Flanders red with added funk - Beer Recipe - Brewer's Friend

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Flanders red with added funk

188 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 15 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Tuesday June 21st 2016
1.062
1.010
6.9%
12.5
24.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - CaraRed1.5 kg CaraRed 34 20 17.6%
250 g Dry Malt Extract - Light250 g Dry Malt Extract - Light 42 4 2.9%
250 g German - Melanoidin250 g Melanoidin 37 25 2.9%
500 g Belgian - Special B500 g Special B 34 115 5.9%
1 kg German - Smoked Malt1 kg Smoked Malt 37 3 11.8%
2 kg Rolled Oats2 kg Rolled Oats 33 2.2 23.5%
3 kg Canadian - Pale Wheat3 kg Pale Wheat 36 2 35.3%
8.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 20 min 12.45 100%
25 g / $ 0.00
 
Yeast
White Labs - Flemish Ale Blend WLP665
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
Low/Med
Optimum Temp:
20 - 27 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
WLP500 Monestary
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.5 L Infusion -- 63 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 20.6
Mash volume with grains 26.1
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 4.9 L) 5.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 16.6 L) 17.5
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 26.5  
Equipment Profile Used: System Default
 
Notes

transferred to oak barrel after fermentation for extensive ageing and subsequent blending.

Inoculated barrel with: Beersel Brett, Brussels Brett, Amalgamaion,

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  • Last Updated: 2016-06-21 08:46 UTC