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Science Experiment

205 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Saturday July 29th 2023
1.062
1.014
6.3%
14.7
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Castle Malting - Château Cara Ruby1 lb Château Cara Ruby 33 19.3 12.5%
0.50 lb United Kingdom - Crystal 45L0.5 lb Crystal 45L 34 45 6.3%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 37.5%
3 lb Briess - Pale Ale Malt 2-Row3 lb Pale Ale Malt 2-Row 36.8 3.5 37.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 6.3%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil at 212 °F 60 min 14.68 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
- homemaded mixed fermentation
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Steeping 154 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.5 14  
Mash volume with grains 4.14 16.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 2.27 g | 9.1 qt) 1.75 7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.25 21
Equipment Profile Used: System Default
 
Notes

Used wild yeast and dregs from various enjoyed wild sours and kept for 2 years feeding ever so often. Also had toasted oak cubes in the starter.

No sparge brew.

Just mash for 60 mins at 150

Raise to 170 and let sit for 10

Drain and boil 60 mins add hops at boil

Transfer to 3 gallon fermenter and ferment for 1 to 2 years.

Bottle with 3/4 teaspoon white sugar and let sit 3 - 12 months

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  • Last Updated: 2023-07-29 19:23 UTC