Sour Red ale BB aged 
All Grain Recipe
Submitted By: savageo6 (Shared)
Members can download and share recipes
| Brewer: Alex Kalaf | |
| Batch Size: 7.00 gal | Style: Flanders Red Ale (17B) |
| Boil Size: 8.78 gal | Style Guide: BJCP 2008 |
| Color: 13.3 SRM | Equipment: Alex Kalaf |
| Bitterness: 16.2 IBUs | Boil Time: 90 min |
| Est OG: 1.056 (13.8° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs 4.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 5 lbs 4.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
2 |
| 1 lbs |
Munich Malt (9.0 SRM) |
Grain |
3 |
| 8.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
5 |
| 8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
6 |
| 8.00 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
7 |
| 1.00 oz |
East Kent Goldings (EKG) [5.7%] - Boil 60 min |
Hops |
8 |
| 1.0 pkgs |
Roselare Belgian Blend (Wyeast Labs #3763) |
Yeast |
9 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
10 |
Notes
Mash in was low was at 152 took 1 gal of runnings boiled and added back, temp was then way too high. Compensated with 2qts of water from sparge it normalized at 154
Initial mash PH was low at 4.96 added 1g of baking soda to normalize at 30 mins mash the ph was 5.1 and temp was 153
mash temp 152 at 60 and first runnins gravity was 21 Brix, Second Runnings at 7 Brix
Preboil 8.6 gals at 11Brix
Postboil 6.75 gals at 14.4 Brix
On 6/1 racked over to glass carboy Fg was 1.010 and added a package of Old Brun blend dated 7/14 and Rosliare blend dated 5/15. placed in closet at room tempatureThis Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor