Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Brettudium Q-36 Explosive Space Modulator [Flanders Red Ale]

Flanders Red Ale – All Grain GONE

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

August 10, 2011

Tap Date:

December 31, 2011

Statistics

Target OG:

1.085 20.4° P

OG:

1.085 20.4° P

Reading 1:

1.026 6.6° P at 1 days

Color:

18.5 SRM

IBU:

24.8 Rager

BU/GU:

0.29

General Info

The beer turned out to have a bit of an acidic bite. Pitched some Brett to sour it up a bit to make a sort of Flanders Red.

Why-oh-why did I put Acidulated malt in? What was I thinking?

Comments

Mash schedule by the numbers:

Acid Rest - 45 min at 102°F
Protein Rest - 60 min at 122°F
Saccharification - 15 min at 150°F
Saccharification - 15 min at 160°F
Sparge - 20 min at 170°F

Malts and Grains

Amount	Malt/Grain	% of Grist
6.50 pounds	German Pilsen Malt (2-Row)	19.3%
13.00 pounds	German Light Munich Malt	38.5%
4.00 pounds	German CaraMunich Malt II	11.9%
0.25 pounds	German Acidulated (Sauer) Malt	0.7%
0.50 pounds	British Pale Chocolate	1.5%
4.00 pounds	American Vienna Malt	11.9%
5.50 pounds	American Pale Malt (2-Row)	16.3%
33.75 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.5%
0.50 ounces	Willamette	30 min	Bittering and Aroma	Boil	Pellets	4.4%
1.50 ounces	Total Hop Weight

Yeasts

Equipment Profile 12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.13 gallons

Evaporation Rate:

10.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.25 gallons

Loss:

0.50 gallons

Mash Profile Triple Decoction

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Authentic German methodology.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Acid Rest	Infusion	45 min.	95°F	Add water at 97° F / 36° C
2	Protein Rest	Decoction	60 min.	122°F	Decoct 25% of mash, rest for at least 10 minutes, and boil
3	Saccharification	Decoction	15 min.	148°F	Decoct 30% of mash, rest for at least 10 minutes, and boil
4	Saccharification	Decoction	15 min.	158°F	Decoct 30% of mash, rest for at least 10 minutes, and boil
5	Mash Out	Infusion	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Highlands Ranch, Colorado

Calcium:

31.4 ppm

Bicarbonate:

56.9 ppm

Sulfate:

41.1 ppm

Chloride:

0.9 ppm

Sodium:

27.0 ppm

Magnesium:

3.5 ppm

PH:

5.4

Notes:

Filtered through standard charcoal system.

Fermentation and Aging

Primary:

28 days @ 53° F

Age:

120 days @ 68° F

Brettudium Q-36 Explosive Space Modulator

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	11.2
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	6.9
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.085 / 20.4° P
Mash PH:
Boil PH:

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Log: Brettudium Q-36 Explosive Space Modulator