- 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.
Recipe (for 5 gallons final volume)
|4.0||pounds||(40%)||Briess 6-Row Malt|
|3.25||pounds||(32%)||Crisp Maris Otter Pale Malt|
|0.75||ounces||U.S. Goldings whole hops, 5.0% AA (first wort hop)|
|1.25||ounces||U.S. Goldings whole hops, 5.0% AA (60 minutes)|
|0.25||teaspoon||Irish Moss (10 minutes)|
- Wyeast 1056 American Ale, pitched at 65°F
- Starter: 2 quart starter (vial -> 2 quarts), continuously stirred, cooled, decanted, warmed
- Aeration: Drill aerator for three minutes after pitching
- 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 teaspoon Gypsum.
- 0.7 ml 88% lactic acid.
- 15 quarts water @ 165°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 75 minutes), Temperature 149 F at the end of mash.
- 22 quarts water @ 180°F, drain
- Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
- Primary: bucket, 7 days, 66°F, Temperature range 65 - 66 F.
- Secondary: keg, 7 days, 66°F, 1.012 at transfer.
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 2 weeks
- Ready to drink on 11-Mar-2006
|Starting Gravity: 1.044||Final Gravity: 1.011|
|Original Extract: 11.0°plato||Apparent Extract: 2.8°plato|
|Real Extract: 4.34°plato|
|Alcohol: 4.3% by volume||(3.4% by weight)|
|Apparent Attenuation: 74.3%||Mash Efficiency: 66%|
|Bitterness: 28 IBU||Color: 12 SRM|
|BU:SG: 0.64||BV: 1.32|
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