Jasper Murdock’s Alehouse: Whistling Pig Red Ale clone
Whistling Pig Red Ale clone Jasper Murdock’s Alehouse, Vermont
(5 gallons/19 L, all-grain) OG = 1.050 FG = 1.013 IBU = 36 SRM = 13 ABV = 4.8% Ingredients 9 lbs. (4.1 kg) pale malt 13 oz. (0.37 kg) wheat malt 10 oz. (0.28 kg) crystal malt (60 °L) 2 oz. (57 g) roasted barley 9.6 AAU UK Target whole hops (75 min.) (0.96 oz./27 g of 10 alpha acids) 2.6 AAU UK Fuggle hops (10 min.) (0.64 oz/18 g of 4% alpha acids) 4.8 AAU East Kent Goldings hops (hopback, or at 0 mins) (0.96 oz./27 g of 5% alpha acids) Fermentis S-33 ale yeast Step by Step Single infusion mash at 151–154 °F (66–68 °C) for one hour. Sparge at 160 °F (71 °C) or higher. Boil for 75 minutes. Pitch Fermentis S-33 ale yeast and ferment at 64 °F (18 °C). Extract with grains option: Replace pale malt and wheat malt with 6.6 lbs. (3 kg) golden liquid malt extract. Steep grains at 152 °F (67 °C). Add liquid malt extract for final 15 minutes of boil.
