Zed's Red- NC 
All Grain Recipe
Submitted By: stevecrawshaw (Shared)
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| Brewer: Steve Crawshaw | |
| Batch Size: 5.28 gal | Style: Flanders Red Ale (17B) |
| Boil Size: 7.64 gal | Style Guide: BJCP 2008 |
| Color: 13.3 SRM | Equipment: Steve's Kit Stainless MT |
| Bitterness: 13.7 IBUs | Boil 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 items |
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.This Recipe Has Not Been Rated
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