Attempt for an extra dry red ale. First time I added 5% all-purpose white wheat flour to become hopefully a extra clear beer due to extra gluten. I split of an apple juice infused beer from this batch Apple Red Ale.

after-first-fermentation

Brewlog

  • Bottle ID 211
  • ABV 4.8% (78% efficiency)
  • IBU 26.1
  • EBC 17.1
  • Yeast: Fermentis Safale-US5 Dry Ale
  • Fermentor target: 33 liter
  • Result: 68 bottles of 30cl (20,4 liters)

Mash scheme

Step-mash using Brew-in-a-bag (BIAB) method

Type Time Temperature (celsius)
Mash-in - 45 degree
Protein rest 30 min 50 degree
Beta amylase 2.5 hours 63 degree
Alpha amylase 30 min 73 degree
Flame-out - 78 degree
Boil 60 min 100 degree

I mashed-in with enough water so I could add boiling water for the other steps. I constantly stirred during heating and addition of the boiling water. Adding the boiling water will speed up temperature ramp-up and prevent burning of the mash.

Fermentables

Amount Ingredient Color
6 kg Pils malt 3 EBC
300 g Dark crystal malt (Thomas Fawcett) 320 EBC
250 g Biscuit 50 EBC
325 g White wheat flour -

Total 6,875 kg malts. With 550 gr speciality malts which is 8% of the grain bill.

60 gram priming table sugar (for 1,6 volume of CO2) at bottle time

Hops

Time Amount Variety Alpha Acids
60 min 40gr Pilot UK (pressed flower) 9.93 AA
7 days 25gr East kent golding UK (pressed flower) 5.46 AA

Timing

  • Brewed at: 23 october 2021
  • Secondary fermentation and dry hopping: 5 november 2021
  • Bottle day: 25 november 2021

Pictures

malt-milling

Malt milling

mash-in

Mashing

mash-isolation

Mash rest with isolation

wort-after-mash

Wort after mash color

hop-boil

Hop boiling with special sieve

hot-wort

Hot wort with protein flaking

chiller

Chilling the wort

fermenter-30-liter

Final result in the 30 liter fermenter

small-ferment-bottle

Small remainder in a gallon fermenter

first-flow

First beer flow

syphoning-first-fermentation

Syphoning first fermentation

bottom-yeast-trub

Bottom yeast trub