Three-Berry Pie Sour Red Ale

All Grain Recipe

Submitted By: tidesmatt (Shared)
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Brewer: Paper Plate Brewing
Batch Size: 11.00 galStyle: Flanders Red Ale (17B)
Boil Size: 13.93 galStyle Guide: BJCP 2008
Color: 11.6 SRMEquipment: Matt's 15 Gallon Setup for 10 Gallon Batches
Bitterness: 1.1 IBUsBoil Time: 90 min
Est OG: 1.057 (14.0° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
16 lbs 10.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2
1 lbs 12.00 oz Carared (20.0 SRM) Grain 3
1 lbs Aromatic Malt (26.0 SRM) Grain 4
1 lbs Oats, Flaked (1.0 SRM) Grain 5
10.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7
4.00 oz Carafa II (412.0 SRM) Grain 8
0.25 oz Strisslespalt [2.5%] - Boil 60 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
3.0 pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast 11
6.00 lbs Blueberry Puree (Secondary 6 weeks) Misc 12
6.00 lbs Cranberry Puree (Secondary 6 weeks) Misc 13
4.00 oz Oak Chips (Secondary 3 days) Misc 14

Notes

After 15 boil post mash, cool to 95, pitch lacto and hold till PH is 3.2-3.5. Then boil as normal and pitch sacch. stain. 12/30 Notes - By not mashing out, we lost 6 points in our pre-boil gravity (assuming the grain measurements we correct). However, not mashing out should lead to a dryer beer. Going forward, if we do not mash out we should plan to lower the overall efficency (probably 5-10%) to account for the point loss. - Reduced mash PH to 5.5 from 5.9 (10 ML of Lactic Acid) - Boil PH as at 5.6. Added 20 ML of Lactic to bring to 5.0 PH. - Final PH was 3.7. Next, time bring boil PH lower. Shoot 4.8 PH.

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