Red Blender - Beer Recipe - Brewer's Friend

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Red Blender

214 calories 24.2 g 12 oz
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Beer Stats
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
1.064
1.019
5.9%
15.6
18.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost 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
 
Other Ingredients
Amount Name Cost 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
 
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 --
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.35 17.4  
Mash volume with grains 4.83 19.3  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.28 g | 17.1 qt) 3.35 13.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 1.82 g | 7.3 qt) 2.75 11  
Estimated amount in fermentor 2.75 11  
Total: 4.35 17.4
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2020-01-19 16:14 UTC