Red Candy

All Grain Recipe

Submitted By: willyl02 (Shared)
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Brewer: William
Batch Size: 14.00 galStyle: Belgian-Style Fruit Lambic (71C)
Boil Size: 14.87 galStyle Guide: GABF 2013
Color: 16.2 SRMEquipment: Ma cuve 80l PID
Bitterness: 17.5 IBUsBoil Time: 70 min
Est OG: 1.083 (20.0° P)Mash Profile: Emp√Ętage Blondie
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 0.0

Ingredients
Amount Name Type #
33 lbs 1.11 oz Pale Malt (2 Row) Bel (3.6 SRM) Grain 1
2 lbs 3.27 oz Biscuit Malt (20.3 SRM) Grain 2
2 lbs 3.27 oz Carared (22.8 SRM) Grain 3
1 lbs 0.83 oz Barley, Flaked (1.7 SRM) Grain 4
3 lbs 0.61 oz Candi Sugar, Clear (0.5 SRM) Sugar 5
1 lbs 1.64 oz Candi Sugar, Amber (215.7 SRM) Sugar 6
4.13 oz Tettnang [3.9%] - Boil 60 min Hops 7
0.71 oz Hallertauer Hersbrucker [2.8%] - Boil 15 min Hops 8
0.71 oz Styrian Goldings [3.5%] - Boil 15 min Hops 9
5.00 tsp Irish Moss (Boil 10 min) Misc 10
5.0 pkgs SafBrew Ale (DCL/Fermentis #S-33) Yeast 11

Taste Notes

- Diminution du niveau au refroidissement (~1,5L) - Après 24h, la fermentation est très très active, bonne odeur dans la pièce. Le Krösen a débordé par le barboteur. - A 48h, le Krösen retombe, forte sédimentation, peut être dû à l'Irish Moss ?.

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