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Kettle Sour Brett Red Ale

184 calories
Method: BIAB
Style: Flanders Red Ale
Boil Time: 105 min
Batch Size: 12 liters (fermentor volume)
Boil Size: 18.83 liters
Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 78% (brew house)
Source: HEZ
Share: <EMBED>
1.056
1.011
5.96%
11.54
11.72
5.39
 
Fermentables
Amount Fermentable PPG °L Bill %
1.3 kg American - Vienna1.3 kg Vienna 35 4 44.2%
0.59 kg German - Pilsner0.59 kg Pilsner 38 1.6 20.1%
0.228 kg Belgian - Aromatic0.228 kg Aromatic 33 38 7.8%
0.52 kg Flaked Wheat0.52 kg Flaked Wheat 34 2 17.7%
0.075 kg Belgian - Special B0.075 kg Special B 34 115 2.6%
0.228 kg German - CaraRed0.228 kg CaraRed 34 20 7.8%
2.94 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
12 g Hallertau12 g Hallertau HopsPellet4Boil60 min11.54
 
Mash Guidelines
Amount Description Type Temp Time
11.68 LMash inInfusion40 C--
11.68 LBeta Glucanase Low: avoid grain gumming upInfusion45 C10 min
11.68 LBeta Glucanase High: improve headInfusion55 C15 min
11.68 LSaccharification/Beta-amylase: extract main fermentable sugarsInfusion65 C60 min
11.68 LMash out, improve extractionInfusion77 C10 min
21.18 LSparge, improve extractionSparge77 C20 min
 
Other Ingredients
Amount Name Type Use Time
0.5 eachDeltafloc0.5 each DeltaflocFiningBoil15 min.
30 gOak chips30 g Oak chipsFlavorSecondary21 days
0.5 tspYeast nutrient0.5 tsp Yeast nutrientOtherBoil5 min.
7.5 mlLactic acid7.5 ml Lactic acidWater AgtMash0 min.
1 eachEthical Nutrients IBS Support1 each Ethical Nutrients IBS SupportOtherMash1 days
1.3 gGypsum1.3 g GypsumWater AgtMash90 min.
1.5 gCalcium Chloride1.5 g Calcium ChlorideWater AgtMash90 min.
1.1 gGypsum1.1 g GypsumWater AgtSparge20 min.
1.2 gCalcium Chloride1.2 g Calcium ChlorideWater AgtSparge20 min.
1.1 gGypsum1.1 g GypsumWater AgtBoil10 min.
1.2 gCalcium Chloride1.2 g Calcium ChlorideWater AgtBoil10 min.
1.1 mlLactic acid1.1 ml Lactic acidWater AgtMash90 min.
0.9 mlLactic acid0.9 ml Lactic acidWater AgtSparge20 min.
 
Yeast
Amount:
1
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
20 - 22.2 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 2.1       CO2 Level: 2.4 Volumes
 
Target Water Profile: Mosman, NSW
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 23 16 74 59 41.5
WATER PROFILE
-------------
Starting water profile:
Ca+2 14.35 mg/L
Mg+2 22.50 mg/L
Na+ 15.65 mg/L
Cl- 30.25 mg/L
SO4-2 8.10 mg/L
HCO3- 41.5 mg/L

11.68L Mash Vol.
9.50L Sparge Vol.

Adjust Mash pH DOWN:
2.0 ml Lactic Acid 88% ( 20 droplets)

Mash:
1.3g Gypsum/Calcium Sulphate/CaSO4
1.5g Calcium Chloride CaCl2
11 droplets Lactic Acid 88%

Sparge:
1.1g Gypsum/Calcium Sulphate/CaSO4
1.2g Calcium Chloride CaCl2
9 droplets Lactic Acid 88%

Ca: 75 <- Palmer's recommended range 50-150
Mg: 23 <- Palmer's recommended range 10-30
Na: 16 <- Palmer's recommended range 0-150
Cl: 92 <- Palmer's recommended range 0-250
SO4: 70 <- Palmer's recommended range 50-350
Cl to SO4 Ratio: 1.31 <- Above 1.3 may enhance maltiness

Estimated pH (room temp): 5.31 <- Palmer's recommended range 5.4-5.6
Mash Chemistry and Brewing Water Calculator
 
Notes
WATER SCHEDULE:
------------------------
-Grain bill: 2.94kg
-Batch: 10L
-Grain absorption: 0.8L/kg
-Boil-off rate: 3.9l/hour
-Trub: 2L
-Kettle size: 25L

- TOTAL WATER NEEDED 21.18L -> 11.68L mash in, 9.5L sparge
- STRIKE WATER TEMP 40ºC
- TOTAL MASH VOLUME 23.14L
- PREBOIL WORT 18.83L
- POSTBOIL WORT 12.0L


KETTLE SOUR:
-------------------
- Boil 15' with 1/2tablet Deltafloc and chiller -> sanitize
- PH down to 4.5 (7.5ml 88% Lactic Acid) -> avoid uncontrolled infection
- Kettle sour 24-36h @35ºC -> 20 billion cells/10L batch (content of 1 capsule of Ethical Nutrients IBS Support)


FERMENTATION:
----------------------
- Pitch WLP670 American Farmhouse Blend at 20ºC
- Raise 1ºC/day until 22ºC
- After 1 week of fermentation add 30g oak chips (boiled for 20' into the express cooker then soaked in sanitizer, put inside a sock with weight and into the fermenter for the rest of the fermentation)
- 4 weeks after brewday bottle to 2.4vol. CO2 (if FG is stable 2 weeks in a row)
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View Count: 209
Brew Count: 0
Last Updated: 2018-10-17 01:34 UTC
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