Crafty Red Ned - Beer Recipe - Brewer's Friend

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Crafty Red Ned

172 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Carthy Craft
Calories: 172 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Saturday June 16th 2018
1.057
1.008
6.5%
4.4
15.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - Vienna1.5 kg Vienna 37 4 29%
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 29%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 9.7%
0.50 kg German - CaraRed0.5 kg CaraRed 34 20 9.7%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 19.3%
0.15 kg Belgian - Special B0.15 kg Special B 34 115 2.9%
0.03 kg Belgian - Roasted Barley0.03 kg Roasted Barley 30 575 0.6%
5.18 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Pacific Gem2 g Pacific Gem Hops Pellet 15.4 Boil 60 min 4.35 100%
2 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc tablet Fining Boil 15 min.
1 each Yeast Nutrient Other Boil 10 min.
4 g Calcium Chloride Water Agt Mash 0 min.
 
Yeast
The Yeast Bay - Mélange - Sour Blend
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Med/Low
Optimum Temp:
20 - 26 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 1 4 70 2 60
Water profile should not matter so much for a sour.

A little bit of calcium for yeast health gets over the 50 ppm.

Mash ph between 5.2 and 5.5.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 63 °C 40 min
Infusion -- 70 °C 30 min
Temperature -- 76 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.7
Mash volume with grains 24.1
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 13.9 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 20
Going into fermentor 20
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Two vials of Melange yeast used at the pitch.

Low IBU under 5 is to speed up acidity.
This puts it out of style guidelines but would rather get things working faster in the fermenter.

Ferment at 21 then let the temperature rise to 23 or above after 2-3 days.

Some will be left for a long time to mature.
Other parts will be used for some interesting blends.

17.5L mash, 14L sparge.

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  • Last Updated: 2018-06-19 10:30 UTC