19: Flemish Red - Beer Recipe - Brewer's Friend

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19: Flemish Red

207 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: American Sour Beers
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday December 18th 2015
1.063
1.012
6.8%
12.7
15.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 27.6%
4 lb German - Munich Light4 lb Munich Light 37 6 27.6%
4 lb German - Vienna4 lb Vienna 37 4 27.6%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 6.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Challenger0.4 oz Challenger Hops Pellet 7.5 Boil 75 min 12.74 100%
0.40 oz / $ 0.00
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
8 gal of arrowhead spring water. 2 gal San Jose filtered water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.63 14.5  
Mash volume with grains 4.79 19.1  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 5.45 g | 21.8 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Brewed 12/18/15

Mashed with 4 gal at 161F. Too hot but got impatient waiting for it to cool. Probably lowered to 158 over the course of 1 hour mash. Sparked 3 times with 10 gal total of water. Boiled for 90 minutes and added hops at 60, but boiled for another 15 min to get volume down to 6.5 gallons. Whitlock at 25 minutes. Racked #18 sour blonde into secondary and pitched this brew on top of yeast cake that is WLP550 and dregs of sanctification from RR. Will ferment at 65F for 1 month. OG is 1.061 so still shitty efficiency at 63%

Racked to secondary on 1/24/16 and SG was 1.020. Pitched roselare blend that will bring this down a lot over the next few months

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  • Last Updated: 2016-01-25 00:07 UTC