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Mazo Acid Red
Flanders Red Ale • All Grain • 8 gal
black caps in secondary 1 month after 4 mo primary.
July 10, 2007 pm 10:43pm
0.0/5.0 0 ratings
Ingredients (All Grain, 8 gal)
- 8.5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- 0.75 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 2 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 0.5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 3 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 1 lbs
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- 2 oz
Saaz - 5.0 AA% pellets; boiled 80 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 4733 Pediococcus Cerevisiae
Wyeast 4733 Pediococcus Cerevisiae
Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases.
Notes
Wyeast Roeselare blend
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: B - Flanders Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.057 |  |
| Terminal Gravity: | 1.014 | 1.002 - 1.012 | |
| Color: | 13.1 SRM | 10 - 16 | |
| Alcohol: | 6.1% ABV | 4.6% - 6.5% | |
| Bitterness: | 33.5 IBU | 10 - 25 | |
Discussion
black caps
2008-07-16 2:11pm
What are black caps, and how much was added to the secondary? This should be part of the recipe or clearly defined in the summary. thanks
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