid.

Mash
  • 15 quarts water @ 165°F, grist ratio of 1.5 quarts:pound @ 154°F (Held 85 minutes), Temperature 147 F at the end of mash.

Sparge
  • 22 quarts water @ 179°F, drain

Boil
  • Boiled 7.5 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: glass, 8 days, 68°F, Temperature range 70 - 66 F.
  • Secondary: keg, 6 days, 66°F, 1.014 at transfer.

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 2 weeks
  • Ready to drink on 15-Oct-2005

Properties
Starting Gravity: 1.048 Final Gravity: 1.014
Original Extract: 11.9°plato Apparent Extract: 3.6°plato
Real Extract: 5.16°plato
Alcohol: 4.4% by volume (3.5% by weight)
Apparent Attenuation: 70.0% Mash Efficiency: 70%
Bitterness: 28 IBU Color: 12 SRM
BU:SG: 0.58 BV: 1.11

Tasting Notes

    Other Brewing pages:

    List of recipes Equipment Books Brewery Research