The Epicurious Wanderers!

Shades of Red

Type: All Grain
Batch Size: 21.00 l
Boil Size: 31.30 l
Boil Time: 80 min
End of Boil Vol: 27.04 l
Final Bottling Vol: 20.00 l
Fermentation: Ale, Two Stage
Equipment: Braumeister – 20 Litre
Efficiency: 75.00 %
Est Mash Efficiency: 92.9 %
Taste Rating: 30.0
Ingredients
Amt Name Type # %/IBU
3.25 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 87.1 %
0.20 kg Caramel Malt – 60L (Briess) (118.2 EBC) Grain 2 5.4 %
0.20 kg Carared (Weyermann) (47.3 EBC) Grain 3 5.4 %
0.08 kg Roasted Barley (Briess) (591.0 EBC) Grain 4 2.1 %
28.00 g Fuggles [4.50 %] – Boil 90.0 min Hop 5 15.0 IBUs
15.00 g East Kent Goldings (EKG) [5.00 %] – Boil 30.0 min Hop 6 6.4 IBUs
15.00 g East Kent Goldings (EKG) [5.00 %] – Boil 15.0 min Hop 7 4.2 IBUs
1.00 tsp KoppaFloc (Boil 10.0 mins) Fining 8
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 9

Gravity, Alcohol Content and Color

Est Original Gravity: 1.042 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 3.9 %
Bitterness: 25.6 IBUs
Est Color: 19.9 EBC
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Braumeister 4 step full body 73% efficiency
Sparge Water: 12.04 l
Sparge Temperature: 78.0 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 3.73 kg
Grain Temperature: 20.0 C
Tun Temperature: 20.0 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
add malt pipe Add 23.00 l of water and heat to 40.0 C over 20 min 40.0 C 0 min
Protein Mode Heat to 52.0 C over 5 min 52.0 C 20 min
Maltose mode Heat to 63.0 C over 5 min 63.0 C 20 min
Saccharification 1 Heat to 73.0 C over 5 min 73.0 C 35 min
Mash Out Heat to 78.0 C over 5 min 78.0 C 20 min

Sparge: Fly sparge with 12.04 l water at 78.0 C

Mash Notes: 4 step short maltose, long mash out profile produces full body. ??% total efficiency if slow sparging is used

2 thoughts on “Shades of Red

  1. PcB

    Well if its one thing the Ozzies have got nailed to perfection and that’s to know when work time has finished and the real important stuff begins!
    Sadly us Kiwis are horrifyingly time poor and by the time we get around to having our Friday arvo beer its 9 pm Sunday night and then you have to get organised for bloody Monday morning’s work.

    Which reminds me when is Armish having a tasting session ?

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