Red Bine

Selected Style and BJCP Guidelines
16E-Belgian And French Ale-Belgian Speciality Ale

Minimum OG: 0.000 SG Maximum OG: 0.000 SG
Minimum FG: 0.000 SG Maximum FG: 0.000 SG
Minimum IBU: 0 IBU Maximum IBU: 0 IBU
Minimum Color: 0.0 EBC Maximum Color: 0.0 EBC


Recipe Overview
Wort Volume Before Boil: 24.00 l Wort Volume After Boil: 20.00 l
Volume Transferred: 20.00 l Water Added To Fermenter: 3.00 l
Volume At Pitching: 23.00 l Volume Of Finished Beer: 21.00 l
Expected Pre-Boil Gravity: 1.051 SG Expected OG: 1.053 SG
Expected FG: 1.013 SG Apparent Attenuation: 74,9 %
Expected ABV: 5,4 % Expected ABW: 4,2 %
Expected IBU (using Tinseth): 36,9 IBU Expected Color (using Morey): 38.1 EBC
BU:GU ratio: 0.69 Approx Color:
Mash Efficiency: 65,0 %
Boil Duration: 60,0 mins
Fermentation Temperature: 18 degC


Fermentables
Ingredient Amount % MCU When
Belgian Abbey Malt 4.000 kg 61,5 % 22.6 In Mash/Steeped
German CaraRed 2.000 kg 30,8 % 12.3 In Mash/Steeped
German CaraMunich I 0.500 kg 7,7 % 6.9 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
NZ Nelson Sauvin 12,5 % 30 g 31.5 Loose Pellet Hops 30 Min From End
NZ Nelson Sauvin 12,5 % 20 g 5.4 Loose Pellet Hops 5 Min From End


Other Ingredients
Ingredient Amount When


Yeast
Brewferm Blanche/Wit Yeast


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F) w/Mash-Out

Step Type Temperature Duration
Rest at 68 degC 60
Raise by infusion to 77 degC 0
Rest at 77 degC 10
Raise to and Mash out at 77 degC 0


Recipe Notes