Flander's Red - Beer Recipe - Brewer's Friend

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Flander's Red

171 calories 16.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Wednesday May 6th 2015
1.056
1.012
5.8%
9.8
18.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg German - Vienna1.7 kg Vienna 37 4 37%
1.70 kg Finland - Pilsner Malt1.7 kg Pilsner Malt 37 2 37%
0.30 kg German - Abbey Malt0.3 kg Abbey Malt 33 17 6.5%
0.35 kg Finland - Crystal Malt 1000.35 kg Crystal Malt 100 35 38 7.6%
0.15 kg Finland - Chocolate Malt0.15 kg Chocolate Malt 31 338 3.3%
0.40 kg Finland - Wheat Malt0.4 kg Wheat Malt 38 2 8.7%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Styrian Goldings11 g Styrian Goldings Hops Pellet 5.7 Boil 60 min 9.76 100%
11 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g Oak Chips Spice Secondary --
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.6 L Fly Sparge -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.1 L) 26.5
Mash volume with grains (equipment estimates 34.1 L) 29.5
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.6 L) 21
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17
Volume into fermentor 17
Total: 26.5  
Equipment Profile Used: System Default
 
Notes

Oak Chips are soaked in white rum for a couple of weeks before boiling them and adding them to secondary.

FG: 1.011. Didn't turn out sour enough, it was matured in a very cold basement for 11 months (beer was slushy at some point of winter). Also, fermentation temperature was too high (around 22-26), which led to some harsh alcohol flavours.

Next bath will definately be matured around normal room temperature for more aggressive sourness.

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  • Last Updated: 2016-05-13 10:59 UTC