Kettle Sour Flanders - Beer Recipe - Brewer's Friend

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Kettle Sour Flanders

155 calories 11.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Thursday February 4th 2021
1.048
1.006
5.4%
15.5
12.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Bairds - Maris Otter Pale Ale10 lb Maris Otter Pale Ale 37.5 2.5 90.9%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 2.3%
8 oz Belgian - Special B8 oz Special B 34 115 4.5%
4 oz Crisp Malting - Pale Chocolate4 oz Pale Chocolate 32.7 220 2.3%
176 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 15.48 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Energizer Other Primary 0 min.
0.50 tsp Gypsum Water Agt Mash 1 hr.
1.50 tsp Lactic acid Water Agt Mash 1 hr.
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Base
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.44 gal 146 °F 146 °F 60 min
5.73 gal Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.73 g | 22.9 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

The Yeast Energizer is Amylase Enzyme.

Cool Kettle to 90 Deg F
Pitch Swansons L Plantarum
Let sit until PH is 3.2

Start boil and continue as normal.

Pitch US05 until FG.

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  • Last Updated: 2021-02-05 00:41 UTC