Phillanders Red 
All Grain Recipe
Submitted By: DJR (Shared)
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| Brewer: Ben S | |
| Batch Size: 6.21 gal | Style: Flanders Red Ale (23B) |
| Boil Size: 6.97 gal | Style Guide: BJCP 2015 |
| Color: 12.8 SRM | Equipment: 3V - SS Mashtun - 21L |
| Bitterness: 9.9 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 2.00 ml |
Phosphoric Acid 85% (Mash 60 min) |
Misc |
3 |
| 2.00 g |
Brewtan B (Mash 0 min) |
Misc |
4 |
| 3 lbs 13.73 oz |
Gladfield Vienna Malt (3.5 SRM) |
Grain |
5 |
| 2 lbs 3.27 oz |
Gladfield Munich Malt (7.9 SRM) |
Grain |
6 |
| 1 lbs 12.22 oz |
Flaked Torrefied Maize (Crisp) (0.3 SRM) |
Grain |
7 |
| 14.82 oz |
Carahell (Weyermann) (13.0 SRM) |
Grain |
8 |
| 14.11 oz |
Cara Malt (Crisp) (15.2 SRM) |
Grain |
9 |
| 5.29 oz |
BEST Special X (BESTMALZ) (177.7 SRM) |
Grain |
10 |
| 5.29 oz |
Crystal Rye Malt (Thomas Fawcett) (80.0 SRM) |
Grain |
11 |
| 10.58 oz |
Corn Sugar (Dextrose) [Boil] (0.0 SRM) |
Sugar |
12 |
| 0.71 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
13 |
| 2.00 g |
Brewtan B (Boil 0 min) |
Misc |
14 |
| 1.0 pkgs |
Philly Sour (Lallemand #) |
Yeast |
15 |
| 1.0 pkgs |
SafBrew Ale (DCL/Fermentis #S-33) |
Yeast |
16 |
| 0.5 pkgs |
Saison/Brettanomyces Blend (The Yeast Bay #WLP4626) |
Yeast |
17 |
Notes
Rehydrated philly sour and pitched. 500mL into reagent jar for starter of WLP4626.
Hit ph 3.26 after around 24 hours.
Direct pitched one pack S-33 yeast at ~28h post pitch - SG 1.035
Cold crashed starter, Drew off supernatant of 450mL starter and pitched settled yeast and around 50mL starter at 48h.
Raised temperature to 25C after pitching starter - SG 1.022
Soaked 3x Hungarian dominoes in old beer
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