Wine Barrel Flemish Red - Beer Recipe - Brewer's Friend

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Wine Barrel Flemish Red

195 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 195 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Monday November 9th 2015
1.064
1.012
6.9%
14.1
30.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.93 kg German - Pilsner1.93 kg Pilsner 38 2.77 26%
2 kg United Kingdom - Munich2 kg Munich 37 14.51 27%
2 kg German - Vienna2 kg Vienna 37 9.18 27%
590 g United Kingdom - Wheat590 g Wheat 37 3.84 8%
300 g United Kingdom - Crystal 60L300 g Crystal 60L 34 158.62 4%
300 g Belgian - CaraMunich300 g CaraMunich 33 131.93 4%
150 g United Kingdom - Extra Dark Crystal 120L150 g Extra Dark Crystal 120L 33 318.73 2%
150 g Belgian - Special B150 g Special B 34 305.39 2%
7,420 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Styrian Goldings25 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 90 min 14.12 100%
25 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g CALCHLF Water Agt Mash 1 hr.
16 g CALSUL Water Agt Mash 1 hr.
1.20 g Protafloc Tablet Fining Boil 15 min.
100 g Red Wine Soaked Oak Chips Flavor Secondary --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 490 B cells required
Wyeast 3763 Roeselare Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 490 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
180 6 10 130 240 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 70 °C 60 min
23 L Sparge -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.3
Mash volume with grains 27.2
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 19.7 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 35
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 43.3  
Equipment Profile Used: System Default
 
Notes

From page 311 of Mikes book
Some tweaks here and there and hopefully the Roeselare blend will create the 95% attenuation.

Allow primary to ferment out then rack to secondary with the red wine soaked oak chips.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-11-12 20:12 UTC
  • Snapshot Created: 2015-11-09 12:54 UTC