Zed's Red- NC

All Grain Recipe

Submitted By: stevecrawshaw (Shared)
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Brewer: Steve Crawshaw
Batch Size: 5.28 galStyle: Flanders Red Ale (17B)
Boil Size: 7.64 galStyle Guide: BJCP 2008
Color: 13.3 SRMEquipment: Steve's Kit Stainless MT
Bitterness: 13.7 IBUsBoil Time: 90 min
Est OG: 1.059 (14.4° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.018 SG (4.6° P)Fermentation: American Pale
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.60 gal Distilled Water Water 1
6.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
5.02 g Calcium Chloride (Mash 60 min) Misc 3
1.00 ml Phosphoric Acid (Mash 0 min) Misc 4
4 lbs 3.02 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 5
4 lbs 0.35 oz Pale Malt, Maris Otter (3.0 SRM) Grain 6
1 lbs 12.56 oz Munich Malt (9.0 SRM) Grain 7
7.62 oz Aromatic Malt (25.4 SRM) Grain 8
7.62 oz Caramunich Malt (45.7 SRM) Grain 9
7.62 oz Special B Malt (152.3 SRM) Grain 10
7.62 oz Wheat Malt, Ger (2.0 SRM) Grain 11
0.63 oz East Kent Goldings (EKG) [6.9%] - Boil 90 min Hops 12
1.00 Immersion Chiller (Boil 15 min) Misc 13
1.00 tsp Irish Moss (Boil 10 min) Misc 14
1.0 pkgs Mauribrew 514 (Mauribrew #514 Ale Yeast) Yeast 15
8.00 l Oxygen (Primary 1 min) Misc 16
1.0 pkgs Belgian Sour Mix 1 (White Labs #WLP655) Yeast 17

Notes

ferment first with ale yeast then sour mix. Age on lightly toasted US oak soaked in calvados and sherry for 2 weeks. Adapted from p.314 of american sour beers First no chill brew removed inv Reckon you need about 30L into the boiler to get say 24 into the 20L jerry cans. so recipes need to be for 24 litres if using no chill tek.

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