Rouge Flamande 12 Gallons - Beer Recipe - Brewer's Friend

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Rouge Flamande 12 Gallons

189 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: BCS pg 220 & some tweeking
Hop Utilization: 98%
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Sunday November 20th 2016
1.058
1.009
6.4%
15.4
12.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Belgian - Pilsner8.5 lb Pilsner 37 1.6 35.4%
9.50 lb German - Vienna9.5 lb Vienna 37 4 39.6%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 8.3%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 4.2%
1 lb Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 4.2%
1 lb Belgian - Special B1 lb Special B 34 115 4.2%
10 oz Flaked Rye10 oz Flaked Rye 36 2.8 2.6%
6 oz German - Wheat Malt6 oz Wheat Malt 37 2 1.6%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Kent Goldings42 g Kent Goldings Hops Pellet 5.6 Boil 60 min 15.36 100%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz oak cubes Frech Medium Other Secondary 1 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.50 g Gypsum Water Agt Mash 1 hr.
5.58 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 648 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 35
5.5 Gr Gypsum
8 Gr Calcium Chloride
5.6 ml Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 154 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.56 gal (54.22 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.56 gal (6.22 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 7.98 31.9  
Mash volume with grains 9.9 39.6  
Grain absorption losses -3 -12  
Remaining sparge water volume 8.27 33.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.56 g | 54.2 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 11.44 g | 45.8 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 16.25 65
Equipment Profile Used: System Default
 
Notes

Secondary Fermentation in Solera.

Last Updated and Sharing
 
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  • Last Updated: 2022-12-31 17:23 UTC
  • Snapshot Created: 2016-11-20 13:33 UTC