Phillanders Red

All Grain Recipe

Submitted By: DJR (Shared)
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Brewer: Ben S
Batch Size: 6.21 galStyle: Flanders Red Ale (23B)
Boil Size: 6.97 galStyle Guide: BJCP 2015
Color: 12.8 SRMEquipment: 3V - SS Mashtun - 21L
Bitterness: 9.9 IBUsBoil 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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