SkempTation - Beer Recipe - Brewer's Friend

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SkempTation

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Shawn Kemp
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Monday October 13th 2014
1.059
1.015
5.9%
16.1
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 87.3%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 7.3%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5.5%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Bravo0.25 oz Bravo Hops Leaf/Whole 15.5 Boil 60 min 12.29 33.3%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 40 min 3.83 33.3%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 0 min 33.3%
0.75 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.02 24.1  
Mash volume with grains 7.12 28.5  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 2.86 g | 11.4 qt) 0.95 3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 5 20  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.97 27.9
Equipment Profile Used: System Default
 
Notes

Mash all grains for 60 minutes at 155 degrees.

Sparge at 170 degrees.

75 minute boil with hop regimen above.

Primary ferment at 65-68 degrees for 10 days with Belgian Abbey ale yeast.

Rack to a secondary, add Brett yeast and wine-soaked oak chips. Ferment for 10 weeks, then add the Lacto culture and ferment for 4-6 months. Beer will have more sour character with longer aging. Rack to a keg and force carbonate, or if bottling include a small amount of fresh Abbey Ale yeast with priming sugar.


Primary Fermentations – Wyeast 1214 Belgain Abbey

Secondary Fermentation – Wyeast 512 Brettanomyces bruxellensis

Tertiary Fermentation – Wyeast 5335 Lactobacillus

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  • Last Updated: 2014-10-31 17:41 UTC