New Glarus Belgian Red - Beer Recipe - Brewer's Friend

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New Glarus Belgian Red

55 calories 6.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.013 (recipe based estimate)
Efficiency: 35% (brew house)
Source: AHA
Calories: 55 calories (Per 12oz)
Carbs: 6.2 g (Per 12oz)
Created: Sunday March 4th 2018
1.017
1.005
1.6%
18.8
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 67.5%
2 lb German - Wheat Malt2 lb Wheat Malt 37 2 27%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 5.1%
0.50 oz Belgian - Roasted Barley0.5 oz Roasted Barley 30 575 0.4%
7.41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 18.84 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 qt Knutson Just Tart Cherry Juice Other Secondary --
0.25 oz Oak Chips (Toasted) Spice Secondary --
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.78 11.1  
Mash volume with grains 3.37 13.5  
Grain absorption losses -0.93 -3.7  
Remaining sparge water volume (equipment estimates 5.44 g | 21.7 qt) 5.9 23.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.68 34.7
Equipment Profile Used: System Default
 
Notes

SRC: https://www.homebrewersassociation.org/homebrew-recipe/new-glarus-brewing-belgian-red-ale/

Mash grains at 156° F (69° C) for one hour. Sparge and lauter to collect 4.5 gallons (17 L). Add hops and boil one hour. Chill 4 gallons (15 L) wort to fermentation temperature, pitch yeast and ferment at 65° F (18.3° C).

When terminal gravity has been reached, rack aproximately 4 gallons (15 L) finished beer onto 1 gallon (3.79 L) cherry juice. Allow secondary fermentation to commence at 65° F for one week or until finished. Chill to 32-35° F (0-1.6° C) if possible and lager for four to six weeks. Add oak chips during the last week, if using, but monitor the beer closely…you don’t want too much oak flavor to come through. Bottle in heavy Champagne-style 750 mL bottles with 0.75 cup corn sugar per 5-gallon batch, or keg with moderate to high carbonation.

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  • Last Updated: 2018-03-04 00:01 UTC