Red Ale All Grain

This is a recipe for 17.5 gallons of Flanders Red Ale.

20.0 lbs German Vienna Malt (3.5 L)
9.5 lbs German Munich Malt (8.3 L)
3.75 lbs Crystal 60 (55 L)
2.0 lbs Briess Caramel Vienne (12 L)
1.0 lbs Castle Special B (148 L)

The recipe was broken down into three batches of beer. The first two went like this:

Flanders Red P1 and P2
Batch Size – 6 gallons (each)
Efficiency – 80%
Grain
10.0 lbs German Vienna Malt (3.5 L)
1.0 lbs Briess Caramel Vienne (12L)
1.0 lbs Crystal 60 (55 L)
0.5 lbs Castle Special B (148 L)
Hops
0.5 oz Tradition [5.8% AA] (120 mins)
Yeast
1 package Wyeast 3763 Roeselare Yeast/Bacteria Blend

OG – 1.059
Color – 15.1 SRM
Bitterness – 9.2 IBUs

And the last went like this:

Flanders Red P3
Batch Size – 6 gallons (Only 5.5 gallons made it into the carboy)
Efficiency – 80%
Grain
9.5 lbs German Munich (8.3 L)
1.75 lbs Crystal 60 (55L)
Hops
.3 oz Cluster [7.5% AA] (120 mins)
Yeast
1 package Wyeast 3763 Roeselare Yeast/Bacteria Blend

OG – 1.055
Color – 15.1 SRM
Bitterness – 7.5 IBUs

Mash in the 158-160 degree range for 45 minutes, then sparge until boil volume is reached. The boil should last a minimum of 120 minutes.

After cooling the worts in a water bath, transfer them to carboys and pitch the Roeselare bug blend. It takes about 24 hours to see any activity in the airlock, but then it’ll take off pretty fast. Once the brewing yeast activity subsides, transfer the beer into a 15 gallon drum for aging.