Colonel Redbeard 
All Grain Recipe
Submitted By: Krash35 (Shared)
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| Brewer: Chris Krajnik & Sam Wells | |
| Batch Size: 5.50 gal | Style: Flanders Red Ale (23B) |
| Boil Size: 6.84 gal | Style Guide: BJCP 2015 |
| Color: 14.5 SRM | Equipment: My Equipment |
| Bitterness: 12.9 IBUs | Boil Time: 90 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Single Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.50 gal |
RO Water |
Water |
1 |
| 5 lbs 12.00 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 2 lbs 12.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
3 |
| 12.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
| 12.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
5 |
| 0.42 g |
Calcium Chloride (Mash 60 min) |
Misc |
6 |
| 0.42 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
7 |
| 10.00 ml |
Lactic Acid (Boil 60 min) |
Misc |
8 |
| 0.75 oz |
Sterling [7.5%] - Boil 20 min |
Hops |
9 |
| 1.0 pkgs |
Belgian Ale Yeast (Wyeast Labs #1214) |
Yeast |
10 |
| 1.0 pkgs |
Lactobacillus (Wyeast Labs #5335) |
Yeast |
11 |
Notes
After 36hrs of kettle souring the wort is at 3.6 pHThis Recipe Has Not Been Rated
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