Flanders Red Ale Recipe - Red Snapper

Recipe Info

Recipe Image

Red Snapper

by on
All Grain
5.75 Gallon(s)
7 Gallon(s)
90 min
75%
Flanders red. Process requires a step mash. All grain.

Fermentables

36% - Bohemian Pilsner - DE
5
38
1
Mash
36% - Vienna - DE
5
37
4
Mash
7% - Munich Dark - DE
1
37
15
Mash
7% - Caramel Pils - DE
1
34
8
Mash
4% - Belgian Aromatic - BE
0.5
37
32
Mash
4% - Special B - BE
0.5
30
180
Mash
4% - Wheat - BE
0.5
37
2
Mash
2% - Rice Hulls - US
0.25
0
0
Mash

Hops

East Kent Goldings
0.9
Pellet
Boil
60 min(s)
5.5
14.3

Yeast

Wyeast Roeselare Ale Blend
80%
White Labs California Ale WLP001
70%

Other Stuff

Irish Moss
1
tsp
Mash
oak chips
2
oz
Mash

Mash Steps

Protein Rest
Decoction
125
15 min
Saccharification Rest
Decoction
154
60 min

Special Instructions

1.
Primary fermentation 14 days
2.
Transfer to secondary and add Roeselare yeast and aged oak(soak the chips in ale for 2-3 weeks prior to use). Condition/ferment 6 months or until pedicule forms
3.
Patience ! Must ferment for at least 6 months.DO NOT DISTURB

Tasting Notes (0)

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Recipe Facts

Red Snapper
Flanders Red Ale
  • 5.75 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.065 OG
  • 1.016 FG
  • 14.3 IBU (tinseth) Bitterness
  • 0.22 BG:GU
  • 14.5° SRM Color
  • 75% Efficiency
  • 6.3% ABV Alcohol
  • 220 per 12oz Calories
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