DewBrew Flanders Red - Beer Recipe - Brewer's Friend

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DewBrew Flanders Red

213 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dan and Joelle Dewberry
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Wednesday February 15th 2017
1.065
1.012
6.9%
13.0
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.40 lb American - Pale 2-Row8.4 lb Pale 2-Row 37 1.8 56%
3 lb American - Vienna3 lb Vienna 35 4 20%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 20%
0.60 lb Belgian - Special B0.6 lb Special B 34 115 4%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Fuggles0.9 oz Fuggles Hops Pellet 4.5 Boil 60 min 12.98 100%
0.90 oz / $ 0.00
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Flanders
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 18 31 72 48 0
6.3 grams Epsom Salt
2.7 grams Canning Salt
4.5ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal strike temp 126F Temperature -- 122 °F 20 min
Temperature -- 145 °F 40 min
-- -- 162 °F 40 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.41 g | 41.6 qt) 10.13 40.5  
Mash volume with grains (equipment estimates 11.61 g | 46.4 qt) 11.33 45.3  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.28 g | 33.1 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

Inspired by Rodenbach Grand Cru, New Belgium La Folie and Love, plus Pizza Port Le Woody. Formulated with help from professional brewers in America and Belgium that have experience with this style, this is another acid ale.

Step by Step:

Step mash with a rest at 122 °F (55 °C) for 20 minutes, a rest at 145 °F (63 °C) for 40 minutes and a saccrification rest at 162 °F (72 °C) for 40 minutes. Sparge with 168 °F (76 °C) water for an hour. Boil wort for 90 minutes, adding hops for final 60 minutes of boil.

Pitch the yeast and bacteria pack straight into the cooled wort (no starter). Ferment in a plastic bucket for 27 days at 70 °F (21 °C), then transfer to another plastic bucket and condition beer at 70 °F (21 °C) for 5.5 months. Keg beer.

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  • Last Updated: 2018-03-31 01:15 UTC