29-Red Roeselare Ale - Beer Recipe - Brewer's Friend

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29-Red Roeselare Ale

215 calories 23.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 14.7 °P (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Grand Chamipon 2015
Calories: 215 calories (Per 330ml)
Carbs: 23.9 g (Per 330ml)
Created: Monday May 14th 2018
16.9 °P
5.1 °P
6.5%
12.8
15.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.26 kg Belgian - Pilsner4.26 kg Pilsner 37 1.6 58.4%
2 kg Belgian - Munich2 kg Munich 38 6 27.4%
0.30 kg Belgian - Wheat0.3 kg Wheat 38 1.8 4.1%
0.30 kg Belgian - Special B0.3 kg Special B 34 115 4.1%
0.38 kg German - CaraMunich II0.38 kg CaraMunich II 34 46 5.2%
0.05 kg German - De-Husked Caraf II0.05 kg De-Husked Caraf II - (late boil kettle addition) 32 418 0.7%
7.29 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33.91 g Saaz33.91 g Saaz Hops Pellet 3.5 Boil at 100 °C 60 min 10.62 75%
11.30 g Saaz11.3 g Saaz Hops Pellet 3.5 Boil at 100 °C 20 min 2.14 25%
45.21 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Kostki dębowe francuskie średnio opiekane Other Secondary 65 days
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Destylowana
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 63 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.9
Mash volume with grains 26.7
Grain absorption losses -7.3
Remaining sparge water volume 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 24.1 L) 26
Estimated amount in fermentor 26
Total: 38.2  
Equipment Profile Used: System Default
 
Notes

Notatki do Grandchampiona - Fermentacja:

– fermentacja burzliwa:

6 dni, przy użyciu 1 saszetki uwodnionych drożdży Safbrew S-33 (Fermentis)
temperatura zadania drożdży: 17°C
temperatura fermentacji burzliwej 17->19°C, z tendencją wzrostową
UWAGA: przy zlewaniu na fermentację cichą piwo odfermentowało do 7,5°Blg
– fermentacja cicha:

105 dni, przy użyciu 1 saszetki mieszanki kultur lambikowych Wyeast 3763 Roeselare
Ale Blend (aktywowana, bez startera)
temperatura fermantacji cichej: 20-23°C, rosnąco
UWAGA: Po 40 dniach fermentacji cichej piwo przelano do szklanego balona oraz dodano 50 g średnio opiekanych francuskich kostek dębowych 1x1x1 cm.
Rozlew:

Nagazowanie przy użyciu glukozy w ilości 3,3 g/l

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  • Last Updated: 2019-02-17 06:13 UTC