Rood Bwoy

Brewer: AMP
Batch Size: 10.00 gal	Style: Flanders Red Ale (23B)
Boil Size: 13.46 gal	Style Guide: BJCP 2015
Color: 15.7 SRM	Equipment: - SFBC Primary Brewhouse
Bitterness: 23.5 IBUs	Boil Time: 60 min
Est OG: 1.053 (13.1° P)	Mash Profile: Step Mash - Ferulic + Sacch + Mash Out
Est FG: 1.014 SG (3.5° P)	Fermentation: Ale, Two Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6 lbs 10.00 oz	Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM)	Grain	1
6 lbs 10.00 oz	Swaen©Vienna (4.5 SRM)	Grain	2
2 lbs 1.92 oz	Swaen©Munich Dark (10.2 SRM)	Grain	3
2 lbs 1.92 oz	Wheat - Soft Red, Flaked (Briess) (1.6 SRM)	Grain	4
1 lbs 0.96 oz	Pale Malt (6 Row) US (2.0 SRM)	Grain	5
8.48 oz	Aroma - GoldSwaen© (160.0 SRM)	Grain	6
8.48 oz	Carawheat (Weyermann) (50.0 SRM)	Grain	7
8.48 oz	Melanoidin (Weyermann) (30.0 SRM)	Grain	8
8.48 oz	Oats, Golden Naked®™ (7.3 SRM)	Grain	9
8.48 oz	Special B (Dingemans) (147.5 SRM)	Grain	10
1.70 oz	Midnight Wheat (550.0 SRM)	Grain	11
1.00 oz	2009 Mt. Hood (Aged Hops) [0.0%] - First Wort	Hops	12
1.00 oz	Belma [9.8%] - First Wort	Hops	13
1.00 oz	Hallertauer Mittelfrueh [3.7%] - Boil 15 min	Hops	14
1.00 g	Irish Moss (Boil 10 min)	Misc	15
100.00 g	Hibiscus, Red/Roselle (Boil 5 min)	Misc	16
4.40 g	Yeast Nutrient (Boil 5 min)	Misc	17
1.0 pkgs	Belgian Mix (Giga Yeast #GY007)	Yeast	18
0.2 pkgs	BugCounty (East Coast Yeast #ECY20)	Yeast	19
1.0 pkgs	Lochristi Brettanomyces Blend (Yeast Bay #)	Yeast	20

Hold extra mash runoff in seperate kettle (or run 2 BKs) to achieve longer boil and handle boil volume.

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