Red Headed Stranger Beer Recipe | All Grain Flanders Red Ale by JoeSchmoe | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Red Headed Stranger

232 calories 23.6 g 12 oz
brewer logo
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
 
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
 
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
 
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)


Award Winning Recipe
Brewer's Friend Logo
Last Updated and Sharing
 
4,038
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-04 19:07 UTC
Other Brewers Who Brewed This Recipe:
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Brewer's Friend Logo
pobrew 03/04/2017 at 07:07pm
5 of 5

I love sour beer, especially with a bit of funk. This was the fourth batch of beer I brewed, we opened a bottle three months after we bottled and I didn't enjoy it. It set on the shelf for a year before we tried it again and it was fantastic, something I could easily see paying $20+ on a bottle.


Back To Top