Flemish barrel sour - Flanders Red - Beer Recipe - Brewer's Friend

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Flemish barrel sour - Flanders Red

164 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 164 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Wednesday January 25th 2023
1.054
1.009
6.0%
12.4
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Weyermann - Vienna Malt3.5 kg Vienna Malt 37 3.5 57.4%
1 kg Weyermann - Caramunich Type 21 kg Caramunich Type 2 34 45 16.4%
600 g Simpsons - Premium English Caramalt600 g Premium English Caramalt 32.6 23.04 9.8%
200 g Weyermann - Melanoidin200 g Melanoidin 34.5 27 3.3%
200 g Dingemans - Special B200 g Special B 33.1 125 3.3%
300 g Flaked Wheat300 g Flaked Wheat 34 2 4.9%
300 g Flaked Corn300 g Flaked Corn 40 0.5 4.9%
6,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17.17 g East Kent Goldings17.17 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 12.36 94.5%
1 g irish moss1 g irish moss Hops Pellet 0.01 Boil 15 min 5.5%
18.17 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
White Labs - Flemish Ale Blend WLP665
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low/Med
Optimum Temp:
20 - 27 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
19L Mash
15.3L Sparge
1g Gypsum
1g Epsom salt
4g Calcium chloride
3ml Phosphoric acid (20-25%)
30L RO water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 L 1st Infusion -- 68 °C 60 min
2nd Infusion -- 71 °C 10 min
Mash out Infusion -- 77 °C 10 min
Starting Mash Thickness: 3.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 23.2
Mash volume with grains 27.2
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 15.5 L) 12.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 36  
Equipment Profile Used: System Default
 
Notes

Brewed 27/8/23

All grains added to begining of mash

Mash pH5.14

Pre-boil 1.046
OG 1.054

Pitched 6/9/23

Barrel rinsed out and soaked with sodium metabisulfite (56g) and citric acid (20g) prior to filling.

8/9/23 500ml starter for WLP665

17/9/23 Transferred to barrel and pitched starter

21/9/23 Still Tasting sweet with hints of brett starting to come through

22/9/23 Added 2L Cherry juice (added about 400ml more a few days later)

Bottle condition with 205g table sugar (30 bottles)

Bottled 3/3/24

1st Place (44 points) - Babbs August 2024 Belgian Comp.



Award Winning Recipe
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  • Last Updated: 2024-08-23 00:09 UTC