#68 Grand Champion Flanders Red Ale - Beer Recipe - Brewer's Friend

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#68 Grand Champion Flanders Red Ale

234 calories 22 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Ignacy Brewery
Calories: 234 calories (Per 330ml)
Carbs: 22 g (Per 330ml)
Created: Sunday April 24th 2016
1.076
1.016
7.9%
6.6
17.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Belgian - Pilsner8 kg Pilsner 37 1.6 62.2%
2 kg Belgian - Munich2 kg Munich 38 6 15.6%
1.60 kg Flaked Corn1.6 kg Flaked Corn 40 0.5 12.4%
1 kg Belgian - Special B1 kg Special B 34 115 7.8%
0.20 kg Belgian - CaraMunich0.2 kg CaraMunich 33 50 1.6%
0.06 kg German - De-Husked Caraf III0.06 kg De-Husked Caraf III - (late boil kettle addition) 32 470 0.5%
12.86 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 60 min 3.43 42.9%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 25 min 3.18 57.1%
35 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 63 °C 20 min
Temperature -- 73 °C 40 min
Temperature -- 78 °C 10 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.88 L. Suggest reducing initial water volume to 45.4 L and adding 2.48 L sparge/top-off.  
Strike water volume at mash thickness of 2 L/kg 25.7
Mash volume with grains 34.2
Grain absorption losses -12.9
Remaining sparge water volume (equipment estimates 35.9 L) 34
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.9 L) 46
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 42
Going into fermentor 42
Total: 59.8  
Equipment Profile Used: System Default
 
Notes

Robust Flanders Red Ale
Hops aged for 1 year at room temperature, second addition wild hops (from Poland)
Got 42L of d = 1.076, right to the point
Corn pregelatinized but not extensively
Mash: 63 20', heating up to 73 20', 40 min at 73, 5 min to the end of this rest Carafa was added, within 10 min it reached 78C

Started fermenting at 14C (yeast cake from previous beer), went up to 19C.

Mash very thick to leave some starches even at the cost of efficiency

after 10 days d = 1.011. Split into two - one secondary and second with bugs. 02.05.2016
secondary: 3-4 months, 20-23C. After 42 days (14.06.2016) add oak cubes 1x1x1cm, middle-toasted, 50g.

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  • Last Updated: 2016-06-14 08:22 UTC