Red Candy
All Grain Recipe
Submitted By: willyl02 (Shared)
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Brewer: William | |
Batch Size: 14.00 gal | Style: Belgian-Style Fruit Lambic (71C) |
Boil Size: 14.87 gal | Style Guide: GABF 2013 |
Color: 16.2 SRM | Equipment: Ma cuve 80l PID |
Bitterness: 17.5 IBUs | Boil Time: 70 min |
Est OG: 1.083 (20.0° P) | Mash Profile: Empâtage Blondie |
Est FG: 1.017 SG (4.3° P) | Fermentation: Ale, Two Stage |
ABV: 8.7% | Taste Rating: 0.0 |
Ingredients
Amount |
Name |
Type |
# |
33 lbs 1.11 oz |
Pale Malt (2 Row) Bel (3.6 SRM) |
Grain |
1 |
2 lbs 3.27 oz |
Biscuit Malt (20.3 SRM) |
Grain |
2 |
2 lbs 3.27 oz |
Carared (22.8 SRM) |
Grain |
3 |
1 lbs 0.83 oz |
Barley, Flaked (1.7 SRM) |
Grain |
4 |
3 lbs 0.61 oz |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
5 |
1 lbs 1.64 oz |
Candi Sugar, Amber (215.7 SRM) |
Sugar |
6 |
4.13 oz |
Tettnang [3.9%] - Boil 60 min |
Hops |
7 |
0.71 oz |
Hallertauer Hersbrucker [2.8%] - Boil 15 min |
Hops |
8 |
0.71 oz |
Styrian Goldings [3.5%] - Boil 15 min |
Hops |
9 |
5.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
10 |
5.0 pkgs |
SafBrew Ale (DCL/Fermentis #S-33) |
Yeast |
11 |
Taste Notes
- Diminution du niveau au refroidissement (~1,5L)
- Après 24h, la fermentation est très très active, bonne odeur dans la pièce. Le Krösen a débordé par le barboteur.
- A 48h, le Krösen retombe, forte sédimentation, peut être dû à l'Irish Moss ?.This Recipe Has Not Been Rated