MFR 50 - Sangre Rojo 
All Grain Recipe
Submitted By: mfenoll (Shared)
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| Brewer: Marcelo Fenoll Ramal | |
| Batch Size: 5.28 gal | Style: Experimental Beer (34C) |
| Boil Size: 4.70 gal | Style Guide: BJCP 2015 |
| Color: 14.7 SRM | Equipment: MFR 20/22 L (inox/alumÃnio) |
| Bitterness: 18.5 IBUs | Boil Time: 30 min |
| Est OG: 1.058 (14.3° P) | Mash Profile: MFR Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.016 SG (4.1° P) | Fermentation: MFR Ale (7d F +7d M) |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3.51 g |
Cloreto de Cálcio (CaCl2) (Mash 60 min) |
Misc |
1 |
| 3.00 g |
Sulfato de Magnésio (MgSO4) (Mash 60 min) |
Misc |
2 |
| 1.90 g |
Sulfato de Cálcio (CaSO4) (Mash 60 min) |
Misc |
3 |
| 1.00 ml |
Phosphoric Acid 85% (Mash 60 min) |
Misc |
4 |
| 0.27 g |
Cloreto de Sódio (NaCl) (Mash 60 min) |
Misc |
5 |
| 7.93 gal |
Água da CAESB - Amber Full Body |
Water |
6 |
| 11 lbs 0.37 oz |
Pale Ale Agrária (6.7 SRM) |
Grain |
7 |
| 4.41 oz |
Caraaroma (Weyermann) (#A) (178.0 SRM) |
Grain |
8 |
| 4.41 oz |
Carahell (Weyermann) (#A) (13.0 SRM) |
Grain |
9 |
| 4.41 oz |
Caramunich I (Weyermann) (#A) (51.0 SRM) |
Grain |
10 |
| 0.00 oz |
Summit (#P) [18.4%] - Boil 60 min |
Hops |
11 |
| 0.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
12 |
| 0.53 oz |
Summit (#P) [18.4%] - Boil 10 min |
Hops |
13 |
| 1.00 g |
Servonomyces (Boil 1 min) |
Misc |
14 |
| 0.53 oz |
Fuggles (#P#A) [5.0%] - Boil 0 min |
Hops |
15 |
| 1.0 pkgs |
Irish Ale Yeast (A) (White Labs #WLP004) |
Yeast |
16 |
| 7.05 oz |
Beterraba (20.0 SRM) |
Grain |
17 |
| 1.76 oz |
Hallertau Relax [1.1%] - Dry Hop 0 days |
Hops |
18 |
Notes
No Starter usei um vial de levedura, fiz 12h 250ml 1030 e 48h 2L 1040.
1# Run off - 7,5L - 1100
2# Run off - 7,5L - 1065 = 15L - 1080
3# Run off - 7,5L - 1030 = 22,5L - 1061
4# Run off - (não fiz, parei no 3o)
-------------------------
Total - 22,5L - 1061 SG pré fervura.
No resfriamento, baixei até 40oC, depois transfeguei para o fermentador e deixei 24h lá.
Depois inoculei o fermento e deixei na garagem pra fermentar (os dias estão frios, com temperatura entre 18 e 20oC nos 3 primeiros dias)
This Recipe Has Not Been Rated
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