Red Headed Stranger - Beer Recipe - Brewer's Friend

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Red Headed Stranger

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jim Fish
Rating:
5.00 (1 Review)

Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Saturday August 30th 2014
1.070
1.017
6.9%
17.6
18.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb Belgian - Pilsner9.75 lb Pilsner 37 1.6 60.5%
4 lb German - Munich Light4 lb Munich Light 37 6 24.8%
0.75 lb Belgian - CaraMunich0.75 lb CaraMunich 33 50 4.7%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 3.1%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 3.1%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.1%
2 oz German - Carafa III2 oz Carafa III 32 535 0.8%
16.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 17.59 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
116 oz Oregon Tart Cherries (canned) Flavor Secondary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
Wyeast 3278 Lambic blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
My Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67 3 21 73 87 78
Water profile was not mentioned in the recipe. I filled in a fairly basic one.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.05 24.2  
Mash volume with grains 7.34 29.3  
Grain absorption losses -2.02 -8.1  
Remaining sparge water volume (equipment estimates 4.01 g | 16 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.27 41.1
Equipment Profile Used: System Default
 
Notes

Gold medal winner at NHC 2014 (see Zymurgy Sept/Oct 2014 page 70)

I entered the fermentables and then back-calculated the efficiency to match the reported OG. Doing this, I arrived at 65%

The fermentation schedule goes like this:

  1. Primary fermentation with 1056 at 67F for 7 days
  2. Transfer to secondary and pitch lambic blend, ferment either 90 days or 1 year (the recipe contradicts itself here) between 62-78F
  3. Transfer to tertiary fermentor on top of eight 14.5oz cans of Oregon tart cherries. Age three months until clear (temperature not specified).
  4. Pitch champagne yeast to bottle condition (gravity should be about 1.008 at this point)


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  • Last Updated: 2017-03-04 19:07 UTC