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Red Blender

Method: BIAB
Style: Oud Bruin
Boil Time: 60 min
Batch Size: 2.75 gallons (ending kettle volume)
Pre Boil Size: 3.35 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 82% (ending kettle)
Calories: 214 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)

Created: Tuesday January 7th 2020

Original Gravity:

1.064

Final Gravity:

1.019

ABV (standard):

5.9%

IBU (tinseth):

15.6

SRM (morey):

18.0

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 66°F
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.25 lb	United Kingdom - Maris Otter Pale1.25 lb Maris Otter Pale	38	3.75	20.8%
1.25 lb	German - Munich Light1.25 lb Munich Light	37	6	20.8%
1.25 lb	American - Pale 2-Row1.25 lb Pale 2-Row	37	1.8	20.8%
8 oz	German - CaraMunich III8 oz CaraMunich III	34	57	8.3%
8 oz	Flaked Oats8 oz Flaked Oats	33	2.2	8.3%
8 oz	Flaked Wheat8 oz Flaked Wheat	34	2	8.3%
6 oz	American - Victory6 oz Victory	34	28	6.3%
4 oz	Crisp Malting - Caramalt 15L4 oz Caramalt 15L	32.7	17.5	4.2%
2 oz	American - Chocolate2 oz Chocolate	29	350	2.1%
96 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.70 oz	Crystal0.7 oz Crystal Hops		Pellet	3.6	Boil	45 min	15.61	100%
0.70 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.70 oz	Crystal (Pellet)		15.61	100%
0.70 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 qt	BIAB	Infusion	--	152 °F	60 min
5.2 qt	Dunk sparge in new pot	Sparge	--	168 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Water Agt	Boil	10 min.
1 oz	French oak cubes	Flavor	Secondary	28 days
2.60 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.30 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 57 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.2 oz Temp: 70 °F CO₂ Level: 2.8 Volumes

Target Water Profile

RO water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Using Flanders Red for guidelines, but really an American Wild Ale (red wine and beer hybrid) once blended. This beer is intentionally malty and has higher body- lots of crystal, specialty, and flaked malts, and less attenuative British yeast - as it will be blended with (an equal amount - 2.5 gal - of) a Concord grape must fermented with Lambic dregs. So trying to balance the sour and thin with some sweet and thick(er)...

Add some oak cubes and let the two blend/meld/ferment for 3-6 months before packaging.

Last Updated and Sharing

326

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Brews

Public: Yup, Shared
Last Updated: 2020-01-19 16:14 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Red Blender

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