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 gal | Style: Flanders Red Ale (17B) |
Boil Size: 13.93 gal | Style Guide: BJCP 2008 |
Color: 11.6 SRM | Equipment: Matt's 15 Gallon Setup for 10 Gallon Batches |
Bitterness: 1.1 IBUs | Boil 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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