Crafty Red Ned

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

Original Gravity:

1.057

Final Gravity:

1.008

ABV (standard):

6.5%

IBU (tinseth):

4.4

SRM (morey):

15.2

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 g	Pacific Gem (Pellet) 2 g Pacific Gem (Pellet) Hops		4.35	100%
2 g / $ 0.00

Other Ingredients

Amount	Name	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	--

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	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

Batch Performance

Efficiency:

Conversion: 83.5%

Pre-Boil: 76% 27.6 ppg

Ending Kettle: 78% 28.3 ppg

Brew House: 66% 24 ppg

Wort Volume:

18.5 Liters

Expected 20 Liters of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.057
Actual OG: 1.056

Alcohol and Attenuation:

ABV: 6.83%

Apparent Attenuation: 92.9%
Actual FG: 1.004
Calories per 330ml 172 calories
Carbohydrates per 330ml 13.7 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
6/19/2018 10:37 AM over 5 years ago	+0	Mash Complete	1.066	17.7 Liters	2/20/2021 3:43 AM over 3 years ago	pH is 4.4. Not to sure if pH meter is working properly
6/19/2018 11:30 AM over 5 years ago	+0	Pre-Boil Gravity	1.045	26.5 Liters	2/20/2021 3:43 AM over 3 years ago	pH is 3.7 Measurements taken: early in first mash end of 63 stage end of mash Pre-Boil
6/19/2018 1:27 PM over 5 years ago	+0	Boil Complete	1.057	21.5 Liters	2/20/2021 3:43 AM over 3 years ago	Lots of protein in sample. pH 4.2
6/19/2018 1:44 PM over 5 years ago	+0	Brew Day Complete	1.056	18.5 Liters	2/20/2021 3:43 AM over 3 years ago	pH is 4.3
6/19/2018 6:33 PM over 5 years ago	+0	Other			2/20/2021 3:43 AM over 3 years ago	Sample at start of mash. Thin powdery sediment at the bottom of the vial. pH meter calibrated at 4.4 for a 4 solution. Adjusted back to 4 before testing.
6/19/2018 6:34 PM over 5 years ago	+0	Other			2/20/2021 3:43 AM over 3 years ago	Sample after first mash phase of 63C for 40 minutes pH = 4.2
7/6/2018 3:29 PM over 5 years ago	+17	Sample			2/20/2021 3:43 AM over 3 years ago	Color is browny red. A bit murky. There was some kinda of sediment in the spigot, some of which is seepign out al most. Complex aroma... sour, tart but very appealing. Taste is tart not too sour, with a bready malty back line. The nose may have some weak hints of stone fruit. There is fruitiness on the taste but its masked by the sourness. Long finish. Slightly harsh at times.
7/17/2018 6:59 PM over 5 years ago	+28	Sample			2/20/2021 3:43 AM over 3 years ago	Funky nose, sweet, complex a lot of different notes but sour and barnyard come across. Tart on the taste, thin body and dry. The tartness is the most notable feature without much fruitiness or other funky taste notes.
7/18/2018 1:18 PM over 5 years ago	+29	Fermentation Complete	1.004		2/20/2021 3:43 AM over 3 years ago	Possibly fermentation complete. Should wait and see if it drops any more
7/19/2018 5:40 PM over 5 years ago	+30	Racked	1.004	18.5 Liters	2/20/2021 3:43 AM over 3 years ago	Transferred 11L to a PET Carboy. Left the other batch in a bucket to be added to Ned and Teds Funky Adventure.
10/10/2019 1:11 PM over 4 years ago	+478	Packaged			10/10/2019 1:11 PM over 4 years ago	Transfer to keg

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

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Crafty Red Ned