All Grain Recipe
Submitted By: Kaffeedog (Shared)
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|Brewer: Vince Dongarra|| |
|Batch Size: 12.00 gal||Style: Flanders Red Ale (17B)|
|Boil Size: 12.62 gal||Style Guide: BJCP 2008|
|Color: 6.0 SRM||Equipment: my gear Brew Pot (15 Gal) and 70 quart cooler|
|Bitterness: 23.6 IBUs||Boil Time: 90 min|
|Est OG: 1.058 (14.2° P)||Mash Profile: Single Infusion, Light Body, No Mash Out|
|Est FG: 1.009 SG (2.2° P)||Fermentation: Ale, Two Stage|
|ABV: 6.4%||Taste Rating: 30.0|
||Calcium Chloride (Mash 60 min)
||Pilsen (Dingemans) (1.6 SRM)
||Pale Ale (Crisp) (4.0 SRM)
|2 lbs 8.00 oz
||Carahell (Weyermann) (13.0 SRM)
||Gypsum (Calcium Sulfate) (Boil 90 min)
||Goldings, East Kent [5.0%] - Boil 60 min
||Roselare Belgian Blend (Wyeast Labs #3763)
||Safale American (DCL/Fermentis #US-05)
Notesended up with 9.5 gallons of 1.073, watered down to 12 gallons of 1.058 in the fermenters.
mixed the two Roeselare packs with a rehydrated US-05, and pitched half into each bucket around 75F.
Two days later, I've got clogged airlocks and one of the lid blows off. This is why I ferment in a spare shower. Smells great while I'm cleaning homebrew off the ceiling. I pull the airlocks and move to quasi open fermenters (lids on, no seal).
Racked into secondary after primary had subsided (about 8 days). I put these in better bottles, which I understand are perfectly adapted to long conditioning of sour beers. The beer had cooled to 66 F and had dropped clear. Normally, I keep beer in the primary for two or three weeks, but I figure these should be out of the more oxygen-permeable primary buckets, and into the better bottles sooner, rather than later. Also, the brett should have plenty of time to clean up any diacetyl.
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