Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
25 g |
Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
60 min |
11.22 |
71.4% |
|
10 g |
Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
25 min |
3.12 |
28.6% |
|
35 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Infusion |
-- |
55 °C |
20 min |
|
|
|
Decoction |
-- |
63 °C |
40 min |
|
|
|
Temperature |
-- |
72 °C |
10 min |
|
|
|
Temperature |
-- |
76 °C |
20 min |
Starting Mash Thickness:
2 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 g |
Gypsum
|
|
Water Agt |
Mash |
0 min. |
Target Water Profile
Balanced Profile
Notes
boil for 2h.
many of today’s Flanders style beers are pasteurized and blended with sugar or aspartame to restore sweetness and body.
wheat (flour) pregelatinized but not extensively
toasted pale - toasted wheat
think how to add tannins to the beer.
Got 24L 1.059, efficiency 91%, 15.03.2019. NOT RED ENOUGH, add some carared. 2 decoctions pulled (to 63 and 72).0.6 wheat.7 Hallertau not 10.
ferment in the office, aircon at 18C, in the fermentor 20C.
25.03 - 1.025. No fermentation flaws. cold crash, yeast harvested. pitch Dekkara bruxellensis (Brettanomyces), 44x10(9), a week from propagation and Lactobacillus rhamnosus (it could be added later, but I want a decent acidity, to get red-wine like pH. Check the red wine pH and aim for it. 34x10(9).
in May, ferment another one and blend where necessary.
ensure a restrained air influx during aging.[a glass carboy works just fine. A plastic fermenter is actually too porous, while the amount of oxygen that seeps in through the airlock on top of a carboy and during periodic removal for sniffing and sampling is fairly adequate.]
Soak your chips in some neutral beer for a couple weeks before use.
use wine yeast for bottle carbonation.
add cherries if the style will be a fruit beer.
Lager yeast for some maltiness?
Started fermenting at 18C (starter).
Mash very thick to leave some starches even at the cost of efficiency
https://pspd.org.pl/red-roeselare-grand-champion-kpd-2015-receptura/
after 10 days d = 1.011. Split into two - one secondary and second with bugs. 02.05.2016
secondary: 3-4 months, 20-23C. After 42 days (14.06.2016) add oak cubes 1x1x1cm, middle-toasted, 50g.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-03-25 11:44 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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