WildBrews Fanders Red, Batch 46
All Grain Recipe
Submitted By: brett (Shared)
Members can download and share recipes
|Brewer: Brett Binns|| |
|Batch Size: 5.50 gal||Style: Flanders Red Ale (23B)|
|Boil Size: 8.09 gal||Style Guide: BJCP 2015|
|Color: 15.2 SRM||Equipment: 7.5 Gallon BoilerMaker™ (5 gal/19 L)|
|Bitterness: 13.0 IBUs||Boil Time: 60 min|
|Est OG: 1.054 (13.2° P)||Mash Profile: Temperature Mash, 4 Step, Light Body Flanders Red|
|Est FG: 1.015 SG (3.8° P)||Fermentation: Ale, Single Stage Extended Aging|
|ABV: 5.0%||Taste Rating: 30.0|
||Vienna Malt (3.5 SRM)
||Corn, Flaked (1.3 SRM)
||Aromatic Malt (26.0 SRM)
||Caramel/Crystal Malt - 10L (10.0 SRM)
||Caramel/Crystal Malt - 20L (20.0 SRM)
||Special B Malt (180.0 SRM)
||Styrian Goldings [2.8%] - Boil 60 min
||Fuggles [3.0%] - Boil 60 min
||Yeast Nutrient (Boil 10 min)
||Roselare Belgian Blend (Wyeast Labs #3763)
NotesPG 257 of Sparrow’s Wild Brews
2017-02-27: CSFH provided a year old Wyeast 3763 yeast for free. This tool puts its viability at under 7%. Blended yeast/bacteria can not be used to build up a starter as the relative quantities will be thrown off. Josh can’t get me anymore in a timely fashion.
2017-04-06: I ordered the yeast blend from MyLHBS and received new yeast with a 2017-03-13 date. I also bought an alternative hops, Styrian Goldings. The Alpha Acid was low on it so I will supplement with Fuggles. It is all 60 min boil addition so it should not be overly sensitive to what I use.
2017-04-07: Brewday. Using the new 7.5G BoilerMaker MT and the new hop basket, both received from Celina at Christmas time. Love’n them!
Measured mash pH at end of saccharification at 4.6 - too low! Need to concider correcting in future. Last runnings of 1.012 good and pre-boil gravity dead-on, so I am not sure how it is impacting me.
Darn, bad valve configuration meant I lost a half gallon to the floor. I would have gotten 5.5 G if I hadn’t screwed up even though it looked like I was high. Trust BeerSmith and don’t screw up!
FG, via spectrometer, is 1.058-, roughly 14.8 or 14.9 Brix. 15:15: Yeast pitched and I am cleaning up. I am glad I started early today (0700 or so).
2017-04-08: I checked it this morning and although the room was at 68F, the fermenter was still showing 66 or 67F and bubbling had not yet started. This was at 10AM. I pushed the temp in the room up to 72F and this evening around 19:00 the wort is aT 68F and is now bubbling with a good head of krausen.
2017-04-09: Bubbling began roughly 24 hours after pitching - I was a bit surprised after using two packets of yeast and using pure oxygen before pitching. Bubbling is steady but not crazy.
2017-04-15: Bubbling has slowed to a crawl and temp noted at 67F. To little exothermic fermentation to keep the temp up I assume. I raised the room temp one degree to 70F.
2017-04-16: Temp back up to 68F and continued slow bubbling.
2017-04-24: It has been the better part of a week that the krausen is gone and bubling has stopped. I dropped the room temp to 65F and the brew is at around 66F.
2017-04-29: Racking to 5G glass carboy secondary. Refracyometer reads 1.033 SG or 8.5 Brix. Depending on which of those two measurements you use that results in a current SG between 1.017 and 1.018. I tasted the small sample taken and it is showing Brettanomycies characteristics and is generally pleasant. I will move the carboy into the pump room in the house for long term cool storage.
2017-04-30: Despite dropping to 60°F in it’s new pump room location, bubbling has resumed!