Through The Looking Glass Ale

Flanders Red Ale by Noble Squirrel Brewing

Type All Grain
Batch size 5.0 gal
Boil time 60 min
Efficiency 70.0%

Fermentables

Name Amount Use PPG
Vienna Malt Simpson's 7.0 lb Mash 36
Wheat Malt, Belgian 2.0 lb Mash 37
Caramel Munich 60L Briess 0.5 lb Mash 34
Château Special B® Castle 0.37 lb Mash 35

Hops

Name Amount Time Use Form AA
Hallertauer Tradition Germany 0.25 oz 60 min Boil Pellet 4.6%
Willamette United States 1.0 oz 60 min Boil Pellet 4.5%

Yeasts

Name Lab Attenuation Temp
Brettanomyces Bruxellensis 5112 Wyeast 67.0% 60°F – 75°F
London Ale 1028 Wyeast 75.0% 60°F – 72°F

Extras

Name Amount Time Use
Irish Moss 1.0 tsp 1.0 min Boil
Yeast Nutrient (Wyeast) 1.0 tsp 1.0 min Boil

Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Infusion 152 degF 60 min
Mash-Out Infusion 167 degF 15 min

Notes

Used brew in bag method. 7.5 gal water @155-165

secondary Use about 1.0–2.0 ounces (28–57 g) of oak cubes per 5.0-gallon, Do not Aerate

  • Brewed on February 10, 2013

    Mash Notes
    • Saccharification rest of 3.7 gal at 163 degF to reach 152 degF via infusion for 60 min.
    • Mash-out of 1.46 gal at 180 degF to reach 167 degF via infusion for 15 min.
    OG
    1.051
    FG
    1.004