Refiner's Fire - Beer Recipe - Brewer's Friend

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Refiner's Fire

153 calories 8 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Reevesie
Calories: 153 calories (Per 12oz)
Carbs: 8 g (Per 12oz)
Created: Monday July 1st 2019
1.048
1.001
6.2%
22.5
13.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Thomas Fawcett - Maris Otter Pale Ale Malt4 lb Maris Otter Pale Ale Malt 38 2.65 44.4%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 11.1%
1 lb American - Vienna1 lb Vienna 35 4 11.1%
1 lb American - Wheat1 lb Wheat 38 1.8 11.1%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 5.6%
4 oz Belgian - Special B4 oz Special B 34 115 2.8%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 2.8%
8 oz Belgian - Aromatic8 oz Aromatic 33 38 5.6%
8 oz American - Rye8 oz Rye 38 3.5 5.6%
144 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz AGED-Mandarina Bavarina2 oz AGED-Mandarina Bavarina Hops Pellet 3 Boil 60 min 22.54 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
5 each FermCapS Other Boil 1 hr.
1 oz Oak Flavor Primary 0 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Med-High
Optimum Temp:
64 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 19 97 98 176 106
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal 158-145F Strike -- 165 °F 90 min
3 gal Split into 2 sarges Sparge -- 150 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.51 g | 18.1 qt) 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

10/30/21-Used 2-year old Mandarina Bavaria, assumed 50% loss of bittering. Wort went straight on top of the existing cake and added the Belgian yeasts from Russian River, etc. Will see how this recipe goes, had to drop the CaraRye and lowered the Munich and Vienna by 1# in exchange for M.O. base malt. Mashed for fermentability as recommended by Michael Tonsmire when I had the chance to ask him. No mineral/acid additions to water.

10/23/21-Kegged the batch, some was added to the wheat wine for 2021 12BOC. I plan to make a new batch and just ferment it on top of the existing yeast cake.

12/27/19- Changed from Buckwheat to CaraRye and Hallertau to Mandarina Bavaria hops. I am going to double the IBU's in an effort to mellow some of the sour character. The oak will be added when everything goes into the primary. This is the new grain bill of the previous Flanders Red that I made. It will have the same yeast and same bugs.

Brewed on 6/23/19, I put 2 quarts of Muscat sour culture on the wort with the Belgian yeast. I added oak cubes soaked in red wine on 8/23/19 and kegged it on 11/25/19.

 My Sour Angels was really nice after about 5 1/2 months of age with this culture. That is a Berliner Weiss malt bill with Kolsch yeast and the Muscat culture.

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  • Last Updated: 2021-10-31 15:28 UTC